المؤلفون: Šimurina Olivera D., Radunović Aleksandar Z., Filipčev Bojana V., Mučibabić-Jevtić Rada C., Šarić Ljubiša Ć., Šoronja-Simović Dragana M.

المصدر: Food and Feed Research, Vol 44, Iss 1, Pp 65-72 (2017)

مصطلحات موضوعية: pea protein isolate, pea fibre, chia seeds, texture, sensory properties, crumb porosity, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2017/2217-53691701065S.pdfTest; https://doaj.org/toc/2217-5369Test; https://doaj.org/toc/2217-5660Test

الوصول الحر: https://doaj.org/article/3c5a7ea961c247a78b8d7df50a1130d3Test

المؤلفون: Elpidio Di Mattia, Anna Mangione, Marisa Giorgini, Annamaria Todisco, Lutgarda Bozzetto, Angela A. Rivellese, Giovanna Inghilterra, Paola Cipriano, Giovanni Annuzzi, A. Giacco, Luisa Cavagnuolo, Claudia Vetrani

المساهمون: Vetrani, Claudia, Bozzetto, Lutgarda, Giorgini, Marisa, Cavagnuolo, Luisa, Di Mattia, Elpidio, Cipriano, Paola, Mangione, Anna, Todisco, Annamaria, Inghilterra, Giovanna, Giacco, Angela, Annuzzi, Giovanni, Rivellese, Angela A.

المصدر: Diabetes Research and Clinical Practice. 149:156-162

مصطلحات موضوعية: Adult, Dietary Fiber, Male, Postprandial blood glucose response, Type 1 diabete, Endocrinology, Diabetes and Metabolism, medicine.medical_treatment, Corn pasta, Pea fibre, Zea mays, Endocrinology, Bolus (medicine), Diabetes mellitus, Internal Medicine, Humans, Celiac disease, Medicine, Food science, Meals, Continuous glucose monitoring, Glycemic, Type 1 diabetes, Meal, business.industry, Blood Glucose Self-Monitoring, Insulin, digestive, oral, and skin physiology, Glucose variability, General Medicine, Carbohydrate, medicine.disease, Diabetes Mellitus, Type 1, Postprandial, Buckwheat pasta, Female, business, Fagopyrum

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9fc1c1887ae6a5bcec27c893fde4ad24Test
https://doi.org/10.1016/j.diabres.2019.02.013Test

المؤلفون: Kehlet, Ursula, Christensen, Lars Bager, Raben, Anne, Aaslyng, Margit Dall

المصدر: Kehlet , U , Christensen , L B , Raben , A & Aaslyng , M D 2020 , ' Physico-chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two ' , International Journal of Food Science and Technology , vol. 55 , no. 3 , pp. 1010-1017 . https://doi.org/10.1111/ijfs.14326Test

مصطلحات موضوعية: /dk/atira/pure/core/keywords/TheFacultyOfScience, Faculty of Science, Chewing time, Dietary fibre, Meat, Microstructure, Pea fibre, Physico-chemical properties, Rye bran

الإتاحة: https://doi.org/10.1111/ijfs.14326Test
https://curis.ku.dk/portal/da/publications/physicochemical-orosensory-and-microstructural-properties-of-meat-products-containing-rye-branTest-pea-fibre-or-a-combination-of-the-two(660696ed-ddef-4449-a54d-580852bf6ef9).html

المؤلفون: Lambert, Jennifer E, Parnell, Jill A, Han, Jay, Sturzenegger, Troy, Paul, Heather A, Vogel, Hans J, Reimer, Raylene A

مصطلحات موضوعية: Yellow pea fibre, Gut microbiota, Metabolomics, Obesity

العلاقة: http://www.biomedcentral.com/1471-230X/14/69Test

الإتاحة: http://www.biomedcentral.com/1471-230X/14/69Test

المؤلفون: Vetrani, Claudia, Bozzetto, Lutgarda, Giorgini, Marisa, CAVAGNUOLO, LUISA, Di Mattia, Elpidio, Cipriano, Paola, Mangione, Anna, Todisco, Annamaria, Inghilterra, Giovanna, Giacco, Angela, Annuzzi, Giovanni, Rivellese, Angela A.

المساهمون: Vetrani, Claudia, Bozzetto, Lutgarda, Giorgini, Marisa, Cavagnuolo, Luisa, Di Mattia, Elpidio, Cipriano, Paola, Mangione, Anna, Todisco, Annamaria, Inghilterra, Giovanna, Giacco, Angela, Annuzzi, Giovanni, Rivellese, Angela A.

