Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Iwona Kihlberg"'
Publikováno v:
Food & Nutrition Research, Vol 58, Iss 0, Pp 1-11 (2014)
Background: Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known. Objective: To compare bread consumption pat
Externí odkaz:
https://doaj.org/article/b99e76ba0e7246a39e34a78e97c38bba
Publikováno v:
Food Quality and Preference
Rye breads, especially those with a chewy texture and sour flavor, have shown several health benefits but their consumption is lower among younger consumers than older. This study explores liking of commercial rye bread in younger and older consumers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::448c075b69528d29bc62b008c5680944
https://doi.org/10.1016/j.foodqual.2017.04.016
https://doi.org/10.1016/j.foodqual.2017.04.016
Publikováno v:
Journal of Sensory Studies. 31:283-295
Rye bread is often considered healthy, especially regarding its potential beneficial effect on blood glucose and insulin regulation, but the characteristics of Swedish rye bread have not previously ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b60b0f07cd41038a1b223acc2cbbda0e
https://doi.org/10.1111/joss.12211
https://doi.org/10.1111/joss.12211
Publikováno v:
Appetite. 121
There is a wide variety of commercial bread types and the present study identifies potential pitfalls in consumer evaluations of bread from a health perspective. The aim is to describe consumers’ health-related perceptions of bread by exploring whi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e04e8cf5e49a700d47f6e5ee02cd594
https://pubmed.ncbi.nlm.nih.gov/29154885
https://pubmed.ncbi.nlm.nih.gov/29154885
Autor:
Iwona Kihlberg, Einar Risvik
Publikováno v:
Food Quality and Preference. 18:471-481
Five, quite different white pan breads were chosen from twelve samples using Principal Component Analysis. Milling, baking, sensory assessment and sample preparation are described in [Kihlberg, I., Ostrom, A., Johansson, L., & Risvik, E. (2006). Sens
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::461a0a2ceb6b6e283f0932f34e163c78
https://doi.org/10.1016/j.foodqual.2006.03.023
https://doi.org/10.1016/j.foodqual.2006.03.023
Publikováno v:
Journal of Cereal Science. 43:15-30
The sensory qualities of products from sustainable production systems are not well known, but important for development of such systems. To understand how wheat growing systems and baking process ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8b49b24dd00b4cf3aa9cd0a138f2e23
https://doi.org/10.1016/j.jcs.2005.04.008
https://doi.org/10.1016/j.jcs.2005.04.008
Publikováno v:
Food Quality and Preference. 16:25-35
Liking of bread as a function of perceived sensory properties in combination with product information was studied. Four bread types were selected for descriptive sensory analysis and, in a consumer test, 480 consumers scored them for liking when info
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce772418e8698b291b7ddcb3ddabe92c
https://doi.org/10.1016/j.foodqual.2003.12.005
https://doi.org/10.1016/j.foodqual.2003.12.005
Sensory qualities of whole wheat pan bread—influence of farming system, milling and baking technique
Publikováno v:
Journal of Cereal Science. 39:67-84
Organic wheat production has increased in Sweden, and there is a need to describe the quality of the final product. To optimize utilization of alternatively grown wheat for human consumption, it ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67e77435774f0a8020fcaf33e914b7ec
https://doi.org/10.1016/s0733-5210(03)00067-5
https://doi.org/10.1016/s0733-5210(03)00067-5
Publikováno v:
Food & Nutrition Research; Vol 58 (2014) incl Supplements
Food & Nutrition Research
Food & Nutrition Research, Vol 58, Iss 0, Pp 1-11 (2014)
Food & Nutrition Research
Food & Nutrition Research, Vol 58, Iss 0, Pp 1-11 (2014)
Background : Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known. Objective : To compare bread consumption p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::079070aa62a69000caeee40205e12b9c
http://www.foodandnutritionresearch.net/index.php/fnr/article/view/24024
http://www.foodandnutritionresearch.net/index.php/fnr/article/view/24024