@misc{12702, author = {{Struck, Susanne}}, location = {{Frankfurt am Main}}, title = {{{Pumpkin seed press cake a valuable source of protein}}}, year = {{2025}}, } @misc{12871, abstract = {{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.}}, author = {{Rohm, Harald and Morejón Caraballo, Sophie and Salvador, Ana and Mendo, Sofia and Llorca, Empar and Cattaneo, Stefano and De Noni, Ivano and Struck, Susanne and Foschino, Roberto and Hernando, Isabel}}, booktitle = {{Foods : open access journal}}, issn = {{2304-8158}}, keywords = {{food losses, sustainability, by-product utilization, spreadability}}, number = {{9}}, publisher = {{MDPI AG}}, title = {{{Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey}}}, doi = {{10.3390/foods14091489}}, volume = {{14}}, year = {{2025}}, } @misc{13163, author = {{Struck, Susanne}}, location = {{Bad Sassendorf}}, title = {{{Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen}}}, year = {{2025}}, } @misc{13296, author = {{Weishaupt, Imke and Begemann, Jens and Struck, Susanne and Matthäus, Bertrand and Schneider, Jan}}, location = {{Berlin}}, title = {{{Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung}}}, year = {{2025}}, } @misc{11891, abstract = {{The aim of the present study was to texturise protein from sunflower press cake (SPC) for being consumed as dry snack or, in its hydrated state, as a meat analogue. In preliminary experiments, feed moisture (15–25 g 100 g−1) and extrusion temperature (180 °C–200 °C) were varied when processing commercial sunflower protein flour with a protein content of 51.8 g per 100 g dry matter using low moisture single-screw extrusion. The extrudates were analysed with regard to specific mechanical energy needs, texture properties in dry and hydrated state, colour, expansion ratio and water binding capacity. Extrusion parameters for achieving maximum expansion, textural force and minimal product moisture were found to be 180 °C and 15 g 100 g−1. Consequently, texturised protein was derived from deoiled SPC using these extrusion parameters. Initial deoiling of the press cake was necessary as it improved texturisation; a higher SME input reached led to increased cross-linking of the protein matrix. The light coloured and significantly expanded extrudates with high water binding capacity and could serve as basis for further development of snack products or meat analogues.}}, author = {{Morejon Caraballo, Sophie and Fischer, Simon Vincent and Masztalerz, Klaudia and Lech, Krzysztof and Rohm, Harald and Struck, Susanne}}, booktitle = {{International journal of food science & technology}}, issn = {{1365-2621}}, keywords = {{By-products, extrusion, meat analogue}}, publisher = {{Wiley-Blackwell}}, title = {{{Low moisture texturised protein from sunflower press cake}}}, doi = {{ https://doi.org/10.1111/ijfs.17513}}, year = {{2024}}, } @misc{11990, author = {{Struck, Susanne}}, location = {{Lemgo}}, title = {{{Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre}}}, year = {{2024}}, } @misc{11991, author = {{Morejón Caraballo, Sophie and Trültzsch, Stephanie and Rohm, Harald and Struck, Susanne}}, location = {{Lemgo}}, title = {{{Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung}}}, year = {{2024}}, } @misc{11992, author = {{Morejón Caraballo, Sophie and Rohm, Harald and Struck, Susanne}}, location = {{Lemgo}}, title = {{{Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation}}}, year = {{2024}}, } @misc{11993, author = {{Sert Tuncer, Deniz and Struck, Susanne and Rohm, Harald}}, location = {{Apeldoorn, NL}}, title = {{{A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate}}}, year = {{2024}}, } @misc{12149, author = {{Struck, Susanne}}, location = {{Berlin}}, title = {{{Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen}}}, year = {{2024}}, } @misc{12254, abstract = {{Depending on the oil production technology, at least 60% of the oilseeds input such as sunflower, pumpkin or canola remain as by-product, which is usually denoted as press cake (PC) and contains a significant amount of fiber and protein. Its further valorization in food requires knowledge on the technofunctional properties of the press cake and on possibilities for improving its value. Aim of the current study was to evaluate the effect of two separation techniques, namely targeted sieving and air classification, on composition, and physical as well as technofunctional properties of fractions of sunflower press cake previously milled to <1.0 mm or <2.0 mm. It is evident for both separation techniques that fines fractions obtained by using smaller sieves or lower air volume flow showed an increased protein content, with a protein enrichment factor of up to 1.47. Using PC < 2.0 mm as raw material, protein separation efficiency, a combined measure for protein content and yield, was higher after separation by air classification. Whereas protein solubility was not affected by the particle size distribution of the separated fractions, emulsion activity and emulsion stability were improved especially for the small particle fractions separated from PC < 2.0 mm.}}, author = {{Caraballo, Sophie Morejón and Trültzsch, Stephanie and Struck, Susanne and Rohm, Harald}}, booktitle = {{ LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)}}, issn = {{1096-1127}}, keywords = {{Sieving, Air classification, Particle size, Water binding, Foaming, Emulsification}}, publisher = {{Elsevier BV}}, title = {{{Dry fractionation of sunflower press cake as tool to improve its technofunctional properties}}}, doi = {{10.1016/j.lwt.2024.117148}}, volume = {{214}}, year = {{2024}}, }