The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit ... View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2014-05

AUTHORS

Emanuele Zannini, Deborah M. Waters, Elke K. Arendt

ABSTRACT

Wheat is primarily used for bread-making. However, fungal diseases, grain moisture at harvest and low-protein contents strongly influence the quality of the wheat flour, thus creating challenges for traders, millers and commercial bakers who struggle to produce consistently high-quality products. This paper address the replacement of low-protein/wholemeal flour functionality for bread-making purposes. Three hydrocolloids, xanthan gum, dextran and hydroxypropyl methylcellulose, were incorporated into bread recipes based on high-protein flours, low-protein flours and coarse wholemeal flour. Hydrocolloid levels of 0–5 % (flour basis) were used in bread recipes to test the water absorption. The quality parameters of dough (farinograph, extensograph, rheofermentometre) and bread (specific volume, crumb structure and staling profile) were determined. Results showed that xanthan had negative impact on the dough and bread quality characteristics. HPMC and dextran generally improved dough and bread quality and showed dosage dependence. Volume of low-protein flour breads were significantly improved by incorporation of 0.5 % of the latter two hydrocolloids. However, dextran outperformed HPMC regarding initial bread hardness and staling shelf life regardless the flour applied in the formulation. More... »

PAGES

763-771

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s00217-014-2161-8

DOI

http://dx.doi.org/10.1007/s00217-014-2161-8

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1010338232


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0912", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Materials Engineering", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/09", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Engineering", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "University College Cork", 
          "id": "https://www.grid.ac/institutes/grid.7872.a", 
          "name": [
            "School of Food and Nutritional Science, University College Cork, National University of Ireland, Cork, Ireland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Zannini", 
        "givenName": "Emanuele", 
        "id": "sg:person.0741717003.96", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0741717003.96"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University College Cork", 
          "id": "https://www.grid.ac/institutes/grid.7872.a", 
          "name": [
            "School of Food and Nutritional Science, University College Cork, National University of Ireland, Cork, Ireland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Waters", 
        "givenName": "Deborah M.", 
        "id": "sg:person.0755707234.54", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0755707234.54"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University College Cork", 
          "id": "https://www.grid.ac/institutes/grid.7872.a", 
          "name": [
            "School of Food and Nutritional Science, University College Cork, National University of Ireland, Cork, Ireland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Arendt", 
        "givenName": "Elke K.", 
        "id": "sg:person.01100262457.79", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01100262457.79"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1111/j.1745-4557.2004.00600.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1002477800"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/jsfa.2740600115", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1002551465"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0268-005x(99)00030-2", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1002625022"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1745-4530.2001.tb00539.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1003949938"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/978-0-387-75284-6_9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1006329751", 
          "https://doi.org/10.1007/978-0-387-75284-6_9"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.carbpol.2011.08.094", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1006970800"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2006.03.002", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008581729"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/9781444316209.ch9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1009270872"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.fm.2006.07.015", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1009706029"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2005.01.005", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1012616156"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1533/9780857098924.1", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1013036003"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1201/b15250-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1016279862"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2004.04.018", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1017397754"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.tifs.2005.10.003", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1022189075"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1080/09637480701625630", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1023081573"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.fm.2013.06.009", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1026379978"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2006.03.012", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1031615790"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.carbpol.2008.09.018", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1034115462"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jcs.2009.04.002", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1035171627"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jcs.2012.07.001", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1036767158"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.2478/s11696-012-0286-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1037239582", 
