Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Esther Mayer-Miebach"'
Autor:
Vera Schmid, Jan Steck, Esther Mayer-Miebach, Diana Behsnilian, Mirko Bunzel, Heike P. Karbstein, M. Azad Emin
Publikováno v:
Foods, Vol 10, Iss 3, p 518 (2021)
The partial substitution of starch with dietary fiber (DF) in extruded ready-to-eat texturized (RTE) cereals has been suggested as a strategy to reduce the high glycemic index of these food products. Here, we study the impact of extrusion processing
Externí odkaz:
https://doaj.org/article/b40605c90eab4dec8f3a90cb522e5891
Publikováno v:
PLoS ONE, Vol 12, Iss 2, p e0171662 (2017)
Ferulic acid (FA) and tocopherol (Toc) loaded solid lipid nanoparticles (SLN) were prepared by a hot homogenisation method. The particle size distribution, zeta potential and melting behaviour of the SLN as well as the stability, encapsulation effici
Externí odkaz:
https://doaj.org/article/5d62ea060693457eb40181152e4fb3f9
Publikováno v:
Agriculture, Vol 2, Iss 3, Pp 244-258 (2012)
Chokeberries (Aronia melanocarpa) are nowadays believed to exhibit potential cardioprotective and antidiabetic effects principally due to their high content in bioactive phenolic compounds. The stability of the phenolic compounds was studied during d
Externí odkaz:
https://doaj.org/article/0158cb4e92594efdbd020c4bd1460bd8
Publikováno v:
Geomicrobiology Journal. 40:325-336
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0dba0c2aa20126b6ff41c5af3a53dcf4
https://doi.org/10.1080/01490451.2023.2168799
https://doi.org/10.1080/01490451.2023.2168799
Autor:
Ralf Greiner, Julia K. Keppler, Johanna Milsmann, Anja Steffen-Heins, Esther Mayer-Miebach, Kathleen Oehlke
Publikováno v:
Journal of Food Engineering 247 (2019)
Journal of Food Engineering, 247, 144-151
Journal of Food Engineering, 247, 144-151
When carrier systems like solid lipid nanoparticles (SLN) are added to a protein rich food matrix adsorption of protein to the particles alters the surface properties of SLN which in turn can alter the properties of the whole system. Thus, the effect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc85b7cd741c3c46c955bee454d16838
https://doi.org/10.1016/j.jfoodeng.2018.12.005
https://doi.org/10.1016/j.jfoodeng.2018.12.005
Autor:
Jan Steck, M. Azad Emin, Mirko Bunzel, Diana Behsnilian, Vera Schmid, Esther Mayer-Miebach, Heike P. Karbstein
Publikováno v:
Foods, 10 (3), 518
Foods
Volume 10
Issue 3
Foods, Vol 10, Iss 518, p 518 (2021)
Foods
Volume 10
Issue 3
Foods, Vol 10, Iss 518, p 518 (2021)
The partial substitution of starch with dietary fiber (DF) in extruded ready-to-eat texturized (RTE) cereals has been suggested as a strategy to reduce the high glycemic index of these food products. Here, we study the impact of extrusion processing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8783d848758f80416084efc34075a5c
https://publikationen.bibliothek.kit.edu/1000131064/107919005
https://publikationen.bibliothek.kit.edu/1000131064/107919005
Autor:
Karlis Briviba, Vera Schmid, Jan Steck, Mirko Bunzel, M. Azad Emin, Esther Mayer-Miebach, Diana Behsnilian, Heike P. Karbstein
Publikováno v:
Food research international, 134, Art.Nr. 109232
Dietary fiber is a potential replacement for other ingredients such as starch in reformulated extruded breakfast cereals. Analysis of chokeberry pomace powder revealed a total dietary fiber content of 57.8 ± 2 g/100 g with 76% being insoluble, 20% h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ed05cff6a81607531fb2ea82d3a7765
Autor:
Diana Behsnilian, Esther Mayer-Miebach
Publikováno v:
Food Control. 73:761-767
The Nutri Red carrot ( Daucus carota L. cv. Nutri Red), a red carrot variety which together with β- carotene contains large amounts of lycopene, could represent an interesting alternative to tomatoes as a source of lycopene in the European diet. How
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b16b539385e0ae4839eeb57657325801
https://doi.org/10.1016/j.foodcont.2016.09.045
https://doi.org/10.1016/j.foodcont.2016.09.045
Autor:
Esther, Mayer-Miebach, Karlis, Briviba, Carolin, Schiffer, Lena, Geiger, Diana, Behsnilian, Ralf, Greiner
Publikováno v:
International journal of food sciences and nutrition. 70(8)
Industrial chokeberry pomace is very rich in polyphenols. The main focus here lies on the possible relationship between the particle size of chokeberry milled pomace and an enhanced absorption and transport of polyphenols by Caco-2 cells. Wet milling
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5274b8684b6921e3db7e7b589f94c536
https://pubmed.ncbi.nlm.nih.gov/30947568
https://pubmed.ncbi.nlm.nih.gov/30947568
Autor:
Ralf Greiner, Karlis Briviba, Lena Geiger, Diana Behsnilian, Carolin Schiffer, Esther Mayer-Miebach
Industrial chokeberry pomace is very rich in polyphenols. The main focus here lies on the possible relationship between the particle size of chokeberry milled pomace and an enhanced absorption and transport of polyphenols by Caco-2 cells. Wet milling
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1febca84f024bb8f253d6b56376fad34