Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Jonas Amft"'
Autor:
Seyed Mohammad Taghi Gharibzahedi, Maryam Moghadam, Jonas Amft, Aysu Tolun, Gauri Hasabnis, Zeynep Altintas
Publikováno v:
Molecules, Vol 28, Iss 22, p 7469 (2023)
In this overview, the latest achievements in dietary origins, absorption mechanism, bioavailability assay, health advantages, cutting-edge encapsulation techniques, fortification approaches, and innovative highly sensitive sensor-based detection meth
Externí odkaz:
https://doaj.org/article/6f02a01e87104af094405d6c2391b34b
Autor:
Jonas Amft, Karin Schwarz
Publikováno v:
Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo.
Autor:
Alejandra Acevedo-Fani, László Almásy, Jonas Amft, Mogens L. Andersen, Neil Alexander Auchterlonie, Claire Berton-Carabin, Gretel H. Bescoby, Dagmar Adeline Brüggemann, Miguel Ángel Cabrerizo-Vílchez, Philip C. Calder, Ioannis S. Chronakis, Janna Cropotova, Teresa del Castillo-Santaella, Robbe Demets, Imogen Foubert, Pedro J. García-Moreno, Sakhi Ghelichi, Emilia M. Guadix, Qing Guo, Mona Hajfathalian, Juan Antonio Holgado-Terriza, Charlotte Jacobsen, Paul Joseph Kempen, Matti Knaapila, Elissavet Kotsoni, Elin Kulås, Mickaël Laguerre, Julia Maldonado-Valderrama, Olga Martín-Belloso, Alberto Martín-Molina, David Julian McClements, Ann-Dorit Moltke-Sørensen, Javier Montes-Ruiz Cabello, Revilija Mozuraityte, Noha Nasef, Nor E. Rahmani-Manglano, Piret Raudsepp, Turid Rustad, Hanna Salminen, Laura Salvia-Trujillo, Anja Schröder, Karin Schroën, Karin Schwarz, Harjinder Singh, Mika Torkkeli, Cecilia Tullberg, Ingrid Undeland, Jochen Weiss, Betül Yesiltas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c45ccfb600f45ebdd33e9cdf63d1acd5
https://doi.org/10.1016/b978-0-12-821391-9.01002-4
https://doi.org/10.1016/b978-0-12-821391-9.01002-4
Autor:
Karin Schwarz, Jonas Amft
Spray drying and extrusion are key technologies in industrial food production that can serve as delivery systems for omega-3 lipids. Both production processes lead to an incorporation of lipids in a complex starch–protein-based mixture, which is tr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60dee0abcb84af7c9c121a205a5b134e
https://doi.org/10.1016/b978-0-12-821391-9.00007-7
https://doi.org/10.1016/b978-0-12-821391-9.00007-7
Publikováno v:
Food Chemistry. 331:127314
The formation of short-lived and stable radicals was investigated using electron paramagnetic resonance (EPR) spectroscopy and compared with hydroperoxides and hexanal in complex starch-protein-lipid model systems, as well as in corn extrudates. Stab
Publikováno v:
European Journal of Lipid Science and Technology. 122:1900350
Autor:
Jonas Amft, Philipp Meissner, Mario Hasler, Heiko Stöckmann, Anja Steffen-Heins, Claude Genot, Anne Meynier, Joaquin Velasco, Ann Vermoesen, Ines Perez-Portabella, Blanca Prió, Tito Porcellana, Emanuele Forte, Betül Yesiltas, Donny Merkx, Marie Hennebelle, Jianli Wang, John van Duynhoven, Sonia Losada-Barreiro, Carlos Bravo-Diaz, Claudio Bernal, Helena Abramovič, María Jose Manzanos, Andrea Martinez-Yustan, Barbara Nieva-Echevarría, Guillén, Maria D., Sarah Fruehwirth, Marc Pignitter, Rafał Wołosiak, Dorota Derewiaka, Marlene Costa, Fátima Paiva Martins, Charlotte Jacobsen, Karin Schwarz
Publikováno v:
Technical University of Denmark Orbit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::867bbed93bcddad1866e00a8035415f0
https://orbit.dtu.dk/en/publications/281906db-dd3b-4b2e-ad6d-2a7a054e8aa9
https://orbit.dtu.dk/en/publications/281906db-dd3b-4b2e-ad6d-2a7a054e8aa9