Suchergebnisse - "Food Handling methods"

Husk Separation (Kubessa Method) Impacts the Aging Chemistry of Beer

Autoren: Stefan A. Pieczonka Lukas Brass Florian Lehnhardt et al.

Quelle: J Agric Food Chem

Schlagwörter: Time Factors, Food Handling, Taste, Beer, Edible Grain, Article, Food and Beverage Chemistry/Biochemistry, beer, husk separation, aging, Maillardreaction, FT-ICR-MS, machine learning, Food Handling/methods [MeSH], Beer/analysis [MeSH], Taste [MeSH], Time Factors [MeSH], Mass Spectrometry [MeSH], Maillard reaction, Edible Grain/chemistry [MeSH], Mass Spectrometry, ddc

Dateibeschreibung: application/pdf

Zugangs-URL: https://pubmed.ncbi.nlm.nih.gov/39219102
https://repository.publisso.de/resource/frl:6485287
https://mediatum.ub.tum.de/1755821

Children of Nature: Thoughts on Targeted and Untargeted Analytical Approaches to Decipher Polyphenol Reactivity in Food Processing and Metabolism

Autoren: Nikolai Kuhnert

Quelle: J Agric Food Chem

Schlagwörter: Tea, Food Handling, Fermentation, Fermentation [MeSH], Food Handling/methods [MeSH], polyphenols, Camellia sinensis/metabolism [MeSH], Humans [MeSH], Gastrointestinal Microbiome [MeSH], Coffee/metabolism [MeSH], Animals [MeSH], untargeted metabolomics, Camellia sinensis/chemistry [MeSH], Polyphenols/metabolism [MeSH], coffee, Coffee/chemistry [MeSH], mass spectrometry, Review, Tea/metabolism [MeSH], Mass Spectrometry/methods [MeSH], tea, Polyphenols/chemistry [MeSH], Tea/chemistry [MeSH], Polyphenols, Humans, Animals, Coffee, Mass Spectrometry, Camellia sinensis, Gastrointestinal Microbiome

Zugangs-URL: https://pubmed.ncbi.nlm.nih.gov/39101581
https://repository.publisso.de/resource/frl:6488370

Fermenting shea nuts using the traditional pit method yields better physicochemical properties with potential environmental benefits

Autoren: Turreira-García, Nerea Nielsen, Nikoline J Pattison, David I et al.

Quelle: Sci Rep
Scientific Reports, Vol 15, Iss 1, Pp 1-14 (2025)
Turreira-García, N, Nielsen, N J, Pattison, D I, Makowicz, E, Walbeogo, E, Dao, Y, Christensen, J H & Pouliot, M 2025, ' Fermenting shea nuts using the traditional pit method yields better physicochemical properties with potential environmental benefits ', Scientific Reports, vol. 15, 9502 . https://doi.org/10.1038/s41598-025-93921-6

Schlagwörter: Plant Oils/metabolism, Food Handling, Food Handling/methods, Science, Nuts/chemistry, Vitellaria paradoxa, Vegetable fat quality, Article, Fosse, Burkina Faso, Fermentation, Medicine, Nuts, Humans, Plant Oils, Female, Lipid profiling, Indigenous and local knowledge

Dateibeschreibung: application/pdf

Zugangs-URL: https://pubmed.ncbi.nlm.nih.gov/40108427
https://doaj.org/article/6a269cb5fc2a4c4c83e5e8c82eac7aaf
https://curis.ku.dk/ws/files/444392589/s41598-025-93921-6.pdf

Association between ultra-processed food consumption and inflammation: insights from the STANISLAS cohort

Autoren: Xia, Lea Lin Chun Hu Girerd, Nicolas Lamiral, Zohra et al.

Weitere Verfasser: Xia, Lea Lin Chun Hu Girerd, Nicolas Lamiral, Zohra et al.

