المؤلفون: Vogelsang-O’Dwyer, Martin, Sahin, Aylin W., Bot, Francesca, O'Mahony, James A., Bez, Jürgen, Arendt, Elke Karin, Zannini, Emanuele

مصطلحات موضوعية: Functionality, Hydrolysate, Lentil protein, Novozym, Protease, Pulse protein

Relation: European food research and technology; https://publica.fraunhofer.de/handle/publica/451595

الاتاحة: https://publica.fraunhofer.de/handle/publica/451595
https://doi.org/10.1007/s00217-022-04152-2

المؤلفون: Vogelsang-O'Dwyer, Martin, Sahin, Aylin W, Arendt, Elke K, Zannini, Emanuele

المساهمون: Vogelsang-O'Dwyer, Martin, Sahin, Aylin W, Arendt, Elke K, Zannini, Emanuele

مصطلحات موضوعية: enzymatic hydrolysi, functional propertie, hydrolysate, plant protein, protease, pulse proteins

Relation: info:eu-repo/semantics/altIdentifier/pmid/35564030; info:eu-repo/semantics/altIdentifier/wos/WOS:000794454700001; volume:11; issue:9; firstpage:1; lastpage:25; numberofpages:25; journal:FOODS; https://hdl.handle.net/11573/1661909; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85132635088

الاتاحة: https://hdl.handle.net/11573/1661909
https://doi.org/10.3390/foods11091307

المؤلفون: Vogelsang-O'Dwyer, Martin, Sahin, Aylin W., Zannini, Emanuele, Arendt, Elke K.

المساهمون: Vogelsang-O'Dwyer, Martin, Sahin, Aylin W., Zannini, Emanuele, Arendt, Elke K.

مصطلحات موضوعية: food, stability, lentil, substitute, values

Relation: info:eu-repo/semantics/altIdentifier/pmid/33792053; info:eu-repo/semantics/altIdentifier/wos/WOS:000646733800001; volume:102; issue:12; firstpage:5086; lastpage:5097; numberofpages:12; journal:JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; https://hdl.handle.net/11573/1660962; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85104468779

الاتاحة: https://hdl.handle.net/11573/1660962
https://doi.org/10.1002/jsfa.11230

المؤلفون: Sahin, Aylin W., Hardiman, Kate, Atzler, Jonas J., Vogelsang-O'Dwyer, Martin, Valdeperez, Daniel, Münch, Steffen, Cattaneo, Giacomo, O'Riordan, Patrick, Arendt, Elke K.

مصطلحات موضوعية: BSG, Plant protein, Fibre fortification, Glycaemic index, Bread dough quality, Gluten network, Nutritional value

وصف الملف: application/pdf

Relation: 102633; Sahin, A.W., Hardiman, K., Atzler, J.J., Vogelsang-O’Dwyer, M., Valdeperez, D., Münch, S., Cattaneo, G., O’Riordan, P. and Arendt, E.K. (2021) ‘Rejuvenated Brewer’s Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta’, Innovative Food Science & Emerging Technologies, 68, 102633 (11pp). doi:10.1016/j.ifset.2021.102633; 11; Journal Innovative Food Science & Emerging Technologies; http://hdl.handle.net/10468/14206; 68

الاتاحة: http://hdl.handle.net/10468/14206
https://doi.org/10.1016/j.ifset.2021.102633

المؤلفون: Vogelsang-O'Dwyer, Martin, Zannini, Emanuele, Arendt, Elke K.

مصطلحات موضوعية: Pulse protein, Protein ingredients, Functional properties, Milk alternative, Non-dairy

وصف الملف: application/pdf

Relation: info:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOOD; Vogelsang-O'Dwyer, M., Zannini, E. and Arendt, E. K. (2021) 'Production of pulse protein ingredients and their application in plant-based milk alternatives', Trends In Food Science and Technology, 110, pp. 364-374. doi:10.1016/j.tifs.2021.01.090; 374; Trends In Food Science and Technology; 364; http://hdl.handle.net/10468/12670; 110

الاتاحة: http://hdl.handle.net/10468/12670
https://doi.org/10.1016/j.tifs.2021.01.090

المؤلفون: Vogelsang-O'Dwyer, Martin, Bez, Juergen, Petersen, Iben Lykke, Skejovic Joehnke, Marcel, Detzel, Andreas, Busch, Mirjam, Krueger, Martina, Ispiryan, Lilit, O'Mahony, James A., Arendt, Elke K., Zannini, Emanuele

مصطلحات موضوعية: Carbon footprint, Digestibility, FODMAPs, Functionality, Life cycle assessment, Lupin, Nutrition, Protein, Sustainability

