Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Christoph, Denkel"'
Autor:
Johannes Burkard, Lucas Kohler, Sophia Caciagli, Nicolas Herren, Mark Kozamernik, Saskia Mantovani, Erich J. Windhab, Christoph Denkel
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-12 (2024)
Abstract In view of the health concerns associated with high sugar intake, this study investigates methods to enhance sweetness perception in chocolate without increasing its sugar content. Using additive manufacturing, chocolate structures were crea
Externí odkaz:
https://doaj.org/article/3b217070e96c44c891402d4c3c60c054
Autor:
Johannes Burkard, Lucas Kohler, Tanja Berger, Mitsuko Logean, Kim Mishra, Erich J. Windhab, Christoph Denkel
Publikováno v:
npj Science of Food, Vol 7, Iss 1, Pp 1-9 (2023)
Abstract Additive manufacturing (AM) is creating new possibilities for innovative tailoring of food properties through multiscale structuring. This research investigated a high-speed inkjet-based technique aimed to modify sweetness perception by crea
Externí odkaz:
https://doaj.org/article/c0c046ca286b40c4a8486e5ab102d8b4
Publikováno v:
Food Quality and Preference, 108
The rise of 3D-printing technology is opening up new possibilities for arranging two or more sensorily distinct phases in a specific manner, and thus potentially creating new sensory experiences. Particularly interesting is the spatial configuration
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::650925fe8dc1535a197a8790829e364a
https://hdl.handle.net/20.500.11850/607002
https://hdl.handle.net/20.500.11850/607002
Autor:
Bárbara Franco LUCAS, Raffaele GUELPA, Markus VAIHINGER, Thomas BRUNNER, Jorge Alberto Vieira COSTA, Christoph DENKEL
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e14822, Published: 02 MAY 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
This work aimed to develop extrudates enriched with açaí and evaluate the effect of this fruit on their physicochemical properties and bioactive constituents of these foods. Rice/corn (2 : 1) extrudates containing 0, 2, 4, and 6% of freeze-dried a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5ed6a3f9afff38873dec930c55b9727
Publikováno v:
Food Research International. 161:111752
One of the challenges in substituting dairy products by alternative proteins is that the properties of mixed protein gels cannot necessarily be predicted by those of single protein gels, whereas the need of mixing is often driven by nutritional aspec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67fbab62141a883a269233306e6f641f
https://doi.org/10.1016/j.foodres.2022.111752
https://doi.org/10.1016/j.foodres.2022.111752
Publikováno v:
Food chemistry. 376
Peas as an alternative protein source have attracted a great deal of interest from the food industry and consumers in recent years. However, pea proteins usually do not taste neutral and exhibit a distinct flavor, often characterized as "beany". This
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::094f04d0be72e595d07d767185bd1a0b
https://pubmed.ncbi.nlm.nih.gov/34971885
https://pubmed.ncbi.nlm.nih.gov/34971885
Publikováno v:
Food Quality and Preference. 68:389-396
3D printing, also known as additive manufacturing, offers a wide range of new possibilities within the food industry. From the realisation of complex food designs to the automated preparation of personalised meals, 3D printers promise many innovation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::006fb2dc7a43c1d3b641b9ec16102138
https://doi.org/10.1016/j.foodqual.2017.12.010
https://doi.org/10.1016/j.foodqual.2017.12.010
Publikováno v:
Food Quality and Preference, 88
The development of sugar-reduced food products is a strategy to reduce the high sugar intake, which is a leading cause of global health concerns. Replacement and/or reduction of sucrose often leads to reduced sweetness perception with the consequence
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::563bf9b9d24f1a6958eba9c5fb971180
https://doi.org/10.1016/j.foodqual.2020.104087
https://doi.org/10.1016/j.foodqual.2020.104087
The potential of local impedance spectroscopy (IS) to access changes in emulsions and foams has been investigated. As test systems we used the separation of a simple oil/vinegar mixture as well as the whipping process of dairy cream. For the latter,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e6a0c463a426d066881a6dda583950d