Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Cristian De Gobba"'
Publikováno v:
Journal of Functional Foods, Vol 36, Iss , Pp 243-254 (2017)
In this study, collagen extracted from Tilapia skin was continuously hydrolysed in an enzyme membrane reactor (EMR) mounted with a 1 kDa cut-off membrane, and the hydrolysate was characterised with respect to peptide size, angiotensin I-converting en
Externí odkaz:
https://doaj.org/article/f87a5fe7bef44587985edd1c857a7bec
Publikováno v:
Foods, Vol 10, Iss 4, p 786 (2021)
Reduced physiological capability of the human gastrointestinal tract with increasing age has recently attracted considerable attention to the potential of novel technologies to modify food digestion. Thus, the aim of this study was to investigate gas
Externí odkaz:
https://doaj.org/article/65d7007df4b14b389ec033b61955652a
Autor:
Anna J Svagan, Anja Kusic, Cristian De Gobba, Flemming H Larsen, Philip Sassene, Qi Zhou, Marco van de Weert, Anette Mullertz, Bodil Jørgensen, Peter Ulvskov
Publikováno v:
PLoS ONE, Vol 11, Iss 12, p e0168050 (2016)
Drug targeting to the colon via the oral administration route for local treatment of e.g. inflammatory bowel disease and colonic cancer has several advantages such as needle-free administration and low infection risk. A new source for delivery is pla
Externí odkaz:
https://doaj.org/article/d21077ef616f476f8edf5af64f0ec3fe
Publikováno v:
European Food Research and Technology. 247:2027-2037
Cheese powder addition to dry-fermented sausage was assessed as a tool to boost flavour and reduce salt content. The effect of different type of cheese powders (mixtures of different types of hard cheeses) and salt content (standard and 40% reduction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4147fb2328470ba8ce789b23fcbe7b3f
https://doi.org/10.1007/s00217-021-03769-z
https://doi.org/10.1007/s00217-021-03769-z
Publikováno v:
Journal of Agricultural and Food Chemistry. 68:11782-11789
To improve the flavor of hydrolysates from porcine hemoglobin and meat, γ-glutamyltranspeptidase (GGT) from Bacillus amyloliquefaciens was added to catalyze the formation of kokumi γ-glutamyl peptides via a γ-glutamyl transfer reaction. Quantitati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f58bb759c3863ee2f51a63b177b1285
https://doi.org/10.1021/acs.jafc.0c04513
https://doi.org/10.1021/acs.jafc.0c04513
Autor:
René Lametsch, Dereck E. W. Chatterton, Per T. Sangild, Tim Hesselballe Hansen, Duc Ninh Nguyen, Cristian De Gobba, Sasha Aagaard
Publikováno v:
Food & Function. 11:2309-2327
Bovine colostrum (BC) contains bioactive proteins, such as immunoglobulin G (IgG), lactoferrin (LF) and lactoperoxidase (LP). BC was subjected to low-temperature, long-time pasteurization (LTLT, 63 °C, 30 min) or high-temperature, short-time pasteur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d85a4a46412fb5a21ee229079c80f89
https://doi.org/10.1039/c9fo02998b
https://doi.org/10.1039/c9fo02998b
Autor:
Cristian De Gobba, Mikael Agerlin Petersen, Jing Liu, René Lametsch, Wender L.P. Bredie, Jorge Ruiz-Carrascal, Yu Fu, Kathrine H. Bak, Erik T. Hansen, Marie Tøstesen
Publikováno v:
Food Research International. 121:28-38
The objective of this study was to investigate the impact of endo- and exo-peptidase treatment on certain structural characteristics of peptides and volatile compounds of porcine hemoglobin and whole blood hydrolysates. Porcine hemoglobin and whole b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::285852809442700890eb1459add017ea
https://doi.org/10.1016/j.foodres.2019.03.017
https://doi.org/10.1016/j.foodres.2019.03.017
Publikováno v:
Foods
Aalaei, K, Khakimov, B, De Gobba, C & Ahrné, L 2021, ' Gastric Digestion of Milk Proteins in Adult and Elderly : Effect of High-Pressure Processing ', Foods, vol. 10, no. 4, 786 . https://doi.org/10.3390/foods10040786
Foods, Vol 10, Iss 786, p 786 (2021)
Volume 10
Issue 4
Aalaei, K, Khakimov, B, De Gobba, C & Ahrné, L 2021, ' Gastric Digestion of Milk Proteins in Adult and Elderly : Effect of High-Pressure Processing ', Foods, vol. 10, no. 4, 786 . https://doi.org/10.3390/foods10040786
Foods, Vol 10, Iss 786, p 786 (2021)
Volume 10
Issue 4
Reduced physiological capability of the human gastrointestinal tract with increasing age has recently attracted considerable attention to the potential of novel technologies to modify food digestion. Thus, the aim of this study was to investigate gas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9b6a4112135a47ae9ba496ad615f9b4
http://europepmc.org/articles/PMC8067359
http://europepmc.org/articles/PMC8067359
Autor:
Moniur El Abd, Soad H Taha, Mahmoud Abdel-Hamid, Doaa Fathy, Ensaf Khalil, Faiz-ul Hassan, Cristian De Gobba
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e75f2bd0a610c6426747b3a4c1d16cdf
https://doi.org/10.1111/jfpp.14434
https://doi.org/10.1111/jfpp.14434
Autor:
Sisse Jongberg, Marianne N. Lund, Mogens L. Andersen, René Lametsch, Mohd Asraf Mohd Zainudin, Cristian De Gobba, Siti Suriani Arsad, Flemming H. Larsen
Publikováno v:
Journal of agricultural and food chemistry. 68(8)
Thiol groups of cysteine (Cys) residues in proteins react with quinones, oxidation products of polyphenols, to form protein-polyphenol adducts. The aim of the present work was to quantify the amount of adduct formed between Cys residues and 4-methylc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::276a221b9f44776d2f100b5c50a50288
https://pubmed.ncbi.nlm.nih.gov/32013414
https://pubmed.ncbi.nlm.nih.gov/32013414