Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Julia Rodriguez‐Garcia"'
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-11 (2024)
Abstract Solid-state fermentation (SSF) is a sustainable method to convert food waste and plant biomass into novel foods for human consumption. Surplus bread crusts (BC) have the structural capacity to serve as an SSF scaffold, and their nutritional
Externí odkaz:
https://doaj.org/article/9720600faec04c5d9c8d0ac653b8746d
Autor:
Jansuda Kampa, Stephanie P. Bull, Antonio Signorello, Richard A. Frazier, Julia Rodriguez-Garcia
Publikováno v:
npj Science of Food, Vol 7, Iss 1, Pp 1-9 (2023)
Abstract Biscuits contain high proportions of saturated fats, which could lead to an adverse health effect. The objective of this study was to study the functionality of a complex nanoemulsion (CNE), stabilised with hydroxypropyl methylcellulose and
Externí odkaz:
https://doaj.org/article/ef980d2a73a94212be37246af35f907c
Publikováno v:
Foods, Vol 11, Iss 16, p 2536 (2022)
The combination of two emulsifiers, lecithin and hydroxypropyl methylcellulose (HPMC), into emulsions is an interesting strategy to design fat replacers in food matrices. The objective of this study was to investigate the effect of HPMC type and conc
Externí odkaz:
https://doaj.org/article/55c258256d0a48c784c080516f20f419
Publikováno v:
Foods, Vol 11, Iss 5, p 681 (2022)
The processes of oil production play an important role in defining the final physical and chemical properties of vegetable oils, which have an influence on the formation and characteristics of emulsions. The objective of this work was to investigate
Externí odkaz:
https://doaj.org/article/49b78727e3354e849b00d072cf7b2fa6
Publikováno v:
Foods, Vol 10, Iss 9, p 2066 (2021)
Mouthdrying is commonly associated with whey protein fortified products. Therefore, mitigating strategies could be key to reducing mouthdrying and maximising the benefits from such products. Currently, few studies have successfully mitigated whey pro
Externí odkaz:
https://doaj.org/article/141b75c025d141489b08193c3ec0009d
Publikováno v:
Foods, Vol 10, Iss 5, p 951 (2021)
Sugar has multiple roles in baked products; competing for water and as such reducing starch gelatinisation and gluten development, behaving as a fluid during cooking, recrystallising on cooling; roles which influence properties such as aeration, text
Externí odkaz:
https://doaj.org/article/0141169e5c214b428e2904f1bc9fa9e1
Autor:
Julie A. Lovegrove, Donal M. O'Sullivan, Paola Tosi, Elena Millan, Lindsay C. Todman, Jacob Bishop, Afroditi Chatzifragkou, Miriam E Clegg, John Hammond, Kim G. Jackson, Philip J. Jones, Stella Lignou, Anna L. Macready, Yvonne McMeel, Jane Parker, Julia Rodriguez‐Garcia, Paul Sharp, Liz J. Shaw, Laurence G. Smith, Matt Tebbit
Publikováno v:
Nutrition Bulletin. 48:134-143
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::562041990225768266a9f0d86f169c26
https://doi.org/10.1111/nbu.12601
https://doi.org/10.1111/nbu.12601
Biscuits contain high proportion of saturated fats, which could lead to an adverse health effect. The objective of this study was to study the functionality of complex nanoemulsion (CNE), which stabilised with hydroxypropyl methylcellulose and lecith
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::581e99d70eddda688b828f597a82a9fc
https://doi.org/10.21203/rs.3.rs-2515369/v1
https://doi.org/10.21203/rs.3.rs-2515369/v1
Autor:
Jansuda Kampa, Anastasios Koidis, Sameer Khalil Ghawi, Richard A. Frazier, Julia Rodriguez-Garcia
Publikováno v:
Kampa, J, Koidis, A, Ghawi, S K, Frazier, R A & Rodriguez-Garcia, J 2022, ' Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type ', European Food Research and Technology, vol. 248, no. 11, pp. 2765–2777 . https://doi.org/10.1007/s00217-022-04088-7
Extra virgin olive oil-in-water nanoemulsions stabilised with synthetic or clean label surfactants (Tween 20 or soy lecithin) was prepared using high-pressure homogenisation (HPH). The effect of HPH pressure and the number of cycles were assessed thr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3e8f74924077fe3adee230620fae66d
https://pure.qub.ac.uk/en/publications/60c481e5-4e20-431d-87ae-0e505add30e4
https://pure.qub.ac.uk/en/publications/60c481e5-4e20-431d-87ae-0e505add30e4
Publikováno v:
LWT. 183:114892
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b503b23092bd5d7cc7d96ce2fefb4921
https://doi.org/10.1016/j.lwt.2023.114892
https://doi.org/10.1016/j.lwt.2023.114892