Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Katrin Mathmann"'
Autor:
Nicole Ollinger, Cathrina Neuhauser, Bettina Schwarzinger, Melanie Wallner, Clemens Schwarzinger, Bernhard Blank‐Landeshammer, Roland Hager, Nadiia Sadova, Ivana Drotarova, Katrin Mathmann, Eugenia Karamouzi, Panagiotis Panopoulos, Gerald Rimbach, Kai Lüersen, Julian Weghuber, Clemens Röhrl
Publikováno v:
Molecular Nutrition & Food Research. 66:2101133
Sea buckthorn (Hippophaes rhamnoides) is capable of ameliorating disturbed glucose metabolism in animal models and human subjects. Here, the effect of sea buckthorn oil as well as of extracts of fruits, leaves, and press cake on postprandial glucose
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78f3f27c7588f13dd227e0c6486bee27
https://doi.org/10.1002/mnfr.202101133
https://doi.org/10.1002/mnfr.202101133
Autor:
Sascha Senck, Michael Reiter, Katrin Mathmann, Andreas Reiter, Johann Kastner, Jaqueline Auer
Publikováno v:
Food Structure. 28:100190
In Swiss-type cheese the presence of eyes is an important sign of quality. During the ripening process defects in the eye structure can occur. Therefore, monitoring the ripening process is essential. In this contribution, X-ray micro-computed tomogra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff57c178c21198a6a9e3898589ebe8bc
https://doi.org/10.1016/j.foostr.2021.100190
https://doi.org/10.1016/j.foostr.2021.100190
Autor:
Sascha Senck, Stefan Hunger, Wolfgang Birkfellner, Elisabeth Leiss-Holzinger, Christian Gusenbauer, Katrin Mathmann, Johann Kastner
Publikováno v:
Case Studies in Nondestructive Testing and Evaluation. 6:30-38
Talbot–Lau grating interferometry is a new innovative X-ray technology in the field of radiography and computed tomography that extends the imaging capabilities of absorption contrast (AC) in medicine and material science by the introduction of dif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4250b5ec610d7ed79f994a7c2977aa90
Autor:
Katrin Mathmann, Michael Eberhard, Antonio Delgado, Hannes Petermeier, Wojciech Kowalczyk, A. Baars
Publikováno v:
International Journal of Food Science & Technology. 42:739-745
Summary In contrast to the static chemoreceptor-related flavour perception, texture of food capable of flow is detected dynamically with oral mechanoreceptors while the food is manipulated in the mouth. The resulting sensation called mouthfeel strong
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83a33296ec887a6b8f0058d88ce15c55
https://doi.org/10.1111/j.1365-2621.2007.01530.x
https://doi.org/10.1111/j.1365-2621.2007.01530.x
Publikováno v:
Innovative Food Science & Emerging Technologies. 7:1-12
Mechanical stresses and deformation of cellular structures due to the application of high hydrostatic pressure (HHP) is analysed for two cases. In the first case, a liquid-filled spherical shell with linear elastic material properties is considered a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a156ae8d20d2d6c54c58d2390e94e236
https://doi.org/10.1016/j.ifset.2005.06.005
https://doi.org/10.1016/j.ifset.2005.06.005
Texture perception and mouthfeel are sensory variables that still need further clarification. A reliable method to describe mouthfeel quantitatively by means of physicochemical measurements is missing so far. The current study focuses on a better und
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e32be63d267d54c8fbf322fefaf0d1cf
