Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Thu H. McCann"'
Publikováno v:
Food Hydrocolloids. 82:434-441
Structured protein mixtures of plant and animal origin offer a pathway for the design of high protein food products with less ecological and economical footprint. This approach can also be used to adapt a nutritional requirement for specific consumer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f63a5671e8d3dd88d293bd1ad2e9deb8
https://doi.org/10.1016/j.foodhyd.2018.04.023
https://doi.org/10.1016/j.foodhyd.2018.04.023
Autor:
Leif Lundin, Ahmed Regina, Li Day, Stephen Homer, Thu H. McCann, Marcus Newberry, Sofia K. Øiseth
Publikováno v:
Journal of Cereal Science. 79:440-448
High amylose wheat (HAW) starch has been the focus of a number of nutritional studies, but there is limited information around its effect on the mechanical properties of wheat flour dough. This study investigated the size, shape and packing volume of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df805cb4c670c38c89afb8db169ede81
https://doi.org/10.1016/j.jcs.2017.12.001
https://doi.org/10.1016/j.jcs.2017.12.001
Publikováno v:
Food and Bioprocess Technology. 9:1803-1811
Citrus fibre was used as a substitute for sucrose in the formulation of wheat-corn-based extrudates produced using twin screw extruder. Replacing 5 % sugar with an equal quantity of fibre resulted in an increase in die pressure, torque and specific m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::001e52dc1bc79f696d48757159d86307
https://doi.org/10.1007/s11947-016-1764-4
https://doi.org/10.1007/s11947-016-1764-4
Publikováno v:
Journal of Cereal Science. 69:228-237
The rheological properties of dough have an essential role in processing handling and quality of baked products. Understanding how measurement parameters impact dough strain hardening behaviour and how dough microstructure changes during the extensio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48faf0a1c5cdbdc5ba35a32024bb3fb3
https://doi.org/10.1016/j.jcs.2016.03.012
https://doi.org/10.1016/j.jcs.2016.03.012
Publikováno v:
Food Research International. 62:701-708
There is growing interest to improve texture, flavour and health benefits of manufactured foods, particularly dairy based products, using natural fruit and vegetable fibre. In this study, we aimed to investigate whether cell wall particles (CWP) coul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab51d273e92ee98b2d7662d8fc254b1b
https://doi.org/10.1016/j.foodres.2014.04.023
https://doi.org/10.1016/j.foodres.2014.04.023
Publikováno v:
Food Research International. 53:352-361
Controlling the inter-season impact on the quality of wheat flour has been a challenge for wheat growers. High-pressure processing (HPP) can alter protein and starch structures, which in turn may be used to modify the structure and properties of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5505c6a90382c8e4908a1838f673dd79
https://doi.org/10.1016/j.foodres.2013.04.030
https://doi.org/10.1016/j.foodres.2013.04.030
Autor:
Li Day, Thu H. McCann
Publikováno v:
Journal of Cereal Science. 57:444-452
Sodium chloride (NaCl) is an essential ingredient to control the functional properties of wheat dough and bread quality. This study investigated the effect of NaCl at 0, 1 and 2%, (w/w, flour base) on the gluten network formation during dough develop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f582d3b78cce365528777983ed9f9530
https://doi.org/10.1016/j.jcs.2013.01.011
https://doi.org/10.1016/j.jcs.2013.01.011
Autor:
Anton Maksimenko, Li Day, Darren Thompson, S. C. Mayo, Jenny Favaro, Helen C.D. Tuhumury, Thu H. McCann
Publikováno v:
AIP Conference Proceedings.
Wheat protein quality and the amount of common salt added in dough formulation can have a significant effect on the microstructure and loaf volume of bread. High-speed synchrotron micro-CT provides an ideal tool for observing the three dimensional st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3bdefd24e1adf0041a7b5f1cda33c99
https://doi.org/10.1063/1.4937500
https://doi.org/10.1063/1.4937500
Publikováno v:
Food Research International. 44:884-892
Plant cell wall particles derived from fruits and vegetables are natural fibre materials with a low calorie content that can be used as a healthy alternative to gum stabilisers and starches for structuring low-fat yoghurt. In this study we investigat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be30b5406676174d7b580a1861e4e14f
https://doi.org/10.1016/j.foodres.2011.01.045
https://doi.org/10.1016/j.foodres.2011.01.045
Publikováno v:
Food Chemistry. 115:105-112
Protein-lipid interactions in dough have an important impact on the quality of bakery products. Understanding of protein-lipid interactions in gluten can enhance the development of technological solutions to improve the breadmaking quality of flour a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8de7d025c1b9507ffa10b6f55f87ad03
https://doi.org/10.1016/j.foodchem.2008.11.070
https://doi.org/10.1016/j.foodchem.2008.11.070