Investigation of the relationships between the alveograph parameters

Autor: Anne-Sophie Schou Jødal, Kim Lambertsen Larsen

Publikováno v: Scientific Reports, Vol 11, Iss 1, Pp 1-10 (2021)

Abstract Alveograph analysis is an established method for flour characterisation, and several alveograph parameters have been introduced over the years. Typically, ten parameters are found for every analysis from the air pressure curve in the modern

Externí odkaz: https://doaj.org/article/eea22e41cda6488698291ac7a8674527

Synthesis of Fe3O4@Au Nanosystem Functionalized with Cyclodextrin as a Nanosystem with Multimodal Diagnosis and Treatment Capabilities

Autor: Atefeh Zarepour, Ali Zarrabi, Kim Lambertsen Larsen

Publikováno v: مجله دانشکده پزشکی اصفهان, Vol 37, Iss 534, Pp 792-797 (2019)

Background: Increase in the number of peoples with cancer attract many researchers in the field of medical science to find a safe approach to treat it. The application of nanotechnology in this field is very promising, and has led to the design of na

Externí odkaz: https://doaj.org/article/5186efcca2ce49babfc8fc30623937ee

The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties

Autor: Anne-Sophie Schou Jødal, Tomasz Pawel Czaja, Frans W. J. van den Berg, Birthe Møller Jespersen, Kim Lambertsen Larsen

Publikováno v: Molecules, Vol 26, Iss 8, p 2242 (2021)

Cyclodextrins (CDs) are cyclic oligosaccharides that have found widespread application in numerous fields. CDs have revealed a number of various health benefits, making them potentially useful food supplements and nutraceuticals. In this study, the i

Externí odkaz: https://doaj.org/article/bddc6166e3d64be3bdf9864a0358f18f

Alveograph characterization of industrial samples of Danish pastry dough

Autor: Kim Lambertsen Larsen, Anne Sophie Schou Jødal

Publikováno v: Jødal, A S S & Larsen, K L 2021, ' Alveograph characterization of industrial samples of Danish pastry dough ', Cereal Chemistry, vol. 98, no. 6, pp. 1271-1281 . https://doi.org/10.1002/cche.10479

Background and objectives: Only a limited number of methods are available for the assessment of dough properties for doughs containing all the ingredients of a bakery product. The aim of this work was to analyze industrial samples of Danish pastry do

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1357a581714cf41397a31f5700e2cf6
https://vbn.aau.dk/da/publications/d7f65fac-b718-4fda-8ddc-5abea08c14a9

The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties

Autor: Kim Lambertsen Larsen, Anne-Sophie Schou Jødal, Birthe Møller Jespersen, Tomasz Czaja, Frans van den Berg

Publikováno v: Molecules, Vol 26, Iss 2242, p 2242 (2021)
Jødal, A S S, Czaja, T P, van den Berg, F W J, Jespersen, B M & Larsen, K L 2021, ' The effect of α-, β-and γ-cyclodextrin on wheat dough and bread properties ', Molecules, vol. 26, no. 8, 2242 . https://doi.org/10.3390/molecules26082242
Molecules
Volume 26
Issue 8
Jodal, A-S S, Czaja, T P, van den Berg, F W J, Jespersen, B M & Larsen, K L 2021, ' The Effect of α-, β-and γ-Cyclodextrin on Wheat Dough and Bread Properties ', Molecules, vol. 26, no. 8, 2242 . https://doi.org/10.3390/molecules26082242

Cyclodextrins (CDs) are cyclic oligosaccharides that have found widespread application in numerous fields. CDs have revealed a number of various health benefits, making them potentially useful food supplements and nutraceuticals. In this study, the i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65c16ab7d8f98768bafa798cd2894260
https://www.mdpi.com/1420-3049/26/8/2242