Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Martin Vogelsang-O'Dwyer"'
Publikováno v:
Foods, Vol 11, Iss 9, p 1307 (2022)
Pulse proteins are being increasingly investigated as nutritious and functional ingredients which could provide alternatives to animal proteins; however, pulse protein ingredients do not always meet the functionality requirements necessary for variou
Externí odkaz:
https://doaj.org/article/b69ad4ce35ff4f3aaedc88075598a658
Autor:
Martin Vogelsang-O’Dwyer, Iben Lykke Petersen, Marcel Skejovic Joehnke, Jens Christian Sørensen, Juergen Bez, Andreas Detzel, Mirjam Busch, Martina Krueger, James A. O’Mahony, Elke K. Arendt, Emanuele Zannini
Publikováno v:
Foods, Vol 9, Iss 3, p 322 (2020)
Dry fractionated faba bean protein-rich flour (FPR) produced by milling/air classification, and faba bean protein isolate (FPI) produced by acid extraction/isoelectric precipitation were compared in terms of composition, techno-functional properties,
Externí odkaz:
https://doaj.org/article/3b72b39ee7aa40a8906c36489c1b21ef
Autor:
Martin Vogelsang-O’Dwyer, Juergen Bez, Iben Lykke Petersen, Marcel Skejovic Joehnke, Andreas Detzel, Mirjam Busch, Martina Krueger, Lilit Ispiryan, James A. O’Mahony, Elke K. Arendt, Emanuele Zannini
Publikováno v:
Foods, Vol 9, Iss 2, p 230 (2020)
Similarly prepared protein isolates from blue lupin (Lupinus angustifolius) and white lupin (L. albus) were assessed in relation to their composition, functional properties, nutritional attributes and environmental impacts. Blue lupin protein isolate
Externí odkaz:
https://doaj.org/article/87072b9cf38044c1b7f00f9a93effdca
Autor:
Martin Vogelsang-O’Dwyer, Aylin W. Sahin, Francesca Bot, James A. O’Mahony, Juergen Bez, Elke K. Arendt, Emanuele Zannini
Publikováno v:
European Food Research and Technology. 249:573-586
The effects of hydrolysis by commercial food-grade proteases on the physicochemical and techno-functional properties of lentil protein concentrate were investigated. Lentil protein concentrate was hydrolysed with Alcalase, Novozym 11028 or Flavourzym
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:
Andreas Detzel, Emanuele Zannini, Martin Vogelsang-O'Dwyer, Iben Lykke Petersen, Juergen Bez, James A. O'Mahony, Mirjam Busch, Marcel Skejovic Joehnke, Martina Krueger, Jens Christian Sørensen, Elke K. Arendt
Publikováno v:
Foods
Vogelsang-O’Dwyer, M, Petersen, I L, Joehnke, M S, Sørensen, J C, Bez, J, Detzel, A, Busch, M, Krueger, M, O’Mahony, J A, Arendt, E K & Zannini, E 2020, ' Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation : Techno-Functional, Nutritional and Environmental Performance ', Foods, vol. 9, no. 3, 322 . https://doi.org/10.3390/foods9030322
Foods, Vol 9, Iss 3, p 322 (2020)
Volume 9
Issue 3
Vogelsang-O’Dwyer, M, Petersen, I L, Joehnke, M S, Sørensen, J C, Bez, J, Detzel, A, Busch, M, Krueger, M, O’Mahony, J A, Arendt, E K & Zannini, E 2020, ' Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation : Techno-Functional, Nutritional and Environmental Performance ', Foods, vol. 9, no. 3, 322 . https://doi.org/10.3390/foods9030322
Foods, Vol 9, Iss 3, p 322 (2020)
Volume 9
Issue 3
Dry fractionated faba bean protein-rich flour (FPR) produced by milling/air classification, and faba bean protein isolate (FPI) produced by acid extraction/isoelectric precipitation were compared in terms of composition, techno-functional properties,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f24f70dca5d40ed314e4208ea0965069
https://hdl.handle.net/10468/9890
https://hdl.handle.net/10468/9890
Autor:
Andreas Detzel, Mirjam Busch, Iben Lykke Petersen, Elke K. Arendt, Lilit Ispiryan, Juergen Bez, Martin Vogelsang-O'Dwyer, Emanuele Zannini, Martina Krueger, James A. O'Mahony, Marcel Skejovic Joehnke
Publikováno v:
Foods, Vol 9, Iss 2, p 230 (2020)
Foods
Volume 9
Issue 2
Vogelsang-O'Dwyer, M, Bez, J, Petersen, I L, Joehnke, M S, Detzel, A, Busch, M, Krueger, M, Ispiryan, L, O'Mahony, J A, Arendt, E K & Zannini, E 2020, ' Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin ', Foods, vol. 9, no. 2, 230 . https://doi.org/10.3390/foods9020230
Foods
Volume 9
Issue 2
Vogelsang-O'Dwyer, M, Bez, J, Petersen, I L, Joehnke, M S, Detzel, A, Busch, M, Krueger, M, Ispiryan, L, O'Mahony, J A, Arendt, E K & Zannini, E 2020, ' Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin ', Foods, vol. 9, no. 2, 230 . https://doi.org/10.3390/foods9020230
Similarly prepared protein isolates from blue lupin (Lupinus angustifolius) and white lupin (L. albus) were assessed in relation to their composition, functional properties, nutritional attributes and environmental impacts. Blue lupin protein isolate
Autor:
Martin Vogelsang-O'Dwyer, Giacomo Cattaneo, Aylin W. Sahin, Steffen Münch, Daniel Valdeperez, Kate Hardiman, Patrick O'Riordan, Elke K. Arendt, Jonas J. Atzler
Publikováno v:
Innovative Food Science & Emerging Technologies. 68:102633
Brewer's Spent Grain (BSG), rich in fibre and protein is mostly used for animal feed but has great potential to be used as an ingredient for cereal based products. Originated from BSG, the two ingredients EverVita Fibra (EVF) high in fibre; and EverV
Autor:
'Martin Vogelsang-O’Dwyer
Publikováno v:
Aylin W. Sahin