Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Lorenz Plankensteiner"'
Autor:
Lorenz Plankensteiner, Jack Yang, Johannes H. Bitter, Jean-Paul Vincken, Marie Hennebelle, Constantinos V. Nikiforidis
Publikováno v:
Food Hydrocolloids 137 (2023)
Food Hydrocolloids, 137
Food Hydrocolloids, 137
Oleosins are unique proteins that are crucial for the stabilization of the oil droplets, that nature designed to store and protect triacylgycerols in seeds. To better understand and possibly replicate the role of oleosins in the stability of oil drop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c24486feee7d485242c214b469e9301
https://doi.org/10.1016/j.foodhyd.2022.108419
https://doi.org/10.1016/j.foodhyd.2022.108419
Autor:
Marie Hennebelle, Peter A. Wierenga, Donny W.H. Merkx, John P. M. van Duynhoven, Lorenz Plankensteiner, Yafei Yu
Publikováno v:
Food Chemistry, 334
Food Chemistry 334 (2021)
Food Chemistry 334 (2021)
Quality deterioration of mayonnaise is caused by lipid oxidation, mediated by radical reactions. Assessment of radicals would enable early lipid oxidation assessment and generate mechanistic insights. To monitor short-lived lipid-radicals, N-tert-but
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b79bfb096f35b7a31e584b556db24fc8
https://research.wur.nl/en/publications/evaluation-of-pbn-spin-trapped-radicals-as-early-markers-of-lipid
https://research.wur.nl/en/publications/evaluation-of-pbn-spin-trapped-radicals-as-early-markers-of-lipid
Autor:
Charlotte Vinther Schmidt, Lorenz Plankensteiner, Ole G. Mouritsen, Karsten Olsen, Peter Lionet Faxholm, Michael Bom Frøst
Publikováno v:
International Journal of Gastronomy and Food Science 23 (2021)
International Journal of Gastronomy and Food Science, 23, 100298-100298
International Journal of Gastronomy and Food Science, 23, 100298-100298
The present study aims at promoting the use of squid in Scandinavia, a currently unexploited, and possible sustainable source of protein, available in the local waters. By a gastrophysical approach, the effects of sous vide cooking time and temperatu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d4342c2aaa22b4db749a23baf9af2de
https://research.wur.nl/en/publications/physicochemical-characterization-of-sous-vide-cooked-squid-loligo
https://research.wur.nl/en/publications/physicochemical-characterization-of-sous-vide-cooked-squid-loligo
Autor:
Charlotte Vinther Schmidt, Karsten Olsen, Jacob J. K. Kirkensgaard, Ole G. Mouritsen, Lorenz Plankensteiner, Mathias P. Clausen, Anders Runge Walhter
Publikováno v:
Schmidt, C V, Plankensteiner, L, Clausen, M P, Walhter, A R, Kirkensgaard, J J K, Olsen, K & Mouritsen, O G 2021, ' Gastrophysical and chemical characterization of structural changes in cooked squid mantle ', Journal of Food Science, vol. 86, no. 11, pp. 4811-4827 . https://doi.org/10.1111/1750-3841.15936
Journal of Food Science 86 (2021) 11
Journal of Food Science, 86(11), 4811-4827
Journal of Food Science 86 (2021) 11
Journal of Food Science, 86(11), 4811-4827
Squid (Loligo forbesii and Loligo vulgaris) mantles were cooked by sous vide cooking using different temperatures (46°C, 55°C, 77°C) and times (30 s, 2 min, 15 min, 1 h, 5 h, 24 h), including samples of raw tissue. Macroscopic textural properties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::574df57ee497663d12f7edfaf9cb627d
https://curis.ku.dk/portal/da/publications/gastrophysical-and-chemical-characterization-of-structural-changes-in-cooked-squid-mantle(fd9c0e26-1be6-4a41-b286-8a53c836efcb).html
https://curis.ku.dk/portal/da/publications/gastrophysical-and-chemical-characterization-of-structural-changes-in-cooked-squid-mantle(fd9c0e26-1be6-4a41-b286-8a53c836efcb).html