The Experts below are selected from a list of 297 Experts worldwide ranked by ideXlab platform
Paul A Kroon - One of the best experts on this subject based on the ideXlab platform.
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Comparative bio-accessibility, bioavailability and bioequivalence of quercetin, apigenin, glucoraphanin and carotenoids from freeze-Dried Vegetables incorporated into a baked snack versus minimally processed Vegetables: Evidence from in vitro models
Journal of Functional Foods, 2018Co-Authors: Natalia Perez-moral, Dave J. Hart, Mark S. Winterbone, Mike Spurr, Vera Van Der Velpen, John Bows, Mark Philo, Wendy J. Hollands, Shikha Saha, Paul A KroonAbstract:Abstract The aim was to incorporate Vegetables containing the phytochemicals quercetin, apigenin, glucoraphanin and carotenoids into a processed potato-based snack and assess their bioaccessibility and bioavailability. Three different processing routes were tested for incorporation and retention of phytochemicals in snacks using individually quick frozen or freeze-Dried Vegetables. No significant differences in the uptake or transport of quercetin or apigenin between a vegetable mix or snacks were observed using the CaCo-2 transwell model. Simulated in vitro digestions predicted a substantial release of quercetin and apigenin, some release of glucoraphanin but none for carotenes from either the snack or equivalent steamed Vegetables. In humans, there were no significant differences in the bioavailability of quercetin, apigenin or glucoraphanin from the snack or equivalent steamed Vegetables. We have shown that significant quantities of freeze-Dried Vegetables can be incorporated into snacks with good retention of phytochemicals and with similar bioavailability to equivalent steamed Vegetables.
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comparative bio accessibility bioavailability and bioequivalence of quercetin apigenin glucoraphanin and carotenoids from freeze Dried Vegetables incorporated into a baked snack versus minimally processed Vegetables evidence from in vitro models and
Journal of Functional Foods, 2018Co-Authors: Natalia Perezmoral, Dave J. Hart, Mark S. Winterbone, Mike Spurr, Vera Van Der Velpen, John Bows, Mark Philo, Wendy J. Hollands, Shikha Saha, Paul A KroonAbstract:The aim was to incorporate Vegetables containing the phytochemicals quercetin, apigenin, glucoraphanin and carotenoids into a processed potato-based snack and assess their bioaccessibility and bioavailability. Three different processing routes were tested for incorporation and retention of phytochemicals in snacks using individually quick frozen or freeze-Dried Vegetables. No significant differences in the uptake or transport of quercetin or apigenin between a vegetable mix or snacks were observed using the CaCo-2 transwell model. Simulated in vitro digestions predicted a substantial release of quercetin and apigenin, some release of glucoraphanin but none for carotenes from either the snack or equivalent steamed Vegetables. In humans, there were no significant differences in the bioavailability of quercetin, apigenin or glucoraphanin from the snack or equivalent steamed Vegetables. We have shown that significant quantities of freeze-Dried Vegetables can be incorporated into snacks with good retention of phytochemicals and with similar bioavailability to equivalent steamed Vegetables.
V.l. Kloeris - One of the best experts on this subject based on the ideXlab platform.
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Folic Acid Content in Thermostabilized and Freeze-Dried Space Shuttle Foods
Journal of Food Science, 1995Co-Authors: H.w. Lane, J.l. Nillen, V.l. KloerisAbstract:This study was designed to determine whether freeze-Dried and thermostabilized foods on a space shuttle contain adequate folate and to investigate any effects of freeze-drying on folacin. Frozen Vegetables were analyzed after three states of processing: thawed; cooked; and rehydrated. Thermostabilized items were analyzed as supplied with no further processing. Measurable folate decreased in some freeze-Dried Vegetables and increased in others. Folacin content of thermostabilized food items was comparable with published values. We concluded that although the folacin content of some freeze-Dried foods was low, adequate folate is available from the shuttle menu to meet RDA guidelines.
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Folic Acid Content in Thermostabilized and Freeze‐Dried Space Shuttle Foods
Journal of food science, 1995Co-Authors: H.w. Lane, J.l. Nillen, V.l. KloerisAbstract:This study was designed to determine whether freeze-Dried and thermostabilized foods on a space shuttle contain adequate folate and to investigate any effects of freeze-drying on folacin. Frozen Vegetables were analyzed after three states of processing: thawed; cooked; and rehydrated. Thermostabilized items were analyzed as supplied with no further processing. Measurable folate decreased in some freeze-Dried Vegetables and increased in others. Folacin content of thermostabilized food items was comparable with published values. We concluded that although the folacin content of some freeze-Dried foods was low, adequate folate is available from the shuttle menu to meet RDA guidelines.
