Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Göker Gürbüz"'
Autor:
Jose Martin Ramos-Diaz, Tatjana Kince, Martins Sabovics, Göker Gürbüz, Asta Rauma, Anna-Maija Lampi, Vieno Piironen, Evita Straumite, Dace Klava, Kirsi Jouppila
Publikováno v:
Foods, Vol 9, Iss 12, p 1849 (2020)
Quinoa epitomizes the drive for healthier foods with ethnic concepts in developed countries, particularly among millennials. As a result, the popularity of quinoa as a gluten-free alternative has steadily grown over the last 20 years. Despite this, l
Externí odkaz:
https://doaj.org/article/a6040b5bf7744222a60255d6002a4322
Autor:
Jaime Amaya-Farfan, Ângela Giovana Batista, Juliano L. Bicas, Reinhold Carle, Chen Chao, Per Ertbjerg, Maria Beatriz Abreu Gloria, Helena Teixeira Godoy, Göker Gürbüz, Marina Heinonen, Fanbin Kong, Lingling Liu, Xia Liu, Daryl B. Lund, Mário Roberto Maróstica, Lilia Masson, Donald G. Mercer, Fei Ren, Delia B. Rodriguez-Amaya, Fereidoon Shahidi, Juliana Kelly da Silva-Maia, Shujun Wang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35bc2d808a919d1a097128cfa5a70dd2
https://doi.org/10.1016/b978-0-12-817380-0.00017-8
https://doi.org/10.1016/b978-0-12-817380-0.00017-8
Publikováno v:
University of Helsinki
The most common consequences of protein oxidation include dimerization through cross-linking, modification of amino acid side-chain, and protein fragmentation. Amino acids with side-chains most prone to oxidative modification are the sulfur-containin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27f9d37282a6c457e8acf5b6214f964a
https://doi.org/10.1016/b978-0-12-817380-0.00003-8
https://doi.org/10.1016/b978-0-12-817380-0.00003-8
Publikováno v:
European Food Research and Technology. 244:469-479
Interactions of food proteins and lipids under oxidative conditions may lead to alterations in food texture as well as loss of nutritional and sensory quality. Oxidative and physical stability of oil-in-water emulsions stabilized with water-soluble p
Publikováno v:
Journal of Food Science. 82:2062-2069
α-Lactalbumin (α-La), a major milk whey protein, is comprised of several amino acids prone to metal-catalyzed oxidation (MCO) typical in processing and during storage of foods. New tools are needed for the detection of characteristic oxidation prod
Autor:
Dace Klava, Anna-Maija Lampi, Asta Rauma, Jose Martin Ramos-Diaz, Evita Straumite, Kirsi Jouppila, Martins Sabovics, Tatjana Kince, Vieno Piironen, Göker Gürbüz
Publikováno v:
Foods, Vol 9, Iss 1849, p 1849 (2020)
Foods
Volume 9
Issue 12
Foods
Volume 9
Issue 12
Quinoa epitomizes the drive for healthier foods with ethnic concepts in developed countries, particularly among millennials. As a result, the popularity of quinoa as a gluten-free alternative has steadily grown over the last 20 years. Despite this, l
Autor:
Marjo Pulkkinen, Chang Liu, Göker Gürbüz, Vieno Piironen, Tuula Sontag-Strohm, Marina Heinonen, Zhongqing Jiang
Publikováno v:
Food Science & Nutrition, 6(4):1032-1039
Food Science & Nutrition
Food Science & Nutrition
The course of protein-lipid co-oxidation was investigated in oil-in-water emulsions stabilized with proteins extracted from microwave-treated (MWT) and conventional thermal-treated (CTT) faba beans stored at 37 degrees C for 7days. Emulsions prepared
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1cbbec7ab2ce8ad93e3809e1faebb2f0
https://repository.publisso.de/resource/frl:6419481
https://repository.publisso.de/resource/frl:6419481
Publikováno v:
Journal of food science. 82(9)
α-Lactalbumin (α-La), a major milk whey protein, is comprised of several amino acids prone to metal-catalyzed oxidation (MCO) typical in processing and during storage of foods. New tools are needed for the detection of characteristic oxidation prod
Autor:
Marina Heinonen, Göker Gürbüz
Publikováno v:
Food chemistry. 175
Interactions between secondary lipid oxidation product malondialdehyde (MDA) and selected β-lactoglobulin (β-Lg) peptides were investigated. Selected tryptic peptides of β-Lg (ALPMHIR, LIVTQTMK and VLVLDTDYK) were fractionated via preparative-HPLC
Publikováno v:
Journal of agricultural and food chemistry. 60(27)
Oxidation of β-lactoglobulin (β-Lg), a typical milk whey protein, was investigated by oxidizing its three tryptic peptides after separation and fractionation by preparative HPLC. Oxidation was performed with H2O2 and Fe(3+) in piperazine-1,4-bis(2-