Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Bruce R. Linter"'
Publikováno v:
Foodfunction. 12(18)
Two strategies were combined and applied in this study to achieve a desired structure and texture of gluten free crackers and to reduce the calorie content. The first strategy is increasing structural heterogeneity of crackers and doughs and a separa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::adcfde59176947179950889482f261a4
https://pubmed.ncbi.nlm.nih.gov/34374400
https://pubmed.ncbi.nlm.nih.gov/34374400
Publikováno v:
Foodfunction. 12(17)
The production of gluten free crackers is challenging because the formation of a gluten network is required. This study investigated the effects of psyllium seed husk powder (PSY), methylcellulose (MC), pregelatinised starch (PGS), and cold water swe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d50bf95cb9e5c3e24d4bb0e30147cbb5
https://pubmed.ncbi.nlm.nih.gov/34231567
https://pubmed.ncbi.nlm.nih.gov/34231567
Autor:
Martin R. Yeomans, Bruce R. Linter, Xirui Zhou, Christine M. Williams, Julie A. Lovegrove, Lisa Methven, Peter J. Wilde, A. Beri, Anna Thomas
Publikováno v:
Nutrition Bulletin. 44:241-248
The food industry faces the difficult challenge of reformulating many of their products to meet increasingly stringent targets to reduce energy density by adjusting fat and sugar levels. However, reducing fat in products raises multiple risks for con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::981402728472fbadd6cd9f71abf83067
https://doi.org/10.1111/nbu.12392
https://doi.org/10.1111/nbu.12392
Publikováno v:
Food research international (Ottawa, Ont.). 147
The micromechanics of individual potato cells comprising of cell wall and embedded native or gelatinised starch were explored. Micromanipulation can be used to compare cells of distinct strengths and study (bio)mechanical issues related to industrial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5b085d7264f26f86437df97b5f9ca73
https://pubmed.ncbi.nlm.nih.gov/34399447
https://pubmed.ncbi.nlm.nih.gov/34399447
© 2020 Elsevier Ltd This study investigated starch reduction and replacement by purified cellulose (FC0) and fibrillated cellulose (FC60) which included a comprehensive investigation on dough properties, proofing behaviours, cooking performance, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e428d409661f174427968d76d83a6486
© 2020 Elsevier Ltd Fibrillated cellulose (FC) and its mixture with psyllium seed husk powder (PSY) were investigated to broaden the applications of these two materials by a novel combination. Purified cellulose was processed by a colloid mill and r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b73b6eb1bfc5f84ad1efdcc9d1cc0960
Publikováno v:
Foodfunction. 11(6)
Contribution of methylcellulose (MC), psyllium seed husk powder (PSY), and water addition level to gluten free bread quality and correlations between dough rheological properties and bread qualities were investigated by response surface design and pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76bde6f6ac3233156d8b2a01cc4b7359
https://pubmed.ncbi.nlm.nih.gov/32459258
https://pubmed.ncbi.nlm.nih.gov/32459258
Publikováno v:
Food Quality and Preference. 90:104116
Fat provides multimodal stimulation, particularly through mouthfeel and as a taste stimulant via free fatty acids. Individuals vary in perception of both mouthfeel and taste sensations from fat. Papillae number on the tongue can influence oral tactil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3d9fe3046a350d12a40731d7079baf0
https://doi.org/10.1016/j.foodqual.2020.104116
https://doi.org/10.1016/j.foodqual.2020.104116
Publikováno v:
Carbohydrate Polymers. 255:117373
The aim of this work was to investigate the mechanical behaviour of alginate-based composite particles. Alginate gel beads with entrapped starch were used as the replicates of storage cells of plant tissue. Beads were formulated using different ratio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97162457a3e7f5736f658fa7c1fa60f6
https://doi.org/10.1016/j.carbpol.2020.117373
https://doi.org/10.1016/j.carbpol.2020.117373
Publikováno v:
Food Hydrocolloids. 104:105737
© 2020 Elsevier Ltd Psyllium husk is a source of natural dietary fibre with marked water absorbability and gelling properties, which makes it an attractive functional ingredient for applications in the food industry, such as gluten free bread and br
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff257dd1029e81dcf55a5b4e83f270ab
https://doi.org/10.1016/j.foodhyd.2020.105737
https://doi.org/10.1016/j.foodhyd.2020.105737