Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Patrizia Buldo"'
Publikováno v:
Foods, Vol 11, Iss 2, p 178 (2022)
The production of a fermented plant-based cheese requires understanding the behavior of the selected raw material prior to fermentation. Raw material processing affects physicochemical properties of plant protein ingredients, and it determines their
Externí odkaz:
https://doaj.org/article/8bcafe995345432dbb102651f23ebb26
Publikováno v:
Foods, Vol 10, Iss 3, p 573 (2021)
To overcome texture and flavor challenges in fermented plant-based product development, the potential of microorganisms is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus on physicochemical pr
Externí odkaz:
https://doaj.org/article/e50577d421b8472784b36f6f8bad339c
Publikováno v:
Foods, Vol 9, Iss 12, p 1782 (2020)
The journal retracts the article [...]
Externí odkaz:
https://doaj.org/article/eae6b68b40444d27b700f8d91edf72dd
Publikováno v:
Foods, Vol 9, Iss 9, p 1182 (2020)
Texture and flavor are currently the main challenges in the development of plant-based dairy alternatives. To overcome them, the potential of microorganisms for fermentation of plant-based raw materials is generating great interest in the food indust
Externí odkaz:
https://doaj.org/article/ab3177d0f7264283a5cde277059e328f
Autor:
Sandra S. Waehrens, Ilona Faber, Limei Gunn, Patrizia Buldo, Michael Bom Frøst, Federico J.A. Perez-Cueto
Publikováno v:
Waehrens, S S, Faber, I, Gunn, L, Buldo, P, Frøst, M B & Perez-Cueto, F J A 2023, ' Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives : A survey in Western, Central and Northern Europe ', Food Quality and Preference, vol. 108, 104875 . https://doi.org/10.1016/j.foodqual.2023.104875
Sensory experiences of plant-based (PB) food alternatives play a crucial role in the acceptance and, thus, growth of this market. To facilitate improvements and to better direct the PB food product development, it is important to identify potential g
Publikováno v:
Foods
Masiá, C, Jensen, P E, Petersen, I L & Buldo, P 2022, ' Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese ', Foods, vol. 11, no. 2, 178 . https://doi.org/10.3390/foods11020178
Foods, Vol 11, Iss 178, p 178 (2022)
Foods; Volume 11; Issue 2; Pages: 178
Masiá, C, Jensen, P E, Petersen, I L & Buldo, P 2022, ' Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese ', Foods, vol. 11, no. 2, 178 . https://doi.org/10.3390/foods11020178
Foods, Vol 11, Iss 178, p 178 (2022)
Foods; Volume 11; Issue 2; Pages: 178
The production of a fermented plant-based cheese requires understanding the behavior of the selected raw material prior to fermentation. Raw material processing affects physicochemical properties of plant protein ingredients, and it determines their
Publikováno v:
Masiá, C, Geppel, A, Jensen, P E & Buldo, P 2021, ' Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials ', Foods, vol. 10, no. 3, 573 . https://doi.org/10.3390/foods10030573
Foods, Vol 10, Iss 573, p 573 (2021)
Foods
Volume 10
Issue 3
Foods, Vol 10, Iss 573, p 573 (2021)
Foods
Volume 10
Issue 3
To overcome texture and flavor challenges in fermented plant-based product development, the potential of microorganisms is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus on physicochemical pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f592a7b1e3da1db0242100728cee20b5
https://curis.ku.dk/portal/da/publications/effect-of-lactobacillus-rhamnosus-on-physicochemical-properties-of-fermented-plantbased-raw-materials(f5681f80-d989-4bc4-8078-08135d530174).html
https://curis.ku.dk/portal/da/publications/effect-of-lactobacillus-rhamnosus-on-physicochemical-properties-of-fermented-plantbased-raw-materials(f5681f80-d989-4bc4-8078-08135d530174).html
Publikováno v:
Priyashantha, H, Buldo, P, Berg, T, Gilleladen, C & Ipsen, R 2021, ' Understanding the fermentation factors affecting the separability of fermented milk : A model system study ', Food Structure, vol. 30, 100232 . https://doi.org/10.1016/j.foostr.2021.100232
The demand for high-protein fermented milk products is globally increasing. The effect of added starter culture, cutting pH and fermentation temperature on separability, i.e., how well curd and whey separate, were evaluated in a model system aiming t
Publikováno v:
Food Hydrocolloids. 114:106571
Oral processing of food is a complex and highly dynamic process as the physical properties of foods change continuously when they are manipulated in the mouth. Texture and mouth feeling are important drivers of liking for fermented milk products and
Autor:
Patrick M. F. Derkx, Ana Rute Neves, Gunnar Oregaard, Vera Kuzina Poulsen, Patrizia Buldo, Ahmad A. Zeidan, Thomas Janzen
Publikováno v:
FEMS Microbiology Reviews. 41:S168-S200
The ability to produce polysaccharides with diverse biological functions is widespread in bacteria. In lactic acid bacteria (LAB), production of polysaccharides has long been associated with the technological, functional and health-promoting benefits