Zobrazeno 1 - 10
of 66
pro vyhledávání: '"Emanuele Zannini"'
Publikováno v:
European Food Research and Technology. 247:1825-1837
The adequate intake of dietary fibre is linked to several health benefits, for example, reducing the risk of non-communicable diseases, such as cardiovascular disease and diabetes. However, the population’s intake of dietary fibre is below the dosa
Publikováno v:
Journal of the Science of Food and Agriculture. 102:5055-5064
Background The increasing importance of plant-based proteins in the food sector makes a reliable compositional analysis of plant-based high-protein ingredients a necessity. Specifically, the quantification of short-chain carbohydrates is relevant for
Publikováno v:
Journal of the Science of Food and Agriculture. 102:4977-4987
Background The fortification of cereal foods, like pasta, with pseudocereal and legume ingredients promises a substantial improvement of their nutritional quality. However, partial replacement of wheat by pseudocereals and legumes in pasta formulatio
Autor:
Iben Lykke Petersen, Jerzy Juśkiewicz, Ryszard Amarowicz, Jürgen Bez, Andrea Hoehnel, Elke K. Arendt, Emanuele Zannini
Publikováno v:
Food & Function. 11:4732-4751
Plant proteins, and legume proteins in particular, have become the centre of attention moving towards a more sustainable and, therefore, more plant-based human diet. Especially hybrid products, containing wheat and legume proteins, promise a balanced
Publikováno v:
Foods
Volume 10
Issue 7
Foods, Vol 10, Iss 1639, p 1639 (2021)
Volume 10
Issue 7
Foods, Vol 10, Iss 1639, p 1639 (2021)
Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers’ spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre. Its inclusion i
Background Irritable bowel syndrome (IBS) is one of the most common gastro-intestinal disorders worldwide and is often treated by adjusting the diet of IBS patients. An increased intake of dietary fibre (DF) and a limitation of the intake of fermenta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e2fe86b4123750be2de12a9636d46a6
https://hdl.handle.net/10468/13874
https://hdl.handle.net/10468/13874
Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein
Publikováno v:
Foods
Foods, Vol 10, Iss 1389, p 1389 (2021)
Foods, Vol 10, Iss 1389, p 1389 (2021)
Barley is the most commonly used grain in the brewing industry for the production of beer-type beverages. This review will explore the extraction and application of proteins from barley, particularly those from brewers’ spent grain, as well as desc
Background Plant-based milk alternatives are becoming more popular. However, many are low in nutrients, particularly protein. More attention is being given to plant protein isolates / concentrates as potential ingredients in high-protein milk alterna
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::579b58d9b56266c0a607ded14dfc456a
https://hdl.handle.net/10468/12808
https://hdl.handle.net/10468/12808
Background Plant-based milk alternatives are surging in popularity, although many examples have poor nutritional value compared to cow's milk. At the same time, protein concentrates and isolates from pea and other pulses are increasingly being recogn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b26b79051dea2371667599f43a2831fb
https://hdl.handle.net/10468/12670
https://hdl.handle.net/10468/12670
Autor:
Kieran M. Lynch, Konstantin Bellut, Martin Zarnkow, Emanuele Zannini, Mathias Hutzler, Maximilian Michel, Fritz Jacob, Luk Daenen, Elke K. Arendt, David P. De Schutter
Publikováno v:
Journal of the American Society of Brewing Chemists. 77:157-169
In brewing research, non-Saccharomyces yeasts have gained attention in recent years, owing to their potential to influence the characteristics and flavor of beer. The Lachancea genus possesses an u...