P. K. Vijayaraghavan - One of the best experts on this subject based on the ideXlab platform.
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The preparation of quick‐cooking dehydrated Vegetables by high temperature short time pneumatic drying
International Journal of Food Science and Technology, 2007Co-Authors: K. S. Jayaraman, V. K. Gopinathan, P. Pitchamuthu, P. K. VijayaraghavanAbstract:Summary The technique of high temperature short time (HTST) pneumatic drying, when applied to a variety of Vegetables as a pre-treatment prior to conventional modes of hot air drying, brought about porosity in the products and resulted in considerable reduction in their drying and rehydration times with improvements in texture and other rehydration characteristics. The HTST Dried Vegetables had lower bulk density and superior rehydration characteristics. A starchy cell structure was essential for satisfactory expansion by the technique and low starch Vegetables failed to expand.
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the preparation of quick cooking dehydrated Vegetables by high temperature short time pneumatic drying
International Journal of Food Science and Technology, 2007Co-Authors: K. S. Jayaraman, V. K. Gopinathan, P. Pitchamuthu, P. K. VijayaraghavanAbstract:Summary The technique of high temperature short time (HTST) pneumatic drying, when applied to a variety of Vegetables as a pre-treatment prior to conventional modes of hot air drying, brought about porosity in the products and resulted in considerable reduction in their drying and rehydration times with improvements in texture and other rehydration characteristics. The HTST Dried Vegetables had lower bulk density and superior rehydration characteristics. A starchy cell structure was essential for satisfactory expansion by the technique and low starch Vegetables failed to expand.
H.w. Lane - One of the best experts on this subject based on the ideXlab platform.
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Folic Acid Content in Thermostabilized and Freeze-Dried Space Shuttle Foods
Journal of Food Science, 1995Co-Authors: H.w. Lane, J.l. Nillen, V.l. KloerisAbstract:This study was designed to determine whether freeze-Dried and thermostabilized foods on a space shuttle contain adequate folate and to investigate any effects of freeze-drying on folacin. Frozen Vegetables were analyzed after three states of processing: thawed; cooked; and rehydrated. Thermostabilized items were analyzed as supplied with no further processing. Measurable folate decreased in some freeze-Dried Vegetables and increased in others. Folacin content of thermostabilized food items was comparable with published values. We concluded that although the folacin content of some freeze-Dried foods was low, adequate folate is available from the shuttle menu to meet RDA guidelines.
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Folic Acid Content in Thermostabilized and Freeze‐Dried Space Shuttle Foods
Journal of food science, 1995Co-Authors: H.w. Lane, J.l. Nillen, V.l. KloerisAbstract:This study was designed to determine whether freeze-Dried and thermostabilized foods on a space shuttle contain adequate folate and to investigate any effects of freeze-drying on folacin. Frozen Vegetables were analyzed after three states of processing: thawed; cooked; and rehydrated. Thermostabilized items were analyzed as supplied with no further processing. Measurable folate decreased in some freeze-Dried Vegetables and increased in others. Folacin content of thermostabilized food items was comparable with published values. We concluded that although the folacin content of some freeze-Dried foods was low, adequate folate is available from the shuttle menu to meet RDA guidelines.
K. S. Jayaraman - One of the best experts on this subject based on the ideXlab platform.
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The preparation of quick‐cooking dehydrated Vegetables by high temperature short time pneumatic drying
International Journal of Food Science and Technology, 2007Co-Authors: K. S. Jayaraman, V. K. Gopinathan, P. Pitchamuthu, P. K. VijayaraghavanAbstract:Summary The technique of high temperature short time (HTST) pneumatic drying, when applied to a variety of Vegetables as a pre-treatment prior to conventional modes of hot air drying, brought about porosity in the products and resulted in considerable reduction in their drying and rehydration times with improvements in texture and other rehydration characteristics. The HTST Dried Vegetables had lower bulk density and superior rehydration characteristics. A starchy cell structure was essential for satisfactory expansion by the technique and low starch Vegetables failed to expand.
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the preparation of quick cooking dehydrated Vegetables by high temperature short time pneumatic drying
International Journal of Food Science and Technology, 2007Co-Authors: K. S. Jayaraman, V. K. Gopinathan, P. Pitchamuthu, P. K. VijayaraghavanAbstract:Summary The technique of high temperature short time (HTST) pneumatic drying, when applied to a variety of Vegetables as a pre-treatment prior to conventional modes of hot air drying, brought about porosity in the products and resulted in considerable reduction in their drying and rehydration times with improvements in texture and other rehydration characteristics. The HTST Dried Vegetables had lower bulk density and superior rehydration characteristics. A starchy cell structure was essential for satisfactory expansion by the technique and low starch Vegetables failed to expand.
