Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Sebastian Schalow"'
Publikováno v:
Foods, Vol 7, Iss 12, p 203 (2018)
In order to evaluate by-products from food processing as alternative raw materials for pectin extraction, their amount of galacturonic acid (GalA) has to be analysed as a marker for pectin content. In the present study, significant differences in Gal
Externí odkaz:
https://doaj.org/article/1e5bccc8236d48939f57c8a2c0ade12a
Autor:
Dasha Mihaylova, Sebastian Schalow
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 56, Iss 3, Pp 431-438 (2013)
This work aimed to study the antioxidant activity of a quercetin-containing flavonoid extract (FQЕ) obtained from Sophora japonica L. flower buds rich in quercetin (91.6%). Radical scavenging activity was analyzed towards the synthetic radicals DPPH
Externí odkaz:
https://doaj.org/article/8d829bbf03d74a01b3cde9a1b6d8fd85
Publikováno v:
Food Hydrocolloids. 94:152-163
Dietary fibre yields an additional benefit in terms of stabilisation of food structure or nutritional value, but may alter sensory properties in fibre-enriched foods. This study aims to investigate the impact of pectin-rich orange fibre on rheologica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a452456585d859119a7b52584d320f78
https://doi.org/10.1016/j.foodhyd.2019.02.051
https://doi.org/10.1016/j.foodhyd.2019.02.051
Publikováno v:
European Food Research and Technology. 245:1251-1262
Mechanical and thermal processings may affect the composition and the techno-functional properties of dietary fibre as a part of a complex food system. The aim of this study was to investigate the impact of a mechanical and thermal treatment alone or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53f80397bca33c9ff99ed4669420e2ae
https://doi.org/10.1007/s00217-019-03249-5
https://doi.org/10.1007/s00217-019-03249-5
Publikováno v:
Biotribology. 16:25-34
Sensory perception of food is very important when it comes to consumer acceptance. The sensory impression in the oral cavity plays a key role. Especially the haptic properties are dominated by friction when the food is strained between the tongue and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e96a3badb7bcb7462e6737836b5b6aa
https://doi.org/10.1016/j.biotri.2018.09.002
https://doi.org/10.1016/j.biotri.2018.09.002
Publikováno v:
European Food Research and Technology. 244:235-244
Pulp and peels are the main by-products during juice extraction of citrus fruits. Typically, they contain large amounts of cell wall polysaccharides and can be a source of dietary fibres which are rich in pectin. In the past, numerous studies have fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f139ed2a8e5e0be74b19d8d1abb78db3
https://doi.org/10.1007/s00217-017-2950-y
https://doi.org/10.1007/s00217-017-2950-y
Publikováno v:
Foods, Vol 7, Iss 12, p 203 (2018)
Foods
Volume 7
Issue 12
Foods
Volume 7
Issue 12
In order to evaluate by-products from food processing as alternative raw materials for pectin extraction, their amount of galacturonic acid (GalA) has to be analysed as a marker for pectin content. In the present study, significant differences in Gal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::188d85206199acec150f689b2f05cd55
Autor:
Ivelina Deseva, Steffi Tschuikowa, G. Westphal, Vanya Gandova, Sebastian Schalow, Dasha Mihaylova
Publikováno v:
European Journal of Lipid Science and Technology. 122:2000118
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e94bef6214032db7d39121ac335c8a8f
https://doi.org/10.1002/ejlt.202000118
https://doi.org/10.1002/ejlt.202000118
Autor:
Anna-Lisa Boje, Stephan Drusch, Rocío Morales-Medina, Sebastian Schalow, Friederike Gutöhrlein
Publikováno v:
Food Hydrocolloids. 107:105958
From a technological point of view, the application of dietary fibre in foods is mostly related to their water-binding properties. Hydration properties are affected by several factors, of which the particle size and composition are the most relevant.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a09853c09141759709937de7663fc1ec
https://doi.org/10.1016/j.foodhyd.2020.105958
https://doi.org/10.1016/j.foodhyd.2020.105958
Publikováno v:
Food Hydrocolloids. 103:105660
The goal of the present work was to evaluate the impact of the particle size (D90) of microfluidized pea hull fibre suspensions on the physical microstructure, composition and functional properties (i.e. water retention capacity and rheological behav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::379a2d0370c6f3fb303b410cd6d3a28f
https://doi.org/10.1016/j.foodhyd.2020.105660
https://doi.org/10.1016/j.foodhyd.2020.105660