Zobrazeno 1 - 10
of 186
pro vyhledávání: '"W. Horstmann"'
Publikováno v:
Foods, Vol 6, Iss 4, p 29 (2017)
The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products rema
Externí odkaz:
https://doaj.org/article/6f015b785ebb48c7886ea8bfba4428b9
Publikováno v:
Foods, Vol 5, Iss 2, p 30 (2016)
Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characteri
Externí odkaz:
https://doaj.org/article/32b0618251e64891a7c45e23f7282395
Autor:
Mareile Heitmann, Emanuele Zannini, Jonas J. Atzler, Stefan W. Horstmann, Kieran M. Lynch, Elke K. Arendt
Publikováno v:
European Food Research and Technology. 245:617-629
The addition of sprouted grains and seeds to cereal products has been identified as one of the upcoming trends in recent market reports. In this study, seven types of sprouts (amaranth, brown millet, corn, lentil, lupin, pea, quinoa) were milled and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::651b16488d6a2d7ac3d920ac84a3670e
https://doi.org/10.1007/s00217-018-3185-2
https://doi.org/10.1007/s00217-018-3185-2
Publikováno v:
European Food Research and Technology. 245:213-223
Yeasts have been used for centuries for the leavening of bread. The main emphasis on the selection of yeast strains has been in relation to wheat products. This study is the first evaluation of different yeasts coming from the baking and brewing indu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc6fb38695cc4918bda3271b662630c7
https://doi.org/10.1007/s00217-018-3154-9
https://doi.org/10.1007/s00217-018-3154-9
Publikováno v:
Food & Function
The interest in gluten-free cereal products has increased significantly over the last number of years and there is still a high demand for high quality products. This study aims to establish possible connections between protein properties and dough a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6720e50d64ef87c81b2b697a6c40d770
https://doi.org/10.1039/c7fo00415j
https://doi.org/10.1039/c7fo00415j
Publikováno v:
International Journal of Food Microbiology. 239:113-124
The market of gluten-free bakery products is considerably growing since better diagnostic methods allow identifying an increasing number of people suffering coeliac disease and other gluten-related disorders such as dermatitis herpetiformis, gluten a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4fb387afa3d11269ab05beeb096fab0
https://doi.org/10.1016/j.ijfoodmicro.2016.06.014
https://doi.org/10.1016/j.ijfoodmicro.2016.06.014
Autor:
Lorenzo De Colli, Stefan W. Horstmann, Martin Danaher, Elke K. Arendt, Karl Speer, Emanuele Zannini, Marcus Schmidt
Publikováno v:
Journal of Cereal Science. 69:95-103
The aim of this study was to investigate the spread of minimal, field born Fusarium infections in wheat during storage and the resulting impact on grain quality. Therefore, Fusarium culmorum was chosen as the representative strain. Wheat grains were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::491583df0995ef16f3a9043f026a40f6
Publikováno v:
Foods
Foods, Vol 6, Iss 4, p 29 (2017)
Foods, Vol 6, Iss 4, p 29 (2017)
The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products rema
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::161ef70eec06f40e2f47477e3a3be965
https://pubmed.ncbi.nlm.nih.gov/28383504
https://pubmed.ncbi.nlm.nih.gov/28383504
The increasing demand for gluten-free food products from consumers has triggered food technologists to investigate a wide range of gluten-free ingredients from different sources to reproduce the unique network structure developed by gluten in a wheat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::acf69b414825ea1d300bf0f2662fcf2e
https://hdl.handle.net/11573/1660924
https://hdl.handle.net/11573/1660924
Publikováno v:
Pferdeheilkunde Equine Medicine. 27:61-64
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be3da23d7148dbdaaa5bce206ea393b8
https://doi.org/10.21836/pem20110108
https://doi.org/10.21836/pem20110108