Kaleda, Aleksei Talvistu, Karel Tamm, Martti Viirma, Maret Rosend, Julia Tanilas, Kristel Kriisa, Marie Part, Natalja Tammik, Mari-Liis
Published in
Foods (Basel, Switzerland)
Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments. This study demonstrates application of phytase and fermentation to a pea-oat protein blend with a good essential amino acid profil...
Beccaro, Gabriele L Donno, Dario Lione, Guglielmo Gianni De Biaggi, Marta Gamba, Giovanni Rapalino, Sabrina Riondato, Isidoro Gonthier, Paolo Mellano, Maria Gabriella
Published in
Foods (Basel, Switzerland)
A large species diversity characterises the wide distribution of chestnuts in Asia, North America, and Europe, hence reflecting not only the adaptation of the genus Castanea to diverse environmental conditions, but also to different management strategies encompassing orchards. The characterisation and description of chestnut populations and cultiva...
Gil, Na-Young Gwon, Hee-Min Yeo, Soo-Hwan Kim, So-Young
Published in
Foods (Basel, Switzerland)
Fermented vinegar is prepared from grains and medicinal plants. Here, we produced vinegar from peeled and unpeeled roots of bellflowers (Platycodon grandiflorum) using Acetobacter pasteurianus A11-2 and analyzed bellflower vinegar (BV) samples using gas chromatography-mass spectrometry and quadrupole time-of-flight mass spectrometry over 15 days of...
De la Peña-Armada, Rocío Villanueva-Suárez, María José Rupérez, Pilar Mateos-Aparicio, Inmaculada
Published in
Foods (Basel, Switzerland)
A novel and green procedure consisting of high hydrostatic pressure (HHP) aided by a commercial cellulase (Celluclast®) has been applied to valorise the apple by-product, a valuable source of dietary fibre but mainly composed by insoluble fibre. Optimal conditions for solubilisation of dietary fibre were first determined at atmospheric pressure as ...
van Rayne, Kiana Kirsty Adebo, Oluwafemi Ayodeji Ngobese, Nomali Ziphorah
Published in
Foods (Basel, Switzerland)
Strychnos madagascariensis Poir is an underutilized fruit that is considered a valuable food during droughts and famine. The aim of this research was to characterize the nutritional composition and the flour functional properties, for the use as a potential food source. Seed flour was analysed using a standard enzymatic assay for sugars, acid/neutr...
Biehlmann, Manon Nazaryan, Samvel Krauss, Emily Ardeza, Mike Iron Flahaut, Stéphanie Figueredo, Gilles Ballester, Jordi Lafarge, Céline Bou-Maroun, Elias Coelho, Christian
...
Published in
Foods (Basel, Switzerland)
A Burgundian Chardonnay wine was enriched with Gentiana lutea root powders originating from two French mountain sites (Massif Central and Jura) in order to prepare semi-dry gentian aromatized Chardonnay wine-based drinks. These novel alcoholic beverages were chemically and sensorially characterized for evaluating if the gentian geographic origin in...
Mota, Joana Lima, Ana B Ferreira, Ricardo Raymundo, Anabela
Published in
Foods (Basel, Switzerland)
Legume proteins can be successfully used in bakery foods, like cookies, to obtain a protein-enriched product. A lupin extract (10 g/100 g) was added to gluten and gluten-free flours from different sources: rice, buckwheat, oat, kamut and spelt. The impact on the physical properties of the dough and cookies was evaluated for the different systems. R...
Escobedo Del Bosque, Cynthia I Altmann, Brianne A Ciulu, Marco Halle, Ingrid Jansen, Simon Nolte, Tanja Weigend, Steffen Mörlein, Daniel
Published in
Foods (Basel, Switzerland)
The current practices of the poultry industry have raised concerns among consumers. Among these is the culling of day-old male chicks of laying hybrids; a suitable alternative for this could be the use of dual-purpose breeds where both sexes are used. Another practice that causes concern is the import of large quantities of soybeans for feedstuff p...
Silventoinen, Pia Sozer, Nesli
Published in
Foods (Basel, Switzerland)
Ultrasonication alone or in combination with a pH-shifting method could be applied as means for improving the techno-functional properties and performance of barley protein ingredients in liquid food matrix. Ultrasound technology was utilised with and without pH-shifting to 3, 7 and 9 aiming at investigating their impact on primary protein structur...
Summo, Carmine De Angelis, Davide Difonzo, Graziana Caponio, Francesco Pasqualone, Antonella
Published in
Foods (Basel, Switzerland)
Low-fat beef burgers with high beta-glucan content was obtained using a gel made from an oat-hull-based ingredient as fat replacer. Two levels of fat substitution were considered: 50% (T1) and 100% (T2). The nutritional composition, cooking yield, textural properties, color characteristics and consumer preference were evaluated, in comparison with ...
