Search Results - "Bez, Juergen"

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance by Vogelsang-O'Dwyer, Martin, Petersen, Iben Lykke, Joehnke, Marcel Skejovic, Sørensen, Jens Christian, Bez, Juergen, Detzel, Andreas, Busch, Mirjam, Krueger, Martina, O'Mahony, James A, Arendt, Elke K, Zannini, Emanuele

“…Dry fractionated faba bean protein-rich flour (FPR) produced by milling/air classification, and faba bean protein isolate (FPI) produced by acid…”
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Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application by Boeck, Theresa, Zannini, Emanuele, Sahin, Aylin W., Bez, Juergen, Arendt, Elke K.

“…The substitution of animal protein with proteins of plant origin is a viable way to decrease the negative impact caused by animal husbandry on the environment…”
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Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin by Vogelsang-O'Dwyer, Martin, Bez, Juergen, Petersen, Iben Lykke, Joehnke, Marcel Skejovic, Detzel, Andreas, Busch, Mirjam, Krueger, Martina, Ispiryan, Lilit, O'Mahony, James A, Arendt, Elke K, Zannini, Emanuele

“…Similarly prepared protein isolates from blue lupin ( ) and white lupin ( ) were assessed in relation to their composition, functional properties, nutritional…”
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Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins by Alonso-Miravalles, Loreto, Zannini, Emanuele, Bez, Juergen, Arendt, Elke K, O'Mahony, James A

“…Oil-in-water emulsion systems formulated with plant proteins are of increasing interest to food researchers and industry due to benefits associated with…”
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Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread by Hoehnel, Andrea, Axel, Claudia, Bez, Jürgen, Arendt, Elke K., Zannini, Emanuele

“…The orientation of consumers and industry towards plant-based foods on one hand and high-protein products on the other is persistently increasing. Bread, as a…”
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Texture, sensory properties and functionality of extruded snacks from pulses and pseudocereal proteins by Martin, Anna, Schmidt, Verena, Osen, Raffael, Bez, Jürgen, Ortner, Eva, Mittermaier, Stephanie

“…BACKGROUND The protein‐rich fractions of pulses and pseudocereals exhibit a well‐balanced amino acid profile, particularly when combined in different portions,…”
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Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation by Jeske, Stephanie, Bez, Juergen, Arendt, Elke K., Zannini, Emanuele

“…This study aimed to investigate the suitability of lentil protein and emulsions thereof for the formulation of a milk substitute. The effect of high-pressure…”
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Combining high‐protein ingredients from pseudocereals and legumes for the development of fresh high‐protein hybrid pasta: maintained technological quality and adequate sensory attributes by Hoehnel, Andrea, Bez, Jürgen, Amarowicz, Ryszard, Arendt, Elke K., Zannini, Emanuele

“…BACKGROUND The fortification of cereal foods, like pasta, with pseudocereal and legume ingredients promises a substantial improvement of their nutritional…”
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Physical and flow properties of pseudocereal-based protein-rich ingredient powders by Alonso-Miravalles, Loreto, Zannini, Emanuele, Bez, Juergen, Arendt, Elke K., O'Mahony, James A.

“…Knowledge of bulk handling properties of food powders is essential in the design of industrial equipment and selection of appropriate powder handling…”
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Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts by Hager, Anna-Sophie, Wolter, Anika, Czerny, Mariko, Bez, Jürgen, Zannini, Emanuele, Arendt, Elke K., Czerny, Michael

“…Bread is a major staple food consumed daily in all parts of the world. A significant part of the human population cannot tolerate gluten, a storage protein…”
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Combining high‐protein ingredients from pseudocereals and legumes for the development of fresh high‐protein hybrid pasta: enhanced nutritional profile by Hoehnel, Andrea, Bez, Jürgen, Petersen, Iben L, Amarowicz, Ryszard, Juśkiewicz, Jerzy, Zannini, Emanuele, Arendt, Elke K

“…BACKGROUND The fortification of wheat‐based staple foods, such as pasta, with pseudocereal and legume flours has received growing research interest in recent…”
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Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils by Alonso-Miravalles, Loreto, Jeske, Stephanie, Bez, Juergen, Detzel, Andreas, Busch, Mirjam, Krueger, Martina, Wriessnegger, Clara Larissa, O’Mahony, James A., Zannini, Emanuele, Arendt, Elke K.

