Zobrazeno 1 - 10
of 450
pro vyhledávání: '"Elke K, Arendt"'
Autor:
Ophélie Gautheron, Laura Nyhan, Maria Garcia Torreiro, Ali Zein Alabiden Tlais, Claudia Cappello, Marco Gobbetti, Andreas Klaus Hammer, Emanuele Zannini, Elke K. Arendt, Aylin W. Sahin
Publikováno v:
Foods, Vol 13, Iss 18, p 2922 (2024)
Fava bean (Vicia faba L.) is a protein-rich pulse with high nutritional value, but its functional and sensory characteristics limit its application in foods. Solid-state fermentation (SSF) can modify the composition of plant proteins, modulate its fu
Externí odkaz:
https://doaj.org/article/5ee8606a3ffa43328dedfbf7ad35f14c
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
Autor:
Rebecca Sempio, Celia Segura Godoy, Laura Nyhan, Aylin W. Sahin, Emanuele Zannini, Jens Walter, Elke K. Arendt
Publikováno v:
Foods, Vol 13, Iss 13, p 1980 (2024)
Dietary fibre (DF) is important for overall health and disease prevention. However, the intake of DF in Westernised countries is below the recommended level, largely due to the excessive consumption of low-fibre foods. Fortifying staple foods, such a
Externí odkaz:
https://doaj.org/article/7e0562097d674818ad01181433ab528d
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
Autor:
Nicolas Malterre, Francesca Bot, Emilie Lerda, Elke K. Arendt, Emanuele Zannini, James A. O’Mahony
Publikováno v:
Foods, Vol 13, Iss 2, p 283 (2024)
In response to global challenges such as climate change and food insecurity, plant proteins have gained interest. Among these, lentils have emerged as a promising source of proteins due to their good nutritional profile and sustainability considerati
Externí odkaz:
https://doaj.org/article/e3eb711ee53b4776a1f3ba02ba8ea69c
Publikováno v:
Foods, Vol 13, Iss 2, p 292 (2024)
Replacing eggs without influencing pound cakes’ texture, appearance, and taste is challenging. Ovalbumin, the major protein in egg white, contributes to the structures of cakes by providing SH Groups that form a firm gel during baking. However, the
Externí odkaz:
https://doaj.org/article/8ec3515f884d4c1295770398b7705bb1
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
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100168- (2022)
Fighting food waste caused by spoilage yeasts and developing more natural forms of preservatives are critical points for the food industry. Plant antimicrobial peptides have biological activity against a broad spectrum of microorganisms, which could
Externí odkaz:
https://doaj.org/article/c3caf93039064820a8da190c4504183f
Publikováno v:
Beverages, Vol 9, Iss 3, p 73 (2023)
The market for protein-based drinks is endlessly growing, as the awareness of health-conscious consumers demands a shift from traditional protein smoothies or shakes to clear beverage alternatives that address thirst and hydration. The aim of this st
Externí odkaz:
https://doaj.org/article/f58d0bb2df454836aaf852f73710ccbc
Autor:
Elke K Arendt, Emanuele Zannini
Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the impor
