Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Liam A. M. Ryan"'
Publikováno v:
Critical Reviews in Food Science and Nutrition. 52:514-524
The dietary intake of sodium chloride has increased considerably over the last few decades due to changes in the human diet. This higher intake has been linked to a number of diseases including hypertension and other cardiovascular diseases. Numerous
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36c68c4016b0ae12bdcc43f8f85111d6
https://doi.org/10.1080/10408398.2010.502265
https://doi.org/10.1080/10408398.2010.502265
Autor:
Elke K. Arendt, Liam A. M. Ryan, Kevin D. Cashman, Regina Mairinger, Emanuele Zannini, Markus C. E. Belz
Publikováno v:
Applied Microbiology and Biotechnology. 96:493-501
The consumption of low-salt bread represents an efficient way to improve public health by decreasing cardiovascular health issues related to increased intakes of sodium chloride (NaCl). The reduction of NaCl influences the bread quality characteristi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37daae3bce7e6ac3e0d1f001cbf8c7ea
https://doi.org/10.1007/s00253-012-4052-x
https://doi.org/10.1007/s00253-012-4052-x
Autor:
Elke K. Arendt, Fabio Dal Bello, Emanuele Zannini, Peter Koehler, Liam A. M. Ryan, Agata M. Pawlowska
Publikováno v:
International Journal of Food Microbiology. 146:276-283
Mould spoilage is the main cause of substantial economic loss in bakery industry and might also cause public health problems due to the production of mycotoxins. The reduction of mould growth in bakery products is thus of crucial importance and there
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9fa0b8d3792da708adc146a55cb71c93
https://doi.org/10.1016/j.ijfoodmicro.2011.02.036
https://doi.org/10.1016/j.ijfoodmicro.2011.02.036
Autor:
Michael G. Gänzle, Anna-Sophie Hager, John V. O'Doherty, Elke K. Arendt, Clarissa Schwab, Liam A. M. Ryan
Publikováno v:
European Food Research and Technology. 232:405-413
Bread represents a suitable food product for the addition of functional ingredients, such as the cholesterol-lowering dietary fibre oat β-glucan and the prebiotic inulin. Therefore, these soluble fibres were incorporated into wheat as well as gluten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d34fe6cf64f41e2e5eab65d5602ff7db
https://doi.org/10.1007/s00217-010-1409-1
https://doi.org/10.1007/s00217-010-1409-1
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
Publikováno v:
Journal of Agricultural and Food Chemistry. 58:7415-7422
In this study, novel extracellular thermozymes were produced by the thermophilic fungus Talaromyces emersonii (IMI 392299) on low-cost carbon inducers. This paper reports the cocktail characterization, substrate hydrolysis studies, and their applicat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d30dd353e66ab34a28f14220bc69365
https://doi.org/10.1021/jf100737v
https://doi.org/10.1021/jf100737v
Publikováno v:
European Food Research and Technology. 229:31-41
Different low lactose dairy ingredients including sodium caseinate (SC), milk protein isolate (MPI), whey protein isolates (WPIS and WPIM) and whey protein concentrate (WPC) were tested in a gluten-free bread formulation and compared to controls with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f54623e830832bf366139c079dc25e61
https://doi.org/10.1007/s00217-009-1023-2
https://doi.org/10.1007/s00217-009-1023-2
Publikováno v:
Journal of Agricultural and Food Chemistry. 57:1060-1064
In this study, high-resolution gas chromatography-mass spectrometry (HRGC-MS) was successfully used to quantify the level of phenyllactic acid produced by Lactobacillus plantarum strains during sourdough fermentation. Investigation of samples collect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b49026f10656c05b732ceb91423be0ae
https://doi.org/10.1021/jf802578e
https://doi.org/10.1021/jf802578e
Publikováno v:
European Food Research and Technology. 228:633-642
The effects of the emulsifiers lecithin (LC), di-acetyl tartaric ester of monoglycerides (DATEM), distilled monoglycerides (DM) or sodium stearoyl lactylate (SSL) were studied in a gluten-free (GF) batter and bread formulation. Three different levels
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb6fcd7a3c1658de3ce7f106f28ac6f3
https://doi.org/10.1007/s00217-008-0972-1
https://doi.org/10.1007/s00217-008-0972-1
The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread
Publikováno v:
International Journal of Food Microbiology. 125:274-278
Addition of sourdough is a common practice in the bakery industry to improve, among other quality parameters, the shelf life of bread. In this study, sourdough fermented by antifungal Lactobacillus plantarum strains was investigated for the ability t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0314c482f26cd8235e7349af36a10aac
https://doi.org/10.1016/j.ijfoodmicro.2008.04.013
https://doi.org/10.1016/j.ijfoodmicro.2008.04.013