“…Isoelectric precipitation and ultrafiltration were investigated for their potential to produce protein products from lentils. Higher protein concentrations…”
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Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties by Vogelsang-O’Dwyer, Martin, Sahin, Aylin W., Bot, Francesca, O’Mahony, James A., Bez, Juergen, Arendt, Elke K., Zannini, Emanuele

“…The effects of hydrolysis by commercial food-grade proteases on the physicochemical and techno-functional properties of lentil protein concentrate were…”
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Formation and thermal and colloidal stability of oil‐in‐water emulsions stabilized using quinoa and lentil protein blends by Alonso‐Miravalles, Loreto, Zannini, Emanuele, Bez, Juergen, Arendt, Elke K, O'Mahony, James A

“…BACKGROUND The amino acid composition, and rheological, thermal and colloidal stability of plant protein‐based oil‐in‐water emulsion systems containing 1.90,…”
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Formulation, pilot‐scale preparation, physicochemical characterization and digestibility of a lentil protein‐based model infant formula powder by Alonso‐Miravalles, Loreto, Barone, Giovanni, Waldron, David, Bez, Juergen, Joehnke, Marcel Skejovic, Petersen, Iben Lykke, Zannini, Emanuele, Arendt, Elke K, O'Mahony, James A

“…BACKGROUND Infant formula is a human milk substitute for consumption during the first months of life. The protein component of such products is generally of…”
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Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes by Hoehnel, Andrea, Bez, Jürgen, Petersen, Iben Lykke, Amarowicz, Ryszard, Juśkiewicz, Jerzy, Arendt, Elke K, Zannini, Emanuele

“…Plant proteins, and legume proteins in particular, have become the centre of attention moving towards a more sustainable and, therefore, more plant-based human…”
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Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius) by Schindler, Sabrina, Wittig, Maximilian, Zelena, Kateryna, Krings, Ulrich, Bez, Jürgen, Eisner, Peter, Berger, Ralf G.

“…► Lupin protein extracts possess favourable nutritional and functional properties. ► Green/beany off-flavours restrict their application in food formulations…”
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Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein isolates prepared by pilot-scale processing by Joehnke, Marcel Skejovic, Jeske, Stephanie, Ispiryan, Lilit, Zannini, Emanuele, Arendt, Elke K., Bez, Jürgen, Sørensen, Jens Christian, Petersen, Iben Lykke

“…•Two lentil protein isolates (LPIs) and a lentil flour (LF) were prepared in pilot-scale.•Nutritional and anti-nutritional properties of LPIs were examined in…”
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Lupin Protein Isolate Structure Diversity in Frozen-Cast Foams: Effects of Transglutaminases and Edible Fats by Ceresino, Elaine Berger, Johansson, Eva, Sato, Hélia Harumi, Plivelic, Tomás S, Hall, Stephen A, Bez, Jürgen, Kuktaite, Ramune

“…This study addresses an innovative approach to generate aerated foods with appealing texture through the utilization of lupin protein isolate (LPI) in…”
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Improvement of the Aroma of Pea (Pisum sativum) Protein Extracts by Lactic Acid Fermentation by Schindler, Sabrina, Zelena, Kateryna, Krings, Ulrich, Bez, Jürgen, Eisner, Peter, Berger, Ralf Günter

“…The formation of a green or beany off-flavor during storage of legume protein extracts limits their application in foods. Pea protein extracts were submitted…”
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