Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Teresa F. Wegrzyn"'
Autor:
Teresa F. Wegrzyn, Sharon Henare, Natalie Ahlborn, Noha Ahmed Nasef, Linda M. Samuelsson, Simon M. Loveday
Publikováno v:
British Journal of Nutrition. 128:1555-1564
Soya–dairy protein blends can extend post-exercise muscle synthesis in young people more than whey protein control. Older adults differ metabolically from young people, and their ability to absorb amino acids from dietary protein is important for m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c50a189f843b8853e4f77427efedc84
https://doi.org/10.1017/s0007114521004591
https://doi.org/10.1017/s0007114521004591
Publikováno v:
Food Hydrocolloids. 93:46-55
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db6d279731e9fe84863340fe3d16dde9
https://doi.org/10.1016/j.foodhyd.2019.01.061
https://doi.org/10.1016/j.foodhyd.2019.01.061
Publikováno v:
Foodfunction. 12(6)
The gastric digestion behaviours of blended protein beverages containing different ratios of casein, whey protein and soya protein that were heat-treated at 60 °C or 80 °C were investigated using an in vitro dynamic human gastric simulator. All bev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e59ed60052651cea40cc66973da2a7a4
https://pubmed.ncbi.nlm.nih.gov/33629688
https://pubmed.ncbi.nlm.nih.gov/33629688
Publikováno v:
Trends in Food Science & Technology. 27:66-72
Additive Manufacturing is a digitally-controlled, robotic construction process which builds up complex solid forms layer by layer, applying phase transitions or chemical reactions to fuse layers together. Examples that utilise food materials (Food La
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f90a8a0fbb1f223cb59c00891868f3d9
https://doi.org/10.1016/j.tifs.2012.04.006
https://doi.org/10.1016/j.tifs.2012.04.006
Autor:
Denise C. Hunter, Roger Stanley, Mark Wohlers, Judie Farr, Dongxiao Sun-Waterhouse, Margot A. Skinner, Teresa F. Wegrzyn, J. Au
Publikováno v:
Food Chemistry. 109:310-318
The stability of antioxidants in an apple polyphenol-milk model system was examined. The model system consisted of skim milk fortified with pH-neutralised apple polyphenols (AP, 0-200mg per 100ml milk), with or without ascorbic acid (100mg per 100ml
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f57588884ff813bb544c32fb0214143
https://doi.org/10.1016/j.foodchem.2007.12.034
https://doi.org/10.1016/j.foodchem.2007.12.034
Publikováno v:
Journal of Food Science. 73:H122-H126
The focus of new product development of functional foods is not only on the associated health benefits but also on the sensory properties of the finished product. A trained panel (n=13) assessed 5 milk-based beverages fortified with added apple or gr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51cc42a7e4ca10f588e50e8a251c33e6
https://doi.org/10.1111/j.1750-3841.2008.00808.x
https://doi.org/10.1111/j.1750-3841.2008.00808.x
Publikováno v:
Acta Horticulturae. :795-800
Kiwifruit has convenience, health, taste and visual properties that have helped it achieve a stable position in the fresh fruit market. By comparison, the occurrence and availability of processed Actinidia deliciosa remains low, at around 5 % of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d7af94e1dd5da18492b5d3ae42433c8
https://doi.org/10.17660/actahortic.2007.753.104
https://doi.org/10.17660/actahortic.2007.753.104
Autor:
Katrina Reilly, Teresa F. Wegrzyn, Elspeth A. MacRae, Peter J. Murphy, Richard D. Newcomb, Richard C. Gardner, Guido Cipriani
Publikováno v:
European Journal of Biochemistry. 267:1313-1322
An α-amylase gene product was isolated from apple fruit by reverse-transcriptase PCR using redundant primers, followed by 5′ and 3′ RACE. The gene is a member of a small gene family. It encodes a putative 46.9 kDa protein that is most similar to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f664e5339e96d59d07eb0a1b3f96b44
https://doi.org/10.1046/j.1432-1327.2000.01087.x
https://doi.org/10.1046/j.1432-1327.2000.01087.x
Publikováno v:
International Journal of Plant Sciences. 156:471-480
Kiwifruit were examined at harvest and during postharvest ripening to quantify structural changes to starch granules as net starch degradation occurred. The changes were compared with those found in in vitro studies utilizing granules prepared from f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7fd1816d53867fb6e812b266e7b8d30
https://doi.org/10.1086/297269
https://doi.org/10.1086/297269
Publikováno v:
HortScience. 30:562-565
In an effort to develop an inexpensive alternative to vapor-heat insect disinfestation of `Kensington' mango (Mangifera indica Linn.), the effect of postharvest hot water treatments (HWT) on fruit quality was determined. Fruit were given 46C HWT for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d9892f3f8cbdb694f119c2a60a03d04
https://doi.org/10.21273/hortsci.30.3.562
https://doi.org/10.21273/hortsci.30.3.562