Zobrazeno 1 - 10
of 32
pro vyhledávání: '"P.K.J.P.D. Wanasundara"'
Publikováno v:
Food Chemistry. 107:692-699
Rheological properties of heat-induced pea protein isolate (PPI) gels with added microbial transglutaminase (MTGase) were studied under various reaction conditions. A positive linear relationship was observed between level of MTGase used (0 to 0.7% w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::833bfdac7e37dc0cda8d437396a7c030
https://doi.org/10.1016/j.foodchem.2007.08.095
https://doi.org/10.1016/j.foodchem.2007.08.095
Autor:
P.K.J.P.D. Wanasundara, N. Lindeboom
Publikováno v:
Food Chemistry. 104:30-38
The protein content of aqueous extracts of Brassica napus, Brassica rapa and Sinapis alba meal was determined by the Lowry and Kjeldahl nitrogen assays. Phenolic compounds interfered with the Lowry method to different extents based on the lines studi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e267bd3b7b3fe85de8fbcb32747159ca
https://doi.org/10.1016/j.foodchem.2006.10.067
https://doi.org/10.1016/j.foodchem.2006.10.067
Publikováno v:
Food Chemistry. 102:1119-1130
Chemical and thermal properties of pea protein isolates (laboratory prepared or native; PPIn and commercial; PPIc) and textural properties of heat-set gels obtained from pea protein isolates were compared with homologous soy protein isolates (laborat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::757e19b747abc7aee85c2c2957541dff
https://doi.org/10.1016/j.foodchem.2006.06.060
https://doi.org/10.1016/j.foodchem.2006.06.060
Publikováno v:
Journal of Food Lipids. 8:75-84
Sesame (Sesumum indicum) seeds were germinated for seven days under laboratory conditions and the lipolytic activity of the defatted, dried seedlings was determined. Germination increased the lipolytic activity of sesame seeds and the highest activit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e992aebca1d4c5779daa8eae4fff526e
https://doi.org/10.1111/j.1745-4522.2001.tb00185.x
https://doi.org/10.1111/j.1745-4522.2001.tb00185.x
Publikováno v:
Journal of the American Oil Chemists' Society. 76:41-48
Flax (Linum usitatissimum L.) seeds were germinated for 8 d under laboratory conditions, and changes in their lipid fraction were studied by various chemical and chromatographic methods. Total lipid content of the seeds was reduced fourfold at the en
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::063f144fce896a936a5baaee30701d12
https://doi.org/10.1007/s11746-999-0045-z
https://doi.org/10.1007/s11746-999-0045-z
Publikováno v:
Journal of Food Lipids. 4:199-231
Fats and oils are essential nutrients for humans and animals. They are the most concentrated source of energy by contributing 9 kcal/g lipid, serve as carrier of fatsoluble vitamins and provide essential fatty acids. Fats and oils give flavor and tas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d69abc77eb20345f3ef37f37718767a
https://doi.org/10.1111/j.1745-4522.1997.tb00093.x
https://doi.org/10.1111/j.1745-4522.1997.tb00093.x
Publikováno v:
Food Reviews International. 13:225-292
Oilseeds contain several types of antioxidative compounds to protect their associated lipids against oxidative damage by reactive oxygen species. These compounds belong to several chemical groups and exert their antioxidative effects via different mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b805adf31c7332fdca5a5267c0de3f01
https://doi.org/10.1080/87559129709541106
https://doi.org/10.1080/87559129709541106
Publikováno v:
Journal of Food Lipids. 3:293-306
Marine oils are perceived as having beneficial health effects since they prevent and treat cardiovascular diseases, among others. The ω3 polyunsaturated fatty acids have been recognized as an essential dietary component. Extensive studies on laborat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dcab584b8629eefaea4e304fbf52df9d
https://doi.org/10.1111/j.1745-4522.1996.tb00075.x
https://doi.org/10.1111/j.1745-4522.1996.tb00075.x
Publikováno v:
Scopus-Elsevier
Proteins from defibrinated bovine blood plasma were enzymatically hydrolyzed with food-grade microbial proteases Alcalase 2.4 L® and Flavourzyme L, and a substrate consisting of small peptides and free amino acids was obtained. Hydrolysis of the pla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72aa36b897ac380a6df0c8511ed198cf
http://www.scopus.com/inward/record.url?eid=2-s2.0-0036221936&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-0036221936&partnerID=MN8TOARS
