Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Christoph Silow"'
Publikováno v:
Foods, Vol 6, Iss 2, p 15 (2017)
Puff pastry is a high-fat bakery product with fat playing a key role, both during the production process and in the final pastry. In this study, response surface methodology (RSM) was successfully used to evaluate puff pastry quality for the developm
Externí odkaz:
https://doaj.org/article/a76112927a074834ac1a1d73ed7ae368
Publikováno v:
Journal of Cereal Science. 72:135-145
Cardiovascular disease, including hypertension, is the leading cause of preventable death worldwide. Sodium chloride (NaCl) associated with its excessive consumption is linked to hypertension while the global dietary NaCl intake has increased extensi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea04bd5708aac331fb69074fa79b60b6
https://doi.org/10.1016/j.jcs.2016.10.010
https://doi.org/10.1016/j.jcs.2016.10.010
Publikováno v:
Journal of Food Science and Technology. 53:2117-2126
Four vegetable fat blends (FBs) with low trans-fatty acid (TFA ≤ 0.6 %) content with various ratios of palm stearin (PS) and rapeseed oil (RO) were characterised and examined for their application in puff pastry production. The amount of PS decreas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c666cb4b8ee3fcf5815e49423238534
https://doi.org/10.1007/s13197-016-2186-z
https://doi.org/10.1007/s13197-016-2186-z
Sourdough (SD), as a natural ingredient, has the highly promising potential to compensate the effect of salt reduction on flavour and the consequent influence on further sensory characteristics in bakery products. The objective of this research was t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9f137089da34d3785c6baf73d7dbd3d
https://hdl.handle.net/11573/1660974
https://hdl.handle.net/11573/1660974
Publikováno v:
Food research international (Ottawa, Ont.). 89(Pt 1)
Puff pastry is a major contributor of fat and sodium intake in many countries. The objective of this research was to determine the impact of salt (0-8.4g/100g flour) on the structure and quality characteristics of puff pastry with full and reduced (-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::776b70a11e444b8deab9dd80c6296bef
https://pubmed.ncbi.nlm.nih.gov/28460922
https://pubmed.ncbi.nlm.nih.gov/28460922
Publikováno v:
Foods; Volume 6; Issue 2; Pages: 15
Foods
Foods, Vol 6, Iss 2, p 15 (2017)
Foods
Foods, Vol 6, Iss 2, p 15 (2017)
Puff pastry is a high-fat bakery product with fat playing a key role, both during the production process and in the final pastry. In this study, response surface methodology (RSM) was successfully used to evaluate puff pastry quality for the developm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbcf8ca3337893d3f014bedc0215cf9b
https://doi.org/10.3390/foods6020015
https://doi.org/10.3390/foods6020015
Autor:
Anett Peto, Michael Hellwig, Matthias Brandsch, Stefanie Geissler, Christoph Silow, Thomas Henle, René Matthes
Publikováno v:
Chembiochem : a European journal of chemical biology. 12(8)
In glycation reactions, the side chains of protein-bound nucleophilic amino acids such as lysine and arginine are post-translationally modified to a variety of derivatives also known as Maillard reaction products (MRPs). Considerable amounts of MRPs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba02ecc459085203128658ecb01c9ae0
https://pubmed.ncbi.nlm.nih.gov/21538757
https://pubmed.ncbi.nlm.nih.gov/21538757