From metabolome to phenotype: GC-MS metabolomics of developing mutant barley seeds reveals effects of growth, temperature and genotype

Autor: Bekzod Khakimov, Morten Arendt Rasmussen, Rubini Maya Kannangara, Birthe Møller Jespersen, Lars Munck, Søren Balling Engelsen

Publikováno v: Scientific Reports, Vol 7, Iss 1, Pp 1-12 (2017)

Abstract The development of crop varieties tolerant to growth temperature fluctuations and improved nutritional value is crucial due to climate change and global population growth. This study investigated the metabolite patterns of developing barley

Externí odkaz: https://doaj.org/article/7a1c13f3101641938fc35a1308ea83a5

Comprehensive and Comparative Metabolomic Profiling of Wheat, Barley, Oat and Rye Using Gas Chromatography-Mass Spectrometry and Advanced Chemometrics

Autor: Bekzod Khakimov, Birthe Møller Jespersen, Søren Balling Engelsen

Publikováno v: Foods, Vol 3, Iss 4, Pp 569-585 (2014)

Beyond the main bulk components of cereals such as the polysaccharides and proteins, lower concentration secondary metabolites largely contribute to the nutritional value. This paper outlines a comprehensive protocol for GC-MS metabolomic profiling o

Externí odkaz: https://doaj.org/article/b49388e0e7b64593a1eba3807b4c9da8

Batch-wise versus continuous dough mixing of Danish butter cookies. A near infrared hyperspectral imaging study

Autor: José Manuel Amigo, Birthe Møller Jespersen, Frans van den Berg, Jørgen Juul Jensen, Søren B. Engelsen

Publikováno v: Food Chemistry. 414:135731

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f7ad96f8c84f56186e1750827520a58a
https://doi.org/10.1016/j.foodchem.2023.135731

The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties

Autor: Kim Lambertsen Larsen, Anne-Sophie Schou Jødal, Birthe Møller Jespersen, Tomasz Czaja, Frans van den Berg

Publikováno v: Molecules, Vol 26, Iss 2242, p 2242 (2021)
Jødal, A S S, Czaja, T P, van den Berg, F W J, Jespersen, B M & Larsen, K L 2021, ' The effect of α-, β-and γ-cyclodextrin on wheat dough and bread properties ', Molecules, vol. 26, no. 8, 2242 . https://doi.org/10.3390/molecules26082242
Molecules
Volume 26
Issue 8
Jodal, A-S S, Czaja, T P, van den Berg, F W J, Jespersen, B M & Larsen, K L 2021, ' The Effect of α-, β-and γ-Cyclodextrin on Wheat Dough and Bread Properties ', Molecules, vol. 26, no. 8, 2242 . https://doi.org/10.3390/molecules26082242

Cyclodextrins (CDs) are cyclic oligosaccharides that have found widespread application in numerous fields. CDs have revealed a number of various health benefits, making them potentially useful food supplements and nutraceuticals. In this study, the i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65c16ab7d8f98768bafa798cd2894260
https://www.mdpi.com/1420-3049/26/8/2242

Hydrolysed pea proteins mitigate in vitro wheat starch digestibility

Autor: Andreas Blennow, Lasse Saaby, Anette Müllertz, Thava Vasanthan, Birthe Møller Jespersen, Nataly López-Barón, Mette Holse, Domenico Sagnelli, Jun Gao

Publikováno v: Food Hydrocolloids. 79:117-126

Possible inhibitory effects on wheat starch amylolysis of native and hydrolysed pea protein, in an extruded wheat snack matrix were investigated by using a combined in vitro dynamic gastric model (DGM) and a static duodenal digestion model (SDM). The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0b9e79372a41fa6e62b904c29a52d730
https://doi.org/10.1016/j.foodhyd.2017.12.009