Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Geertrui M. Bosmans"'
Autor:
Thibault Godefroidt, Isabella M. Riley, Nand Ooms, Geertrui M. Bosmans, Kristof Brijs, Jan A. Delcour
Publikováno v:
npj Science of Food, Vol 7, Iss 1, Pp 1-9 (2023)
Abstract Successful sucrose replacement in cake systems requires thorough understanding of its functionality. Time-domain 1H NMR showed that water in the viscous aqueous phase isolated from cake batter by ultracentrifugation [i.e. the batter liquor (
Externí odkaz:
https://doaj.org/article/898e5fa20d354b6bbf1e24db260744d5
Publikováno v:
Foods, Vol 10, Iss 1, p 107 (2021)
The main sponge cake ingredients are flour, sucrose, eggs and leavening agents. Exogenous lipids (e.g., monoacylglycerols) are often used to increase air–liquid interface stability in the batter. There is a consumer trend to avoid foods containing
Externí odkaz:
https://doaj.org/article/869487f847014229b3c9001686b2198e
Autor:
Mieke A, Nivelle, Ella, Remmerie, Geertrui M, Bosmans, Patricia, Vrinten, Toshiki, Nakamura, Jan A, Delcour
Publikováno v:
Food chemistry. 295
Amylose (AM) and amylopectin (AP) functionality during bread making was unravelled with a temperature-controlled time domain proton nuclear magnetic resonance (TD
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::cbcfaf27ce56eafc5eaeaafa2700c497
https://pubmed.ncbi.nlm.nih.gov/31174739
https://pubmed.ncbi.nlm.nih.gov/31174739
Publikováno v:
Food research international (Ottawa, Ont.). 119
Time domain proton nuclear magnetic resonance (TD
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::89d86a2d6a9617e33a82b589e7a3be51
https://pubmed.ncbi.nlm.nih.gov/30884703
https://pubmed.ncbi.nlm.nih.gov/30884703
Autor:
Geertrui M. Bosmans, Jan A. Delcour
Publikováno v:
Modern Magnetic Resonance ISBN: 9783319282756
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c28e82507e31b0d410fc601c0b8d0c53
https://doi.org/10.1007/978-3-319-28388-3_13
https://doi.org/10.1007/978-3-319-28388-3_13
Publikováno v:
Food chemistry. 165
Full baking of earlier partially baked (parbaked) bread can supply fresh bread to the consumer at any time of the day. When parbaked bread loaves were stored at -25, 4 or 23°C, the extent of crumb to crust moisture migration and amylopectin retrogra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::ad4caf77c631cb0dec5b09da963f631f
https://pubmed.ncbi.nlm.nih.gov/25038661
https://pubmed.ncbi.nlm.nih.gov/25038661