Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Delphine Curti"'
Autor:
Lerea-Antes, Odd Erik Johansen, Delphine Curti, Maximilian von Eynatten, Andreas Rytz, Anirban Lahiry, Frederik Delodder, Gerhard Ufheil, Carmine D’Urzo, Audrey Orengo, Kate Thorne, Jaclyn S.
Publikováno v:
Nutrients; Volume 15; Issue 12; Pages: 2752
In this randomized, double-blind triple-crossover study (NCT05142137), the digestive tolerance and safety of a novel, slowly digestible carbohydrate (SDC), oligomalt, an α-1,3/α-1,6-glucan α-glucose-based polymer, was assessed in healthy adults ov
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::704264525edf41b4ff325f3b477e9e8b
Autor:
Sathaporn Srichuwong, Lisa Lamothe, Roberto King, Hugo Gloria-Hernandez, Sean Austin, Delphine Curti
Publikováno v:
Food chemistry. 233
Minor grains such as sorghum, millet, quinoa and amaranth can be alternatives to wheat and corn as ingredients for whole grain and gluten-free products. In this study, influences of starch structures and other grain constituents on physicochemical pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::928733643dd48a09e273c531b1885bd3
https://pubmed.ncbi.nlm.nih.gov/28530552
https://pubmed.ncbi.nlm.nih.gov/28530552
Autor:
Nicolas Pineau, Emilie Labat, Cédric Dubois, Delphine Curti, Christine Théoduloz, Frédéric Robin
Publikováno v:
Journal of Cereal Science. 56:358-366
Whole wheat is well known by consumers as a health-providing ingredient. Nevertheless, in extruded products it leads to textures that are less favorable to consumer preference compared to its refined flour. An understanding of the effect of extrusion
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e9ef189dc0a704b51b134bae1ee7e97
https://doi.org/10.1016/j.jcs.2012.02.014
https://doi.org/10.1016/j.jcs.2012.02.014
Publikováno v:
Food Research International. 44:2880-2888
Incorporation of wheat bran has a significant effect on the texture of extruded starchy products. This can be explained by changes in the mechanical parameters of the products. The stress at rupture and elastic modulus of wheat flour-based solid foam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d5fa5070158930ec1dd853053e8e846d
https://doi.org/10.1016/j.foodres.2011.06.041
https://doi.org/10.1016/j.foodres.2011.06.041
Autor:
Gerrit J. Gerwig, Robert J. Redgwell, Johannis P. Kamerling, Delphine Curti, Peter Bucheli, Juankuan Wang, Justyna M. Dobruchowska
Publikováno v:
Carbohydrate Polymers, 84(4), 1344-1349. ELSEVIER SCI LTD
Water-soluble polysaccharides (WSP) and insoluble cell wall material (CWM) were isolated from Wolfberry fruit (Lycium barbarum). WSP were fractionated by treatment with a quaternary ammonium salt and anion-exchange chromatography. Pectic polysacchari
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be0e6fc24e5eef23863f4241a91503c7
https://doi.org/10.1016/j.carbpol.2011.01.032
https://doi.org/10.1016/j.carbpol.2011.01.032
Autor:
Robert R. Redgwell, Delphine Curti, Carl-Eric Hansen, Justyna M. Dobruchowska, Gerrit J. Gerwig, Jón Örvar G. Jónsson, Jakob K. Kristjansson, Arnthor Aevarsson, Johannis P. Kamerling, Gudmundur O. Hreggvidsson, Takoua Debeche-Boukhit, Olafur H. Fridjonsson
Publikováno v:
Glycobiology. 21:304-328
Over the years several β-glucan transferases from yeast and fungi have been reported, but enzymes with such an activity from bacteria have not been characterized so far. In this work, we describe the cloning and expression of genes encoding β-gluco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::388743dedad7c2c95c06fad6fd0930d8
https://doi.org/10.1093/glycob/cwq165
https://doi.org/10.1093/glycob/cwq165
Publikováno v:
European Food Research and Technology. 227:1025-1033
Texture modulating properties of aqueous dispersions of apple cell wall material differed from those of tomato or kiwifruit, particularly under high shear. It was previously hypothesized that this may be due to the fact that the apple cell wall showe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::239bdd52f3a2f64223f3d0a2b4b4c21f
https://doi.org/10.1007/s00217-007-0816-4
https://doi.org/10.1007/s00217-007-0816-4
Publikováno v:
European Food Research and Technology. 227:607-618
Cell wall materials (CWMs) were isolated from the fruit of ripe apple, kiwifruit and tomato using methods of isolation which maximised the water retaining capacity and viscosity generating properties of the CWMs. Aqueous suspensions of all three CWMs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99756a4270c66ff9bb34ea26650930ea
https://doi.org/10.1007/s00217-007-0762-1
https://doi.org/10.1007/s00217-007-0762-1
Publikováno v:
Food Chemistry. 81:103-112
Polysaccharides were isolated from cocoa shells and characterised by compositional and linkage analysis. The polysaccharide types were diverse and included pectic polysaccharides (∼45%) which were made up of a heterogeneous mixture of rhamnogalactu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64f842efd2c84fdfdbeb6fcca81a5586
https://doi.org/10.1016/s0308-8146(02)00385-0
https://doi.org/10.1016/s0308-8146(02)00385-0
Publikováno v:
Food Chemistry. 80:511-516
Roasting induced change to carbohydrates and cell wall polysaccharides was investigated in three varieties of cocoa beans. The concentrations of glucose and fructose decreased after roasting but levels of the non-reducing sugars, sucrose, raffinose,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10047b83b162bef5a68aaf95611552c4
https://doi.org/10.1016/s0308-8146(02)00320-5
https://doi.org/10.1016/s0308-8146(02)00320-5