Resistant Protein: Forms and Functions

por Zannini, Emanuele, Sahin, Aylin W., Arendt, Elke K.
Publicado 2022

Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer

por Nyhan, Laura, Sahin, Aylin W., Arendt, Elke K.
Publicado 2022

Study on the Inhibitory Activity of a Synthetic Defensin Derived from Barley Endosperm against Common Food Spoilage Yeast

por Shwaiki, Laila N., Sahin, Aylin W., Arendt, Elke K.
Publicado 2020

Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein

por Jaeger, Alice, Zannini, Emanuele, Sahin, Aylin W., Arendt, Elke K.
Publicado 2021

Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

por Neylon, Emma, Arendt, Elke K., Zannini, Emanuele, Sahin, Aylin W.
Publicado 2021

Arabinoxylans as Functional Food Ingredients: A Review

por Zannini, Emanuele, Bravo Núñez, Ángela, Sahin, Aylin W., Arendt, Elke K.
Publicado 2022

From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System

por Neylon, Emma, Nyhan, Laura, Zannini, Emanuele, Sahin, Aylin W., Arendt, Elke K.
Publicado 2023

Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application

por Boeck, Theresa, Zannini, Emanuele, Sahin, Aylin W., Bez, Juergen, Arendt, Elke K.
Publicado 2021

Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties

por Vogelsang-O’Dwyer, Martin, Sahin, Aylin W., Arendt, Elke K., Zannini, Emanuele
Publicado 2022

Functional Properties of Brewer’s Spent Grain Protein Isolate: The Missing Piece in the Plant Protein Portfolio

por Jaeger, Alice, Sahin, Aylin W., Nyhan, Laura, Zannini, Emanuele, Arendt, Elke K.
Publicado 2023

Brewers’ Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges

por Nyhan, Laura, Sahin, Aylin W., Schmitz, Harold H., Siegel, Justin B., Arendt, Elke K.
Publicado 2023

Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications

por Hoehnel, Andrea, Bez, Jürgen, Sahin, Aylin W., Coffey, Aidan, Arendt, Elke K., Zannini, Emanuele
Publicado 2020

Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics

por Boeck, Theresa, Ispiryan, Lilit, Hoehnel, Andrea, Sahin, Aylin W., Coffey, Aidan, Zannini, Emanuele, Arendt, Elke K.
Publicado 2022

Rejuvenated Brewer’s Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread

por Sahin, Aylin W., Atzler, Jonas Joachim, Valdeperez, Daniel, Münch, Steffen, Cattaneo, Giacomo, O’Riordan, Patrick, Arendt, Elke K.
Publicado 2021

Extraction and characterisation of arabinoxylan from brewers spent grain and investigation of microbiome modulation potential

por Lynch, Kieran M., Strain, Conall R., Johnson, Crystal, Patangia, Dhrati, Stanton, Catherine, Koc, Fatma, Gil-Martinez, Jorge, O’Riordan, Patrick, Sahin, Aylin W., Ross, R. Paul, Arendt, Elke K.
Publicado 2021

Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food App...

por Krause, Magdalena, Sørensen, Jens Christian, Petersen, Iben Lykke, Duque-Estrada, Patrícia, Cappello, Claudia, Tlais, Ali Zein Alabiden, Di Cagno, Raffaella, Ispiryan, Lilit, Sahin, Aylin W., Arendt, Elke K., Zannini, Emanuele
Publicado 2023