Zobrazeno 1 - 10
of 74
pro vyhledávání: '"Jean Christophe Jacquier"'
Autor:
Graham J. O'Neill, Jean Christophe Jacquier, Anindya Mukhopadhya, Thelma Egan, Michael O'Sullivan, Torres Sweeney, E. Dolores O'Riordan
Publikováno v:
Journal of Functional Foods, Vol 19, Iss , Pp 512-521 (2015)
The release of riboflavin from whey microbeads under in vitro and in vivo gastrointestinal conditions was evaluated. Release of riboflavin from whey protein microbeads subjected to in vitro gastric digestion was rapid. To limit the release of ribofla
Externí odkaz:
https://doaj.org/article/9f5f27f797c845c49e122e2d331e150e
Publikováno v:
Beverages, Vol 10, Iss 3, p 75 (2024)
White willow (Salix alba) is a medicinal plant traditionally used to treat pain and inflammation. The aims of this study were to produce polyphenol-rich herbal beverages from willow bark with different ethanol content, temperatures, and solvent pH an
Externí odkaz:
https://doaj.org/article/3272b5a022b74298abd29540b63c0dbc
Publikováno v:
Foods, Vol 13, Iss 13, p 2127 (2024)
The use of enzyme immobilisation is becoming increasingly popular in beverage processing, as this method offers significant advantages, such as enhanced enzyme performance and expanded applications, while allowing for easy process termination via sim
Externí odkaz:
https://doaj.org/article/a0e13de88a034be7b14ee78fd50ec46e
Publikováno v:
Gels, Vol 10, Iss 5, p 289 (2024)
Copper-chelated chitosan microgels were investigated as an immobilized metal affinity chromatography (IMAC) phase for peptide separation. The copper-crosslinked chitosan beads were shown to strongly interact with a range of amino acids, in a wide ran
Externí odkaz:
https://doaj.org/article/455eadcbc5a2499e97a7f8eac8e2ce4f
Publikováno v:
Beverages, Vol 9, Iss 4, p 83 (2023)
Starch enzymatic hydrolysis is a key technology for preparing plant-based dairy alternative beverages, preferred for its low energy consumption, high product yield, and quality. However, the high-temperature requirement to terminate reactions and cha
Externí odkaz:
https://doaj.org/article/75d03e8dfad54aad8e6c2dde834b9902
Chemical and antioxidant characterization of Dovyalis caffra and Dovyalis abyssinica fruits in Kenya
Autor:
Daniel Mwangi Waweru, Joshua Mbaabu Arimi, Eunice Marete, Jean-Christophe Jacquier, Niamh Harbourne
Publikováno v:
Heliyon, Vol 8, Iss 10, Pp e11064- (2022)
This study aimed at chemical characterization of Dovyalis caffra (Hook.f. & Harv.) Sim. and Dovyalis abyssinica (A. Rich.) Warb. fruits from Kinamba Town (KT) in Laikipia county and Gitoro Forest (GF) in Meru county of Kenya. All analysed fresh fruit
Externí odkaz:
https://doaj.org/article/18c1639e004146e09f4a67d26c008d3f
Autor:
Wen Xiaokang, James G. Lyng, Nigel P. Brunton, Lydia Cody, Jean-Christophe Jacquier, Sabine M. Harrison, Konstantinos Papoutsis
Publikováno v:
Biotechnology Reports, Vol 27, Iss , Pp e00504- (2020)
The current study aimed to investigate the effect of different microwave-assisted extraction (MAE) parameters (i.e., particle size of the sample, solid-to-liquid ratio, microwave power, and extraction time) on the total phenolic content (TPC), antiox
Externí odkaz:
https://doaj.org/article/1004ae8fe7b940d9944736c23950a80e
Autor:
Belay Dereje, Jean-Christophe Jacquier, Caroline Elliott-Kingston, Mary Harty, Niamh Harbourne
Publikováno v:
ACS Food Science & Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd1e8c2630c4e2577757a1f47fa19c64
https://doi.org/10.1021/acsfoodscitech.3c00040
https://doi.org/10.1021/acsfoodscitech.3c00040
Autor:
Michelle Kearns, Jean‐Christophe Jacquier, Sabine M Harrison, Raquel Cama‐Moncunill, Tommy M Boland, Helen Sheridan, Alan K Kelly, Simona Grasso, Frank J Monahan
Publikováno v:
Journal of the Science of Food and Agriculture.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e27c6190105dd59bc9e79076a5b8b865
https://doi.org/10.1002/jsfa.12633
https://doi.org/10.1002/jsfa.12633
Autor:
Konstantinos Papoutsis, Simona Grasso, Ajay Menon, Nigel P. Brunton, James G. Lyng, Jean-Christophe Jacquier, Deep Jyoti Bhuyan
Publikováno v:
Trends in Food Science & Technology. 99:351-366
Background\ud A large amount of mushroom waste is generated during mushroom production (accounting for up to 20% of total production) and is mainly composed of mushrooms that do not meet the specifications set by retailers because of misshapen caps a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::68fae21c2ba23f04e7f45583a101b6f3
https://doi.org/10.1016/j.tifs.2020.03.005
https://doi.org/10.1016/j.tifs.2020.03.005