مصطلحات موضوعية: Buckwheat pasta, Celiac disease, Continuous glucose monitoring, Corn pasta, Glucose variability, Pea fibre, Postprandial blood glucose response, Type 1 diabete, Internal Medicine, Endocrinology, Diabetes and Metabolism

العلاقة: info:eu-repo/semantics/altIdentifier/wos/WOS:000461756400018; volume:149; firstpage:156; lastpage:162; numberofpages:7; journal:DIABETES RESEARCH AND CLINICAL PRACTICE; http://hdl.handle.net/11588/747366Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85061832490; www.elsevier.com/locate/diabres

الإتاحة: https://doi.org/10.1016/j.diabres.2019.02.013Test
http://hdl.handle.net/11588/747366Test

المؤلفون: Beck, Svenja Marit

مصطلحات موضوعية: Pea fibre, Low moisture extrusion, Pea protein

وصف الملف: application/pdf

العلاقة: http://hdl.handle.net/1959.4/60216Test; https://unsworks.unsw.edu.au/bitstreams/068dcb5d-b781-434c-9ee5-0f19c99c02aa/downloadTest; https://doi.org/10.26190/unsworks/3422Test

الإتاحة: https://doi.org/10.26190/unsworks/3422Test
http://hdl.handle.net/1959.4/60216Test
https://unsworks.unsw.edu.au/bitstreams/068dcb5d-b781-434c-9ee5-0f19c99c02aa/downloadTest

المؤلفون: C Rada Mucibabic-Jevtic, V Bojana Filipcev, C Ljubisa Saric, M Dragana Soronja-Simovic, D Olivera Simurina, Z Aleksandar Radunovic

المصدر: Food and Feed Research (2017) 44(1):65-72
Food and Feed Research, Vol 44, Iss 1, Pp 65-72 (2017)

مصطلحات موضوعية: Taste, 030309 nutrition & dietetics, Nutritional quality, Sensory analysis, 03 medical and health sciences, 0404 agricultural biotechnology, pea protein isolate, pea fibre, sensory properties, Gluten-free bread, Food science, 2. Zero hunger, 0303 health sciences, lcsh:TP368-456, biology, Pea protein, Significant difference, digestive, oral, and skin physiology, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, chia seeds, lcsh:Food processing and manufacture, Horticulture, crumb porosity, Sugar beet, texture, Soy flour

وصف الملف: application/pdf; txt

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::450dd5e5e4b64b104a40743210578dddTest
http://scindeks.ceon.rs/article.aspx?artid=2217-53691701065STest

المؤلفون: Jaakkola, Maija

المساهمون: Helsingin yliopisto, Maatalous-metsätieteellinen tiedekunta, Elintarvike- ja ympäristötieteiden laitos, University of Helsinki, Faculty of Agriculture and Forestry, Department of Food and Environmental Sciences, Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper

مصطلحات موضوعية: brine, broiler, curing, vegetable fibre, pea fibre, laukka, broileri, suolaus, kasvikuitu, hernekuitu, Elintarviketeknologia, Food Technology, Livsmedelsteknologi

العلاقة: URN:NBN:fi:hulib-201906122679; http://hdl.handle.net/10138/303052Test

الإتاحة: http://hdl.handle.net/10138/303052Test

المصدر: Kehlet , U , Christensen , L B , Raben , A & Aaslyng , M D 2020 , ' Physico-chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two ' , International Journal of Food Science and Technology , vol. 55 , no. 3 , pp. 1010-1017 .

مصطلحات الفهرس: dk/atira/pure/core/keywords/TheFacultyOfScience, Faculty of Science, Chewing time, Dietary fibre, Meat, Microstructure, Pea fibre, Physico-chemical properties, Rye bran, article

URL: https://curis.ku.dk/portal/da/publications/physicochemical-orosensory-and-microstructural-properties-of-meat-products-containing-rye-branTest-pea-fibre-or-a-combination-of-the-two(660696ed-ddef-4449-a54d-580852bf6ef9).html
https://doi.org/10.1111/ijfs.14326Test

مصطلحات الفهرس: Pea fibre, Low moisture extrusion, Pea protein, Thesis, PhD Doctorate

URL: http://handle.unsw.edu.au/1959.4/60216Test
Thesis restricted until April 2020.