وصف الملف: application/pdf

Relation: info:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOOD; 230; Vogelsang-O’Dwyer, M., Bez, J., Petersen, I. L., Skejovic Joehnke, M., Detzel, A., Busch, M., Krueger, M., Ispiryan, L., O’Mahony, J. A., Arendt, E. K. and Zannini, E. (2020) ‘Techno-functional, nutritional and environmental performance of protein isolates from blue lupin and white lupin’, Foods, 9(2), 230 (24pp). doi:10.3390/foods9020230; 24; Foods; http://hdl.handle.net/10468/9892

الاتاحة: http://hdl.handle.net/10468/9892
https://doi.org/10.3390/foods9020230

المؤلفون: Vogelsang-O'Dwyer, Martin, Petersen, Iben Lykke, Skejovic Joehnke, Marcel, Sørensen, Jens Christian, Bez, Juergen, Detzel, Andreas, Busch, Mirjam, Krueger, Martina, O'Mahony, James A., Arendt, Elke K., Zannini, Emanuele

مصطلحات موضوعية: Antinutrients, Carbon footprint, Dry fractionation, Faba bean, FODMAPs, Functional properties, Isoelectric precipitation, Life cycle assessment, Nutrition, Protein

وصف الملف: application/pdf

Relation: info:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOOD; 322; Vogelsang-O’Dwyer, M., Petersen, I. L., Skejovic Joehnke, M., Sørensen, J. C., Bez, J., Detzel, A., Busch, M., Krueger, M., O’Mahony, J. A., Arendt, E. K. and Zannini, E. (2020) ‘Comparison of Faba bean protein ingredients produced using dry fractionation and isoelectric precipitation: Techno-functional, nutritional and environmental performance’, Foods, 9(3), 322 (24pp). doi:10.3390/foods9030322; 24; Foods; http://hdl.handle.net/10468/9890

الاتاحة: http://hdl.handle.net/10468/9890
https://doi.org/10.3390/foods9030322

المؤلفون: Vogelsang-O'Dwyer, Martin

المساهمون: Arendt, Elke K.

مصطلحات موضوعية: Pulse protein, Functional properties, Lupin, Faba, Lentil, Processing, Milk alternative

وصف الملف: application/pdf; application/vnd.openxmlformats-officedocument.wordprocessingml.document

Relation: info:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOOD; info:eu-repo/grantAgreement/EC/H2020::IA/862957/EU/Smart Protein for a Changing World. Future-proof alternative terrestrial protein sources for human nutrition encouraging environment regeneration, processing feasibility and consumer trust and accepta/SMART PROTEIN; Vogelsang-O'Dwyer, M. 2022. Characterisation of pulse protein ingredients produced using different protein sources and processing technology, and potential for application in milk alternatives. PhD Thesis, University College Cork.; 231; https://hdl.handle.net/10468/13641

الاتاحة: https://hdl.handle.net/10468/13641

المؤلفون: Vogelsang‐O'Dwyer, Martin, Sahin, Aylin W, Zannini, Emanuele, Arendt, Elke K

المصدر: Journal of the Science of Food & Agriculture; Sep2022, Vol. 102 Issue 12, p5086-5097, 12p

مصطلحات موضوعية: MILK proteins, MILKFAT, MILK substitutes, SOYMILK, PLANT proteins, GLYCEMIC index, MILK

الشركة/الكيان: SOCIETY of Chemical Industry (Great Britain), JOHN Wiley & Sons Inc.

المؤلفون: 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

المساهمون: Publica

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od_______610::48484fab00080945a094bc562c550853
https://publica.fraunhofer.de/handle/publica/261833

المؤلفون: 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

المصدر: Vogelsang-O’Dwyer , M , Petersen , I L , Joehnke , M S , Sørensen , J C , Bez , J , Detzel , A , Busch , M , Krueger , M , O’Mahony , J A , Arendt , E K & Zannini , E 2020 , ' Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation : Techno-Functional, Nutritional and Environmental Performance ' , Foods , vol. 9 , no. 3 , 322 .

مصطلحات الفهرس: Antinutrients, Carbon footprint, Dry fractionation, Faba bean, FODMAPs, Functional properties, Isoelectric precipitation, Life cycle assessment, Nutrition, Protein, article

URL: https://curis.ku.dk/portal/da/publications/comparison-of-faba-bean-protein-ingredients-produced-using-dry-fractionation-and-isoelectric-precipitation(d0fb7e27-bf6a-4f86-983f-0a1dc7a47910).html
https://doi.org/10.3390/foods9030322
https://curis.ku.dk/ws/files/240139519/Comparison_of_Faba_Bean_Protein_Ingredients_Produced_Using_Dry_Fractionation_and_Isoelectric_Precipitation.pdf