Zobrazeno 1 - 10
of 91
pro vyhledávání: '"Frank Vriesekoop"'
Autor:
Claire D. Munialo, Frank Vriesekoop
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 9, Pp 4898-4911 (2023)
Abstract Animal proteins have in the past been used in food production due to their functional properties that range from gelation and emulsification to foaming ability and stability. However, animal husbandry has been shown to be a major contributor
Externí odkaz:
https://doaj.org/article/53548234d68f4c4287dfeae4316bf1d2
Autor:
Xinyuan Zhang, Qiong Wang, Yuanhong Xie, Hongxing Zhang, Junhua Jin, Yong Xiong, Xiaona Pang, Frank Vriesekoop
Publikováno v:
Fermentation, Vol 10, Iss 7, p 333 (2024)
Chinese sour bamboo shoot is a traditionally, spontaneous fermented food that is particularly popular due to its complex and distinctive flavor. The volatile compounds of sour bamboo shoot originate mainly from the raw materials and the microbial fer
Externí odkaz:
https://doaj.org/article/3e97abc5099c4640a30f908b82a1aa89
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 17, Iss 2 (2023)
The efficiency of natural antioxidant uptake into fresh and frozen chicken breast meat was investigated. Uniform pieces of chicken breast fillets (4 × 2 × 2 cm) were immersed for increments between 0 and 60 min in solution containing extracts of na
Externí odkaz:
https://doaj.org/article/89ee75855ba749b5bf4b3a6edd19b3e7
Publikováno v:
Food Frontiers, Vol 3, Iss 3, Pp 529-540 (2022)
Abstract Consumer preferences regarding food in general, livestock meat and cultured meat among Muslim populations remains largely unknown, especially in a United Kingdom context. This is a significant gap in our understanding since foods that meet h
Externí odkaz:
https://doaj.org/article/2bf88bd1c1ab40d182dc17b037c08771
Autor:
Călina Ciont, Alexandra Epuran, Andreea Diana Kerezsi, Teodora Emilia Coldea, Elena Mudura, Antonella Pasqualone, Haifeng Zhao, Ramona Suharoschi, Frank Vriesekoop, Oana Lelia Pop
Publikováno v:
Foods, Vol 11, Iss 17, p 2693 (2022)
The presence of physical, chemical, or microbiological contaminants in beer represents a broad and worthy problem with potential implications for human health. The expansion of beer types makes it more and more appreciated for the sensorial propertie
Externí odkaz:
https://doaj.org/article/64d406d388784f64915692ac55f45aaf
Autor:
David Dean, Meike Rombach, Wim de Koning, Frank Vriesekoop, Wisnu Satyajaya, Puspita Yuliandari, Martin Anderson, Philippe Mongondry, Beatriz Urbano, Cristino Alberto Gómez Luciano, Wendy Hao, Emma Eastwick, Elma Achirimbi, Zheng Jiang, Anouk Boereboom, Farzana Rashid, Imran Khan, Beatriz Alvarez, Luis Kluwe Aguiar
Publikováno v:
Nutrients, Vol 14, Iss 16, p 3292 (2022)
Mycoprotein is a fungal-based meat alternative sold in food retail in various countries around the world. The present study builds on a multi-national sample and uses partial least square structural equation modeling. The proposed conceptual model id
Externí odkaz:
https://doaj.org/article/29e785058c8945c0a87aa7628b0382f1
Publikováno v:
Amfiteatru Economic, Vol 21, Iss 51, Pp 393-407 (2019)
Current environmental and health concerns encourage a shift towards more sustainable diets. A variety of options are currently being investigated to achieve the food security of alternative-to-meat dietary proteins. The food security of alternative
Externí odkaz:
https://doaj.org/article/e06c5e3c723241df95d5d67bfd237bda
Autor:
Frank Vriesekoop, Carolyn Russell, Athina Tziboula-Clarke, Céline Jan, Marine Bois, Stephanie Farley, Allison McNamara
Publikováno v:
Beverages, Vol 8, Iss 1, p 16 (2022)
The production of beer yields a number of by-product streams, with spent brewers’ yeast being the second most abundant in volume. The high nutritional value of spent yeast has seen a large proportion of spent brewers’ yeast being used for both fo
Externí odkaz:
https://doaj.org/article/fea2c849d1e5468d93ee7d4dff8f4925
Publikováno v:
ACS Omega, Vol 3, Iss 9, Pp 12246-12252 (2018)
Externí odkaz:
https://doaj.org/article/c4e8311b208b4bfa93bcc18e6f586581
Autor:
Anouk Boereboom, Philippe Mongondry, Luis K. de Aguiar, Beatriz Urbano, Zheng (Virgil) Jiang, Wim de Koning, Frank Vriesekoop
Publikováno v:
Foods, Vol 11, Iss 2, p 197 (2022)
Cultured meat, as a product of recent advancement in food technology, might become a viable alternative source of protein to traditional meat. As such, cultured meat production is disruptive as it has the potential to change the demand for traditiona
Externí odkaz:
https://doaj.org/article/ffeb92d4470e4eadbe71ee1361168672