Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Katharina Pälchen"'
Autor:
Dorine Duijsens, Sarah H. E. Verkempinck, Audrey De Coster, Katharina Pälchen, Marc Hendrickx, Tara Grauwet
Publikováno v:
Foods, Vol 12, Iss 3, p 525 (2023)
Lentils are sustainable sources of bioencapsulated macronutrients, meaning physical barriers hinder the permeation of digestive enzymes into cotyledon cells, slowing down macronutrient digestion. While lentils are typically consumed as cooked seeds,
Externí odkaz:
https://doaj.org/article/1f9bcdda49b843e9a386fb9129456c36
Autor:
Katharina Pälchen, Ben Van den Wouwer, Dorine Duijsens, Marc E. Hendrickx, Ann Van Loey, Tara Grauwet
Publikováno v:
Foods, Vol 11, Iss 2, p 206 (2022)
Processing results in the transformation of pulses’ structural architecture. Consequently, digestion is anticipated to emerge from the combined effect of intrinsic (matrix-dependent) and extrinsic (processed-induced) factors. In this work, we aimed
Externí odkaz:
https://doaj.org/article/ef70c95d3cd64b19b4c3b0a560b090eb
Autor:
Svenja Krause, Stéphane Debon, Katharina Pälchen, Ralf Jakobi, Barbara Rega, Catherine Bonazzi, Tara Grauwet
Publikováno v:
Food & Function. 13:3206-3219
This study investigated the in vitro digestion of purified pea fractions (protein isolate and starch) in sponge cakes when compared to unrefined pea flour and to the whole wheat flour and purified maize starch commonly used in the food industry.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::971f0752b67f8d94cb987dfdc05b8be2
https://doi.org/10.1039/d1fo03601g
https://doi.org/10.1039/d1fo03601g
Autor:
Dorine Duijsens, Katharina Pälchen, Sarah Verkempinck, Jessica Guevara-Zambrano, Marc Hendrickx, Ann Van Loey, Tara Grauwet
Publikováno v:
Food Chemistry. 418:135709
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fae83f3d36f9ceb992bdb76cd35246c6
https://doi.org/10.1016/j.foodchem.2023.135709
https://doi.org/10.1016/j.foodchem.2023.135709
Autor:
Andrea Pallares Pallares, Dorine Duijsens, Katharina Pälchen, Tara Grauwet, Shannon Gwala, Marc Hendrickx
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety
Pulse seeds are nutritious and sustainable matrices with a high level of intrinsic microstructural complexity. They contain high-quality plant-based protein and substantial amounts of slowly digestible starch and dietary fiber. Starch and protein in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19f7a41bfbce00b5109ecba106547615
https://doi.org/10.1111/1541-4337.12692
https://doi.org/10.1111/1541-4337.12692
Autor:
Katharina Pälchen, Marc Hendrickx, Andrea Pallares Pallares, Shannon Gwala, Tara Grauwet, Dorine Duijsens
Pulses are increasingly being put forward as part of healthy diets because they are rich in protein, (slowly digestible) starch, dietary fiber, minerals, and vitamins. In pulses, nutrients are bioencapsulated by a cell wall, which mostly survives coo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71f9a1edeed28d5ef937700ed446abd4
https://lirias.kuleuven.be/handle/123456789/679844
https://lirias.kuleuven.be/handle/123456789/679844
Autor:
Andrea Pallares Pallares, Dorine Duijsens, Shannon Gwala, Marc Hendrickx, Daphne Michels, Ann Van Loey, Tara Grauwet, Katharina Pälchen
Publikováno v:
Food & Function
Attention has been given to more (semi-)dynamic in vitro digestion approaches ascertaining the consequences of dynamic in vivo aspects on in vitro digestion kinetics. As these often come with time and economical constraints, evaluating the consequenc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0367f02443b5c785495ddafc6134ecc2
https://pubmed.ncbi.nlm.nih.gov/34231615
https://pubmed.ncbi.nlm.nih.gov/34231615
Autor:
Katharina Pälchen, Wender L.P. Bredie, Dorine Duijsens, Alan Isaac Alfie Castillo, Marc Hendrickx, Ann Van Loey, Anne Raben, Tara Grauwet
Publikováno v:
Food Research International. 157:111245
Nowadays, pulse flours are ingredients that are more and more used as substitutes in traditional staples (i.e., pasta, bread). In this study, cellular chickpea-flour was used as an ingredient to replace conventional raw-milled chickpea-flour in suspe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::346a49d72a3265460ccce9b4ff024ce6
https://doi.org/10.1016/j.foodres.2022.111245
https://doi.org/10.1016/j.foodres.2022.111245
Publikováno v:
Food Research International
When pulse seeds from a single batch are cooked, considerable variability of hardness values in the population is usually observed. Sorting the seeds into hardness categories could reduce the observed diversity and increase uniformity. Therefore, we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5642e9e5bf94d1bdf6b854ce9a3b74cf
https://pubmed.ncbi.nlm.nih.gov/33233147
https://pubmed.ncbi.nlm.nih.gov/33233147