          "https://doi.org/10.2478/s11696-012-0286-4"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2006.11.007", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1038402423"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0268-005x(96)80016-6", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1040307481"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1177/108201329600200506", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1040495313"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1177/108201329600200506", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1040495313"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jcs.2009.04.001", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1045009168"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/9783527619849.ch8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1045466012"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2009.11.016", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1045772647"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0308-8146(02)00135-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1045866165"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0308-8146(02)00135-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1045866165"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0268-005x(00)00054-0", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1046647453"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/9780470995907.ch4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1047852549"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0268-005x(03)00080-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1048223609"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0268-005x(03)00080-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1048223609"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.2478/s11696-008-0085-0", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1050565461", 
          "https://doi.org/10.2478/s11696-008-0085-0"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1533/9781855736542.2.265", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1053371818"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/ma000282n", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1056173645"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/ma000282n", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1056173645"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cchem.2000.77.4.507", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060075075"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cchem.2002.79.2.279", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060075309"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1467-8276.2008.01154.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1061934009"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1201/9780203495001.ch20", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1088616702"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2014-05", 
    "datePublishedReg": "2014-05-01", 
    "description": "Wheat is primarily used for bread-making. However, fungal diseases, grain moisture at harvest and low-protein contents strongly influence the quality of the wheat flour, thus creating challenges for traders, millers and commercial bakers who struggle to produce consistently high-quality products. This paper address the replacement of low-protein/wholemeal flour functionality for bread-making purposes. Three hydrocolloids, xanthan gum, dextran and hydroxypropyl methylcellulose, were incorporated into bread recipes based on high-protein flours, low-protein flours and coarse wholemeal flour. Hydrocolloid levels of 0\u20135 % (flour basis) were used in bread recipes to test the water absorption. The quality parameters of dough (farinograph, extensograph, rheofermentometre) and bread (specific volume, crumb structure and staling profile) were determined. Results showed that xanthan had negative impact on the dough and bread quality characteristics. HPMC and dextran generally improved dough and bread quality and showed dosage dependence. Volume of low-protein flour breads were significantly improved by incorporation of 0.5 % of the latter two hydrocolloids. However, dextran outperformed HPMC regarding initial bread hardness and staling shelf life regardless the flour applied in the formulation.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s00217-014-2161-8", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1312167", 
        "issn": [
          "0044-3026", 
          "1438-2385"
        ], 
        "name": "European Food Research and Technology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "5", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "238"
      }
    ], 
    "name": "The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour", 
    "pagination": "763-771", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "3140ab08513faa91ac4140af882f711334effed296c8e5016be6545627ee3bc0"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s00217-014-2161-8"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1010338232"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s00217-014-2161-8", 
      "https://app.dimensions.ai/details/publication/pub.1010338232"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-11T00:15", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8695_00000510.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2Fs00217-014-2161-8"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s00217-014-2161-8'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s00217-014-2161-8'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s00217-014-2161-8'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s00217-014-2161-8'


