Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Claire D, Munialo"'
Publikováno v:
Future Foods, Vol 6, Iss , Pp 100152- (2022)
Summary: For many centuries, animal proteins have been used as the conventional food proteins in the food industry to produce a variety of food products due to their functional properties that range from gelation, water holding and binding capacity,
Externí odkaz:
https://doaj.org/article/b346678e0af44e279af25d0740aa2e3d
Publikováno v:
Nutrition Reviews. 81:597-609
Nutritional exposure and, therefore, the metabolic environment during early human development can affect health later in life. This can go beyond the nutrients consumed; there is evidence that the development and modulation of the gut microbiome duri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77e8f8447de9f94ba540e0a27aab07ff
https://doi.org/10.1093/nutrit/nuac072
https://doi.org/10.1093/nutrit/nuac072
Autor:
Claire D. Munialo, Frank Vriesekoop
Publikováno v:
Food Science & Nutrition.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0cb5797ddb9350e5a2b5d5e2bea700da
https://doi.org/10.1002/fsn3.3421
https://doi.org/10.1002/fsn3.3421
Autor:
Claire D Munialo
Publikováno v:
International Journal of Food Science & Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4d3feda1554967dd688bf1cb77d2d96
https://doi.org/10.1111/ijfs.16467
https://doi.org/10.1111/ijfs.16467
Publikováno v:
International Journal of Food Science & Technology. 57:3098-3105
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffd2c9d8a685cd6465fe4c97b259d538
https://doi.org/10.1111/ijfs.15640
https://doi.org/10.1111/ijfs.15640
Autor:
Claire D. Munialo, Mihaela Andrei
Publikováno v:
Engineering Plant-Based Food Systems ISBN: 9780323898423
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7ea6fd073f2e55aeb574bc8ece8d973
https://doi.org/10.1016/b978-0-323-89842-3.00017-8
https://doi.org/10.1016/b978-0-323-89842-3.00017-8
Autor:
Ane Aldalur, Mihaela Andrei, Nandika Bandara, Vasudha Bansal, Bhesh R. Bhandari, Muhammad Faiz Bin Muhd Faizal Abdullah Tan, Roman Buckow, Lankatillake C., Dias D., Sujit Das, Nirali Dedhia, Bhanu Devnani, Pedro Elez-Martínez, Gbemisola J. Fadimu, Zhongxiang Fang, Claire Gaiani, Kunal Gawai, Fernanda C. Godoi, Sally L. Gras, Subrota Hati, Mital R. Kathiriya, Lita Katopo, Woojeong Kim, William Leonard, Gloria López-Gámez, Claire D. Munialo, Rishi Ravindra Naik, Malik Adil Nawaz, Dian Widya Ningtyas, Oladipupo Odunayo Olatunde, Lydia Ong, Sangeeta Prakash, Jatindra K. Sahu, Cordelia Selomulya, Narendra Shah, Nitya Sharma, Robert Soliva-Fortuny, Christos Soukoulis, Ignatius Srianta, Regine Stockmann, Huynh T., Jun Kiat Kovis Tay, Ihab Tewfik, Tuyen Truong, Yong Wang, Oni Yuliarti, Elok Zubaidah
Publikováno v:
Engineering Plant-Based Food Systems ISBN: 9780323898423
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9afef3f9e189040e96d524458a4f1d54
https://doi.org/10.1016/b978-0-323-89842-3.01002-2
https://doi.org/10.1016/b978-0-323-89842-3.01002-2
Publikováno v:
Carbohydrate Polymers. 314:120952
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5157797b4f79d5e9db5c0dbc7dd7590e
https://doi.org/10.1016/j.carbpol.2023.120952
https://doi.org/10.1016/j.carbpol.2023.120952
Publikováno v:
International Journal of Food Science & Technology. 55:1862-1871
Texture-modified foods (TMFs) and thickened fluids have been used as a therapeutic strategy in the management of food intake in the elderly and people with dysphagia. Despite recent advances in describing rheological features of TMFs for dysphagia ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69eb31108460f8a2b0269c69071429ab
https://doi.org/10.1111/ijfs.14483
https://doi.org/10.1111/ijfs.14483