Quelle: European Journal of Nutrition. 64

Schlagwörter: Inflammation/blood, Male, Adult, NOVA, Food Handling, Public health, health care sciences & services, Circulating protein, Sciences de la santé humaine, Santé publique, services médicaux & soins de santé, Cohort Studies, ultra-processed food, Diet/methods, circulating protein, Humans, Olink, Human health sciences, Fast Foods/statistics & numerical data, fibroblast growth factor 19, Diet/statistics & numerical data, Fast Foods/adverse effects, Inflammation, Fibroblast growth factor 19, Food Handling/methods, Fibroblast Growth Factors/blood, Middle Aged, Ultra-processed food, Diet, Food, Processed, [SDV] Life Sciences [q-bio], Fibroblast Growth Factors, Cross-Sectional Studies, inflammation, Fast Foods, Female, Biomarkers/blood, Biomarkers

Dateibeschreibung: application/pdf

Zugangs-URL: https://pubmed.ncbi.nlm.nih.gov/39960649
https://hdl.handle.net/2268/330344
https://doi.org/10.1007/s00394-025-03607-y

Predicting puff pastry margarine performances based on LAOS output.

Autoren: Chakraborty, Arpita Blecker, Christophe Van Hoed, V et al.

Quelle: Food Research International, 206, 116062 (2025-04)

Schlagwörter: Hardness, LAOS, Lamination margarine, Linear rheology, Maturation temperatures, Non-linear rheology, Puff pastry margarine, SAOS, SFC, Thumb test, Viscosity, Elasticity, Food Handling/methods, Cooking/methods, Rheology, Large amplitude oscillatory shear, Maturation temperature, Non linear, Solid fat content, Cooking, Food Handling, Food Science, Life sciences, Food science, Sciences du vivant, Sciences des denrées alimentaires

Relation: https://api.elsevier.com/content/article/PII:S0963996925003990?httpAccept=text/xml; urn:issn:0963-9969; urn:issn:1873-7145

Zugangs-URL: https://orbi.uliege.be/handle/2268/330257

Cold ultrafiltered or microfiltered milk retentates: A systematic comparison of the effects of compositional differences on their gelation functionality

Autoren: Özgenur Coşkun Lars Wiking Milena Corredig

Quelle: Coskun, O, Wiking, L & Corredig, M 2023, 'Cold ultrafiltered or microfiltered milk retentates : A systematic comparison of the effects of compositional differences on their gelation functionality', Journal of Dairy Science, vol. 106, no. 5, pp. 3123-3136. https://doi.org/10.3168/jds.2022-22497

Schlagwörter: casein micelles, Caseins/chemistry, Food Handling, whey protein depletion, Food Handling/methods, gelation, Caseins, membrane filtration, Hydrogen-Ion Concentration, Milk Proteins, Milk, Milk/chemistry, Animals, Milk Proteins/analysis, Micelles

Zugangs-URL: https://pubmed.ncbi.nlm.nih.gov/37002138
http://www.scopus.com/inward/record.url?scp=85151384189&partnerID=8YFLogxK
https://doi.org/10.3168/jds.2022-22497
https://pure.au.dk/portal/en/publications/7a15a1c3-67d0-4e48-a3d3-6d2280fc201b

Characterizing the formation of process contaminants during coffee roasting by multivariate statistical analysis.

Autoren: Alsafra, Zouheir Kuuliala, Lotta Scholl, Georges et al.

