Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Nand Ooms"'
Autor:
Thibault Godefroidt, Isabella M. Riley, Nand Ooms, Geertrui M. Bosmans, Kristof Brijs, Jan A. Delcour
Publikováno v:
npj Science of Food, Vol 7, Iss 1, Pp 1-9 (2023)
Abstract Successful sucrose replacement in cake systems requires thorough understanding of its functionality. Time-domain 1H NMR showed that water in the viscous aqueous phase isolated from cake batter by ultracentrifugation [i.e. the batter liquor (
Externí odkaz:
https://doaj.org/article/898e5fa20d354b6bbf1e24db260744d5
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 21:4738-4775
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cff7f15fecb5d5d036b4b9955ab3c5b3
https://doi.org/10.1111/1541-4337.13029
https://doi.org/10.1111/1541-4337.13029
Successful sucrose replacement in cake recipes requires thorough understanding of its functionalities and those of potential substitutes during cake production. We show that effective sucrose substitutes provide sufficient aqueous cake batter phase (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36aad9b1a1ffcfb77c5f8450ea3b2f50
https://doi.org/10.21203/rs.3.rs-2480995/v1
https://doi.org/10.21203/rs.3.rs-2480995/v1
Publikováno v:
Cereal Chemistry. 99:731-736
BACKGROUND AND OBJECTIVES: The redox agent L‐ascorbic acid is included in wheat bread recipes for the dough strengthening and bread volume enhancing effects it brings about once converted into dehydro‐ L‐ascorbic acid. We here used different do
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f2c92ec955d1987ea02785e800b57ff
https://doi.org/10.1002/cche.10548
https://doi.org/10.1002/cche.10548
Publikováno v:
Food Biophysics. 16:406-414
Ascorbic acid (AH2) is frequently included in wheat bread recipes to strengthen dough. We report here that its use increases dough extensional viscosity. However, its dough strengthening effect upon AH2 addition is more pronounced in yeasted dough sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19f6df39b846e277869299ef27459b3c
https://doi.org/10.1007/s11483-021-09679-7
https://doi.org/10.1007/s11483-021-09679-7
Autor:
Alice S. Beghin, Nand Ooms, Kathleen Hooyberghs, Eveline Coppens, Bram Pareyt, Kristof Brijs, Jan A. Delcour
Publikováno v:
Food research international (Ottawa, Ont.). 161
Air, and thus also molecular oxygen (O
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef6b5050398c89e2316cb5b724a98f00
https://pubmed.ncbi.nlm.nih.gov/36192912
https://pubmed.ncbi.nlm.nih.gov/36192912
Autor:
Nand Ooms, Pieter Verboven, N. De Brier, S. Matthijs, S. Reyniers, Robert G. Gilbert, Jan A. Delcour, Kristof Brijs, Agnese Piovesan
Publikováno v:
Nature Food. 1:736-745
The fine structure of extractable amylose (E-AM) in potato flakes dictates oil uptake during the production of deep-fried crisps from dough made from the flakes, and thus their caloric density. High levels of short E-AM chains increase the extent of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95098f3038a75b3f6fd638d637509628
https://doi.org/10.1038/s43016-020-00180-x
https://doi.org/10.1038/s43016-020-00180-x
Autor:
Jan A. Delcour, Nand Ooms
Publikováno v:
Current Opinion in Food Science. 25:88-97
© 2019 Elsevier Ltd Gluten proteins strongly affect the structure and texture of various wheat flour-based baked goods. During dough making, gluten proteins are the main determinants of dough properties. Be it for research purposes or as a way of co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4edcf1dacab12078d19e7860c1661c84
https://doi.org/10.1016/j.cofs.2019.04.001
https://doi.org/10.1016/j.cofs.2019.04.001
Publikováno v:
Journal of food scienceREFERENCES. 85(12)
Potato chips are a major product in the savory snack market and are consumed worldwide because of their enjoyable and distinctive organoleptic properties. They are conventionally produced by deep-frying thin slices of fresh potato. In contrast, potat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7204d8846ab1b4006cb079257aa374e
https://pubmed.ncbi.nlm.nih.gov/33159338
https://pubmed.ncbi.nlm.nih.gov/33159338
Publikováno v:
Journal of Food Science. 83:2489-2499
The roles of native and damaged starch (DS) during fermented pastry making were examined by increasing the level of DS in wheat flour by ball-milling and/or by including amylase in the recipe. Increased DS levels increase laminated dough strength pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6f7db4bf6bfa17b83648464f66e8474
https://doi.org/10.1111/1750-3841.14329
https://doi.org/10.1111/1750-3841.14329