Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Lisa Lamothe"'
Autor:
Boushra Dalile, Danique La Torre, Polona Kalc, Francesca Zoppas, Chiara Roye, Chrystel Loret, Lisa Lamothe, Gabriela Bergonzelli, Christophe M. Courtin, Bram Vervliet, Lukas Van Oudenhove, Kristin Verbeke
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
BackgroundIncorporation of wheat bran (WB) into food products increases intake of dietary fiber, which has been associated with improved mood and cognition and a lower risk for psychiatric disorders such as depression, with short-chain fatty acids (S
Externí odkaz:
https://doaj.org/article/3923eb3c86c64c679a2df9b72bd91521
Publikováno v:
Foods, Vol 10, Iss 10, p 2335 (2021)
Wheat bran incorporation into biscuits may increase their nutritional value, however, it may affect dough rheology and baking performance, due to the effect of bran particles on dough structure and an increase in water absorption. This study analyzed
Externí odkaz:
https://doaj.org/article/0b791062a80e41f3a147c4247b56c4f5
Autor:
Chiara Roye, Muriel Henrion, Hélène Chanvrier, Chrystel Loret, Roberto King, Lisa Lamothe, Christophe M. Courtin
Publikováno v:
Foods, Vol 10, Iss 2, p 472 (2021)
Extrusion-cooking can be used to change the techno–functional and nutrition-related properties of wheat bran. In this study, pilot-scale (BC21) and industrial-scale (BC45) twin-screw extrusion-cooking using different types of extrusion (single-pass
Externí odkaz:
https://doaj.org/article/343b02fc0be14fefb865e6ab89da6ffb
Autor:
Yamina De Bondt, Inge Liberloo, Chiara Roye, Erich J. Windhab, Lisa Lamothe, Roberto King, Christophe M. Courtin
Publikováno v:
Foods, Vol 9, Iss 12, p 1755 (2020)
Wheat bran consumption is associated with several health benefits, but its incorporation into food products remains low because of sensory and technofunctional issues. Besides, its full beneficial potential is probably not achieved because of its rec
Externí odkaz:
https://doaj.org/article/cd5a14ca15a54952a9a1da4d011be7c5
Autor:
Joana Gangoiti, Lisa Lamothe, Sander Sebastiaan van Leeuwen, Christina Vafiadi, Lubbert Dijkhuizen
Publikováno v:
PLoS ONE, Vol 12, Iss 4, p e0172622 (2017)
Previously we have reported that the Gram-negative bacterium Azotobacter chroococcum NCIMB 8003 uses the 4,6-α-glucanotransferase GtfD to convert maltodextrins and starch into a reuteran-like polymer consisting of (α1→4) glucan chains connected b
Externí odkaz:
https://doaj.org/article/13c686eb0c754894953fe25b1172a6fc
Boosting the value of insoluble dietary fiber to increase gut fermentability through food processing
Autor:
Stefan J. Green, Lisa Lamothe, Ankur Naqib, Sathaporn Srichuwong, Tingting Chen, Thaisa Moro Cantu-Jungles, Bruce R. Hamaker
Publikováno v:
Food & Function. 12:10658-10666
Insoluble dietary fibers are typically known to be poorly fermented in the large intestine. However, their value may be high as evidence shows that important butyrogenic bacteria preferentially utilize insoluble substrates to support their energy nee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b924885bcdbc9c617e9c05650d01cb68
https://doi.org/10.1039/d1fo02146j
https://doi.org/10.1039/d1fo02146j
Publikováno v:
Innovative Processing Technologies for Healthy Grains
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8bb82e4368332681e3a388a9a6b9bc17
https://doi.org/10.1002/9781119470182.ch3
https://doi.org/10.1002/9781119470182.ch3
Autor:
Lisa Lamothe, Lubbert Dijkhuizen, Bruce R. Hamaker, Christina Vafiadi, Sarah F Corwin, Joana Gangoiti
Publikováno v:
Critical Reviews in Food Science and Nutrition, 60(1), 123-146. Taylor & Francis Group
The glycemic carbohydrates we consume are currently viewed in an unfavorable light in both the consumer and medical research worlds. In significant part, these carbohydrates, mainly starch and sucrose, are looked upon negatively due to their rapid an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7c427a9167972fc195c4295036cd094
https://hdl.handle.net/11370/9f256573-d678-4116-9d6a-a0fb996e03c0
https://hdl.handle.net/11370/9f256573-d678-4116-9d6a-a0fb996e03c0
Autor:
Frederik Delodder, Andreas Rytz, Fabien Foltzer, Lisa Lamothe, Carmine d’Urzo, Ludivine Feraille-Naze, Julia Mauger, Justine Morlet, Nathalie Piccardi, Lionel Philippe, François Caijo, Jeroen Schmitt, Sara Colombo Mottaz
Publikováno v:
Nutrients; Volume 14; Issue 5; Pages: 1123
The complexity of the carbohydrate structure is associated with post-prandial glucose response and diverse health benefits. The aim of this study was to determine whether, thanks to the usage of minimally invasive glucose monitors, it was possible to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b8ea1af3b622067b7325db2b60ff82e
https://pubmed.ncbi.nlm.nih.gov/35268098
https://pubmed.ncbi.nlm.nih.gov/35268098
Publikováno v:
Foods
Volume 10
Issue 10
Foods, Vol 10, Iss 2335, p 2335 (2021)
Volume 10
Issue 10
Foods, Vol 10, Iss 2335, p 2335 (2021)
Wheat bran incorporation into biscuits may increase their nutritional value, however, it may affect dough rheology and baking performance, due to the effect of bran particles on dough structure and an increase in water absorption. This study analyzed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87b7727f51f147d591387821a71ce65a