---
_id: '12702'
author:
- first_name: Susanne
  full_name: Struck, Susanne
  id: '85030'
  last_name: Struck
  orcid: https://orcid.org/0000-0002-1281-5966
citation:
  ama: Struck S. <i>Pumpkin Seed Press Cake a Valuable Source of Protein</i>.; 2025.
  apa: 'Struck, S. (2025). <i>Pumpkin seed press cake a valuable source of protein</i>.
    2nd The Future of Oilseeds: Prospects for Plant based Proteins?, Frankfurt am
    Main.'
  bjps: <b>Struck S</b> (2025) <i>Pumpkin Seed Press Cake a Valuable Source of Protein</i>.
    .
  chicago: Struck, Susanne. <i>Pumpkin Seed Press Cake a Valuable Source of Protein</i>,
    2025.
  chicago-de: Struck, Susanne. 2025. <i>Pumpkin seed press cake a valuable source
    of protein</i>.
  din1505-2-1: '<span style="font-variant:small-caps;">Struck, Susanne</span>: <i>Pumpkin
    seed press cake a valuable source of protein</i>, 2025'
  havard: S. Struck, Pumpkin seed press cake a valuable source of protein, 2025.
  ieee: S. Struck, <i>Pumpkin seed press cake a valuable source of protein</i>. 2025.
  mla: Struck, Susanne. <i>Pumpkin Seed Press Cake a Valuable Source of Protein</i>.
    2025.
  short: S. Struck, Pumpkin Seed Press Cake a Valuable Source of Protein, 2025.
  ufg: '<b>Struck, Susanne</b>: Pumpkin seed press cake a valuable source of protein,
    o. O. 2025.'
  van: Struck S. Pumpkin seed press cake a valuable source of protein. 2025.
conference:
  end_date: 2025-03-11
  location: Frankfurt am Main
  name: '2nd The Future of Oilseeds: Prospects for Plant based Proteins?'
  start_date: 2025-03-10
date_created: 2025-03-12T12:55:39Z
date_updated: 2025-09-10T10:32:12Z
department:
- _id: DEP4008
- _id: DEP4028
language:
- iso: eng
publication_status: published
status: public
title: Pumpkin seed press cake a valuable source of protein
type: conference_speech
user_id: '85030'
year: '2025'
...
---
_id: '12871'
abstract:
- lang: eng
  text: Sustainability in the food chain and the prevention of food losses is an issue
    of increasing importance. There is a large number of processing by-products where
    innovative strategies are helpful for transferring these losses into a consumable
    state. In a step-by-step approach, this current study focused on the sensory properties
    of blends of sunflower press cake and whey, fermented with different consortia
    of microorganisms and intended for being used as a basis for a savory spread.
    In the first part of the work, blends fermented with six co-cultures from lactic
    acid bacteria and yeasts were characterized by free choice profiling and quantitative
    descriptive analysis. The respective results were used to modify the formulation
    and to select the fermentation cultures that were promising from a sensory point
    of view. Subsequent investigations allowed reducing sample dimensionality further,
    and the study was concluded by affective hedonic tests and a check-all-that-apply
    set-up performed by consumers. The final experiment also comprised a just-about-right
    approach performed for specifically evaluating spreadability. The outcome of the
    entire study indicates that it is possible to tailor attractive foods from by-products,
    provided that the need for final optimizations regarding palatability is considered.
article_number: '1489'
author:
- first_name: Harald
  full_name: Rohm, Harald
  last_name: Rohm
- first_name: Sophie
  full_name: Morejón Caraballo, Sophie
  last_name: Morejón Caraballo
- first_name: Ana
  full_name: Salvador, Ana
  last_name: Salvador
- first_name: Sofia
  full_name: Mendo, Sofia
  last_name: Mendo
- first_name: Empar
  full_name: Llorca, Empar
  last_name: Llorca
- first_name: Stefano
  full_name: Cattaneo, Stefano
  last_name: Cattaneo
- first_name: Ivano
  full_name: De Noni, Ivano
  last_name: De Noni
- first_name: Susanne
  full_name: Struck, Susanne
  id: '85030'
  last_name: Struck
  orcid: https://orcid.org/0000-0002-1281-5966
- first_name: Roberto
  full_name: Foschino, Roberto
  last_name: Foschino
- first_name: Isabel
  full_name: Hernando, Isabel
  last_name: Hernando
citation:
  ama: 'Rohm H, Morejón Caraballo S, Salvador A, et al. Sensory Properties of Fermented
    Blends of Sunflower Press Cake and Whey. <i>Foods : open access journal</i>. 2025;14(9).
