Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Christian Rößle"'
Publikováno v:
Journal of Functional Foods, Vol 2, Iss 4, Pp 245-254 (2010)
The aim of this study was, to develop potentially synbiotic fresh-cut apple wedges by applying probiotic bacteria (Lactobacillus rhamnosus GG) and prebiotics in the form of oligofructose and inulin. An assessment of the quality, sensory, polyphenol a
Externí odkaz:
https://doaj.org/article/7b13856a331a449195ae00f859359cf1
Autor:
Christian Rössle, Adrian Röhrich
Publikováno v:
ATZelektronik worldwide. 13:56-59
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9694d60ef8852600847cd23c1b5693d3
https://doi.org/10.1007/s38314-018-0074-1
https://doi.org/10.1007/s38314-018-0074-1
Autor:
Adrian Röhrich, Christian Rössle
Publikováno v:
ATZelektronik. 13:58-63
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3babee36f6e06638ada232e19e547eb2
https://doi.org/10.1007/s35658-018-0080-3
https://doi.org/10.1007/s35658-018-0080-3
Publikováno v:
Food Chemistry. 166:223-230
The development of gluten-free bread creates many challenges; producing bread that will match the properties of its wheat counterpart can be difficult. Fruit by-products are know from literature to contain a high level of dietary fibre which could im
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ae4e40b7d4abef3a97cdfc37f7cf2c1
https://doi.org/10.1016/j.foodchem.2014.05.157
https://doi.org/10.1016/j.foodchem.2014.05.157
Autor:
Thomas Gottwald, Christian Rössle
Publikováno v:
ATZelektronik worldwide. 8:46-49
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcd7e9cc05f68e234213a50fafb95ed6
https://doi.org/10.1365/s38314-013-0212-8
https://doi.org/10.1365/s38314-013-0212-8
Autor:
Thomas Gottwald, Christian Rössle
Publikováno v:
ATZelektronik. 8:466-471
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::649233caedadbe08e9b0464b7424c804
https://doi.org/10.1365/s35658-013-0368-2
https://doi.org/10.1365/s35658-013-0368-2
Publikováno v:
European Food Research and Technology. 233:167-181
Mixture (D-optimal) design was used to investigate the effects of prebiotics such as inulin and oligofructose as fat and sugar replacers on quality parameters of quick breads (scones). Crust and crumb colour increased with the inclusion of prebiotics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44784414aa90dcf711047acf724bb9a9
https://doi.org/10.1007/s00217-011-1514-9
https://doi.org/10.1007/s00217-011-1514-9
Publikováno v:
Food Science and Technology International. 17:267-276
Antioxidant activity and quality parameters of skin-on apple wedges from 10 cultivars were examined during chill storage and over two growing seasons. Storage of fresh-cut apple wedges had a significant impact on quality parameter indices such as bro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce9087158c1010be01bd15cc8a0fe642
https://doi.org/10.1177/1082013210382448
https://doi.org/10.1177/1082013210382448
Publikováno v:
International Journal of Food Science & Technology. 46:626-634
Summary The effect of vacuum impregnation (VI) of fresh-cut apple wedges with honey, in presence and absence of a browning inhibitor on physicochemical, sensory and antioxidant properties over 7 days of storage at 2–4 °C was studied. Infusion of w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::309175e441ddd478bb12d0441f2a5295
https://doi.org/10.1111/j.1365-2621.2010.02526.x
https://doi.org/10.1111/j.1365-2621.2010.02526.x
Publikováno v:
Journal of Food Science. 76:H19-H29
The aim of this study was to apply an edible coating containing prebiotics such as oligofructose and inulin to fresh-cut apple wedges. An assessment of the quality, sensory, polyphenol, and volatile attributes of coated and uncoated fresh-cut apple w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e48d300b9043c6dcd3c1ab7ca2bdffbe
https://doi.org/10.1111/j.1750-3841.2010.01902.x
https://doi.org/10.1111/j.1750-3841.2010.01902.x