Lupin Protein Isolate Structure Diversity in Frozen-Cast Foams: Effects of Transglutaminases and Edible Fats

Autor: Elaine Berger Ceresino, Eva Johansson, Hélia Harumi Sato, Tomás S. Plivelic, Stephen A. Hall, Jürgen Bez, Ramune Kuktaite

Publikováno v: Molecules, Vol 26, Iss 6, p 1717 (2021)

This study addresses an innovative approach to generate aerated foods with appealing texture through the utilization of lupin protein isolate (LPI) in combination with edible fats. We show the impact of transglutaminases (TGs; SB6 and commercial), gl

Externí odkaz: https://doaj.org/article/72288ab551a8453b9101afd07e3d4bac

Combining high‐protein ingredients from pseudocereals and legumes for the development of fresh high‐protein hybrid pasta: maintained technological quality and adequate sensory attributes

Autor: Ryszard Amarowicz, Jürgen Bez, Emanuele Zannini, Andrea Hoehnel, Elke K. Arendt

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

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a27ffd1ef24dce3093f7004405c4627e
https://doi.org/10.1002/jsfa.10994

Life cycle assessment of animal-based foods and plant-based protein-rich alternatives: an environmental perspective

Autor: Irene Blanco-Gutiérrez, Rhys Manners, Emanuele Zannini, Martina Krüger, Andreas Detzel, Jürgen Bez, Consuelo Varela, Mirjam Busch

Background In the European Union proteins for food are largely animal-based consisting of meat and dairy products. Almost all soy but also a larger part of pulses and cereals consumed in the European Union are used for animal nutrition. While livesto

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5af8a8dc61da2c8c2e328389359052f4
https://hdl.handle.net/10468/11696

Protein-Rich Flours from Quinoa and Buckwheat Favourably Affect the Growth Parameters, Intestinal Microbial Activity and Plasma Lipid Profile of Rats

Autor: Ryszard Amarowicz, Moisés Laparra Llopis, Bartosz Fotschki, Adam Jurgoński, Isabel Muranyi, Jürgen Bez, Paulina M. Opyd, Jerzy Juśkiewicz, Iben Lykke Petersen

Publikováno v: Nutrients
Volume 12
Issue 9
Fotschki, B, Juśkiewicz, J, Jurgoński, A, Amarowicz, R, Opyd, P, Bez, J, Muranyi, I, Petersen, I L & Llopis, M L 2020, ' Protein-Rich Flours from Quinoa and Buckwheat Favourably Affect the Growth Parameters, Intestinal Microbial Activity and Plasma Lipid Profile of Rats ', Nutrients, vol. 12, no. 9, 2781 . https://doi.org/10.3390/nu12092781
Nutrients, Vol 12, Iss 2781, p 2781 (2020)

In recent years, dietary products with quinoa and buckwheat have attracted attention mostly due to the high nutritive value of their protein fraction. However, their dietary effect on intestinal microbiota activity and related systemic responses are

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b511867a3b644b7ea3b936f960b25a6

Effect of different pasteurization conditions on bioactivities of Lupinus albus protein isolates

Autor: Yumiko Yoshie-Stark, Jürgen Bez, Andreas Wäsche

Publikováno v: LWT - Food Science and Technology. 39:118-123

Lupin protein isolate was extracted following the procedure in European Patent (EP 1024 706 B1) in order to use lupin protein for food and pharmaceutical applications. The acid insoluble/neutral pH soluble protein isolate was pasteurized at 65–125

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c5adf55c85dacdabd19ed650f18648e2
https://doi.org/10.1016/j.lwt.2004.12.007