Search Results - "Reißner, Anne‐Marie"

Composition and physicochemical properties of dried berry pomace by Reißner, Anne‐Marie, Al‐Hamimi, Said, Quiles, Amparo, Schmidt, Carolin, Struck, Susanne, Hernando, Isabel, Turner, Charlotta, Rohm, Harald

“…BACKGROUND Berry pomace is a valuable but little used by‐product of juice manufacturing. When processed to a stable fruit powder, the composition differs from…”
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Use of berry pomace to replace flour, fat or sugar in cakes by Quiles, Amparo, Llorca, Empar, Schmidt, Carolin, Reißner, Anne‐Marie, Struck, Susanne, Rohm, Harald, Hernando, Isabel

“…Summary Pomace from fruit juice production is a by‐product with a high fibre and bioactive compound content. It is commonly used as animal feed, so using it in…”
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Sodium-chloride reduction by substitution with potassium, calcium and magnesium salts in wheat bread by Reißner, Anne-Marie, Wendt, Johannes, Zahn, Susann, Rohm, Harald

“…Sodium chloride has various functions in bread, but its reduction is a topic that should be focused on due to nutritional recommendations. This study addresses…”
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Cross‐national differences in consumer responses to savoury crackers containing blackcurrant pomace by Reißner, Anne‐Marie, Struck, Susanne, Alba, Katerina, Proserpio, Cristina, Foschino, Roberto, Turner, Charlotta, Hernando, Isabel, Zahn, Susann, Rohm, Harald

“…Juice‐pressing residues, among them blackcurrant pomace, are valuable materials for being upgraded in food products. Their excellent nutritional profiles in…”
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Sustainability on Bread: How Fiber-Rich Currant Pomace Affects Rheological and Sensory Properties of Sweet Fat-Based Spreads by Reißner, Anne-Marie, Rohm, Harald, Struck, Susanne

“…Dietary fiber may contribute to increasing the nutritional value of "unhealthy food"-for instance, spreads with high fat and sugar content. The high amount of…”
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Pre-Hydrated Berry Pomace in Wheat Bread: An Approach Considering Requisite Water in Fiber Enrichment by Reißner, Anne-Marie, Beer, Amanda, Struck, Susanne, Rohm, Harald

“…Using blackcurrant pomace, for instance, in bread, prevents wasting this by-product of fruit juice production, thereby also taking advantage of its nutritional…”
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Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties by Reißner, Anne-Marie, Brunner, Meike, Struck, Susanne, Rohm, Harald

“…Exploring the use of seedless blackcurrant pomace, a fibre-rich by-product of juice pressing, in foods is favourable due to its nutritional profile but also…”
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Extruded flour as techno-functional ingredient in muffins with berry pomace by Diez-Sánchez, Elena, Quiles, Amparo, Llorca, Empar, Reiβner, Anne-Marie, Struck, Susanne, Rohm, Harald, Hernando, Isabel

“…Blackcurrant pomace is a by-product from fruit juice production, which is rich in polyphenols and dietary fibre. When added to bakery products, its high fibre…”
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