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Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products
- O. Mäkinen, Viivi Wanhalinna, E. Zannini, E. Arendt
- Medicine, Biology
- Critical reviews in food science and nutrition
- 17 February 2016
Abstract A growing number of consumers opt for plant-based milk substitutes for medical reasons or as a lifestyle choice. Medical reasons include lactose intolerance, with a worldwide prevalence of… Expand
Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides
- E. Zannini, D. Waters, A. Coffey, E. Arendt
- Biology, Medicine
- Applied Microbiology and Biotechnology
- 1 February 2016
Exopolysaccharides (EPS)-producing lactic acid bacteria (LAB) are industrially important microorganisms in the development of functional food products and are used as starter cultures or coadjutants… Expand
Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products.
- L. A. Ryan, E. Zannini, F. dal Bello, A. Pawlowska, P. Koehler, E. Arendt
- Medicine, Biology
- International journal of food microbiology
- 29 April 2011
Mould spoilage is the main cause of substantial economic loss in bakery industry and might also cause public health problems due to the production of mycotoxins. The reduction of mould growth in… Expand
Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours.
This study determined exopolysaccharide (EPS) production by Weissella cibaria MG1 in sourdoughs prepared from gluten-free flours (buckwheat, oat, quinoa and teff), as well as wheat flour. Sourdoughs… Expand
Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: from crop farming to cereal products.
Lactic acid bacteria (LAB) metabolites are a reliable alternative for reducing fungal infections pre-/post-harvest with additional advantages for cereal-base products which convene the food market's… Expand
"Green preservatives": combating fungi in the food and feed industry by applying antifungal lactic acid bacteria.
- Agata M. Pawlowska, E. Zannini, A. Coffey, E. Arendt
- Biology, Medicine
- Advances in food and nutrition research
Fungal food spoilage plays a pivotal role in the deterioration of food and feed systems and some of them are also able to produce toxic compounds for humans and animals. The mycotoxins produced by… Expand
Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment
- D. Waters, F. Jacob, J. Titze, E. Arendt, E. Zannini
- European Food Research and Technology
- 15 August 2012
Brewer’s spent grain (BSG) represents 85 % of brewing industry by-products. Currently, BSG is underutilised as low-value animal fodder. The current study aims to expose additional nutritional and… Expand
Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life.
The present study investigated the antifungal activity of Lactobacillus amylovorus DSM19280 as a starter culture for gluten-free quinoa sourdough bread under pilot-plant conditions to extend the… Expand
Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes
- Stephanie Jeske, E. Zannini, E. Arendt
- Medicine, Chemistry
- Plant Foods for Human Nutrition
- 5 November 2016
The market for plant-based dairy-type products is growing as consumers replace bovine milk in their diet, for medical reasons or as a lifestyle choice. A screening of 17 different commercial… Expand
Modifying the Cold Gelation Properties of Quinoa Protein Isolate: Influence of Heat-Denaturation pH in the Alkaline Range
Heat-denaturation of quinoa protein isolate (QPI) at alkali pH and its influence on the physicochemical and cold gelation properties was investigated. Heating QPI at pH 8.5 led to increased surface… Expand