Quelle: Food Chemistry, 427, 136655 (2023-11-30)

Schlagwörter: Acrylamide, Amino acids and sugars, Coffee bean variety, Furan and alkyl furans, Asparagine, Furans, Amino Acids, Sugars, Asparagine/chemistry, Furans/analysis, Acrylamide/analysis, Hot Temperature, Food Handling/methods, Coffea/chemistry, Acrylamides, Amino-acids, Coffee beans, Dietary exposure, Furan and alkyl furan, Hierarchical cluster analysis, Multivariate statistical analysis, Process contaminants, [carbonyl, Coffea, Food Handling, Analytical Chemistry, Food Science, General Medicine, Life sciences, Veterinary medicine & animal health, Sciences du vivant, Médecine vétérinaire & santé animale

Relation: https://api.elsevier.com/content/article/PII:S0308814623012736?httpAccept=text/xml; urn:issn:0308-8146; urn:issn:1873-7072

Zugangs-URL: https://orbi.uliege.be/handle/2268/309576

Description of Ultra-Processed Food Intake in a Swiss Population-Based Sample of Adults Aged 18 to 75 Years.

Autoren: Bertoni Maluf, V.A. Bucher Della Torre, S. Jotterand Chaparro, C. et al.

Quelle: Nutrients, vol. 14, no. 21

Schlagwörter: Switzerland, Food Handling/methods, Fast Foods, Energy Intake, Diet, Eating, NOVA classification, Swiss adults, food group, food processing, macronutrients, menuCH, ultra-processed

Dateibeschreibung: application/pdf

Relation: info:eu-repo/semantics/altIdentifier/pmid/36364749; info:eu-repo/semantics/altIdentifier/eissn/2072-6643; info:eu-repo/semantics/altIdentifier/urn/urn:nbn:ch:serval-BIB_D993E9B6E4169; https://serval.unil.ch/notice/serval:BIB_D993E9B6E416; https://serval.unil.ch/resource/serval:BIB_D993E9B6E416.P001/REF.pdf

Verfügbarkeit: https://serval.unil.ch/notice/serval:BIB_D993E9B6E416
https://doi.org/10.3390/nu14214486
https://serval.unil.ch/resource/serval:BIB_D993E9B6E416.P001/REF.pdf
http://nbn-resolving.org/urn/resolver.pl?urn=urn:nbn:ch:serval-BIB_D993E9B6E4169

The effect of fermentation time on the volatile aromatic profile of tarhana dough

Autoren: Nilgün Özdemir Ömer Şimşek Hasan Temiz et al.

Weitere Verfasser: Nilgün Özdemir Ömer Şimşek Hasan Temiz et al.

Quelle: Food Science and Technology International. 25:212-222

Schlagwörter: Aromatic compounds, volatile organic compound, Time Factors, analysis, Food Handling, Flour, Succinic Acid, esters, Tarhana, time factor, wheat, Acetic Acid/analysis, Bread/*analysis, Esters/analysis, Fermentation, Flour/analysis, Food Handling/*methods, Ketones/analysis, Lactic Acid/analysis, Odorants/*analysis, Succinic Acid/analysis, Triticum, Volatile Organic Compounds/*analysis, Yogurt, fragrance, succinic acid, yoghurt, fermentation, Acetic Acid, 2. Zero hunger, Natural products, Volatile profile, Aromatic profiles, ketone, Esters, Bread, 04 agricultural and veterinary sciences, Ketones, acetic acid, Aromatization, volatile production, food handling, Ethyl acetates, Traditional food, Principal component analysis, bread, 0404 agricultural biotechnology, Organic acids, Ethyl caprylate, procedures, Lactic Acid, Volatile Organic Compounds, flour, lactic acid, cereal fermentation, Fermentation time, Odorants, ester

Zugangs-URL: https://pubmed.ncbi.nlm.nih.gov/30509133
https://www.cabdirect.org/cabdirect/abstract/20193277889
https://pubmed.ncbi.nlm.nih.gov/30509133/
https://dialnet.unirioja.es/servlet/articulo?codigo=6994085
https://pubag.nal.usda.gov/catalog/6453419
https://journals.sagepub.com/doi/full/10.1177/1082013218815325
https://avesis.yildiz.edu.tr/yayin/96504c54-5980-4211-824a-6a7a50e306c3/the-effect-of-fermentation-time-on-the-volatile-aromatic-profile-of-tarhana-dough
https://avesis.yildiz.edu.tr/publication/details/96504c54-5980-4211-824a-6a7a50e306c3/oai
https://hdl.handle.net/20.500.12712/10911
https://doi.org/10.1177/1082013218815325
https://aperta.ulakbim.gov.tr/record/74193

Fiber‐Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates

Autoren: Maria Dian Pratiwi Masli Bon‐Jae Gu Barbara A. Rasco et al.

