Rejuvenated Brewer's Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

(2020) Martin Vogelsang-O’Dwyer et al.   Foods

Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta?

(2020) Veronica Gallo et al.   Food Structure-Netherlands

Biochemical and Techno-Functional Properties of Protein- and Fibre-Rich Hybrid Ingredients Produced by Dry Fractionation from Rice Bran

(2019) Pia Silventoinen et al.   Food and Bioprocess Technology

Comparison of quality attributes of refined and whole wheat extruded pasta

(2018) María Belén Vignola et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Xylitol, mannitol and maltitol as potential sucrose replacers in burger buns

(2018) Aylin W. Sahin et al.   Food & Function

Composition and Nutrient Value Proposition of Brewers Spent Grain

(2017) Sana Ikram et al.   JOURNAL OF FOOD SCIENCE

Correlation analysis of protein quality characteristics with gluten-free bread properties

(2017) S. W. Horstmann et al.   Food & Function

Preparation of gluten-free rice spaghetti with soy protein isolate using twin-screw extrusion

(2016) Pakkawat Detchewa et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Brewers' spent grain: a review with an emphasis on food and health

(2016) Kieran M. Lynch et al.   JOURNAL OF THE INSTITUTE OF BREWING

Exploitation of Food Industry Waste for High-Value Products

(2016) Rajeev Ravindran et al.   TRENDS IN BIOTECHNOLOGY

Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti

(2015) L. Padalino et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Structure and quality of pasta enriched with functional ingredients

(2015) M. C. Bustos et al.   RSC Advances

Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres

(2014) Nisha Rakhesh et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Determination and Quantification of Molecular Interactions in Protein Films: A Review

(2014) Felicia Hammann et al.   Materials

Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing

(2013) Yun Zhou et al.   FOOD CHEMISTRY

Arabinoxylans and human health

(2013) M. Mendis et al.   FOOD HYDROCOLLOIDS

Brewer's spent grain: a valuable feedstock for industrial applications

(2013) Solange I Mussatto   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment

(2012) Deborah M. Waters et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Development of gluten-free fresh egg pasta based on oat and teff flour

(2012) Anna-Sophie Hager et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Biotechnological Potential of Brewers Spent Grain and its Recent Applications

(2012) Charilaos Xiros et al.   Waste and Biomass Valorization

Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

(2011) Nisha Aravind et al.   FOOD CHEMISTRY

Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

(2011) Nisha Aravind et al.   FOOD CHEMISTRY

Functional properties of pasta enriched with variable cereal brans

(2011) Gurkirat Kaur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of particle size on protein extractability from soybean and okara

(2010) K.H. Vishwanathan et al.   JOURNAL OF FOOD ENGINEERING

Evaluation of potential mechanisms by which dietary fibre additions reduce the predicted glycaemic index of fresh pastas

(2008) Charles S. Brennan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality

(2007) S. Chillo et al.   JOURNAL OF CEREAL SCIENCE