Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Emanuele Zannini"'
Autor:
Ophélie Gautheron, Laura Nyhan, Arianna Ressa, Maria Garcia Torreiro, Ali Zein Alabiden Tlais, Claudia Cappello, Marco Gobbetti, Andreas Klaus Hammer, Emanuele Zannini, Elke K. Arendt, Aylin W. Sahin
Publikováno v:
Fermentation, Vol 10, Iss 7, p 360 (2024)
Plant protein ingredients are gaining attention for human nutrition, yet they differ significantly from animal proteins in functionality and nutrition. Fungal solid-state fermentation (SSF) can modulate the composition and functionality, increasing t
Externí odkaz:
https://doaj.org/article/26ff8f990814418fbc71d69d051a7294
Publikováno v:
Fermentation, Vol 10, Iss 3, p 136 (2024)
Brewer’s spent yeast (BSY) is a plentiful by-product of the brewing process. Currently regarded as a waste product, this low-value material is used in animal feed formulations or disposed of. However, BSY is known to be nutritionally dense, particu
Externí odkaz:
https://doaj.org/article/9352447724b74f0aa884a79ebe3959d7
Publikováno v:
Fermentation, Vol 10, Iss 1, p 54 (2024)
Brewer’s spent yeast (BSY) is one of the brewing industry’s most plentiful side-streams. Abundant, low-cost and high in nutrients, it has great potential for application in food technology and human nutrition. With the ever-increasing interest in
Externí odkaz:
https://doaj.org/article/d4b405267c6d4852ac25c1ebeb00ec6d
Autor:
Małgorzata Borowska, Lilit Ispiryan, Emma Neylon, Aylin W. Sahin, Craig P. Murphy, Emanuele Zannini, Elke K. Arendt, Aidan Coffey
Publikováno v:
Fermentation, Vol 9, Iss 4, p 336 (2023)
FODMAPs are fermentable oligo-, di-, monosaccharides, and polyols. The application of homofermentative lactic acid bacteria (LAB) has been investigated as a promising approach for producing low-FODMAP whole-wheat bread. The low-FODMAP diet is recomme
Externí odkaz:
https://doaj.org/article/58103a738a2d4f8eb0ea7196ef6808db
Autor:
Emma Neylon, Laura Nyhan, Emanuele Zannini, Thomas Monin, Steffen Münch, Aylin W. Sahin, Elke K. Arendt
Publikováno v:
Fermentation, Vol 9, Iss 1, p 78 (2023)
Repurposing by-products to alternative applications has become a vital part of food research. Barley rootlets (BRs) are a side-stream of malting and brewing industries. This study focuses on processing BRs into food ingredients, using fermentation wi
Externí odkaz:
https://doaj.org/article/5eedff43417c41e88b8399ca2b7d9b24
Autor:
Emanuele Zannini, Kieran M. Lynch, Laura Nyhan, Aylin W. Sahin, Patrick O’ Riordan, Daenen Luk, Elke K. Arendt
Publikováno v:
Fermentation, Vol 9, Iss 1, p 28 (2022)
Water kefir is a sparkling fermented beverage produced by fermenting water kefir grains in a sucrose solution containing dried fruits or fruit extracts. The objective of this study was to investigate the influence of substrate composition on the ferm
Externí odkaz:
https://doaj.org/article/d321cc5b8b3d43fdb9fd2245d74b2620
Publikováno v:
Fermentation, Vol 6, Iss 4, p 123 (2020)
The repurposing of by-products and the reduction of waste from food processing streams is an ever-increasing area of interest. Brewer’s spent yeast (BSY) is a prevalent by-product of the brewing industry. The spent yeast cells are removed at the en
Externí odkaz:
https://doaj.org/article/e0a60bb01aa24f638c557f70dc271a0f
Autor:
Emma Neylon, Elke K. Arendt, Kieran M. Lynch, Emanuele Zannini, Paolo Bazzoli, Thomas Monin, Aylin W. Sahin
Publikováno v:
Fermentation, Vol 6, Iss 4, p 117 (2020)
Barley rootlets are the most abundant by-product from the malting industry. Due to the inherent association of the malting industry with brewing and distilling industries, it is also considered a by-product of these industries. Barley rootlets are pr
Externí odkaz:
https://doaj.org/article/0ca390b7d6cc4d91bce79728ef2d5bcb
Autor:
Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, David P. De Schutter, Luk Daenen, Kieran M. Lynch, Emanuele Zannini, Elke K. Arendt
Publikováno v:
Fermentation, Vol 4, Iss 3, p 66 (2018)
Alcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers, this product category offers economic benefits in the form of a growing market and often a lower tax burden and enables brewers to extend their product portfol
Externí odkaz:
https://doaj.org/article/8d6c0a56dc96411d96197d3f1a27c952
Publikováno v:
Fermentation, Vol 6, Iss 123, p 123 (2020)
The repurposing of by-products and the reduction of waste from food processing streams is an ever-increasing area of interest. Brewer’s spent yeast (BSY) is a prevalent by-product of the brewing industry. The spent yeast cells are removed at the en