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001-es BibID:BIBFORM090214
Első szerző:Nagy Róbert (élelmiszerbiztonsági és -minőségi mérnök)
Cím:Modifying Effects of Physical Processes on Starch and Dietary Fiber Content of Foodstuffs / Nagy Róbert, Máthé Endre, Csapó János, Sipos Péter
Dátum:2021
ISSN:2227-9717
Megjegyzések:Abstract: Carbohydrates are one of the most important nutrients in human consumption. The digestible part of carbohydrates has a significant role in maintaining the energy status of the body and the non-digestible parts like dietary fibers have specific nutritional functions. One of the key issues of food processing is how to influence the technological and nutritional properties of carbohydrates to meet modern dietary requirements more effectively, considering particularly the trends in the behavior of people and food-related health issues. Physical processing methods have several advantages compared to the chemical methods, where chemical reagents, such as acids or enzymes, are used for the modification of components. Furthermore, in most cases, these is no need to apply them supplementarily in the technology, only a moderate modification of current technology can result in significant changes in dietary properties. This review summarizes the novel results about the nutritional and technological effects of physical food processing influencing the starch and dietary fiber content of plant-derived foodstuffs
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
dietary fibers
starch
physical food processing
technological properties of carbohydrates
Megjelenés:Processes. - 9 : 1 (2021), p. 1-16. -
További szerzők:Máthé Endre (1964-) (genetikus, molekuláris sejtbiológus) Csapó János (1950-) (agrármérnök) Sipos Péter (1975-) (agrármérnök)
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2.

001-es BibID:BIBFORM108575
035-os BibID:(cikkazonosító)417 (Scopus)85149136351 (WoS)000940050200001
Első szerző:Neji, Chaima (agrártudományok)
Cím:Dough Rheological Properties and Macronutrient Bioavailability of Cereal Products Fortified through Legume Proteins / Chaima Neji, Jyoti Semwal, Endre Máthé, Péter Sipos
Dátum:2023
ISSN:2227-9717
Megjegyzések:Cereal products are regarded as important protein providers, though they could feature poor nutritional quality due to their occasional imbalanced amino acid content. Cereal proteins are low in cysteine or tryptophan, and rich in methionine; however, while their combination with legume proteins makes them nutritionally more comprehensive, such a possibility must be addressed by the cereal processing industry. However, the incorporation of legume protein concentrates and isolates might also influence the functionality and bioavailability of some cereal constituents. Therefore, the objective of the present review is to gain insights into the effects of cereal products incorporated with legume protein isolates/concentrates, knowing that both the cereals and the protein extracts/isolates are complex structural matrices, and besides the final products acceptability they should efficiently promote the health condition of consumers. The combination of legume proteins with cereals will bring about a structural complexity that must harmoniously include proteins, carbohydrates, lipids, polyphenols and dietary fibers to promote the bioaccessibility, bioavailability and bioactivity without cyto- and genotoxicity.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
legume protein
cereal products
rheology
interactions between nutrients
Megjelenés:Processes. - 11 : 2 (2023), p. 1-16. -
További szerzők:Semwal, Jyoti (1993-) (élelmiszertudományok) Máthé Endre (1964-) (genetikus, molekuláris sejtbiológus) Sipos Péter (1975-) (agrármérnök)
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Intézményi repozitóriumban (DEA) tárolt változat
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3.

001-es BibID:BIBFORM105851
035-os BibID:(cikkazonosító)2586
Első szerző:Neji, Chaima (agrártudományok)
Cím:Legume Protein Extracts: The Relevance of Physical Processing in the Context of Structural, Techno-Functional and Nutritional Aspects of Food Development / Chaima Neji, Jyoti Semwal, Mohammad Hassan Kamani, Endre Máthé, Péter Sipos
Dátum:2022
ISSN:2227-9717
Megjegyzések:Legumes are sustainable protein-rich crops with numerous industrial food applications, which give them the potential of a functional food ingredient. Legume proteins have appreciable techno-functional properties (e.g., emulsification, foaming, water absorption), which could be affected along with its digestibility during processing. Extraction and isolation of legumes' protein content makes their use more efficient; however, exposure to the conditions of further use (such as temperature and pressure) results in, and significantly increases, changes in the structural, and therefore functional and nutritional, properties. The present review focuses on the quality of legume protein concentrates and their changes under the influence of different physical processing treatments and highlights the effect of processing techniques on the structural, functional, and some of the nutritional, properties of legume proteins.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
legume protein
protein extraction
technofunctional properties of proteins
Megjelenés:Processes. - 10 : 12 (2022), p. 1-27. -
További szerzők:Semwal, Jyoti (1993-) (élelmiszertudományok) Kamani, Mohammad Hassan Máthé Endre (1964-) (genetikus, molekuláris sejtbiológus) Sipos Péter (1975-) (agrármérnök)
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DOI
Intézményi repozitóriumban (DEA) tárolt változat
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