Blar i Brage NMBU på forfatter "Rieder, Anne"
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Effects of poultry raw material variation and choice of protease on protein hydrolysate quality
Lindberg, Diana; Kristoffersen, Kenneth Aase; de Vogel-van den Bosch, Heleen; Wubshet, Sileshi Gizachew; Böcker, Ulrike; Rieder, Anne; Fricke, Enno; Afseth, Nils Kristian (Peer reviewed; Journal article, 2021)The aim of this study was to investigate the role of compositional variations in side-streams from the chicken and turkey industry on product characteristics after enzymatic protein hydrolysis (EPH). Variation was obtained ... -
Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread
Tyl, Catrin; Koga, Shiori; Liberg Krook, Johanna; Andersen, Martine; Varela-Tomasco, Paula Alejandra; Skaret, Josefine; Rieder, Anne (Peer reviewed; Journal article, 2024)Bread can be a major contributor to sodium intake, but sodium chloride reduction poses difficulties since it influences the functional properties of dough and flavor of bread. This study evaluated dough and bread properties ... -
Protein Enrichment of Wheat Bread with Microalgae: Microchloropsis gaditana, Tetraselmis chui and Chlorella vulgaris
Qazi, Waqas Muhammad; Ballance, Simon; Kousoulaki, Katerina; Uhlen, Anne Kjersti; Kleinegris, Dorinde Mechtilde Meike; Skjånes, Kari; Rieder, Anne (Peer reviewed; Journal article, 2021)Cell wall disrupted and dried Microchloropsis gaditana (Mg), Tetraselmis chui (Tc) and Chlorella vulgaris (Cv) microalgae biomasses, with or without ethanol pre‐treatment, were added to wheat bread at a wheat flour ... -
Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality
Waqas, Muhammad; Ballance, Simon; Uhlen, Anne Kjersti; Kousoulaki, Aikaterina; Haugen, John-Erik; Rieder, Anne (Peer reviewed; Journal article, 2021)