Quelle: Journal of Food Science. 83:2500-2510

Schlagwörter: 0301 basic medicine, Dietary Fiber, Food Handling, Flour, Malus - chemistry, 03 medical and health sciences, 0404 agricultural biotechnology, Starch - isolation & purification, Dietary Fiber - analysis, Vegetables, Saccharum - chemistry, Food Handling - methods, Cellulose, Flour - analysis, 2. Zero hunger, Waste Products, 0303 health sciences, Plant Extracts, Starch - chemistry, Cellulose - analysis, Starch, 04 agricultural and veterinary sciences, Vegetables - chemistry, Plant Extracts - isolation & purification, Saccharum, Malus, Waste Products - analysis, Snacks, 0405 other agricultural sciences, Plant Extracts - chemistry, Nutritive Value

Zugangs-URL: https://rss.onlinelibrary.wiley.com/doi/am-pdf/10.1111/1750-3841.14290
https://pubmed.ncbi.nlm.nih.gov/30211951
https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.14290
https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.14290
https://dialnet.unirioja.es/servlet/articulo?codigo=6713947
https://www.ncbi.nlm.nih.gov/pubmed/30211951
https://europepmc.org/article/MED/30211951
https://pubmed.ncbi.nlm.nih.gov/30211951/

Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry

Autoren: Santos-Ferreira, N Alves, A Cardoso, MJ et al.

Weitere Verfasser: Santos-Ferreira, N Alves, A Cardoso, MJ et al.

Schlagwörter: Animals, Campylobacter / isolation & purification, Campylobacter / pathogenicity, Campylobacter Infections / transmission, Chickens / microbiology, Colony Count, Microbial, Cooking, Equipment Contamination, Europe, Food Handling / methods, Food Microbiology, Food Safety, Gastroenteritis / microbiology, Hand Hygiene, Humans, Lettuce / microbiology, Sodium Chloride, Dietary, Surveys and Questionnaires

Dateibeschreibung: application/pdf

Relation: info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT; PLoS ONE, vol.16(5):e0250980; https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0250980; https://hdl.handle.net/10216/152504

Verfügbarkeit: https://hdl.handle.net/10216/152504
https://doi.org/10.1371/journal.pone.0250980

Potential of electric field in liquid foods processing Comment on “Advances in pulsed electric stimuli as a physical method for treating liquid foods” by F. Zare, N. Ghasemi, N. Bansal & H. Hosano

Autoren: Golzio, Muriel Kolosnjaj-Tabi, Jelena Rols, Marie-Pierre et al.

Weitere Verfasser: Golzio, Muriel Kolosnjaj-Tabi, Jelena Rols, Marie-Pierre et al.

Quelle: ISSN: 1571-0645.

Schlagwörter: MESH: Food Handling / methods, MESH: Food, [SDV.SP]Life Sciences [q-bio]/Pharmaceutical sciences

Relation: info:eu-repo/semantics/altIdentifier/pmid/38183886; PUBMED: 38183886

Verfügbarkeit: https://ut3-toulouseinp.hal.science/hal-04731881
https://doi.org/10.1016/j.plrev.2023.12.010

Effect of pH and Water Activity on the Growth Limits of Listeria monocytogenes in a Cheese Matrix at Two Contamination Levels

Autoren: Schvartzman Echenique, Maria Sol Belessi, C. Butler, F. et al.