 

This table displays all metadata directly associated to this object as RDF triples.

192 TRIPLES      21 PREDICATES      65 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s00217-014-2161-8 schema:about anzsrc-for:09
2 anzsrc-for:0912
3 schema:author N90c4cc2b657845a19df0c7775077e7c9
4 schema:citation sg:pub.10.1007/978-0-387-75284-6_9
5 sg:pub.10.2478/s11696-008-0085-0
6 sg:pub.10.2478/s11696-012-0286-4
7 https://doi.org/10.1002/9780470995907.ch4
8 https://doi.org/10.1002/9781444316209.ch9
9 https://doi.org/10.1002/9783527619849.ch8
10 https://doi.org/10.1002/jsfa.2740600115
11 https://doi.org/10.1016/j.carbpol.2008.09.018
12 https://doi.org/10.1016/j.carbpol.2011.08.094
13 https://doi.org/10.1016/j.fm.2006.07.015
14 https://doi.org/10.1016/j.fm.2013.06.009
15 https://doi.org/10.1016/j.foodhyd.2004.04.018
16 https://doi.org/10.1016/j.foodhyd.2005.01.005
17 https://doi.org/10.1016/j.foodhyd.2006.03.002
18 https://doi.org/10.1016/j.foodhyd.2006.03.012
19 https://doi.org/10.1016/j.foodhyd.2006.11.007
20 https://doi.org/10.1016/j.foodres.2009.11.016
21 https://doi.org/10.1016/j.jcs.2009.04.001
22 https://doi.org/10.1016/j.jcs.2009.04.002
23 https://doi.org/10.1016/j.jcs.2012.07.001
24 https://doi.org/10.1016/j.tifs.2005.10.003
25 https://doi.org/10.1016/s0268-005x(00)00054-0
26 https://doi.org/10.1016/s0268-005x(03)00080-8
27 https://doi.org/10.1016/s0268-005x(96)80016-6
28 https://doi.org/10.1016/s0268-005x(99)00030-2
29 https://doi.org/10.1016/s0308-8146(02)00135-8
30 https://doi.org/10.1021/ma000282n
31 https://doi.org/10.1080/09637480701625630
32 https://doi.org/10.1094/cchem.2000.77.4.507
33 https://doi.org/10.1094/cchem.2002.79.2.279
34 https://doi.org/10.1111/j.1467-8276.2008.01154.x
35 https://doi.org/10.1111/j.1745-4530.2001.tb00539.x
36 https://doi.org/10.1111/j.1745-4557.2004.00600.x
37 https://doi.org/10.1177/108201329600200506
38 https://doi.org/10.1201/9780203495001.ch20
39 https://doi.org/10.1201/b15250-4
40 https://doi.org/10.1533/9780857098924.1
41 https://doi.org/10.1533/9781855736542.2.265
42 schema:datePublished 2014-05
43 schema:datePublishedReg 2014-05-01
44 schema:description Wheat is primarily used for bread-making. However, fungal diseases, grain moisture at harvest and low-protein contents strongly influence the quality of the wheat flour, thus creating challenges for traders, millers and commercial bakers who struggle to produce consistently high-quality products. This paper address the replacement of low-protein/wholemeal flour functionality for bread-making purposes. Three hydrocolloids, xanthan gum, dextran and hydroxypropyl methylcellulose, were incorporated into bread recipes based on high-protein flours, low-protein flours and coarse wholemeal flour. Hydrocolloid levels of 0–5 % (flour basis) were used in bread recipes to test the water absorption. The quality parameters of dough (farinograph, extensograph, rheofermentometre) and bread (specific volume, crumb structure and staling profile) were determined. Results showed that xanthan had negative impact on the dough and bread quality characteristics. HPMC and dextran generally improved dough and bread quality and showed dosage dependence. Volume of low-protein flour breads were significantly improved by incorporation of 0.5 % of the latter two hydrocolloids. However, dextran outperformed HPMC regarding initial bread hardness and staling shelf life regardless the flour applied in the formulation.
45 schema:genre research_article
46 schema:inLanguage en
47 schema:isAccessibleForFree false
48 schema:isPartOf N019c4676a912476293a76202a4d591ba
49 N91cc4ef8164f468e88a409de92500526
50 sg:journal.1312167
51 schema:name The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour
52 schema:pagination 763-771
53 schema:productId N4bbecd5b9f5941668e60669b284cd1a3
54 N8891ce49adcf407daec9c8c5d9755ee9
55 Nac47bd6468e44bea9e03a035742e7a6d
56 schema:sameAs https://app.dimensions.ai/details/publication/pub.1010338232
57 https://doi.org/10.1007/s00217-014-2161-8
58 schema:sdDatePublished 2019-04-11T00:15
59 schema:sdLicense https://scigraph.springernature.com/explorer/license/
60 schema:sdPublisher N12f79b70e80247af92fb8d08a7b381a8
61 schema:url http://link.springer.com/10.1007%2Fs00217-014-2161-8
