Goulding, Susan R.; Concannon, Ruth M.; Morales-Prieto, Noelia; Villalobos-Manriquez, Francisca; Clarke, Gerard; Collins, Louise M.; Lévesque, Martin; Wyatt, Sean L.; Sullivan, Aideen M.; O'Keeffe, Gerard W.(Oxford University Press, 2020-11-30)
Grain legumes, such as faba beans, have been investigated as promising ingredients to enhance the nutritional value of wheat bread. However, a detrimental effect on technological bread quality was often reported. Furthermore, ...
Hoehnel, Andrea; Bez, Jürgen; Petersen, Iben L.; Amarowicz, Ryszard; Juśkiewicz, Jerzy; Arendt, Elke K.; Zannini, Emanuele(Royal Society of Chemistry, 2020-05-17)
Plant proteins, and legume proteins in particular, have become the centre of attention moving towards a more sustainable and, therefore, more plant-based human diet. Especially hybrid products, containing wheat and legume ...
Background: The fortification of wheat-based staple foods, such as pasta, with pseudocereal and legume flours has received growing research interest in recent years. While it is associated with many challenges regarding ...
This thesis investigates extension of the shelf life of dairy products and outlines the discovery and characterization of novel antimicrobials for application in food and health. The results demonstrate factors which affect ...
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