Quelle: Journal of Food Protection. 74:1805-1813

Schlagwörter: 2. Zero hunger, Water/metabolism, Food Handling, Food Handling/methods, Colony Count, Microbial, Listeria monocytogenes/growth & development/metabolism, Water, Food Contamination, 04 agricultural and veterinary sciences, Hydrogen-Ion Concentration, Life sciences, Listeria monocytogenes, Electrophoresis, Gel, Pulsed-Field, Food science, 0404 agricultural biotechnology, Cheese, Consumer Product Safety, Cheese/microbiology, Sciences des denrées alimentaires, Fermentation, Sciences du vivant, Food Microbiology, Food Contamination/analysis, Humans, 0405 other agricultural sciences

Zugangs-URL: https://pubmed.ncbi.nlm.nih.gov/22054180
https://meridian.allenpress.com/jfp/article/74/11/1805/170581/Effect-of-pH-and-Water-Activity-on-the-Growth
https://www.ncbi.nlm.nih.gov/pubmed/22054180
http://europepmc.org/abstract/MED/22054180
http://orbi.ulg.ac.be/handle/2268/176536
https://orbi.uliege.be/handle/2268/176536
https://pubmed.ncbi.nlm.nih.gov/22054180/

The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese

Autoren: Ayyash, Mutamed M Shah, Nagendra P

Quelle: Journal of Dairy Science. 94:3761-3768

Schlagwörter: Food Handling, Chemical composition, Calcium - analysis, NaCl substitution, Sodium Chloride, Potassium Chloride, Fats, 0404 agricultural biotechnology, Cheese, chemical composition, Functional property, Food Handling - methods, low-moisture Mozzarella cheese, Spectrophotometry, Atomic, Sodium, Low-moisture Mozzarella cheese, Water, Phosphorus, 04 agricultural and veterinary sciences, Hydrogen-Ion Concentration, ResPubID24941, Milk Proteins, Fats - analysis, Cheese - analysis - standards, 1101 Medical Biochemistry and Metabolomics, functional property, Potassium, School of Biomedical and Health Sciences, Calcium, 0405 other agricultural sciences

Dateibeschreibung: text

Zugangs-URL: https://pubmed.ncbi.nlm.nih.gov/21787912
https://core.ac.uk/display/10833658
https://www.ncbi.nlm.nih.gov/pubmed/21787912
https://vuir.vu.edu.au/10404/
https://pubmed.ncbi.nlm.nih.gov/21787912/
https://hub.hku.hk/handle/10722/160597
https://www.sciencedirect.com/science/article/pii/S0022030211003808
http://hdl.handle.net/10722/160597

Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl

Autoren: Ayyash, MM Shah, NP

Quelle: Journal of Dairy Science. 94:3769-3777

Schlagwörter: Electrophoresis, proteolysis, Time Factors, ResPubID24939, Food Handling, Angiotensin-Converting Enzyme Inhibitors, NaCl substitution, Sodium Chloride, angiotensin- converting enzyme inhibition, Potassium Chloride, Fats, 0404 agricultural biotechnology, Cheese, Food Handling - methods, low-moisture Mozzarella cheese, 2. Zero hunger, Polyacrylamide Gel, Low-moisture Mozzarella cheese, Water, Angiotensin-Converting Enzyme Inhibitors - metabolism, 04 agricultural and veterinary sciences, Milk Proteins, Angiotensin-converting enzyme inhibition, Fats - analysis, 3. Good health, Cheese - analysis - standards, 1101 Medical Biochemistry and Metabolomics, Food Storage, Proteolysis, School of Biomedical and Health Sciences, Electrophoresis, Polyacrylamide Gel, 0405 other agricultural sciences

Zugangs-URL: http://www.journalofdairyscience.org/article/S002203021100381X/pdf
https://pubmed.ncbi.nlm.nih.gov/21787913
https://www.ncbi.nlm.nih.gov/pubmed/21787913
https://hub.hku.hk/handle/10722/160596
https://pubag.nal.usda.gov/catalog/833510
https://core.ac.uk/display/151490896
https://www.sciencedirect.com/science/article/pii/S002203021100381X
https://pubmed.ncbi.nlm.nih.gov/21787913/
http://hdl.handle.net/10722/160596

