Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Emilie Labat"'
Publikováno v:
Innovative Processing Technologies for Healthy Grains
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8bb82e4368332681e3a388a9a6b9bc17
https://doi.org/10.1002/9781119470182.ch3
https://doi.org/10.1002/9781119470182.ch3
Autor:
Olivier Yves Roger, Undine Lehmann, Sathaporn Srichuwong, Alastair B. Ross, Alison L. Eldridge, Marie-France Bietry, Christelle Schaffer-Lequart, Alice V. Moroni, Luis Roberto King, Anne-Sophie Wavreille, Robert J. Redgwell, Emilie Labat, Frédéric Robin, Edwin Ananta
Publikováno v:
Critical Reviews in Food Science and Nutrition. 57:1562-1568
Some countries now incorporate recommendations for increased consumption of whole grain (WG) into local dietary guidelines. Cereal and pseudo-cereal grains are good sources of complex carbohydrates, dietary fiber, proteins, phytochemicals, vitamins a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7eff1cbd7b255fee6cf4170d5a4c56b
https://doi.org/10.1080/10408398.2013.781012
https://doi.org/10.1080/10408398.2013.781012
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:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2002, 35, pp.185-189. ⟨10.1006/fstl.2001.0836⟩
LWT-Food Science and Technology, Elsevier, 2002, 35, pp.185-189. ⟨10.1006/fstl.2001.0836⟩
Wheat gluten and mixtures of gluten and water-extractable pentosans (WEP) were mixed in a counter-rotating batch mixer at constant hydration level, in order to study the effects of feruloylated arabinoxylans (AX) on gluten mixing properties. The pres
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::345202894ab3c75bd2bfe4ee9a3e32b5
https://hal.inrae.fr/hal-02675704
https://hal.inrae.fr/hal-02675704
Publikováno v:
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2000, 48 (12), pp.6280-6283. ⟨10.1021/jf0006271⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2000, 48 (12), pp.6280-6283. ⟨10.1021/jf0006271⟩
Ferulic acid (FA, 4.9-17.7 microg/100 mg), sinapic acid (SA, 1.4-3.5 microg/100 mg), and traces of p-coumaric acid and vanillic acid were detected after saponification of six wheat glutens from industrial and pilot-scale origins. FA and SA occurred m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96d05845d006bfe310ffa3c4333de00d
https://pubmed.ncbi.nlm.nih.gov/11312800
https://pubmed.ncbi.nlm.nih.gov/11312800