Search Results - "Dejmek, Petr"

Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications by Rayner, Marilyn, Marku, Diana, Eriksson, Madeleine, Sjöö, Malin, Dejmek, Petr, Wahlgren, Marie

“…•Pickering emulsions based on starch granules and egg granules have high stability.•Partial in situ gelatinization of starch granules enhances barrier…”
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Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride by Timgren, Anna, Rayner, Marilyn, Dejmek, Petr, Marku, Diana, Sjöö, Malin

“…Starch granules are an interesting stabilizer candidate for food‐grade Pickering emulsions. The stabilizing capacity of seven different intact starch granules…”
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Calibrated color measurements of agricultural foods using image analysis by Mendoza, Fernando, Dejmek, Petr, Aguilera, José M.

“…A computer vision system (CVS) was implemented to quantify standard color of fruit and vegetables in sRGB, HSV and L * a * b * color spaces, and image capture…”
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Influence of Pulsed Electric Field Protocols on the Reversible Permeabilization of Rucola Leaves by Dymek, Katarzyna, Dejmek, Petr, Galindo, Federico Gómez

“…Reversible electropermeabilization of plant tissues with heterogeneous structure represents a technological challenge as the response of the different…”
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Pulsed electric field treatment for solid–liquid extraction of red beetroot pigment by Fincan, Mustafa, DeVito, Francesca, Dejmek, Petr

“…Extractability of red pigment from red beetroot was investigated using pulsed electric field (PEF) treated tissue in a solid–liquid extraction process. Thin…”
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Determination of heat transfer coefficient during high pressure frying of potatoes by Erdogdu, Ferruh, Dejmek, Petr

“…Besides traditional atmospheric frying, high pressure (super-atmospheric) frying might be an alternative approach to the frying of food products. In this…”
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Effect of pulsed electric field on the germination of barley seeds by Dymek, Katarzyna, Dejmek, Petr, Panarese, Valentina, Vicente, António A., Wadsö, Lars, Finnie, Christine, Galindo, Federico Gómez

“…This study explores metabolic responses of germinating barley seeds upon the application of pulsed electric fields (PEF). Malting barley seeds were steeped in…”
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Using the Surface Evolver to model droplet formation processes in membrane emulsification by Rayner, Marilyn, Trägårdh, Gun, Trägårdh, Christian, Dejmek, Petr

“…A model was developed to describe the droplet formation mechanism in membrane emulsification from the point of view of Gibbs free energy with the help of the…”
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Effect of osmotic pretreatment and pulsed electric field on the viscoelastic properties of potato tissue by Fincan, Mustafa, Dejmek, Petr

“…Compression stress relaxation of potato tissue exposed to pulsed electric field (PEF) treatment, with or without osmotic pretreatment, was measured and…”
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Behavior of the surviving population of Lactobacillus plantarum 564 upon the application of pulsed electric fields by Seratlić, Sanja, Bugarski, Branko, Nedović, Viktor, Radulović, Zorica, Wadsö, Lars, Dejmek, Petr, Galindo, Federico Gómez

“…The behavior of the surviving population of Lactobacillus plantarum 564 growing in MRS broth after pulsed electric field (PEF) treatments of different…”
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Pulsed electric field reduces the permeability of potato cell wall by Galindo, Federico Gómez, Vernier, P. Thomas, Dejmek, Petr, Vicente, António, Gundersen, Martin A.

“…The effect of the application of pulsed electric fields to potato tissue on the diffusion of the fluorescent dye FM1‐43 through the cell wall was studied…”
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Gloss measurements of raw agricultural products using image analysis by Mendoza, Fernando, Dejmek, Petr, Aguilera, José M.

“…Gloss is considered one of the most important visual attributes of many foods, which is difficult to measure objectively. In this paper, a gloss imaging system…”
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Electroporation Enhances the Metabolic Activity of Lactobacillus plantarum 564 by Branko Bugarski, Zorica Radulović, Petr Dejmek, Lars Wadsö, Viktor Nedović, Sanja Seratlić

“…The exposure of bacterial cells to pulsed electric fields (PEF) leads to the reversible formation of pores in the cell membrane if an applied energy is below…”
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Relationship between the electrical and rheological properties of potato tuber tissue after various forms of processing by Dejmek, P. (Tokyo Univ. (Japan)), Miyawaki, O

“…The impedance at frequencies of 1-1000 kHz and dynamic bending storage modulus measured by the vibrating reed method were compared for potato tuber tissue,…”
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A Comparative Study of Microblot-Array with Conventional Routine Methods for the Detection of Antibodies Associated with SLE and SCL in Czech Population by Putova, Ivana, Dejmek, Petr

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A Comparative Study of Microblot-Array with Conventional Routine Methods for the Detection of Antibodies Associated with SLE and SCL in Czech Population by Putova, Ivana, Dejmek, Petr

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Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions by Rayner, Marilyn, Timgren, Anna, Sjöö, Malin, Dejmek, Petr

“…BACKGROUND: Particle‐stabilised emulsions, so‐called Pickering emulsions, are known to possess many beneficial properties, including being extremely stable…”
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Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization by Marefati, Ali, Bertrand, Mariannick, Sjöö, Malin, Dejmek, Petr, Rayner, Marilyn

“…Stability and loss of encapsulated curcumin was investigated in starch granule stabilized Pickering emulsions. Heat treated and non-heat treated Pickering…”
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Quinoa starch granules as stabilizing particles for production of Pickering emulsions by Rayner, Marilyn, Sjöö, Malin, Timgren, Anna, Dejmek, Petr

“…Intact starch granules isolated from quinoa (Chenopodium quinoa Willd.) were used to stabilize emulsion drops in so-called Pickering emulsions. Miglyol 812 was…”
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Fabrication of encapsulated oil powders from starch granule stabilized W/O/W Pickering emulsions by freeze-drying by Marefati, Ali, Sjöö, Malin, Timgren, Anna, Dejmek, Petr, Rayner, Marilyn

“…The process stability of water-in-oil-in-water (W/O/W) double emulsions stabilized with food-grade OSA modified quinoa starch granules was investigated. The…”
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