Zobrazeno 1 - 10
of 251
pro vyhledávání: '"Stefano D'Amico"'
Autor:
Bruno Beyer, Dominik Obrist, Philipp Czarda, Katharina Pühringer, Filip Vymyslicky, Barbara Siegmund, Stefano D’Amico, Margit Cichna-Markl
Publikováno v:
Foods, Vol 13, Iss 5, p 673 (2024)
Seeds of “sweet lupins” have been playing an increasing role in the food industry. Lupin proteins may be used for producing a variety of foods, including pasta, bread, cookies, dairy products, and coffee substitutes. In a small percentage of the
Externí odkaz:
https://doaj.org/article/dc40a713a15243b3bd7007c010750d4a
Autor:
Vera D’Amico, Michael Gänzle, Lisa Call, Benjamin Zwirzitz, Heinrich Grausgruber, Stefano D’Amico, Fred Brouns
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
During the last decade, scientific interest in and consumer attention to sourdough fermentation in bread making has increased. On the one hand, this technology may favorably impact product quality, including flavor and shelf-life of bakery products;
Externí odkaz:
https://doaj.org/article/12beffc31ab149b1a7aa639041fb2835
Autor:
Regine Schoenlechner, Denisse Bender, Stefano D’Amico, Mathias Kinner, Sandor Tömösközi, Ram Yamsaengsung
Publikováno v:
Foods, Vol 12, Iss 16, p 3125 (2023)
The roller milling of sorghum and quinoa seeds into flour fractions (coarse, middle, and fine) was investigated, chemically analysed, and applied in the baking of gluten-free sourdough bread. The gap settings were adjusted to 0, 5, 8, and 10 for quin
Externí odkaz:
https://doaj.org/article/735e636975a6476fbf61ed210042d881
Autor:
Sabrina Geisslitz, Shahidul Islam, Lukas Buck, Clemens Grunwald-Gruber, Francesco Sestili, Francesco Camerlengo, Stefania Masci, Stefano D’Amico
Publikováno v:
Frontiers in Plant Science, Vol 13 (2022)
Quantitation of wheat proteins is still a challenge, especially regarding amylase/trypsin-inhibitors (ATIs). A selection of ATIs was silenced in the common wheat cultivar Bobwhite and durum wheat cultivar Svevo by RNAi and gene editing, respectively,
Externí odkaz:
https://doaj.org/article/53ed195e2d3b4f6fa6f47a44d8684dc1
Publikováno v:
BMC Plant Biology, Vol 21, Iss 1, Pp 1-12 (2021)
Abstract Background Recent studies indicate that amylase-trypsin inhibitors (ATIs) and certain carbohydrates referred to as FODMAPs (fermentable oligo-, di-, monosaccharides and polyols) play an important role in promoting wheat sensitivity. Hitherto
Externí odkaz:
https://doaj.org/article/323380a285b448468858688639c3e855
Publikováno v:
Foods, Vol 12, Iss 3, p 609 (2023)
Current gluten-free products often have nutritional inadequacies. Teff is generating a growing interest for its excellent nutritional value. In this study, the effects of teff enrichment of extruded gluten-free breakfast cereals based on rice flour a
Externí odkaz:
https://doaj.org/article/65e3cb0594f64527bd980e69872f11e3
Autor:
Sabrina Geisslitz, Peter Shewry, Fred Brouns, Antoine H. P. America, Giacomo Pietro Ismaele Caio, Matthew Daly, Stefano D'Amico, Roberto De Giorgio, Luud Gilissen, Heinrich Grausgruber, Xin Huang, Daisy Jonkers, Daniel Keszthelyi, Colette Larré, Stefania Masci, Clare Mills, Marie Sofie Møller, Mark E. Sorrells, Birte Svensson, Victor F. Zevallos, Peter Louis Weegels
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Amylase/trypsin-inhibitors (ATIs) comprise about 2–4% of the total wheat grain proteins and may contribute to natural defense against pests and pathogens. However, they are currently among the most widely studied wheat components because of their p
Externí odkaz:
https://doaj.org/article/b79a0deac61f40b3972b1efc46af77ae
Publikováno v:
Foods, Vol 11, Iss 13, p 1869 (2022)
Proteins from Sacha inchi (SI) have been widely known for their health-benefiting properties. This study aimed to investigate the different protein isolates obtained from oil press-cakes of Thai and Peru SI. The protein content and protein recovery o
Externí odkaz:
https://doaj.org/article/828bf9fb4b814e5eb72dfb815496381d
Autor:
Denisse Bender, Maximilian Schmatz, Senad Novalin, Renata Nemeth, Foteini Chrysanthopoulou, Sandor Tömösközi, Kitti Török, Regine Schoenlechner, Stefano D’Amico
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 4, Iss 1, Pp 1-8 (2017)
Abstract Background Rye arabinoxylans (AXs) might be used as baking improvers for gluten-free (GF) bread. However, their extraction process still needs to be improved. Objective and methods The aim of this study was to simplify AX extraction of rye b
Externí odkaz:
https://doaj.org/article/fc9a263e28824219a520f070f41e83bb
Autor:
Raviraj M. Kalunke, Silvio Tundo, Francesco Sestili, Francesco Camerlengo, Domenico Lafiandra, Roberta Lupi, Colette Larré, Sandra Denery-Papini, Shahidul Islam, Wujun Ma, Stefano D’Amico, Stefania Masci
Publikováno v:
International Journal of Molecular Sciences, Vol 21, Iss 16, p 5817 (2020)
Although wheat is used worldwide as a staple food, it can give rise to adverse reactions, for which the triggering factors have not been identified yet. These reactions can be caused mainly by kernel proteins, both gluten and non-gluten proteins. Amo
Externí odkaz:
https://doaj.org/article/4013fdac3c10488db5281061cd96676c