Zobrazeno 1 - 10
of 88
pro vyhledávání: '"Frank Vriesekoop"'
Autor:
David Dean, Meike Rombach, Frank Vriesekoop, Philippe Mongondry, Hoa Le Viet, Sirasit Laophetsakunchai, Beatriz Urbano, Teresa Briz, Vilma Xhakollari, Güler Atasoy, Mahir Turhan, Stavroula Chrysostomou, Elena Hadjimbei, Hussein Hassan, Maya Bassil, Sanna Arnala, Dominika Głąbska, Dominika Guzek, Sophie van den Berg, Lilian Ossel, Amalia Scannell, Puja Rauniyar, Eirini Bathrellou, Meropi Kontogianni, Wim de Koning
Publikováno v:
Foods, Vol 13, Iss 19, p 3152 (2024)
Across the world and within Europe, a growing number of consumers are choosing to buy gluten-free products. Motivations for a gluten-free diet and the consequences of consuming gluten are varied, from a medical necessity for those diagnosed with celi
Externí odkaz:
https://doaj.org/article/96748d1557514e74a14c2393b727079d
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:
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
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
Publikováno v:
ACS Omega, Vol 3, Iss 9, Pp 12246-12252 (2018)
Externí odkaz:
https://doaj.org/article/c4e8311b208b4bfa93bcc18e6f586581
Autor:
Frank Vriesekoop
Publikováno v:
Beverages, Vol 7, Iss 4, p 79 (2021)
Food allergies are an important global health concern, with many countries following the World Health Organisation’s guidelines with regards to due labelling of foods and, as such, providing forewarning about the presence of potential allergens to
Externí odkaz:
https://doaj.org/article/db6598f4ebbe4ed88f189ae6f5955831
Autor:
Frank Vriesekoop, Annie Haynes, Niels van der Heijden, Hao Liang, Paraskevi Paximada, Antien Zuidberg
Publikováno v:
Fermentation, Vol 7, Iss 2, p 96 (2021)
The utilisation of food production by-products back into food production within a circular food economy is one of the driving examples to improve sustainability within the food industry. Brewers spent grain is the most abundant by-product from the br
Externí odkaz:
https://doaj.org/article/31f0f1159b244c2496541896bb5793c4