Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Sebastian D. Nordlohne"'
Autor:
Dana Elgeti, Mario Jekle, Maike Föste, Volker Heinz, Martin H. Linden, Sebastian D. Nordlohne, Thomas Becker
Publikováno v:
European Food Research and Technology. 239:767-775
Besides an appealing texture and taste, gluten-free products should feature a well-balanced nutrient profile, since celiac disease or chronic inflammations are likely to induce malnutrition for involved patients. Due to their composition, pseudocerea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4cab4f45c005b287a562a32a4dc72e1
https://doi.org/10.1007/s00217-014-2269-x
https://doi.org/10.1007/s00217-014-2269-x
Autor:
Marina Besl, Dana Elgeti, Mario Jekle, Maike Föste, Thomas Becker, Volker Heinz, Sebastian D. Nordlohne, Martin H. Linden
Publikováno v:
Journal of Cereal Science. 59:41-47
Patients suffering from coeliac disease have to avoid traditional cereals-based products and depend on the availability of gluten-free alternatives. The gluten-free bread matrix and its foam stability are strongly affected by the choice of ingredient
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8bbc4112c2d450547be348a3832b2b2
https://doi.org/10.1016/j.jcs.2013.10.010
https://doi.org/10.1016/j.jcs.2013.10.010
Autor:
Föste, Maike, Nordlohne, Sebastian, Elgeti, Dana, Linden, Martin, Heinz, Volker, Jekle, Mario, Becker, Thomas
Publikováno v:
European Food Research & Technology; Nov2014, Vol. 239 Issue 5, p767-775, 9p
Functional foods improve health and can reduce the risk of different diseases. In this sense, a variety of bioactive compounds present in functional foods are able to modulate inflammatory responses or exhibit interesting bioactivities such as antihy
