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1دورية أكاديمية
المؤلفون: Kathrine H. Bak, Sandra S. Waehrens, Yu Fu, Ching Yue Chow, Mikael A. Petersen, Jorge Ruiz-Carrascal, Wender L. P. Bredie, René Lametsch
المصدر: Foods, Vol 10, Iss 12, p 3008 (2021)
مصطلحات موضوعية: hydrolysates, sensory, volatile compounds, glucosamine, Maillard reaction, GC-MS, Chemical technology, TP1-1185
وصف الملف: electronic resource
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2دورية أكاديمية
المصدر: Critical Reviews in Food Science & Nutrition; 2024, Vol. 64 Issue 12, p3861-3879, 19p
مصطلحات موضوعية: FOOD texture, FOOD fussiness, FOOD preferences, FOOD habits, ORAL habits, PRODUCT acceptance, CHILD nutrition
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المؤلفون: Ching Yue Chow, Raquel M. Rodríguez, Reisya R. Riantiningtyas, Merete B. Munk, Lilia Ahrné, Wender L.P. Bredie
المصدر: Chow, C Y, Rodríguez, R M, Riantiningtyas, R R, Munk, M B, Ahrné, L & Bredie, W L P 2023, ' Layered food designs to create appetizing desserts : A proof-of-concept study ', Food Research International, vol. 170, 112955 . https://doi.org/10.1016/j.foodres.2023.112955
مصطلحات موضوعية: Layered food design, Desire to eat, Food intake, Appetite, Sensory contrast, Food Science
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04db24eb879d4b4c60950da2cdafffbe
https://curis.ku.dk/portal/da/publications/layered-food-designs-to-create-appetizing-desserts(6f2b722f-ee1a-47e6-a94e-ce8277940f8b).html -
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المؤلفون: Ching Yue Chow, Sigrid Skouw, Anne C. Bech, Annemarie Olsen, Wender L. P. Bredie
المصدر: Critical reviews in food science and nutrition.
مصطلحات موضوعية: General Medicine, Industrial and Manufacturing Engineering, Food Science
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المؤلفون: Ching Yue Chow, Sigrid Skouw, Anne C. Bech, Helle Sørensen, Annemarie Olsen, Wender L.P. Bredie
المصدر: Science Talks. 5:100152
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::71ddd80301f10718a397002d27842753
https://doi.org/10.1016/j.sctalk.2023.100152 -
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المؤلفون: Ching Yue Chow, Wender L.P. Bredie, Valeska F. Sager, Lilia Ahrné, Camilla D. Thybo, Reisya Rizki Riantiningtyas
المصدر: Chow, C Y, Thybo, C D, Sager, V F, Riantiningtyas, R R, Bredie, W L P & Ahrné, L 2021, ' Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between meals ', Food Hydrocolloids, vol. 120, 106943 . https://doi.org/10.1016/j.foodhyd.2021.106943
مصطلحات موضوعية: 3d printed, Materials science, General Chemical Engineering, Between meals, 01 natural sciences, Whey protein isolate, chemistry.chemical_compound, Mouthfeel, 0404 agricultural biotechnology, 0103 physical sciences, Faculty of Science, Rheological properties, Food science, Protein-enriched dessert, Sensory evaluation, 010304 chemical physics, biology, Printability, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, chemistry, Rough surface, 3D food printing, biology.protein, TPA, Extrusion, Air bubble, Citric acid, Food Science
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e0d8da6b68a9b4145e0785777ef113e
https://curis.ku.dk/ws/files/273539113/Printability_stability_and_sensory_properties_of_protein_enriched_3D_printed_lemon_mousse_for_personalised_in_between_meals.pdf -
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المؤلفون: Ching Yue Chow, Lilia Ahrné, Reisya Rizki Riantiningtyas, Wender L.P. Bredie, Camilla D. Thybo, Valeska F. Sager
المصدر: Riantiningtyas, R R, Sager, V F, Chow, C Y, Thybo, C D, Bredie, W L P & Ahrné, L 2021, ' 3D printing of a high protein yoghurt-based gel : Effect of protein enrichment and gelatine on physical and sensory properties ', Food Research International, vol. 147, 110517 . https://doi.org/10.1016/j.foodres.2021.110517
مصطلحات موضوعية: Multisensory layering, 030309 nutrition & dietetics, Flavour, Protein-enrichment, Whey protein isolate, 03 medical and health sciences, Mouthfeel, 0404 agricultural biotechnology, Rheology, Dynamic modulus, Humans, Food science, Rheological measurements, Sensory evaluation, 0303 health sciences, biology, Chemistry, 04 agricultural and veterinary sciences, Dynamic mechanical analysis, Yoghurt-based gel, Personalised nutrition, Yogurt, Texture profile analysis, 040401 food science, 3D food printing, Printing, Three-Dimensional, biology.protein, Gelatin, Extrusion, Resilience (materials science), Gels, Food Science
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::524c0f13dd00232c9ce42d716243d460
https://curis.ku.dk/portal/da/publications/3d-printing-of-a-high-protein-yoghurtbased-gel(9428c1b2-8b72-4ca2-a86e-18b2c5683047).html -
8دورية أكاديمية
المؤلفون: Bak, Kathrine H., Waehrens, Sandra S., Yu Fu, Ching Yue Chow, Petersen, Mikael A., Ruiz-Carrascal, Jorge, Bredie, Wender L. P., Lametsch, René
المصدر: Foods; Dec2021, Vol. 10 Issue 12, p1-12, 12p, 3 Charts, 3 Graphs
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المصدر: Food Quality and Preference. 87:104027
مصطلحات موضوعية: Mealworm, 0303 health sciences, Nutrition and Dietetics, biology, 030309 nutrition & dietetics, media_common.quotation_subject, fungi, Neophobia, Teaching program, 04 agricultural and veterinary sciences, Insect, medicine.disease, biology.organism_classification, 040401 food science, Disgust, Toxicology, Alternative protein, 03 medical and health sciences, 0404 agricultural biotechnology, medicine, Wine tasting, Grasshopper, Psychology, Food Science, media_common
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المؤلفون: Maria Papavasileiou, Reisya Rizki Riantiningtyas, Gie Liem, Mie Bojer Kanstrup, Annemarie Olsen, Ching Yue Chow
المصدر: Food Quality and Preference. 80:103823
مصطلحات موضوعية: 0303 health sciences, Nutrition and Dietetics, Snacking, 030309 nutrition & dietetics, digestive, oral, and skin physiology, Scopus, Psychological intervention, Context (language use), Novel food, 04 agricultural and veterinary sciences, PsycINFO, 040401 food science, Developmental psychology, 03 medical and health sciences, 0404 agricultural biotechnology, Narrative, Eating behaviour, Psychology, human activities, Food Science