Effect of food ingredients on glucagon‐like peptide‐1 secretion in STC‐1 and HuTu‐80 cells

Autor: Tine A. Knudsen, Sidsel Madsen, Yuan Yue, Anne Laursen, Knud Erik Bach Knudsen, Henrik Max Jensen, Flemming Vang Sparsø, Stig Purup, Mette Skou Hedemann

Publikováno v: Yue, Y, Madsen, S, Hedemann, M S, Knudsen, K E B, Sparso, F V, Laursen, A, Jensen, H M, Knudsen, T A & Purup, S 2019, ' Effect of food ingredients on glucagon-like peptide-1 secretion in STC-1 and HuTu-80 cells ', International Journal of Food Science & Technology, bind 54, nr. 12, s. 3149-3155 . https://doi.org/10.1111/ijfs.14247

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a46e8406312335f98cf383b2a3676de9
https://doi.org/10.1111/ijfs.14247

Bitter taste masking of enzyme-treated soy protein in water and bread

Autor: Anne S, Bertelsen, Anne, Laursen, Tine A, Knudsen, Stine, Møller, Ulla, Kidmose

Publikováno v: Journal of the science of food and agriculture. 98(10)

Bioactive protein hydrolysates are often very bitter. To overcome this challenge, xylitol, sucrose, α-cyclodextrin, maltodextrin and combinations of these were tested systematically as bitter-masking agents of an enzyme-treated soy protein in an aqu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::d062ce556010dc58c4897c202ba567ce
https://pubmed.ncbi.nlm.nih.gov/29363768