Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Ingrid Appelqvist"'
Publikováno v:
Heliyon, Vol 5, Iss 3, Pp e01258- (2019)
Externí odkaz:
https://doaj.org/article/1bcba43e602f4990acc3a555409f9b54
Publikováno v:
Heliyon, Vol 4, Iss 12, Pp e01045- (2018)
Raw or minimally processed vegetables are popular for health reasons and for their unique textural and flavor attributes. While many aroma volatiles are produced in situ when plant tissues are mechanically disrupted, enzymes expressed in bacteria in
Externí odkaz:
https://doaj.org/article/c6ac73cab6b441e9bda7e66165c15e36
Autor:
Refat Al-Shannaq, Simon Allen, C. Anandharamakrishnan, Vitus A. Apalangya, Ingrid Appelqvist, Dimitrios Argyropoulos, Amar Auckaili, Serafim Bakalis, Bhesh Bhandari, Katherine Blackshaw, Paulomi (Polly) Burey, C. Charette, Junlae Cho, Ashim Datta, Hester De Wet, Fariba Dehghani, Christopher J. Doona, M. Azad Emin, Christos Emmanoulidis, Ferruh Erdoğdu, Mohammed Farid, F.E. Feeherry, E. Forster, Raj Gaire, R. García-Flores, Dimitrios Gerogiorgis, Jacopo E. Giaretta, Michel Havet, Dennis R. Heldman, Andreas Helwig, Filip Janakievski, Piyush Kumar Jha, J. Johnston, P. Johnstone, Pablo Juliano, Soojin Jun, Fanbin Kong, Nooshin Koolaji, K. Kustin, Alain Le-Bail, M. Maria Leena, Lilly Lim-Camacho, Yvan Llave, Myriam Loeffler, Amy Logan, Francesco Marra, Slaven Marusic, A.K.M. Masum, J.A. Moses, Sina Naficy, Long H. Nguyen, Bart Nicolai, Keshavan Niranjan, Farshad Oveissi, Colm O’Donnell, Sunil K. Panchal, Janet L. Paterson, Ronil J. Rath, José I. Reyes-De-Corcuera, Olivier Rouaud, Shyam S. Sablani, K.P. Sandeep, Periaswamy Sivagnanam Saravana, Fabrizio Sarghini, Juhi Saxena, Aaron Schindeler, D. Scotland, Cordelia Selomulya, Zahra Shahrbabaki, S. Shanthamma, A. Shen, Josip Simunovic, Chandrashekhar R. Sonar, Juming Tang, Netsanet Shiferaw Terefe, Brijesh Tiwari, Viruja Ummat, Peter Valtchev, Pieter Verboven, Olivier Vitrac, Shaojin Wang, Yong Wang, Bo Wang, Peter Watkins, T. White, Jiadai Wu, D. Yi, Jimmy Yun, Bogdan Zisu, Maarten van der Kamp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee774aebc6c6391b6fa9b605287333dd
https://doi.org/10.1016/b978-0-12-821292-9.00080-7
https://doi.org/10.1016/b978-0-12-821292-9.00080-7
Publikováno v:
Food Hydrocolloids. 67:166-177
A series of fat-free yoghurts were made from milks formulated for constant protein (5%) and lactose (6%) content and casein to whey protein ratios ranging from 80:20 (Control) to 50:50. Yoghurts were evaluated for their particle size, microstructure,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83dadb3e08020b52e758172540f5dba4
https://doi.org/10.1016/j.foodhyd.2017.01.017
https://doi.org/10.1016/j.foodhyd.2017.01.017
Publikováno v:
Heliyon, Vol 4, Iss 12, Pp e01045-(2018)
Heliyon
Heliyon
Raw or minimally processed vegetables are popular for health reasons and for their unique textural and flavor attributes. While many aroma volatiles are produced in situ when plant tissues are mechanically disrupted, enzymes expressed in bacteria in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae2bfba477df5a47c7b280431c18ef53
http://www.sciencedirect.com/science/article/pii/S2405844018353659
http://www.sciencedirect.com/science/article/pii/S2405844018353659
Publikováno v:
Physiology & Behavior. 160:80-86
Eating is a dynamic behaviour, in which food interacts with the mechanical and physiological environment of the mouth. This dynamic interaction changes the oral surfaces leaving particles of food and building up a film on the oral surfaces, which may
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff84d22ad000b06e24551bf0977cc7c3
https://doi.org/10.1016/j.physbeh.2016.03.035
https://doi.org/10.1016/j.physbeh.2016.03.035
Autor:
Maeva Cochet-Broch, Conor M. Delahunty, Graham T. Eyres, Leif Lundin, Damian Frank, Ingrid Appelqvist, Udayasika Piyasiri
Publikováno v:
Journal of Agricultural and Food Chemistry. 63:9093-9102
The density and composition of a food matrix affect the rates of oral breakdown and in-mouth flavor release as well as the overall sensory experience. Agar gels of increasing concentration (1.0, 1.7, 2.9, and 5% agarose) with and without added fat (0
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70dc2c397e4c8ad3c09a526681f9ebcc
https://doi.org/10.1021/acs.jafc.5b03441
https://doi.org/10.1021/acs.jafc.5b03441
Publikováno v:
Food Hydrocolloids. 44:198-207
Understanding the effect of cell wall particle structure on sensory perception could provide new strategies for the use of plant material based ingredients in the production of healthier food with desired sensory properties. The objective of this stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef14e722da7c3c96b3d8d8b184b3e56e
https://doi.org/10.1016/j.foodhyd.2014.09.012
https://doi.org/10.1016/j.foodhyd.2014.09.012
Publikováno v:
Heliyon
Heliyon, Vol 5, Iss 3, Pp e01258-(2019)
Heliyon, Vol 5, Iss 3, Pp e01258-(2019)
Raw or minimally processed vegetables are popular for health reasons and for their unique textural and flavor attributes. While many aroma volatiles are produced
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ac1ef8674f2c4d99d29229fb2a99d49
https://doi.org/10.1016/j.heliyon.2019.e01258
https://doi.org/10.1016/j.heliyon.2019.e01258
Publikováno v:
Food Research International. 53:73-80
Eight types of novel wheat lines with different null alleles for starch synthase IIa, presenting different starch contents and amylose/amylopectin ratios, was processed on a lab-scale with capillary rheometer under 2 conditions (28% moisture content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::117000d8f3cc33c75b9fc7e26b4bb6b2
https://doi.org/10.1016/j.foodres.2013.03.040
https://doi.org/10.1016/j.foodres.2013.03.040