Large-deformation properties of wheat dough in uni- and biaxial extension. Part I. Flour dough

Autor: Peter Kolster, Femke van der Hoef, Edward Lucian Sliwinski, Ton van Vliet

Publikováno v: Rheologica Acta, 43(4), 306-320
Rheologica Acta 43 (2004) 4

Rheological and fracture properties of optimally mixed flour doughs from three wheat cultivars which perform differently in cereal products were studied in uniaxial and biaxial extension. Doughs were also tested in small angle sinusoidal oscillation.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::467fdf9a4ac33553ff2bcb0be67eb708
https://doi.org/10.1007/s00397-003-0344-5

Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters

Autor: Monic M.M Tomassen, Sanne W. Hoogerwerf, A.M. Matser, Roy Moezelaar, B. Krebbers, Robert W van den Berg

Publikováno v: Innovative Food Science and Emerging Technologies 4 (2003) 4
Innovative Food Science and Emerging Technologies, 4(4), 377-385

The effects of combined high-pressure thermal treatments on consistency, viscosity, colour, lycopene content, enzyme activity and micro-organisms were determined, and compared to conventional pasteurisation and sterilisation processes of tomato puree

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17e735134d2903f70291b69362fc4fee
https://doi.org/10.1016/s1466-8564(03)00045-6

Relationship between browning and the activities of polyphenoloxidase and phenylalanine ammonia lyase in banana peel during low temperature storage

Autor: Wouter G. van Doorn, Thi Bich Thuy Nguyen, Saichol Ketsa

Publikováno v: Postharvest Biology and Technology 30 (2003) 2
Postharvest Biology and Technology, 30(2), 187-193

Kluai Khai (Musa AA Group) and Kluai Hom Thong (Musa AAA Group) bananas were stored at 6 and 10 °C. Visible chilling injury (CI) in the peel, mainly browning, occurred at both temperatures, but more so at 6 °C, and without significant differences b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19c6dd71fd33d93e6e399ade151dcfdf
https://doi.org/10.1016/s0925-5214(03)00103-0

Analysis of docosahexaenoic acid biosynthesis in Crypthecodinium cohnii by 13C labelling and desaturase inhibitor experiments

Autor: Martin E. de Swaaf, Pieter van der Meer, Theo C. de Rijk, Gerrit Eggink, Lolke Sijtsma

Publikováno v: Journal of Biotechnology, 103(1), 21-29
Journal of Biotechnology 103 (2003) 1

The lipids of the heterotrophic microalga Crypthecodinium cohnii contain the omega-3 polyunsaturated fatty acid (PUFA) and docosahexaenoic acid (22:6) to a level of over 30%. The pathway of 22:6 synthesis in C. cohnii is unknown. The ability of C. co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::196716e0b47dc59465ac5cf6d00ce25c
https://doi.org/10.1016/s0168-1656(03)00070-1

Food allergens of plant origin—their molecular and evolutionary relationships

Autor: Peter R. Shewry, Charlotte Bernhard Madsen, E.N.C. Mills, Harry J. Wichers

Publikováno v: Trends in Food Science and Technology, 14(4), 145-156
Technical University of Denmark Orbit
Trends in Food Science and Technology 14 (2003) 4

Along with other forms of allergic disease, food allergies appear to be on the increase, with childhood allergies to foods such as peanuts being of particular concern. Around 7–10 foods are responsible for the majority of allergies, including sever

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4a4e02c51a89a7a6a56a909ef4f78d0
https://doi.org/10.1016/s0924-2244(03)00026-8