Author

E. Arendt

2 papers indexed here

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Open access Aug 2026

Nutritional and Techno-Functional Characterisation of Brewers’ Spent Grain and Legume Proteins for Blended Protein Systems in Plant-Based Yoghurt Alternatives

Brewers’ spent grain (BSG) is a brewing by-product with potential as a sustainable protein source. However, its limited amino acid profile and weak gelation properties limit its use in plant-based yoghurt alternatives (YAs). This study evaluated the compositional and techno-functional properties of brewers’ spent grain...

Caner Caliskan, Celia Segura Godoy, A. Ressa et al. · Fermentation · 0 citations

Review Open access Jul 2026

The food microbiome: an evolutionary architect, a modern healer, and a future shield.

Integration of AI with multi-omics enables functional characterisation of fermentation ecosystems and supports the development of targeted, personalised nutritional strategies, although translational and mechanistic challenges remain unresolved.

E. Zannini, L. Nyhan, Marco Gobbetti et al. · Current Opinion in Biotechno... · 0 citations