    doi:<a href="https://doi.org/10.3390/foods14091489">10.3390/foods14091489</a>'
  apa: 'Rohm, H., Morejón Caraballo, S., Salvador, A., Mendo, S., Llorca, E., Cattaneo,
    S., De Noni, I., Struck, S., Foschino, R., &#38; Hernando, I. (2025). Sensory
    Properties of Fermented Blends of Sunflower Press Cake and Whey. <i>Foods : Open
    Access Journal</i>, <i>14</i>(9), Article 1489. <a href="https://doi.org/10.3390/foods14091489">https://doi.org/10.3390/foods14091489</a>'
  bjps: '<b>Rohm H <i>et al.</i></b> (2025) Sensory Properties of Fermented Blends
    of Sunflower Press Cake and Whey. <i>Foods : open access journal</i> <b>14</b>.'
  chicago: 'Rohm, Harald, Sophie Morejón Caraballo, Ana Salvador, Sofia Mendo, Empar
    Llorca, Stefano Cattaneo, Ivano De Noni, Susanne Struck, Roberto Foschino, and
    Isabel Hernando. “Sensory Properties of Fermented Blends of Sunflower Press Cake
    and Whey.” <i>Foods : Open Access Journal</i> 14, no. 9 (2025). <a href="https://doi.org/10.3390/foods14091489">https://doi.org/10.3390/foods14091489</a>.'
  chicago-de: 'Rohm, Harald, Sophie Morejón Caraballo, Ana Salvador, Sofia Mendo,
    Empar Llorca, Stefano Cattaneo, Ivano De Noni, Susanne Struck, Roberto Foschino
    und Isabel Hernando. 2025. Sensory Properties of Fermented Blends of Sunflower
    Press Cake and Whey. <i>Foods : open access journal</i> 14, Nr. 9. doi:<a href="https://doi.org/10.3390/foods14091489">10.3390/foods14091489</a>,
    .'
  din1505-2-1: '<span style="font-variant:small-caps;"><span style="font-variant:small-caps;">Rohm,
    Harald</span> ; <span style="font-variant:small-caps;">Morejón Caraballo, Sophie</span>
    ; <span style="font-variant:small-caps;">Salvador, Ana</span> ; <span style="font-variant:small-caps;">Mendo,
    Sofia</span> ; <span style="font-variant:small-caps;">Llorca, Empar</span> ; <span
    style="font-variant:small-caps;">Cattaneo, Stefano</span> ; <span style="font-variant:small-caps;">De
    Noni, Ivano</span> ; <span style="font-variant:small-caps;">Struck, Susanne</span>
    ; u. a.</span>: Sensory Properties of Fermented Blends of Sunflower Press Cake
    and Whey. In: <i>Foods : open access journal</i> Bd. 14. Basel, MDPI AG (2025),
    Nr. 9'
  havard: 'H. Rohm, S. Morejón Caraballo, A. Salvador, S. Mendo, E. Llorca, S. Cattaneo,
    I. De Noni, S. Struck, R. Foschino, I. Hernando, Sensory Properties of Fermented
    Blends of Sunflower Press Cake and Whey, Foods : Open Access Journal. 14 (2025).'
  ieee: 'H. Rohm <i>et al.</i>, “Sensory Properties of Fermented Blends of Sunflower
    Press Cake and Whey,” <i>Foods : open access journal</i>, vol. 14, no. 9, Art.
    no. 1489, 2025, doi: <a href="https://doi.org/10.3390/foods14091489">10.3390/foods14091489</a>.'
  mla: 'Rohm, Harald, et al. “Sensory Properties of Fermented Blends of Sunflower
    Press Cake and Whey.” <i>Foods : Open Access Journal</i>, vol. 14, no. 9, 1489,
    2025, <a href="https://doi.org/10.3390/foods14091489">https://doi.org/10.3390/foods14091489</a>.'
  short: 'H. Rohm, S. Morejón Caraballo, A. Salvador, S. Mendo, E. Llorca, S. Cattaneo,
    I. De Noni, S. Struck, R. Foschino, I. Hernando, Foods : Open Access Journal 14
    (2025).'
  ufg: '<b>Rohm, Harald u. a.</b>: Sensory Properties of Fermented Blends of Sunflower
    Press Cake and Whey, in: <i>Foods : open access journal</i> 14 (2025), H. 9.'
  van: 'Rohm H, Morejón Caraballo S, Salvador A, Mendo S, Llorca E, Cattaneo S, et
    al. Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey. Foods :
    open access journal. 2025;14(9).'
date_created: 2025-04-25T12:30:10Z
date_updated: 2025-06-12T08:56:24Z
department:
- _id: DEP4008
- _id: DEP4028
doi: 10.3390/foods14091489
intvolume: '        14'
issue: '9'
keyword:
- food losses
- sustainability
- by-product utilization
- spreadability
language:
- iso: eng
place: Basel
publication: 'Foods : open access journal'
publication_identifier:
  eissn:
  - 2304-8158
publication_status: published
publisher: MDPI AG
status: public
title: Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey
type: scientific_journal_article
user_id: '83781'
volume: 14
year: '2025'
...