Hasil Pencarian - Maud Langton

  • Menampilkan 1 - 17 hasil dari 17
Perbaiki Hasil
  1. 1
    Mealworms as Food Ingredient—Sensory Investigation of a Model System

    Mealworms as Food Ingredient—Sensory Investigation of a Model System oleh Karin Wendin, Viktoria Olsson, Maud Langton

    Diterbitkan 2019-08-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  2. 2
    Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt Content

    Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt Content oleh Karin Wendin, Lennart Mårtensson, Henric Djerf, Maud Langton

    Diterbitkan 2020-06-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  3. 3
    Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts

    Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts oleh Mohammed Elhassan, Karin Wendin, Viktoria Olsson, Maud Langton

    Diterbitkan 2019-03-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  4. 4
    Protein Nanofibrils from Fava Bean and Its Major Storage Proteins: Formation and Ability to Generate and Stabilise Foams

    Protein Nanofibrils from Fava Bean and Its Major Storage Proteins: Formation and Ability to Generate and Stabilise Foams oleh Anja Herneke, Christofer Lendel, Saeid Karkehabadi, Jing Lu, Maud Langton

    Diterbitkan 2023-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  5. 5
    Effects of unfermented and fermented whole grain rye crisp breads served as part of a standardized breakfast, on appetite and postprandial glucose and insulin responses: a randomized cross-over trial.

    Effects of unfermented and fermented whole grain rye crisp breads served as part of a standardized breakfast, on appetite and postprandial glucose and insulin responses: a randomiz... oleh Daniel P Johansson, Isabella Lee, Ulf Risérus, Maud Langton, Rikard Landberg

    Diterbitkan 2015-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  6. 6
    Nordic Crops as Alternatives to Soy—An Overview of Nutritional, Sensory, and Functional Properties

    Nordic Crops as Alternatives to Soy—An Overview of Nutritional, Sensory, and Functional Properties oleh Jaqueline Auer, Johanna Östlund, Klara Nilsson, Mathias Johansson, Anja Herneke, Maud Langton

    Diterbitkan 2023-07-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  7. 7
    Yellow Mealworm Protein for Food Purposes - Extraction and Functional Properties.

    Yellow Mealworm Protein for Food Purposes - Extraction and Functional Properties. oleh Xue Zhao, José Luis Vázquez-Gutiérrez, Daniel P Johansson, Rikard Landberg, Maud Langton

    Diterbitkan 2016-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  8. 8
    The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study

    The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study oleh Maria A. Karlsson, Åse Lundh, Fredrik Innings, Annika Höjer, Malin Wikström, Maud Langton

    Diterbitkan 2019-09-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  9. 9
    Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures

    Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures oleh Maria A. Karlsson, Maud Langton, Fredrik Innings, Bozena Malmgren, Annika Höjer, Malin Wikström, Åse Lundh

    Diterbitkan 2019-09-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  10. 10
    Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread—A Randomized Cross-Over Breakfast Study

    Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread—A Randomized Cross-Over Breakfast Study oleh Kia Nøhr Iversen, Daniel Johansson, Carl Brunius, Thomas Andlid, Roger Andersson, Maud Langton, Rikard Landberg

    Diterbitkan 2018-10-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  11. 11
    The Effects of High Fiber Rye, Compared to Refined Wheat, on Gut Microbiota Composition, Plasma Short Chain Fatty Acids, and Implications for Weight Loss and Metabolic Risk Factors (the RyeWeight Study)

    The Effects of High Fiber Rye, Compared to Refined Wheat, on Gut Microbiota Composition, Plasma Short Chain Fatty Acids, and Implications for Weight Loss and Metabolic Risk Factors... oleh Kia Nøhr Iversen, Johan Dicksved, Camille Zoki, Rikard Fristedt, Erik A. Pelve, Maud Langton, Rikard Landberg

    Diterbitkan 2022-04-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  12. 12
    Food protein-derived amyloids do not accelerate amyloid β aggregation

    Food protein-derived amyloids do not accelerate amyloid β aggregation oleh M. Mahafuzur Rahman, Rodrigo Sanches Pires, Anja Herneke, Vasantha Gowda, Maud Langton, Henrik Biverstål, Christofer Lendel

    Diterbitkan 2023-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  13. 13
    Feruloylation and Hydrolysis of Arabinoxylan Extracted from Wheat Bran: Effect on Dough Rheology and Microstructure

    Feruloylation and Hydrolysis of Arabinoxylan Extracted from Wheat Bran: Effect on Dough Rheology and Microstructure oleh Solja Pietiäinen, Youngsun Lee, Amparo Jimenez-Quero, Kati Katina, Ndegwa H. Maina, Henrik Hansson, Annelie Moldin, Maud Langton

    Diterbitkan 2024-07-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  14. 14
    Optimizing Soaking and Boiling Time in the Development of Tempeh-like Products from Faba Bean (<i>Vicia faba</i> L.)

    Optimizing Soaking and Boiling Time in the Development of Tempeh-like Products from Faba Bean (<i>Vicia faba</i> L.) oleh Laura Alejandra Fernandez Castaneda, Jaqueline Auer, Su-lin L. Leong, William R. Newson, Volkmar Passoth, Maud Langton, Galia Zamaratskaia

    Diterbitkan 2024-08-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  15. 15
    Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese

    Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese oleh Hasitha Priyashantha, Monika Johansson, Maud Langton, Sabine Sampels, Shishanthi Jayarathna, Mårten Hetta, Karin Hallin Saedén, Annika Höjer, Åse Lundh

    Diterbitkan 2021-06-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  16. 16
    Stewardship of Wild and Farmed Edible Insects as Food and Feed in Sub-Saharan Africa: A Perspective

    Stewardship of Wild and Farmed Edible Insects as Food and Feed in Sub-Saharan Africa: A Perspective oleh Robert Musundire, Dianah Ngonyama, Abel Chemura, Ruth Tambudzai Ngadze, Jose Jackson, Margaret Jekanyika Matanda, Tawanda Tarakini, Maud Langton, Linley Chiwona-Karltun

    Diterbitkan 2021-02-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  17. 17
    Spidroin N-terminal domain forms amyloid-like fibril based hydrogels and provides a protein immobilization platform

    Spidroin N-terminal domain forms amyloid-like fibril based hydrogels and provides a protein immobilization platform oleh Tina Arndt, Kristaps Jaudzems, Olga Shilkova, Juanita Francis, Mathias Johansson, Peter R. Laity, Cagla Sahin, Urmimala Chatterjee, Nina Kronqvist, Edgar Barajas-Ledesma, Rakesh Kumar, Gefei Chen, Roger Strömberg, Axel Abelein, Maud Langton, Michael Landreh, Andreas Barth, Chris Holland, Jan Johansson, Anna Rising

    Diterbitkan 2022-08-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:

Alat Pencarian: