Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Robert Linforth"'
Autor:
Charfedinne Ayed, Mui Lim, Khatija Nawaz, William Macnaughtan, Craig J. Sturrock, Sandra E. Hill, Robert Linforth, Ian D. Fisk
Publikováno v:
Food Chemistry: X, Vol 9, Iss , Pp 100115- (2021)
Salt is included in many foods which consumers do not regard as salty. This “hidden-salt” may offer functional benefits but is often overlooked in sodium reduction strategies. This study investigated its role in shortbread-like sweet biscuits (1.
Externí odkaz:
https://doaj.org/article/194ca71203cd4033aef29d6fbd3590b8
Autor:
Stephen Jones, Arifa Farooqi, John Foulkes, Debbie L. Sparkes, Robert Linforth, Rumiana V. Ray
Publikováno v:
Frontiers in Plant Science, Vol 9 (2018)
Doubled haploid and elite wheat genotypes were ground inoculated in three field experiments and head spray inoculated in two glasshouse experiments, using mixed Fusarium and Microdochium species, to identify crop canopy and ear traits associated with
Externí odkaz:
https://doaj.org/article/fd79ed5c94f5484e8197867b96521a6b
Autor:
Theo Varzakas, Asma Alghamdi, Hanan Alghamdi, Robert Linforth, Vlad Dinu, Tabot D. Besong, Richard B. Gillis, Gary G. Adams, D. Arapoglou, Ian F. Connerton, Stephen E. Harding, Cleanthes Israilides
Publikováno v:
Cogent Food & Agriculture, Vol 2, Iss 1 (2016)
Starches from three organically produced cultivars of potato tuber (Lady Rosetta, Spunta and Voyager) have been studied in relation to (i) acrylamide production (ii) macromolecular integrity after frying with extra virgin olive oil, soybean oil and c
Externí odkaz:
https://doaj.org/article/a17b4984eafe4c82962915a7e33744b6
Publikováno v:
Food research international (Ottawa, Ont.). 162
Inorganic-phosphate, potassium, and magnesium are key-minerals required for yeast growth, metabolism, and survival, the present work investigated its impact in yeast-flavour formation using a multi-factor experimental design, which was used to genera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38c1e4db211b824d93a6dcd9d654c2ee
https://pubmed.ncbi.nlm.nih.gov/36461261
https://pubmed.ncbi.nlm.nih.gov/36461261
Publikováno v:
Food Research International. 164:112373
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c20e159198b4123285ebc22da222c2b
https://doi.org/10.1016/j.foodres.2022.112373
https://doi.org/10.1016/j.foodres.2022.112373
Publikováno v:
Food Chemistry
Highlights • Different levels of acetic acid were used to pre-treat Robusta green coffee beans. • Acetic acid pre-treated Robusta had a more similar aroma profile to Arabica. • The optimum level of acetic acid treatment was 2%. • The maximum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6642950c13ddcebae54a4d4d3e1eeb8a
https://pubmed.ncbi.nlm.nih.gov/30309540
https://pubmed.ncbi.nlm.nih.gov/30309540
Le interazioni proteine salivari-aromi e polifenoli-aromi sono importanti fattori che influenzano il rilascio di aroma di un alimento e quindi la percezione della sua qualità sensoriale. Esse potrebbero influenzare la percezione sensoriale dell’ol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3730::2edf2a4f9a166ef5cfdab0cc11d8dff1
http://hdl.handle.net/11588/842635
http://hdl.handle.net/11588/842635
Autor:
Niloufar, Bahrami, Lina, Yonekura, Robert, Linforth, Margarida, Carvalho da Silva, Sandra, Hill, Simon, Penson, Gemma, Chope, Ian Denis, Fisk
Publikováno v:
Journal of the Science of Food and Agriculture
BACKGROUND Lipids are minor components of flours, but are major determinants of baking properties and end-product quality. To the best of our knowledge, there is no single solvent system currently known that efficiently extracts all non-starch lipids
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::0ba10d108d33110499d8c8048e352a67
https://pubmed.ncbi.nlm.nih.gov/24132804
https://pubmed.ncbi.nlm.nih.gov/24132804
Publikováno v:
Food Research International (Ottawa, Ont.)
Oil bodies are natural emulsions that can be extracted from oil seeds and have previously been shown to be stable after spray drying. The aim of the study was to evaluate for the first time if spray dried water-washed oil bodies are an effective carr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::c2f996ef1dbb30b0b0f7a5fd50e953bb
https://pubmed.ncbi.nlm.nih.gov/24235784
https://pubmed.ncbi.nlm.nih.gov/24235784