The effect of substituting NaCl with KCl on Nabulsi cheese: Chemical composition, total viable count, and texture profile

Autoren: Ayyash, Mutamed M Shah, Nagendra P

Quelle: Journal of Dairy Science. 94:2741-2751

Schlagwörter: proteolysis, Food Handling - Methods, Food Handling, College of Health and Biomedicine, Colony Count, Dietary, Colony Count, Microbial, Sodium Chloride, texture profile, Potassium Chloride, water-soluble nitrogen, Microbial, 0404 agricultural biotechnology, Cheese, total viable count, chemical composition, salt, Animals, Sodium Chloride, Dietary, 2. Zero hunger, Nabulsi cheese, 04 agricultural and veterinary sciences, KCI, Naci, 0405 other agricultural sciences, 0908 Food Sciences, Cheese - Analysis - Microbiology

Zugangs-URL: http://www.journalofdairyscience.org/article/S002203021100261X/pdf
https://pubmed.ncbi.nlm.nih.gov/21605743
http://www.ncbi.nlm.nih.gov/pubmed/21605743
https://vuir.vu.edu.au/40150/
https://core.ac.uk/display/38013986
https://www.sciencedirect.com/science/article/abs/pii/S002203021100261X
https://hub.hku.hk/handle/10722/179235
https://www.sciencedirect.com/science/article/pii/S002203021100261X
http://hdl.handle.net/10722/179235

La fritura de los alimentos: el aceite de fritura

Autoren: Suaterna Hurtado, Adriana Cecilia

Quelle: Perspectivas en Nutrición Humana, Vol 11, Iss 1, Pp 39-53 (2009)
Repositorio UdeA
Universidad de Antioquia
instacron:Universidad de Antioquia
Perspectivas en Nutrición Humana, Volume: 11, Issue: 1, Pages: 39-53, Published: 2009

Schlagwörter: Fritura, Grasas, oil, industrial oils, Fats, nutrientes, polar content, nutrients, grasas, Aceites industriales, TX341-641, Cooking, Industrial oils, compuestos polares, Nutrientes, cooking, deep-frying, Nutrition. Foods and food supply, Polar compounds, cocción, Nutrients, Cocción, fritura, Frying, Public aspects of medicine, RA1-1270, food handling methods, aceites industriales, Compuestos polares

Dateibeschreibung: application/pdf; text/html

Zugangs-URL: https://doaj.org/article/9537ee148a3b4054b028a9e02f3d6992
http://hdl.handle.net/10495/11385
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0124-41082009000100004&lng=en&tlng=en

The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese

Autoren: Francis, P Shah, NP Ayyash, MM et al.

Quelle: Journal of Dairy Science. 94:37-42

Schlagwörter: Chemical Phenomena, Food Handling, microstructure food texture, Sodium Chloride, texture profile, Potassium Chloride, Dietary - pharmacology, environmental scanning electron microscope, Halloumi cheese, 0404 agricultural biotechnology, Cheese, Potassium Chloride - chemistry - pharmacology, Animals, Institute for Sustainability and Innovation (ISI), Environmental scanning electron microscope, Food Handling - methods, Sodium Chloride, Dietary, Texture profile, Microstructure, Sodium Chloride, Dietary - pharmacology, Cheese - analysis, Physicochemical Phenomena, 04 agricultural and veterinary sciences, 8602 Dairy Products, ResPubID19744. halloumi cheese, 0405 other agricultural sciences, 0908 Food Sciences

