Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Valerie L. Pietsch"'
Publikováno v:
Journal of Food Engineering. 259:3-11
The polymerization of wheat gluten induced by the formation of disulfide bonds can be considered as one of the decisive mechanisms leading to the formation of meat analog products with anisotropic structures. Accordingly, the influence of barrel temp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18975080cb71fa10e994c484a89910ae
https://doi.org/10.1016/j.jfoodeng.2019.04.006
https://doi.org/10.1016/j.jfoodeng.2019.04.006
Publikováno v:
Journal of Food Engineering. 251:11-18
This study aims at gaining a better understanding on the structuring mechanisms of soy protein concentrate (SPC) during high moisture extrusion. Formation of anisotropic structures was investigated at various process conditions, characterized by extr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd9b0c3d4a504a204d5c30a67c31461b
https://doi.org/10.1016/j.jfoodeng.2019.01.001
https://doi.org/10.1016/j.jfoodeng.2019.01.001
Publikováno v:
Journal of Food Engineering. 246:67-74
Thermomechanical treatment in the screw section of the extrusion process has a major impact on wheat gluten polymerization and subsequent structuring mechanisms that lead to the formation of anisotropic product textures. Therefore, this study present
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a30394ce8a54a167d95c5f6796ed19f
https://doi.org/10.1016/j.jfoodeng.2018.10.031
https://doi.org/10.1016/j.jfoodeng.2018.10.031
Publikováno v:
Food Hydrocolloids. 85:102-109
Polymerization of wheat gluten influences the product properties of wheat gluten-based, extruded food products such as meat analogs. The aim of this study was to investigate the influence of elevated thermal and mechanical stresses on the polymerizat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::203f62b9fcb0de84020eff646996fab0
https://doi.org/10.1016/j.foodhyd.2018.07.008
https://doi.org/10.1016/j.foodhyd.2018.07.008
Publikováno v:
Journal of Food Engineering. 198:28-35
The aim of this study was to investigate the influence of process conditions on changes in polymerization behavior of wheat gluten during high moisture extrusion processing. By considering the process as two hierarchical sections (i.e. screw and die
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d12ba0c0cc5b003e43604eefe62afe3e
https://doi.org/10.1016/j.jfoodeng.2016.10.027
https://doi.org/10.1016/j.jfoodeng.2016.10.027
Autor:
H.-U. Endreß, U.S. Schmidt, Valerie L. Pietsch, Christine Rentschler, Heike P. Schuchmann, T. Kurz
Publikováno v:
Food Hydrocolloids. 56:1-8
Conjugates were prepared from whey protein isolate (WPI) and pectins in a dry heating process (80 °C, 79% RH). Citrus pectins with different degree of esterification (DE) were employed: low methylesterified (LMCP, DE = 34%), high methylesterified (H
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7144a24afa90a71d67a9db870b7f725c
https://doi.org/10.1016/j.foodhyd.2015.11.015
https://doi.org/10.1016/j.foodhyd.2015.11.015
Autor:
Jasmin S. Schneele, Alexandra Müller, Clemens Posten, Valerie L. Pietsch, Mario Stahl, Ralf Greiner
Publikováno v:
LWT - Food Science and Technology. 64:699-705
The genetic disposition, the influencing factors of the environment as well as the development status affect the resilience of microorganisms and consequently may influence the inactivation efficiency of an UV-C pasteurization process. In this study,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ae9f91544ac3199a6835c6a2f615b72
https://doi.org/10.1016/j.lwt.2015.06.013
https://doi.org/10.1016/j.lwt.2015.06.013