Zobrazeno 1 - 10
of 343
pro vyhledávání: '"FI - Functional Ingredients"'
Publikováno v:
Cereal Foods World 62 (2017) 6
Cereal Foods World, 6, 62, 272-277
Cereal Foods World, 6, 62, 272-277
Additive manufacturing, also known as 3D printing, is an up-and-coming production technology based on layer-by-layer deposition of material to reproduce a computer-generated 3D design. Additive manufacturing is a collective term used for a variety of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58879a697685c9dde211162aa18a80cf
https://doi.org/10.1094/cfw-62-6-0272
https://doi.org/10.1094/cfw-62-6-0272
Publikováno v:
Food Hydrocolloids 61 (2016)
Food Hydrocolloids, 61, 311-317
Food Hydrocolloids, 61, 311-317
The gelation of gelatine in mixtures of gelatine (type A or type B) and globular proteins (Whey Protein Isolate (WPI), Whey Protein Aggregates (WPA) and Soy Protein Isolate (SPI)) was studied with a focus on their phase separation during gelation. Co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66b296e9ceaccc8808ec4b1c798562c2
https://doi.org/10.1016/j.foodhyd.2016.05.022
https://doi.org/10.1016/j.foodhyd.2016.05.022
Autor:
Stef J. Koppelman, Joseph L. Baumert, Shyamali Jayasena, Julie A. Nordlee, Danijela Apostolovic, Hsiaopo Cheng, Steve L. Taylor, Thomas G. Isleib, Dion Luykx, Sohelia Maleki, Erik Schepens, Govardus A.H. de Jong
Publikováno v:
Food and Chemical Toxicology, 91, 82-90
Four different market classes of peanut (Runner, Virginia Spanish, and Valencia) are commonly consumed in Western countries, but for some consumers peanuts are a main cause of food-induced anaphylaxis. Limited information is available on the comparat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5fce9b780f5669501655c8498c2736c8
https://doi.org/10.1016/j.fct.2016.02.016
https://doi.org/10.1016/j.fct.2016.02.016
Publikováno v:
Food Hydrocolloids, 52, 8 p.
To increase understanding of water holding in heat-set ovalbumin gels, the relation between aggregate structure (both in solution and in gels) and gel coarseness or gel stiffness is studied. The aggregate morphology obtained by preparation of ovalbum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a4bf90ba1be6b30607a60ccc48e2fa4
https://doi.org/10.1016/j.foodhyd.2015.06.018
https://doi.org/10.1016/j.foodhyd.2015.06.018
Publikováno v:
Food Hydrocolloids 60 (2016)
Food Hydrocolloids, 60, 216-224
Food Hydrocolloids, 60, 216-224
To design food products based on mixtures of proteins from animal and plant sources, understanding of how the structural and mechanical properties of mixed protein systems can benefit from selectively mixing is essential. Heat-induced gels were prepa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5889de35ac1ea93e3cc622176ee7170e
https://doi.org/10.1016/j.foodhyd.2016.03.031
https://doi.org/10.1016/j.foodhyd.2016.03.031
Publikováno v:
Cereal Foods World, May/June, 3, 60, 130-139
Cereal Foods World, 3, 60, 130-139
Cereal Foods World, 3, 60, 130-139
The majority of whole grain flour is produced using modern milling techniques, usually with steel rollers, in which a batch of grain is separated into multiple millstreams, sifted, and recombined. In some cases constituent millstreams are purchased a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33aa05ddbfd0f94dccaedc2ab3e65829
https://doi.org/10.1094/cfw-60-3-0130
https://doi.org/10.1094/cfw-60-3-0130
Publikováno v:
European Journal of Clinical Nutrition, 7, 69, 805-810
European Journal of Clinical Nutrition 69 (2015)
European Journal of Clinical Nutrition, 69, 805-810
European Journal of Clinical Nutrition
European Journal of Clinical Nutrition 69 (2015)
European Journal of Clinical Nutrition, 69, 805-810
European Journal of Clinical Nutrition
Background/objectives: Sodium intake in the Netherlands is substantially above the recommended intake of 2400 mg/day. This study aimed to estimate the effect of two sodium reduction strategies, that is, modification of the composition of industrially
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c9ea4b7bb67c98452b472638f6d065d
https://doi.org/10.1038/ejcn.2015.15
https://doi.org/10.1038/ejcn.2015.15
Publikováno v:
Soft Matter, 11, 7, pp. 1335-1344
Soft Matter, 11, 1335-1344
Soft Matter, 11, 1335-1344
A systematic study was performed on the influence of charge and steric hindrance on the assembly into fibres of a series of pentameric peptides based on the well-known β-sheet forming sequence Gly-Ala-Gly-Ala-Gly, which were N-terminally acylated wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a267502f099b63f2dcb3a32c9624a351
https://doi.org/10.1039/c4sm02241f
https://doi.org/10.1039/c4sm02241f
The development of new medicines is a costly and timeconsuming process. As a result, companies are always locking for ways to increase the efficiency of their pipeline. One way to do that is by using microtracer dosing. Microtracing is an innovative
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::700636d309127812f971ba8bc68d3cba
http://resolver.tudelft.nl/uuid:4e54dec1-efb0-47f7-bf1d-6afdf55f1a6f
http://resolver.tudelft.nl/uuid:4e54dec1-efb0-47f7-bf1d-6afdf55f1a6f
Additive manufacturing, also known as 3D printing, is an up-and-coming production technology based on layer-by-layer deposition of material to reproduce a computer-generated 3D design. Additive manufacturing is a collective term used for a variety of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::bd9d4304726d263cf8c356d85ecb501b
http://resolver.tudelft.nl/uuid:e640a7d8-2dd0-4d70-b3c9-a77b8a706dff
http://resolver.tudelft.nl/uuid:e640a7d8-2dd0-4d70-b3c9-a77b8a706dff