Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Emmerich Berghofer"'
Autor:
Zuleyka Concepción Rodríguez Gutiérrez, Regine Schoenlechner, Emmerich Berghofer, Chonthira Sarawong
Publikováno v:
International Journal of Food Science & Technology. 49:2650-2658
Summary Green plantain flour (GPF) is rich in indigestible carbohydrates, especially in resistant starch (RS). The objective of this study was to improve the functional pasta properties and RS content by producing gluten-free (GF) pasta based on rice
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05ad595f3a10eadecf00a4020ff0ffda
https://doi.org/10.1111/ijfs.12599
https://doi.org/10.1111/ijfs.12599
Autor:
Senad Novalin, Emmerich Berghofer, J. Schmidt, Stefano D'Amico, Alexander Mansberger, Regine Schoenlechner, Sándor Tömösközi
Publikováno v:
Food Hydrocolloids. 35:606-612
Arabinoxylan, a pentosan, is the most important thickening agent and key component in rye for bread making. The idea of the study was to use pentosans for future application in gluten-free bread. Arabinoxylans were extracted in laboratory and pilot s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5185735b5f8d84d8a87a5d097f65c3c
https://doi.org/10.1016/j.foodhyd.2013.08.010
https://doi.org/10.1016/j.foodhyd.2013.08.010
Autor:
Zuleyka Concepción Rodríguez Gutiérrez, Regine Schoenlechner, Emmerich Berghofer, Chonthira Sarawong
Publikováno v:
International Journal of Food Science & Technology. 49:1825-1833
Summary Green plantain flour (GPF) was used as a functional ingredient to produce gluten-free (GF) bread based on a flour blend of rice flour and GF wheat starch (50:50) to improve their functional properties and to increase their resistant starch (R
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4851ed486d05e018951c56a52b5adadb
https://doi.org/10.1111/ijfs.12491
https://doi.org/10.1111/ijfs.12491
Publikováno v:
LWT - Food Science and Technology. 51:331-336
Legumes are of high nutritional value but consumption is low in Western countries due to long processing and antinutritional factors. The development of convenience products can help to overcome these constraints. The present study investigated the e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3bba6472cac1e46c35f7cd15cca941d2
https://doi.org/10.1016/j.lwt.2012.11.008
https://doi.org/10.1016/j.lwt.2012.11.008
Publikováno v:
Journal of Applied Polymer Science. 129:2429-2434
In this study the adhesive bond strength of different wheat gluten modifications and the relationship between molecular weight and adhesive strength was examined. Guanidine hydrochloride and sodium hydroxide were used as denaturation and dispersing a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e3d244a4f7f8861bace90272f28cf3f
https://doi.org/10.1002/app.38686
https://doi.org/10.1002/app.38686
Publikováno v:
International Journal of Food Science & Technology. 47:2221-2227
Summary The effects of chickpea addition (0–100%) on the physical properties and sensory attributes of cookies based on white or whole wheat compared to gluten-free amaranth or buckwheat flour were studied. The physical properties determined were s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2787e1656b2208d199e20f4deffd05ff
https://doi.org/10.1111/j.1365-2621.2012.03092.x
https://doi.org/10.1111/j.1365-2621.2012.03092.x
Publikováno v:
Plant Breeding. 131:531-534
With 3 figures and 1 table Abstract In food-grade soybeans for human nutrition, sucrose content is a character of interest apart from protein, because sucrose affects flavour and other soy-food properties. As determination of sucrose content through
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd11de2fa0fe1338c963b84ffbf152c0
https://doi.org/10.1111/j.1439-0523.2012.01975.x
https://doi.org/10.1111/j.1439-0523.2012.01975.x
Publikováno v:
European Journal of Wood and Wood Products. 70:679-688
Earlier research into native wheat flour for wood to wood bonding showed excellent bonding properties comparable to synthetic adhesives, but no data about ageing behaviour is available. Short and long term effects on mechanical properties were analys
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44985754770db0659cee187aa7098cfb
https://doi.org/10.1007/s00107-012-0595-x
https://doi.org/10.1007/s00107-012-0595-x
Publikováno v:
Starch - Stärke. 64:157-165
RS exerts a range of beneficial effects on human health. Therefore, ways to increase the RS content in processed food products are looked for. The effects of high hydrostatic pressure treatments on the RS content of wheat, quinoa and amaranth starch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a0ac77bb089de1725d5b13e1cfa9bc2
https://doi.org/10.1002/star.201100065
https://doi.org/10.1002/star.201100065
Autor:
Emmerich Berghofer, Mathias Kinner, S. Nitschko, Susanne Siebenhandl-Ehn, J. Sommeregger, A. Petrasch, Heinrich Grausgruber, Gertrud Linsberger-Martin
Publikováno v:
Journal of Cereal Science
Naked barley is an underutilized crop that is suitable for the production of functional food: it contains remarkable amounts of β-glucans, which are well known for their blood cholesterol and short-time blood sugar regulating properties and their im
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc876edb583b7f5f17402ff6e15d6578
https://doi.org/10.1016/j.jcs.2011.01.001
https://doi.org/10.1016/j.jcs.2011.01.001