Zobrazeno 1 - 10
of 155
pro vyhledávání: '"E. Papalamprou"'
Publikováno v:
Journal of the Science of Food and Agriculture. 90:304-313
BACKGROUND: Wet extraction of protein from defatted chickpea (variety Thiva (T), Greece) flour, at alkaline or slightly acidic pH, followed by isoelectric precipitation (pI) or ultrafiltration (UF) to recover the protein, was employed to obtain a num
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95f31f677278110e8cfa04b02cea30b5
https://doi.org/10.1002/jsfa.3816
https://doi.org/10.1002/jsfa.3816
Publikováno v:
Food Hydrocolloids. 23:337-343
Two protein isolates were prepared from defatted chickpea seed flour by applying alkaline extraction followed by isoelectric precipitation or ultrafiltration (TpI and TUF, respectively), while another one (TF) was obtained by a combination of protein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::62caf3059292a9a7ac00e74ea38c61bd
https://doi.org/10.1016/j.foodhyd.2008.03.006
https://doi.org/10.1016/j.foodhyd.2008.03.006
Autor:
Alessandra D’Agostina, Giovanna Boschin, D. Resta, G. Doxastakis, Dimitra Mandalou, Maria Irakli, Anna Arnoldi, E. Papalamprou, Maria Papageorgiou
Publikováno v:
Food Chemistry. 101:57-64
Spaghetti was prepared by replacing semolina with different amounts of lupin protein, in order to increase the protein content. A detailed investigation of the rheological properties of the dough and the cooking quality of pasta was performed in comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05accc14c5d01864da022bb888332184
https://doi.org/10.1016/j.foodchem.2005.12.054
https://doi.org/10.1016/j.foodchem.2005.12.054
Publikováno v:
Journal of the Science of Food and Agriculture. 86:1932-1937
Model salad dressing emulsions of an oil volume fraction of 0.50 were prepared using two types of lupin seed protein isolate (LSPI) differing in the method applied for their isolation and their protein composition. The dressing stability against crea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13b702bf4b94ff1d032f5c8711208a8a
https://doi.org/10.1002/jsfa.2566
https://doi.org/10.1002/jsfa.2566
Publikováno v:
Journal of the Science of Food and Agriculture. 86:1855-1862
The influence of legume proteins from lupin, pea and fababean on the formation of gels prepared by heat treatment in the absence or presence of xanthan gum, locust bean gum and NaCl was investigated. The resulting fracture and texture properties of g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47faf4cca1989f6005785a9cbcfa2418
https://doi.org/10.1002/jsfa.2531
https://doi.org/10.1002/jsfa.2531
Publikováno v:
Food Hydrocolloids. 19:583-594
The production of plant protein isolates and especially legumes is of growing interest to industry, because of the increasing application of plant protein in food and non-food markets. The use of plant protein isolates in foods as functional ingredie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59b5e5b7a6cc5c9d6f585f48e65b6186
https://doi.org/10.1016/j.foodhyd.2004.10.028
https://doi.org/10.1016/j.foodhyd.2004.10.028
Publikováno v:
Journal of the Science of Food and Agriculture. 85:1967-1973
Xanthan gum is a water-soluble extracellular polysaccharide that has gained widespread commercial use because of its strong pseudoplasticity and tolerance to high ionic strength, which bring unique rheological properties to solutions. This study comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a07eb94da02d3746e5c017d922f66f92
https://doi.org/10.1002/jsfa.2159
https://doi.org/10.1002/jsfa.2159
Publikováno v:
Food Research International. 36:425-430
Xanthan gum of medium molecular weight was produced by Xanthomonas Campestris ATCC 1395 in a laboratory fermenter without pH control by applying a stirrer speed of 600 rpm and its stabilization properties in salad dressing emulsions were evaluated. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8bbded802a181e6b74865c1ccaf4a2d6
https://doi.org/10.1016/s0963-9969(02)00175-8
https://doi.org/10.1016/s0963-9969(02)00175-8
Autor:
Pappa, Eleni C.1 (AUTHOR) pappa.eleni@yahoo.gr, Kondyli, Efthymia1 (AUTHOR) kondyliefi@gmail.com, Pappas, Athanasios C.2 (AUTHOR) apappas@aua.gr, Kyriakaki, Panagiota2 (AUTHOR) ezoidis@aua.gr, Zoidis, Evangelos2 (AUTHOR) eltsiplakou@aua.gr, Papalamprou, Lida3,4 (AUTHOR) lidapap@aua.gr, Karageorgou, Agori5 (AUTHOR) akarageorgou@aua.gr, Simitzis, Panagiotis5 (AUTHOR) pansimitzis@aua.gr, Goliomytis, Michael5 (AUTHOR) mgolio@aua.gr, Tsiplakou, Eleni2 (AUTHOR), Georgiou, Constantinos A.3,4 (AUTHOR) cag@aua.gr
Publikováno v:
Dairy. Sep2024, Vol. 5 Issue 3, p436-450. 15p.
Publikováno v:
Colloids and surfaces. B, Biointerfaces. 53(2)
Functional properties of native and modified (through induced autolysis) pea (Pisum sativum L.) and broad bean (Vicia faba L.) protein derivatives are studied. In specific, protein solubility and behavior at the air-water interface through surface pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::146b218dc17dc197b67b0a7e13d6c818
https://pubmed.ncbi.nlm.nih.gov/17049437
https://pubmed.ncbi.nlm.nih.gov/17049437