Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Meinolf Georg Lindhauer"'
Publikováno v:
African Journal of Food Science. 9:84-91
The aim of this work was to investigate the effect of ascorbic acid and a commercial bread improver on the physical quality of wheat-maize bread, and establish correlations between the physical properties of the bread and rheological properties of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b17d35844afda5dd7ac01b0b63d99d1
https://doi.org/10.5897/ajfs2014.1238
https://doi.org/10.5897/ajfs2014.1238
Publikováno v:
Food Additives & Contaminants: Part A. 29:1230-1238
Heated plant foods may contain compounds with adverse health effects (e.g. acrylamide). On the other hand, health-promoting compounds (e.g. antioxidants) have also been identified in such foods. Therefore, a baking experiment with biscuits was carrie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d6f3bc75886cc081bc4dfe17eef02dc
https://doi.org/10.1080/19440049.2012.690349
https://doi.org/10.1080/19440049.2012.690349
Publikováno v:
Food Chemistry. 125:1202-1212
Seven different types of wheat and rye bread were analysed for colorectal health related compounds, pre and post digestion, in batch fermentation model of the human intestine. Pre digestion, higher amounts of colorectal health-related dietary fibre c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e0c3e469f784cce0f134f162ffb4032
https://doi.org/10.1016/j.foodchem.2010.10.033
https://doi.org/10.1016/j.foodchem.2010.10.033
Publikováno v:
LWT - Food Science and Technology. 44:687-693
Sorghum bread was made from native or pregelatinised cassava starch and sorghum flour in the ratio 10:90, 20:80, 30:70, 40:60 and 50:50. The other ingredients, measured on flour-weight-basis, were water (100%), sugar (6.7%), egg white (6%), fat (2%),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e5266776ada2c90718626b7adbb3855
https://doi.org/10.1016/j.lwt.2010.08.019
https://doi.org/10.1016/j.lwt.2010.08.019
Publikováno v:
LWT - Food Science and Technology. 44:681-686
Gluten-free sorghum bread was made from cassava, maize, potato or rice starch and sorghum in the ratios 10:90, 20:80, 30:70, 40:60 and 50:50. The other baking ingredients, on flour-weight-basis, were water (100%), sugar (6.7%), egg white powder (6%),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6139f078510747aa7b67ad12a6903e9
https://doi.org/10.1016/j.lwt.2010.09.006
https://doi.org/10.1016/j.lwt.2010.09.006
Autor:
Ursula Obst, Michael Glei, Kerstin Scheu, Jürgen Hollmann, Gerald Brenner-Weiss, Katrin Stein, Anke Borowicki, Norbert Wachter, Daniel Scharlau, Meinolf Georg Lindhauer
Publikováno v:
British Journal of Nutrition. 105:678-687
In vitrogut fermentation systems are relevant tools to study health benefits of foodstuffs. Most of them are commonly used to investigate the degradation of nutrients or the development of gut flora. Using these models, strong cytotoxic effects of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c6d3e84d9b0a66c5aae0047964d9e93
https://doi.org/10.1017/s0007114510004320
https://doi.org/10.1017/s0007114510004320
Publikováno v:
International Journal of Food Science & Technology. 45:1228-1235
Summary The influence of α-amylase (0–0.3 U g−1) on the crumb properties of gluten-free sorghum batter and bread, respectively, was investigated. The formulations were modified using native or pregelatinised cassava starch (i.e. batter A – 17%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc0c4d81dba02979520344b8d998ae2f
https://doi.org/10.1111/j.1365-2621.2010.02265.x
https://doi.org/10.1111/j.1365-2621.2010.02265.x
Publikováno v:
Journal of Food Engineering. 97:465-470
The effect of different concentrations (0, 0.5, 1 and 1.5 U/g) of microbial transglutaminase (MTG) on the creep-recovery properties of gluten-free batter prepared from pregelatinised cassava starch, sorghum and egg white was investigated. The test co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2fdafa42da7de28e70734db4a4a23c7
https://doi.org/10.1016/j.jfoodeng.2009.11.002
https://doi.org/10.1016/j.jfoodeng.2009.11.002
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 2:46-51
Introduction The presence of resistant starch in samples containing non-starch polysaccharides has always been a challenge to enzymatic total starch and total fibre analysis. Objective and methods Based on microwave-induced pressure disintegration te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d637517c86ab1d3cbbeee8c4d2a3681
https://doi.org/10.1111/j.1757-837x.2009.00042.x
https://doi.org/10.1111/j.1757-837x.2009.00042.x
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 1:231-239
Introduction Plant biopolymers like arabinoxylans possess valuable potentials as food additives with health-promoting properties or as basic products for the production of chemically functionalized polymers with unexploited technical or physiological
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f2d4c06874949c606cb2e62edd28111
https://doi.org/10.1111/j.1757-837x.2009.00039.x
https://doi.org/10.1111/j.1757-837x.2009.00039.x