Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Andrea Hoehnel"'
Autor:
Theresa Boeck, Lilit Ispiryan, Andrea Hoehnel, Aylin W. Sahin, Aidan Coffey, Emanuele Zannini, Elke K. Arendt
Publikováno v:
Foods, Vol 11, Iss 14, p 2013 (2022)
A milk-alternative produced from lentil protein isolate was fermented with three multifunctional strains of lactic acid bacteria, Leuconostoc citreum TR116, Leuconostoc pseudomesenteroides MP070, and Lacticaseibacillus paracasei FST 6.1. As a control
Externí odkaz:
https://doaj.org/article/7239ceec454441028324e64ebc69d54a
Publikováno v:
Foods, Vol 9, Iss 11, p 1706 (2020)
Grain legumes, such as faba beans, have been investigated as promising ingredients to enhance the nutritional value of wheat bread. However, a detrimental effect on technological bread quality was often reported. Furthermore, considerable amounts of
Externí odkaz:
https://doaj.org/article/4895ad8f19b94529960f8beddf4130c1
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::757c7d0988b90efbe8bb0c5befb7737b
https://doi.org/10.1039/d0fo00671h
https://doi.org/10.1039/d0fo00671h
Autor:
Jonas J. Atzler, Fritz Jacob, Maximilian Michel, Andrea Hoehnel, Elke K. Arendt, Konstantin Bellut, Martin Zarnkow, Mathias Hutzler, Kieran M. Lynch
Publikováno v:
Fermentation; Volume 5; Issue 4; Pages: 103
Non-alcoholic beer (NAB) is enjoying growing demand and popularity due to consumer lifestyle trends and improved production methods. In recent years in particular, research into the application of non-Saccharomyces yeasts to produce NAB via limited f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eca393709f7df65cdefc55567972b835
This study presents an analytical method for the quantification of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) in cereals and cereal-based products, considering diverse ingredients, such as different cereals in addition to whea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5b446053d3353f0e3cd009a12eccef1
https://hdl.handle.net/10468/8065
https://hdl.handle.net/10468/8065
