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Identification of ACE inhibitory peptides from red alga Mazzaella japonica

• Authors : Hiroki Kurita; Hideki Kishimura; Yumi Kitade

Subjects: 030309 nutrition & dietetics; Peptide; Red algae

• Source: European Food Research and Technology. 246:2225-2231

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Seafood alternatives: assessing the nutritional profile of products sold in the global market

• Authors : Fatma Boukid; Marie-Christin Baune; Mohammed Gagaoua ...

Subjects: 663/664; food and beverages; General Chemistry

• Source: IRTA Pubpro. Open Digital ArchiveInstitut de Recerca i Tecnologia Agroalimentàries (IRTA)

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Brewing potential of the wild yeast species Saccharomyces paradoxus

• Authors : Seija Valkeemäki; Jarkko Nikulin; Frederico Magalhães

Subjects: Lager beer; Phenolic of favour; Biochemistry

• Source: Nikulin, J, Vidgren, V, Krogerus, K, Magalhães, F, Valkeemäki, S, Kangas-Heiska, T & Gibson, B 2020, ' Brewing potential of the wild yeast species Saccharomyces paradoxus ', European Food Research

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

• Authors : Kaisa Poutanen; Ulla Holopainen-Mantila; Emilia Nordlund

Subjects: 0106 biological sciences; Starch; Fraction (chemistry)

• Source: Silventoinen, P, Rommi, K, Holopainen-Mantila, U, Poutanen, K & Nordlund, E 2019, ' Biochemical and Techno-Functional Properties of Protein-and Fibre-Rich Hybrid Ingredients Produced by Dry

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Veggie burgers in the EU market: a nutritional challenge?

• Authors : Fatma Boukid; Massimo Castellari;

Subjects: chemistry.chemical_classification; Original Paper; Meat

• Source: IRTA Pubpro. Open Digital ArchiveInstitut de Recerca i Tecnologia Agroalimentàries (IRTA)European Food Research and Technology

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Oat proteins as emerging ingredients for food formulation: where we stand?

• Authors : Fatma Boukid;

Subjects: food.ingredient; 663/664; 030309 nutrition & dietetics

• Source: IRTA Pubpro. Open Digital ArchiveInstitut de Recerca i Tecnologia Agroalimentàries (IRTA)

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Investigation of different dietary-fibre-ingredients for the design of a fibre enriched bread formulation low in FODMAPs based on wheat starch and vital gluten

• Authors : Jonas J. Atzler; Aylin W. Sahin; Emanuele Zannini

Subjects: food.ingredient; 030309 nutrition & dietetics; Wheat flour

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Industrial multi‑fruits juices by‑products: total antioxidant capacity and phenolics profle by LC–MS/MS to ascertain their reuse potential

• Authors : Ana Sanches Silva; Cássia H. Barbosa; Fernando Ramos

Subjects: HPLC–MS/MS; Antioxidant; Food industry

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Plant-based meat analogues: From niche to mainstream

• Authors : Fatma Boukid;

Subjects: 0303 health sciences; 663/664; 030309 nutrition & dietetics

• Source: IRTA Pubpro. Open Digital ArchiveInstitut de Recerca i Tecnologia Agroalimentàries (IRTA)

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Sensory acceptability of winery by-products as seasonings for salt replacement

• Authors : Alberto Guadarrana; Laura Laguna; Diego Taladrid ...

Subjects: Seasoning; 030309 nutrition & dietetics; food.diet

• Source: Digital.CSIC. Repositorio Institucional del CSICinstname

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