Zobrazeno 1 - 10
of 99
pro vyhledávání: '"Roman Buckow"'
Publikováno v:
Foods, Vol 11, Iss 18, p 2803 (2022)
Tenderness is the most critical eating quality trait of meat, and consequently, processing interventions for meat tenderisation have significant economic relevance. The objective of this study was to investigate pulsed electric field (PEF) conditions
Externí odkaz:
https://doaj.org/article/d729be64dbea4e4a81c752ce25716665
Autor:
Milan Houška, Filipa Vinagre Marques Silva, Evelyn, Roman Buckow, Netsanet Shiferaw Terefe, Carole Tonello
Publikováno v:
Foods, Vol 11, Iss 2, p 223 (2022)
High pressure processing (HPP) is a cold pasteurization technology by which products, prepacked in their final package, are introduced to a vessel and subjected to a high level of isostatic pressure (300–600 MPa). High-pressure treatment of fruit,
Externí odkaz:
https://doaj.org/article/4e779c44168b442daf8d76e5ec6d4081
Publikováno v:
Foods, Vol 10, Iss 6, p 1244 (2021)
The objective of this research was to develop a model faba bean drink with a high concentration of protein (>4% w/w). The protein molecular weights and frequency for both faba and soy were assessed using SDS-PAGE. Results showed similarities in the p
Externí odkaz:
https://doaj.org/article/0a4e273842d6441790bc398609959dcb
Autor:
Minhao Li, Jiani Luo, Malik Adil Nawaz, Regine Stockmann, Roman Buckow, Colin Barrow, Frank Dunshea, Hafiz Ansar Rasul Suleria
Publikováno v:
Food Reviews International. :1-27
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c3d04a2586c5b8af487bde08312196e
https://doi.org/10.1080/87559129.2023.2168280
https://doi.org/10.1080/87559129.2023.2168280
Publikováno v:
Food and Bioproducts Processing. 132:200-210
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2aa5030b4ccdfcaadc2746ffcf74ff23
https://doi.org/10.1016/j.fbp.2022.01.008
https://doi.org/10.1016/j.fbp.2022.01.008
Publikováno v:
Engineering Plant-Based Food Systems ISBN: 9780323898423
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13a477e1a333f88eb9770f94dc4b880e
https://doi.org/10.1016/b978-0-323-89842-3.00015-4
https://doi.org/10.1016/b978-0-323-89842-3.00015-4
Autor:
Ane Aldalur, Mihaela Andrei, Nandika Bandara, Vasudha Bansal, Bhesh R. Bhandari, Muhammad Faiz Bin Muhd Faizal Abdullah Tan, Roman Buckow, Lankatillake C., Dias D., Sujit Das, Nirali Dedhia, Bhanu Devnani, Pedro Elez-Martínez, Gbemisola J. Fadimu, Zhongxiang Fang, Claire Gaiani, Kunal Gawai, Fernanda C. Godoi, Sally L. Gras, Subrota Hati, Mital R. Kathiriya, Lita Katopo, Woojeong Kim, William Leonard, Gloria López-Gámez, Claire D. Munialo, Rishi Ravindra Naik, Malik Adil Nawaz, Dian Widya Ningtyas, Oladipupo Odunayo Olatunde, Lydia Ong, Sangeeta Prakash, Jatindra K. Sahu, Cordelia Selomulya, Narendra Shah, Nitya Sharma, Robert Soliva-Fortuny, Christos Soukoulis, Ignatius Srianta, Regine Stockmann, Huynh T., Jun Kiat Kovis Tay, Ihab Tewfik, Tuyen Truong, Yong Wang, Oni Yuliarti, Elok Zubaidah
Publikováno v:
Engineering Plant-Based Food Systems ISBN: 9780323898423
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9afef3f9e189040e96d524458a4f1d54
https://doi.org/10.1016/b978-0-323-89842-3.01002-2
https://doi.org/10.1016/b978-0-323-89842-3.01002-2
Publikováno v:
Nutrients; Volume 15; Issue 1; Pages: 89
Faba bean (Vicia faba L.) protein is a new plant protein alternative source with high nutrient content especially protein and phenolic compounds. The present study investigated physicochemical properties, phenolic content, antioxidant potential, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::deeea0cc215c21b1d6ff7a7e4c80f3ea
Publikováno v:
Food Reviews International. :1-29
The application of plant proteins in new food products is rapidly expanding worldwide driven by consumers demanding healthy, sustainably produced, and non-animal proteins. Major sources of plant pr...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c4518c85714c646e8260b063aa45d6c
https://doi.org/10.1080/87559129.2021.1955918
https://doi.org/10.1080/87559129.2021.1955918
Publikováno v:
International Journal of Food Science & Technology. 56:3111-3122
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fdb5e9a049dc8f57e709d5635f954d4
https://doi.org/10.1111/ijfs.14954
https://doi.org/10.1111/ijfs.14954