Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Katleen J R, Vallons"'
Publikováno v:
Annals of Rehabilitation Medicine
Objective To determine whether a gum-containing thickener maintains its viscosity better during oral processing than a completely starch-based thickener. Methods Thirty-five healthy volunteers participated in a double-blind, cross-over study. Artific
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6e165963dc8dd842e088a0788718d18
http://europepmc.org/articles/PMC4654084
http://europepmc.org/articles/PMC4654084
Publikováno v:
International Journal of Language & Communication Disorders. 50:165-175
Background Thickening of foods and fluids is commonly used in the management of dysphagia to reduce the risk of aspiration. The use of starch-based thickeners is established. However, the use of gums in thickeners is gaining interest as they are resi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d780f74be371c13e17f52bb7ef491870
https://doi.org/10.1111/1460-6984.12120
https://doi.org/10.1111/1460-6984.12120
Publikováno v:
LWT - Food Science and Technology. 44:1672-1680
In order to evaluate the potential of high pressure (HP) treatment to improve the functional properties of gluten-free flours, the effect of HP on the rheological properties of three gluten-free batters was investigated. Buckwheat, white rice and tef
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d7e5781a65c78825068cff3e6a14402
https://doi.org/10.1016/j.lwt.2010.11.024
https://doi.org/10.1016/j.lwt.2010.11.024
Publikováno v:
European Food Research and Technology. 231:711-717
In this study, the application of high-pressure processing of sorghum batters was investigated in order to evaluate the potential of pressure-treated sorghum as a gluten replacement in the production of sorghum breads. For this purpose, sorghum batte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66352d9f3892b36d50c87a438836345e
https://doi.org/10.1007/s00217-010-1316-5
https://doi.org/10.1007/s00217-010-1316-5
Autor:
Katleen J. R. Vallons, Elke K. Arendt
Publikováno v:
Food Research International. 43:893-901
The effect of high pressure (HP) on wheat flour–water suspensions was investigated. Suspensions were treated for 10 min at 200–600 MPa. HP-treatment significantly increased the consistency of the flour suspensions, as studied by frequency sweep t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb8e2b233e83993cd37a4f82fefe2cf2
https://doi.org/10.1016/j.foodres.2009.12.010
https://doi.org/10.1016/j.foodres.2009.12.010
Autor:
Katleen J. R. Vallons, Elke K. Arendt
Publikováno v:
European Food Research and Technology. 230:343-351
Pressure-induced gelatinisation of buckwheat starch suspensions (25% w/w) was studied and compared to heat-induced gelatinisation. Starch suspensions were treated at increased pressure (200–600 MPa) or temperature (60–95 °C) for 10 min. The degr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8511ff220aefc309bad4eccad1c05f98
https://doi.org/10.1007/s00217-009-1172-3
https://doi.org/10.1007/s00217-009-1172-3
Autor:
Katleen J. R. Vallons, Elke K. Arendt
Publikováno v:
Innovative Food Science & Emerging Technologies. 10:449-456
Pressure-induced gelatinisation of sorghum starch was studied and compared to heat-induced gelatinisation. Starch suspensions were treated at increasing pressure (200–600 MPa) or temperature (60–95 °C) for 10 min. The degree of gelatinisation wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6063a0474f4f82a09591d2f3c1dbdab0
https://doi.org/10.1016/j.ifset.2009.06.008
https://doi.org/10.1016/j.ifset.2009.06.008
Publikováno v:
International journal of languagecommunication disorders. 50(2)
Thickening of foods and fluids is commonly used in the management of dysphagia to reduce the risk of aspiration. The use of starch-based thickeners is established. However, the use of gums in thickeners is gaining interest as they are resistant to sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6655e69d47b328fe534faa6b25e80fc2
https://pubmed.ncbi.nlm.nih.gov/25298105
https://pubmed.ncbi.nlm.nih.gov/25298105
Publikováno v:
Critical reviews in food science and nutrition. 54(3)
High pressure processing is a promising non-thermal technology for the development of fresh-like, shelf-stable foods. The effect of high pressure on starch has been explored by many researchers using a wide range of techniques. In general, heat and p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5dc35baa2d312414153bd1bdbd4bb842
https://pubmed.ncbi.nlm.nih.gov/24188310
https://pubmed.ncbi.nlm.nih.gov/24188310
Publikováno v:
Food and Bioprocess Technology, 11, 6, 3143-3154
Sucrose is the main sugar used in short dough biscuit formula, and it plays an important role in the biscuit manufacturing as well as in the biscuits final quality. However, for health reasons, high levels of sucrose are undesirable, making sucrose r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12b4366943933fa3e78b2c567f30a9bd
http://resolver.tudelft.nl/uuid:271d207a-82ee-47cf-bf64-a7dbe85459fd
http://resolver.tudelft.nl/uuid:271d207a-82ee-47cf-bf64-a7dbe85459fd
