Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Nadina Müller"'
Autor:
Sandra Mischler, Amandine André, Susette Freimüller Leischtfeld, Nadina Müller, Irene Chetschik, Susanne Miescher Schwenninger
Publikováno v:
Applied Microbiology, Vol 4, Iss 1, Pp 96-111 (2024)
Mycotoxins present in cereals are a worldwide problem and are a result of the presence of mycotoxin producing fungi. A strategy to reduce these fungi and mycotoxin levels in contaminated grains is with the use of lactic acid bacteria (LAB) or Bacillu
Externí odkaz:
https://doaj.org/article/95fb81f730cd416b839e10f59457ed21
Autor:
Tamara Schmid, Mathias Kinner, Luca Stäheli, Stefanie Steinegger, Lukas Hollenstein, David de la Gala, Nadina Müller
Publikováno v:
Foods, Vol 13, Iss 18, p 2969 (2024)
Palm fat has uniquely optimal melting characteristics that are difficult to replace in products such as baked goods and chocolate-based items. This study investigates the efficacy of using Pickering emulsions derived from Swiss plant oils and their m
Externí odkaz:
https://doaj.org/article/4021b324c02241e8b4b610cf17d059ba
Publikováno v:
Applied Sciences, Vol 13, Iss 10, p 6266 (2023)
Wheat is a vital crop in global food security, but up to 25% of the wheat harvested is contaminated with mycotoxins that have detrimental effects on human health. To address this issue, biological detoxification strategies have been developed using m
Externí odkaz:
https://doaj.org/article/d51aae2bf5e948fc8ffd6a7a6e64a76e
Publikováno v:
Applied Sciences, Vol 12, Iss 20, p 10566 (2022)
Wheat is one of the world’s key staple foods, but it is often contaminated with mycotoxin-producing microorganisms, resulting in a large amount of food waste every year. The contamination of wheat grains harvested in 2020 and 2021 in Switzerland, a
Externí odkaz:
https://doaj.org/article/86ba5450902d4f6a950f2ad06223b083
Publikováno v:
Journal of Food Science and Technology
Erworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch)
Vacuum cooling of baked goods can deliver many advantages in terms of product quality and productivity, such as higher volumes and shorter cooling times. Howev
Vacuum cooling of baked goods can deliver many advantages in terms of product quality and productivity, such as higher volumes and shorter cooling times. Howev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d818a885ef9f903fa9498ebcb2edbad6
https://doi.org/10.1007/s13197-020-04945-x
https://doi.org/10.1007/s13197-020-04945-x
Publikováno v:
LWT. 167:113859
Highlights: • Use of particles without emulsifier reduced median bubble size and improved foam stability. • Combining PGE emulsifier and particles resulted in higher foam stability. • Particularly low drainage was observed in particle stabilize
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9ebe223d60ac29914a88a5582c3084a
https://doi.org/10.1016/j.lwt.2022.113859
https://doi.org/10.1016/j.lwt.2022.113859
Publikováno v:
Journal of Food Process Engineering. 44
This is the peer reviewed version which has been published in final form at https://doi.org/10.1111/jfpe.13850 This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d55ed9c26fc38184fb828a3cec80ce4
https://doi.org/10.1111/jfpe.13850
https://doi.org/10.1111/jfpe.13850
Frying oil has a limited lifetime which results in the disposal of approximately 67% of all used oil. The aim of this study is to determine the suitability of different membranes for purifying frying oil and investigate the application of continuous
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f583b03e94e2709c51142d19b4fd2726
https://hdl.handle.net/11475/20527
https://hdl.handle.net/11475/20527
Palm fat is often used in baked goods because of its relatively low cost, and its positive impact on texture and shelf life. Demand for alternatives has risen in recent years due to concerns about the ecological and social sustainability. This is a c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13c448a20d731913ae8a28871d24167b