Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Dana Elgeti"'
Autor:
Christian Hundshammer, Christiane Schön, Madoka Kimura, Takahiro Furune, Keiji Terao, Dana Elgeti, Rachela Mohr
Publikováno v:
Journal of Functional Foods, Vol 79, Iss , Pp 104410- (2021)
Tetrahydrocurcumin, curcumin’s main metabolite, exhibits properties similar to curcumin with superior effectiveness in certain categories. However, as curcumin’s bioavailabilty and in vivo conversion are low, formulations yielding appreciable tet
Externí odkaz:
https://doaj.org/article/81f231c3ab7e444a80c89c5f0eb73d7b
Autor:
Madoka Kimura, Rachela Mohr, Christian Hundshammer, Keiji Terao, Dana Elgeti, Christiane Schön, Takahiro Furune
Publikováno v:
Journal of Functional Foods, Vol 79, Iss, Pp 104410-(2021)
Tetrahydrocurcumin, curcumin’s main metabolite, exhibits properties similar to curcumin with superior effectiveness in certain categories. However, as curcumin’s bioavailabilty and in vivo conversion are low, formulations yielding appreciable tet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f1126d489a6f4f7e53f73908650f6d5
http://www.sciencedirect.com/science/article/pii/S1756464621000591
http://www.sciencedirect.com/science/article/pii/S1756464621000591
Publikováno v:
Journal of Cereal Science. 76:28-34
Alternative aeration and gas stabilization strategies are required for the production of starch-based cellular food systems, such as gluten-free bread. In the present study, density and temperature were monitored in mixing experiments without yeast,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9a9890ba8fd6c826fee5dd137420c6a
https://doi.org/10.1016/j.jcs.2017.05.008
https://doi.org/10.1016/j.jcs.2017.05.008
Publikováno v:
Innovative Food Science & Emerging Technologies. 39:267-274
The goal of the study was to identify material properties that (1) facilitate the incorporation of gas into starch-based dough and (2) favor bubble stabilization during all processing stages. A novel rheometer program simulated processing conditions
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0913d69b7c51972799dd4ed3583a5117
https://doi.org/10.1016/j.ifset.2016.12.012
https://doi.org/10.1016/j.ifset.2016.12.012
Publikováno v:
Trends in Food Science & Technology. 46:75-84
Background Deficient gas retention properties and consequent low loaf volume are major issues in the production of gluten-free bread. Owing to fundamental differences in medium properties of gluten-free and wheat dough, a strict adherence to traditio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::305ad3511620aa7836133b443fa38d57
https://doi.org/10.1016/j.tifs.2015.07.010
https://doi.org/10.1016/j.tifs.2015.07.010
Publikováno v:
Food and Bioproducts Processing. 96:20-26
Quinoa is an attractive non-animal protein source, because of its absence of gluten and the favorable amino-acid profile. The objective of this study was the extraction of quinoa protein by two consecutive approaches. Initially, the protein-rich bran
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0736f68bec66e028e7d9ce03ef54cd26
https://doi.org/10.1016/j.fbp.2015.06.003
https://doi.org/10.1016/j.fbp.2015.06.003
Autor:
Dana Elgeti, Mario Jekle, Maike Föste, Volker Heinz, Martin H. Linden, Sebastian D. Nordlohne, Thomas Becker
Publikováno v:
European Food Research and Technology. 239:767-775
Besides an appealing texture and taste, gluten-free products should feature a well-balanced nutrient profile, since celiac disease or chronic inflammations are likely to induce malnutrition for involved patients. Due to their composition, pseudocerea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4cab4f45c005b287a562a32a4dc72e1
https://doi.org/10.1007/s00217-014-2269-x
https://doi.org/10.1007/s00217-014-2269-x
Autor:
Marina Besl, Dana Elgeti, Mario Jekle, Maike Föste, Thomas Becker, Volker Heinz, Sebastian D. Nordlohne, Martin H. Linden
Publikováno v:
Journal of Cereal Science. 59:41-47
Patients suffering from coeliac disease have to avoid traditional cereals-based products and depend on the availability of gluten-free alternatives. The gluten-free bread matrix and its foam stability are strongly affected by the choice of ingredient
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8bbc4112c2d450547be348a3832b2b2
https://doi.org/10.1016/j.jcs.2013.10.010
https://doi.org/10.1016/j.jcs.2013.10.010
Publikováno v:
Food research international (Ottawa, Ont.). 76(Pt 3)
The baking performance and gas retention capacity of wheat dough depends on production rate and total volume of CO2 during fermentation. This study aims to examine the effect of the CO2 formation kinetics and the gas volume fraction on the structural
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9fb877ff45777d24664b17ff0ca72bbd
https://pubmed.ncbi.nlm.nih.gov/28455072
https://pubmed.ncbi.nlm.nih.gov/28455072