Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Pascalle J.M. Pelgrom"'
Autor:
A.J. van der Goot, Maarten A.I. Schutyser, N.A. Hardt, Pascalle J.M. Pelgrom, L. Jankowiak, Marlies E.J. Geerts, Jaap Keijer, Remko M. Boom, J.A.M. Berghout, Constantinos V. Nikiforidis
Publikováno v:
Journal of Food Engineering, 168, 42-51
Journal of Food Engineering 168 (2016)
Journal of Food Engineering 168 (2016)
This paper presents an overview of current production methods for food and food ingredients, and describes options for making healthier foods in a more sustainable manner. The current manner of producing food products has a large impact on the enviro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08ba4b7ae0feca2da34782f55393663b
https://doi.org/10.1016/j.jfoodeng.2015.07.010
https://doi.org/10.1016/j.jfoodeng.2015.07.010
Publikováno v:
Journal of Food Engineering, 155, 53-61
Journal of Food Engineering 155 (2015)
Journal of Food Engineering 155 (2015)
Air classification is a milder and more sustainable method to obtain protein-enriched fractions than commonly used wet fractionation. The protein content of air-classified fractions is generally lower than obtained with wet methods, therefore we appl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbc038560015a8503f77b397e29572be
https://doi.org/10.1016/j.jfoodeng.2015.01.005
https://doi.org/10.1016/j.jfoodeng.2015.01.005
Publikováno v:
Food Bioprocess Technology 6 (2013) 12
Food Bioprocess Technology, 6(12), 3317-3325
Food Bioprocess Technology, 6(12), 3317-3325
Milling and subsequent air classification can be exploited for production of functional protein-enriched fractions from legumes and grains. Fracture behaviour is of large relevance to optimal disentanglement of protein and starch and is determined by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e980b9eec03eca8424e612ed4f2c027
https://doi.org/10.1007/s11947-012-1031-2
https://doi.org/10.1007/s11947-012-1031-2
Autor:
Rob J. Hamer, Pascalle J.M. Pelgrom, Atze Jan van der Goot, Remko M. Boom, Lieke E. van Riemsdijk
Publikováno v:
Journal of Cereal Science, 53(1), 133-138
Journal of Cereal Science 53 (2011) 1
Journal of Cereal Science 53 (2011) 1
This paper presents a novel concept for making an elastic dough using a structured protein suspension. The idea behind it is based on the hypothesis that a number of gluten properties originate from a particle structure present in the gluten network.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a39a6e459ed2b6f666e45d510bc622cb
https://doi.org/10.1016/j.jcs.2010.11.003
https://doi.org/10.1016/j.jcs.2010.11.003
Autor:
Maarten A.I. Schutyser, A.J. van der Goot, Remko M. Boom, J.A.M. Berghout, Pascalle J.M. Pelgrom
Publikováno v:
Journal of Food Engineering, 150, 117-124
Journal of Food Engineering 150 (2015)
Journal of Food Engineering 150 (2015)
Traditional ingredient production focusses on high purity and yield, resulting in energy- and resource-intensive fractionation processes. We explored alternative fractionation routes for oilseeds by focussing on functionality and optimal resource use
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31cf369766fca298a440b75fd1e5e2eb
https://research.wur.nl/en/publications/sustainability-assessment-of-oilseed-fractionation-processes-a-ca
https://research.wur.nl/en/publications/sustainability-assessment-of-oilseed-fractionation-processes-a-ca
Publikováno v:
Trends in Food Science and Technology, 45(2), 327-335
Trends in Food Science and Technology 45 (2015) 2
Trends in Food Science and Technology 45 (2015) 2
Plant proteins gain increasing interest as part of a sustainable diet. Because plant materials not only contain protein, they are generally isolated via an energy intensive wet fractionation. This review discusses dry fractionation as an alternative
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9580e802ad4836af3d03e6343934e8f9
https://research.wur.nl/en/publications/dry-fractionation-for-sustainable-production-of-functional-legume
https://research.wur.nl/en/publications/dry-fractionation-for-sustainable-production-of-functional-legume
Autor:
Remko M. Boom, Pascalle J.M. Pelgrom, J.A.M. Berghout, Maarten A.I. Schutyser, A.J. van der Goot
Publikováno v:
Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 59 (2014) 2 part 1
Food Science and Technology = Lebensmittel-Wissenschaft und Technologie, 59(2 part 1), 680-688
Food Science and Technology = Lebensmittel-Wissenschaft und Technologie, 59(2 part 1), 680-688
Lupine protein concentrate is a promising ingredient that can be obtained by a combination of milling and air classification, generally called dry fractionation. This is a more sustainable route than conventional wet extraction and delivers a protein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4e9b4fee5b96fd21759bfedb130fe8d
https://research.wur.nl/en/publications/preparation-of-functional-lupine-protein-fractions-by-dry-separat
https://research.wur.nl/en/publications/preparation-of-functional-lupine-protein-fractions-by-dry-separat
Publikováno v:
Food Research International 53 (2013) 1
Food Research International, 53(1), 232-239
Food Research International, 53(1), 232-239
Dry milling in combination with air classification was evaluated as an alternative to conventional wet extraction of protein from yellow field peas (Pisum sativum). Major advantages of dry fractionation are retention of native functionality of protei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b785af6261784ce334862a79aff25003
https://research.wur.nl/en/publications/dry-fractionation-for-production-of-functional-pea-protein-concen
https://research.wur.nl/en/publications/dry-fractionation-for-production-of-functional-pea-protein-concen