Hasil Pencarian - Emanuele Zannini

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  1. 1
    Recovery, Isolation, and Characterization of Food Proteins

    Recovery, Isolation, and Characterization of Food Proteins oleh Ute Schweiggert-Weisz, Emanuele Zannini

    Diterbitkan 2021-12-01
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  2. 2
    Resistant Protein: Forms and Functions

    Resistant Protein: Forms and Functions oleh Emanuele Zannini, Aylin W. Sahin, Elke K. Arendt

    Diterbitkan 2022-09-01
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  3. 3
    Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein

    Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein oleh Alice Jaeger, Emanuele Zannini, Aylin W. Sahin, Elke K. Arendt

    Diterbitkan 2021-06-01
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  4. 4
    Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

    Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread oleh Emma Neylon, Elke K. Arendt, Emanuele Zannini, Aylin W. Sahin

    Diterbitkan 2021-07-01
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  5. 5
    Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product

    Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product oleh Alice Jaeger, Elke K. Arendt, Emanuele Zannini, Aylin W. Sahin

    Diterbitkan 2020-12-01
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  6. 6
    Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer

    Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer oleh Laura Canonico, Alice Agarbati, Emanuele Zannini, Maurizio Ciani, Francesca Comitini

    Diterbitkan 2022-09-01
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  7. 7
    Arabinoxylans as Functional Food Ingredients: A Review

    Arabinoxylans as Functional Food Ingredients: A Review oleh Emanuele Zannini, Ángela Bravo Núñez, Aylin W. Sahin, Elke K. Arendt

    Diterbitkan 2022-04-01
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  8. 8
    Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application

    Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application oleh Juliane Halm, Aylin W. Sahin, Laura Nyhan, Emanuele Zannini, Elke K. Arendt

    Diterbitkan 2024-01-01
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  9. 9
    Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast

    Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast oleh Alice Jaeger, Laura Nyhan, Aylin W. Sahin, Emanuele Zannini, Elke K. Arendt

    Diterbitkan 2024-02-01
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  10. 10
    Functional Properties of Brewer’s Spent Grain Protein Isolate: The Missing Piece in the Plant Protein Portfolio

    Functional Properties of Brewer’s Spent Grain Protein Isolate: The Missing Piece in the Plant Protein Portfolio oleh Alice Jaeger, Aylin W. Sahin, Laura Nyhan, Emanuele Zannini, Elke K. Arendt

    Diterbitkan 2023-02-01
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  11. 11
    Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods

    Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods oleh Alice Agarbati, Laura Canonico, Enrica Marini, Emanuele Zannini, Maurizio Ciani, Francesca Comitini

    Diterbitkan 2020-03-01
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  12. 12
    Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties

    Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties oleh Martin Vogelsang-O’Dwyer, Aylin W. Sahin, Elke K. Arendt, Emanuele Zannini

    Diterbitkan 2022-04-01
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  13. 13
    Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application

    Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application oleh Theresa Boeck, Emanuele Zannini, Aylin W. Sahin, Juergen Bez, Elke K. Arendt

    Diterbitkan 2021-07-01
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  14. 14
    Lactic Acid Fermentation as a Valorising Agent for Brewer’s Spent Yeast—Improving the Sensory Quality and Nutritional Potential

    Lactic Acid Fermentation as a Valorising Agent for Brewer’s Spent Yeast—Improving the Sensory Quality and Nutritional Potential oleh Alice Jaeger, Laura Nyhan, Aylin W. Sahin, Emanuele Zannini, Elke K. Arendt

    Diterbitkan 2024-01-01
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  15. 15
    From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System

    From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System oleh Emma Neylon, Laura Nyhan, Emanuele Zannini, Aylin W. Sahin, Elke K. Arendt

    Diterbitkan 2023-04-01
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  16. 16
    Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology

    Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology oleh Christoph Silow, Emanuele Zannini, Claudia Axel, Markus C. E. Belz, Elke K. Arendt

    Diterbitkan 2017-02-01
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  17. 17
    Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads

    Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads oleh Stefan W. Horstmann, Markus C. E. Belz, Mareile Heitmann, Emanuele Zannini, Elke K. Arendt

    Diterbitkan 2016-04-01
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  18. 18
    <i>Leuconostoc citreum</i> TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications

    <i>Leuconostoc citreum</i> TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications oleh Andrea Hoehnel, Jürgen Bez, Aylin W. Sahin, Aidan Coffey, Elke K. Arendt, Emanuele Zannini

    Diterbitkan 2020-11-01
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  19. 19
    Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins

    Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins oleh Loreto Alonso-Miravalles, Emanuele Zannini, Juergen Bez, Elke K. Arendt, James A. O’Mahony

    Diterbitkan 2020-04-01
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  20. 20
    Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread

    Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread oleh Markus C. E. Belz, Claudia Axel, Jonathan Beauchamp, Emanuele Zannini, Elke K. Arendt, Michael Czerny

    Diterbitkan 2017-08-01
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