62 sgo:license sg:explorer/license/
63 sgo:sdDataset articles
64 rdf:type schema:ScholarlyArticle
65 N019c4676a912476293a76202a4d591ba schema:issueNumber 5
66 rdf:type schema:PublicationIssue
67 N12f79b70e80247af92fb8d08a7b381a8 schema:name Springer Nature - SN SciGraph project
68 rdf:type schema:Organization
69 N41642a13687f472fb4cfe8500459dd5b rdf:first sg:person.01100262457.79
70 rdf:rest rdf:nil
71 N4bbecd5b9f5941668e60669b284cd1a3 schema:name readcube_id
72 schema:value 3140ab08513faa91ac4140af882f711334effed296c8e5016be6545627ee3bc0
73 rdf:type schema:PropertyValue
74 N8891ce49adcf407daec9c8c5d9755ee9 schema:name doi
75 schema:value 10.1007/s00217-014-2161-8
76 rdf:type schema:PropertyValue
77 N90c4cc2b657845a19df0c7775077e7c9 rdf:first sg:person.0741717003.96
78 rdf:rest Nc12141b7dc2343c490e3175926f7ce79
79 N91cc4ef8164f468e88a409de92500526 schema:volumeNumber 238
80 rdf:type schema:PublicationVolume
81 Nac47bd6468e44bea9e03a035742e7a6d schema:name dimensions_id
82 schema:value pub.1010338232
83 rdf:type schema:PropertyValue
84 Nc12141b7dc2343c490e3175926f7ce79 rdf:first sg:person.0755707234.54
85 rdf:rest N41642a13687f472fb4cfe8500459dd5b
86 anzsrc-for:09 schema:inDefinedTermSet anzsrc-for:
87 schema:name Engineering
88 rdf:type schema:DefinedTerm
89 anzsrc-for:0912 schema:inDefinedTermSet anzsrc-for:
90 schema:name Materials Engineering
91 rdf:type schema:DefinedTerm
92 sg:journal.1312167 schema:issn 0044-3026
93 1438-2385
94 schema:name European Food Research and Technology
95 rdf:type schema:Periodical
96 sg:person.01100262457.79 schema:affiliation https://www.grid.ac/institutes/grid.7872.a
97 schema:familyName Arendt
98 schema:givenName Elke K.
99 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01100262457.79
100 rdf:type schema:Person
101 sg:person.0741717003.96 schema:affiliation https://www.grid.ac/institutes/grid.7872.a
102 schema:familyName Zannini
103 schema:givenName Emanuele
104 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0741717003.96
105 rdf:type schema:Person
106 sg:person.0755707234.54 schema:affiliation https://www.grid.ac/institutes/grid.7872.a
107 schema:familyName Waters
108 schema:givenName Deborah M.
109 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0755707234.54
110 rdf:type schema:Person
111 sg:pub.10.1007/978-0-387-75284-6_9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1006329751
112 https://doi.org/10.1007/978-0-387-75284-6_9
113 rdf:type schema:CreativeWork
114 sg:pub.10.2478/s11696-008-0085-0 schema:sameAs https://app.dimensions.ai/details/publication/pub.1050565461
115 https://doi.org/10.2478/s11696-008-0085-0
116 rdf:type schema:CreativeWork
117 sg:pub.10.2478/s11696-012-0286-4 schema:sameAs https://app.dimensions.ai/details/publication/pub.1037239582
118 https://doi.org/10.2478/s11696-012-0286-4
119 rdf:type schema:CreativeWork
120 https://doi.org/10.1002/9780470995907.ch4 schema:sameAs https://app.dimensions.ai/details/publication/pub.1047852549
121 rdf:type schema:CreativeWork
122 https://doi.org/10.1002/9781444316209.ch9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1009270872
123 rdf:type schema:CreativeWork
124 https://doi.org/10.1002/9783527619849.ch8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1045466012
125 rdf:type schema:CreativeWork
126 https://doi.org/10.1002/jsfa.2740600115 schema:sameAs https://app.dimensions.ai/details/publication/pub.1002551465
127 rdf:type schema:CreativeWork
128 https://doi.org/10.1016/j.carbpol.2008.09.018 schema:sameAs https://app.dimensions.ai/details/publication/pub.1034115462
129 rdf:type schema:CreativeWork
130 https://doi.org/10.1016/j.carbpol.2011.08.094 schema:sameAs https://app.dimensions.ai/details/publication/pub.1006970800
131 rdf:type schema:CreativeWork
132 https://doi.org/10.1016/j.fm.2006.07.015 schema:sameAs https://app.dimensions.ai/details/publication/pub.1009706029
133 rdf:type schema:CreativeWork
134 https://doi.org/10.1016/j.fm.2013.06.009 schema:sameAs https://app.dimensions.ai/details/publication/pub.1026379978
135 rdf:type schema:CreativeWork
136 https://doi.org/10.1016/j.foodhyd.2004.04.018 schema:sameAs https://app.dimensions.ai/details/publication/pub.1017397754
137 rdf:type schema:CreativeWork