Zugangs-URL: http://www.journalofdairyscience.org/article/S0022030210006715/pdf
https://pubmed.ncbi.nlm.nih.gov/21183014
https://core.ac.uk/display/37980582
https://hub.hku.hk/handle/10722/160592
https://www.sciencedirect.com/science/article/pii/S0022030210006715
http://www.ncbi.nlm.nih.gov/pubmed/21183014
http://www.sciencedirect.com/science/article/pii/S0022030210006715
https://pubmed.ncbi.nlm.nih.gov/21183014/
http://hdl.handle.net/10722/160592

The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks

Autoren: Tagi, S. Ertaş, A.H. Ercoşkun, Hüdayi

Quelle: Meat Science. 85:174-181

Schlagwörter: Hot Temperature, Time Factors, analysis, Food Handling, bacterial count, Colony Count, Animals, Bacteria/*isolation & purification, Cattle, Colony Count, Microbial, Color, Fatty Acids, Nonesterified/analysis, Fermentation, Food Handling/methods, Food Microbiology, Hydrogen-Ion Concentration, Meat Products/*analysis/microbiology/standards, Sensation, Thiobarbituric Acid Reactive Substances, Water, Fatty Acids, Nonesterified, meat, Microbial, animal, fermentation, Bacteria (microorganisms), time, pH, Fatty Acids, article, standard, methodology, 04 agricultural and veterinary sciences, Microbial reduction, Fermentation intervals, bacterium, Meat Products, standards, Sucuk, food handling, thiobarbituric acid reactive substance, water, Heat treatment, Bovinae, food control, 0404 agricultural biotechnology, Enterobacteriaceae, sensation, procedures, Bacteria, isolation and purification, microbiology, 0402 animal and dairy science, Quality attributes, color, cattle, Nonesterified, fatty acid, heat

Zugangs-URL: https://pubmed.ncbi.nlm.nih.gov/20374882
https://www.ncbi.nlm.nih.gov/pubmed/20374882
https://www.sciencedirect.com/science/article/pii/S0309174009004021
https://pubmed.ncbi.nlm.nih.gov/20374882/
https://pubag.nal.usda.gov/catalog/778825
https://www.cabdirect.org/cabdirect/abstract/20103221409
https://europepmc.org/abstract/MED/20374882
http://acikerisim.pau.edu.tr:8080/xmlui/handle/11499/6410

Extensive Dry Ball Milling of Wheat and Rye Bran Leads toin SituProduction of Arabinoxylan Oligosaccharides through Nanoscale Fragmentation

Autoren: Van Craeyveld, Valerie Holopainen, Ulla Selinheimo, Emilia et al.

Quelle: Journal of Agricultural and Food Chemistry. 57:8467-8473

Schlagwörter: Dietary Fiber, Food Handling, Oligosaccharides, Dietary Fiber: analysis, Secale cereale: ultrastructure, 0404 agricultural biotechnology, Secale cereale, Particle Size, Triticum: ultrastructure, Triticum, 2. Zero hunger, Xylose, Secale, Xylans: chemistry, Secale cereale: chemistry, Oligosaccharides: chemistry, 04 agricultural and veterinary sciences, Arabinose, Arabinose: analysis, Seeds: chemistry, Triticum: chemistry, Seeds, Seeds: ultrastructure, Xylans, Food Handling: methods, Xylose: analysis, 0405 other agricultural sciences, Xylans: analysis

Zugangs-URL: https://pubmed.ncbi.nlm.nih.gov/19754173
http://juuli.fi/Record/0361428709
https://doi.org/10.1021/jf901870r
https://cris.vtt.fi/en/publications/459a3add-2b95-4987-a22e-0c672a8ba573
https://doi.org/10.1021/jf901870r
https://cris.vtt.fi/en/publications/extensive-dry-ball-milling-of-wheat-and-rye-bran-leads-to-iin-sit
https://pubmed.ncbi.nlm.nih.gov/19754173/
https://www.ncbi.nlm.nih.gov/pubmed/19754173
https://core.ac.uk/display/34453694
https://pubs.acs.org/doi/abs/10.1021/jf901870r
https://www.cabdirect.org/cabdirect/abstract/20093313777