Zobrazeno 1 - 10
of 201
pro vyhledávání: '"Emanuele Zannini"'
Autor:
Stefano Tonini, Ali Zein Alabiden Tlais, Bruno Domingues Galli, Ahmed Helal, Davide Tagliazucchi, Pasquale Filannino, Emanuele Zannini, Marco Gobbetti, Raffaella Di Cagno
Publikováno v:
Microbial Biotechnology, Vol 17, Iss 1, Pp n/a-n/a (2024)
Abstract In the current trend where plant‐based foods are preferred over animal‐based foods, pulses represent an alternative source of protein but also of bioactive peptides (BPs). We investigated the pattern of protein hydrolysis during fermenta
Externí odkaz:
https://doaj.org/article/ed332b39abaa4440b70ba9d8a9303c46
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:
Foods, Vol 12, Iss 7, p 1549 (2023)
The process of upcycling and incorporating food by-products into food systems as functional ingredients has become a central focus of research. Barley rootlets (BR) are a by-product of the malting and brewing industries that can be valorised using la
Externí odkaz:
https://doaj.org/article/de76bf213800442788cf0927cc5d352e
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:
Magdalena Krause, Jens Christian Sørensen, Iben Lykke Petersen, Patrícia Duque-Estrada, Claudia Cappello, Ali Zein Alabiden Tlais, Raffaella Di Cagno, Lilit Ispiryan, Aylin W. Sahin, Elke K. Arendt, Emanuele Zannini
Publikováno v:
Foods, Vol 12, Iss 5, p 919 (2023)
Faba beans (Vicia faba L.) show exciting prospects as a sustainable source of protein and fibre, with the potential to transition to a more sustainable food production. This study reveals the compositional, nutritional and techno-functional character
Externí odkaz:
https://doaj.org/article/f091d038fd1e43d2b1ad47dad0c06daf
Publikováno v:
Foods, Vol 12, Iss 4, p 798 (2023)
Plant protein sources, as a part of developing sustainable food systems, are currently of interest globally. Brewer’s spent grain (BSG) is the most plentiful by-product of the brewing industry, representing ~85% of the total side streams produced.
Externí odkaz:
https://doaj.org/article/9a51036b10c74f239b844b697fcb0dfd
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