138 https://doi.org/10.1016/j.foodhyd.2005.01.005 schema:sameAs https://app.dimensions.ai/details/publication/pub.1012616156
139 rdf:type schema:CreativeWork
140 https://doi.org/10.1016/j.foodhyd.2006.03.002 schema:sameAs https://app.dimensions.ai/details/publication/pub.1008581729
141 rdf:type schema:CreativeWork
142 https://doi.org/10.1016/j.foodhyd.2006.03.012 schema:sameAs https://app.dimensions.ai/details/publication/pub.1031615790
143 rdf:type schema:CreativeWork
144 https://doi.org/10.1016/j.foodhyd.2006.11.007 schema:sameAs https://app.dimensions.ai/details/publication/pub.1038402423
145 rdf:type schema:CreativeWork
146 https://doi.org/10.1016/j.foodres.2009.11.016 schema:sameAs https://app.dimensions.ai/details/publication/pub.1045772647
147 rdf:type schema:CreativeWork
148 https://doi.org/10.1016/j.jcs.2009.04.001 schema:sameAs https://app.dimensions.ai/details/publication/pub.1045009168
149 rdf:type schema:CreativeWork
150 https://doi.org/10.1016/j.jcs.2009.04.002 schema:sameAs https://app.dimensions.ai/details/publication/pub.1035171627
151 rdf:type schema:CreativeWork
152 https://doi.org/10.1016/j.jcs.2012.07.001 schema:sameAs https://app.dimensions.ai/details/publication/pub.1036767158
153 rdf:type schema:CreativeWork
154 https://doi.org/10.1016/j.tifs.2005.10.003 schema:sameAs https://app.dimensions.ai/details/publication/pub.1022189075
155 rdf:type schema:CreativeWork
156 https://doi.org/10.1016/s0268-005x(00)00054-0 schema:sameAs https://app.dimensions.ai/details/publication/pub.1046647453
157 rdf:type schema:CreativeWork
158 https://doi.org/10.1016/s0268-005x(03)00080-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1048223609
159 rdf:type schema:CreativeWork
160 https://doi.org/10.1016/s0268-005x(96)80016-6 schema:sameAs https://app.dimensions.ai/details/publication/pub.1040307481
161 rdf:type schema:CreativeWork
162 https://doi.org/10.1016/s0268-005x(99)00030-2 schema:sameAs https://app.dimensions.ai/details/publication/pub.1002625022
163 rdf:type schema:CreativeWork
164 https://doi.org/10.1016/s0308-8146(02)00135-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1045866165
165 rdf:type schema:CreativeWork
166 https://doi.org/10.1021/ma000282n schema:sameAs https://app.dimensions.ai/details/publication/pub.1056173645
167 rdf:type schema:CreativeWork
168 https://doi.org/10.1080/09637480701625630 schema:sameAs https://app.dimensions.ai/details/publication/pub.1023081573
169 rdf:type schema:CreativeWork
170 https://doi.org/10.1094/cchem.2000.77.4.507 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060075075
171 rdf:type schema:CreativeWork
172 https://doi.org/10.1094/cchem.2002.79.2.279 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060075309
173 rdf:type schema:CreativeWork
174 https://doi.org/10.1111/j.1467-8276.2008.01154.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1061934009
175 rdf:type schema:CreativeWork
176 https://doi.org/10.1111/j.1745-4530.2001.tb00539.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1003949938
177 rdf:type schema:CreativeWork
178 https://doi.org/10.1111/j.1745-4557.2004.00600.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1002477800
179 rdf:type schema:CreativeWork
180 https://doi.org/10.1177/108201329600200506 schema:sameAs https://app.dimensions.ai/details/publication/pub.1040495313
181 rdf:type schema:CreativeWork
182 https://doi.org/10.1201/9780203495001.ch20 schema:sameAs https://app.dimensions.ai/details/publication/pub.1088616702
183 rdf:type schema:CreativeWork
184 https://doi.org/10.1201/b15250-4 schema:sameAs https://app.dimensions.ai/details/publication/pub.1016279862
185 rdf:type schema:CreativeWork
186 https://doi.org/10.1533/9780857098924.1 schema:sameAs https://app.dimensions.ai/details/publication/pub.1013036003
187 rdf:type schema:CreativeWork
188 https://doi.org/10.1533/9781855736542.2.265 schema:sameAs https://app.dimensions.ai/details/publication/pub.1053371818
189 rdf:type schema:CreativeWork
190 https://www.grid.ac/institutes/grid.7872.a schema:alternateName University College Cork
191 schema:name School of Food and Nutritional Science, University College Cork, National University of Ireland, Cork, Ireland
192 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...