Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Peter Ryden"'
Autor:
Cathrina H. Edwards, Peter Ryden, Ana M. Pinto, Alice van der Schoot, Costanza Stocchi, Natalia Perez-Moral, Peter J. Butterworth, Balazs Bajka, Sarah E. Berry, Sandra E. Hill, Peter R. Ellis
Publikováno v:
Journal of Functional Foods, Vol 68, Iss , Pp 103918- (2020)
Pulses are high in protein and dietary fibre but their long preparation time can be a barrier to consumption. We have developed PulseON® – novel pre-cooked cell powders that can be prepared from various legumes and used as functional food ingredie
Externí odkaz:
https://doaj.org/article/8ee588a7db1e433993d6c5482fb87213
Autor:
Peter Ryden, Maria-Nefeli Efthymiou, Teddy A. M. Tindyebwa, Adam Elliston, David R. Wilson, Keith W. Waldron, Pradeep K. Malakar
Publikováno v:
Biotechnology for Biofuels, Vol 10, Iss 1, Pp 1-11 (2017)
Abstract Background In Uganda, the chaff remaining from threshed panicles of millet and sorghum is a low value, lignocellulose-rich agricultural by-product. Currently, it is used as a substrate for the cultivation of edible Oyster mushrooms (Pleurotu
Externí odkaz:
https://doaj.org/article/ecb6f9c5cb674e858f5299cb1b4da78f
Publikováno v:
Foods, Vol 9, Iss 2, p 201 (2020)
Cell walls are important structural components of plants, affecting both the bioaccessibility and subsequent digestibility of the nutrients that plant-based foods contain. These supramolecular structures are composed of complex heterogeneous networks
Externí odkaz:
https://doaj.org/article/b00fc036f53f4a95b095d74e709bd07d
Autor:
Balazs H. Bajka, Ana M. Pinto, Natalia Perez-Moral, Shikha Saha, Peter Ryden, Jennifer Ahn-Jarvis, Alice van der Schoot, Catherine Bland, Sarah E. Berry, Peter R. Ellis, Cathrina H. Edwards
Publikováno v:
Am J Clin Nutr
BACKGROUND: Dietary intake of pulses is associated with beneficial effects on body weight management and cardiometabolic health, but some of these effects are now known to depend on integrity of plant cells, which are usually disrupted by flour milli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7216792e554cdff74c7c41880b83b9f
https://europepmc.org/articles/PMC10131617/
https://europepmc.org/articles/PMC10131617/
Publikováno v:
Edwards, C H, Ryden, P, Mandalari, G, Butterworth, P J & Ellis, P R 2021, ' Structure–function studies of chickpea and durum wheat uncover mechanisms by which cell wall properties influence starch bioaccessibility ', Nature Food, pp. 118–126 .
Nat Food
Nat Food
Positive health effects of dietary fibre have been established; however, the underpinning mechanisms are not well understood. Plant cell walls are the predominant source of fibre in the diet. They encapsulate intracellular starch and delay digestive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1097641933d7080acd67717d1889150c
https://doi.org/10.1038/s43016-021-00230-y
https://doi.org/10.1038/s43016-021-00230-y
Autor:
Alice van der Schoot, Balazs Bajka, Costanza Stocchi, Ana M. Pinto, Peter R. Ellis, Peter Ryden, Natalia Perez-Moral, Sarah Berry, Cathrina H. Edwards, Catherine Bland, Jennifer Ahn-Jarvis
Publikováno v:
Food Hydrocolloids
The global rise in obesity and type 2 diabetes has generated significant interest in regulating the glycaemic impact of staple foods. Wheat breads (white or wholemeal) are popular staples, but have a high-glycaemic index, due to the highly digestible
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d84c6d13eb7876e7cb5362daca932544
https://pubmed.ncbi.nlm.nih.gov/33941996
https://pubmed.ncbi.nlm.nih.gov/33941996
Autor:
Peter J. Wilde, Frederick J. Warren, Paul S. Dyer, Tim J.A. Finnigan, Peter Ryden, Cathrina H. Edwards, Raffaele Colosimo
Background; The structure of many plant- and fungal-based foods is determined by cell walls which are the primary source of dietary fiber. Several studies have shown that consumption of cell wall fibers from plants and fungi can modulate digestion le
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f21a51e4fe453cc06f0d209d94bbb9ee
Autor:
Sarah Berry, Natalia Perez-Moral, Alice van der Schoot, Peter Ryden, Costanza Stocchi, Balazs Bajka, Ana M. Pinto, Peter J. Butterworth, Peter R. Ellis, Hill Sandra, Cathrina H. Edwards
Publikováno v:
Journal of Functional Foods, Vol 68, Iss, Pp 103918-(2020)
Edwards, C H, Ryden, P, Pinto, A, van der Schoot, A, Stocchi, C, Perez-Moral, N, Butterworth, P J, Bajka, B, Berry, S, Hill, S & Ellis, P 2020, ' Chemical, physical and glycaemic characterisation of PulseON® : A novel legume cell-powder ingredient for use in the design of functional foods ', Journal of functional foods, vol. 68, 103918 . https://doi.org/10.1016/j.jff.2020.103918
Edwards, C H, Ryden, P, Pinto, A, van der Schoot, A, Stocchi, C, Perez-Moral, N, Butterworth, P J, Bajka, B, Berry, S, Hill, S & Ellis, P 2020, ' Chemical, physical and glycaemic characterisation of PulseON® : A novel legume cell-powder ingredient for use in the design of functional foods ', Journal of functional foods, vol. 68, 103918 . https://doi.org/10.1016/j.jff.2020.103918
Pulses are high in protein and dietary fibre but their long preparation time can be a barrier to consumption. We have developed PulseON® – novel pre-cooked cell powders that can be prepared from various legumes and used as functional food ingredie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::242f9e65a906e8276f059e26c1f65bf9
http://www.sciencedirect.com/science/article/pii/S1756464620301420
http://www.sciencedirect.com/science/article/pii/S1756464620301420
Autor:
Giuseppina Laganà, Ersilia Bellocco, Peter Ryden, Carlo Bisignano, Davide Barreca, Simona Chessa, Giuseppina Mandalari, Keith W. Waldron, Zara Merali, Richard M. Faulks
Publikováno v:
European Journal of Nutrition. 57:319-325
The term bioaccessibility refers to the proportion of a nutrient released from a complex food matrix during digestion and, therefore, becoming potentially available for absorption in the gastrointestinal tract. In the present study, we assessed the s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0027e5380eebcfbb2f85d8413a807b30
https://doi.org/10.1007/s00394-016-1321-y
https://doi.org/10.1007/s00394-016-1321-y
Autor:
Nicola M. Cook, Peter Ryden, David R. Wilson, James A. Robertson, Ian P. Wood, Keith W. Waldron
Publikováno v:
Food Chemistry. 198:125-131
Biorefining aims to exploit the full value of plant material by sequentially extracting and valorising its components. Many studies focus on the saccharification of virgin biomass sources, but it may be more efficient to pre-extract high-value compon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::193052d76572d80e2e7d3bb4205b47e6
https://doi.org/10.1016/j.foodchem.2015.09.108
https://doi.org/10.1016/j.foodchem.2015.09.108