Dr. Denise Anerud

Projects

• InnoBUN – Development and application of a multifunctional sourdough in buns / Team member / completed
• Breakfast cereals by extrusion of fermented milling by-products / Team member / completed

Publications

Articles in scientific journal, peer-reviewed

• Müller, D. C. et al. (2021) 'Enzymatic and microbial conversions to achieve sugar reduction in bread', Food Research International, 143(110296). doi: 10.1016/j.foodres.2021.110296.
• Müller, D. C. et al. (2021) 'Multiple techno-functional characteristics of Leuconostoc and their potential in sourdough fermentations', Microorganisms, 9(8), p. 1633. doi: 10.3390/microorganisms9081633.
• Müller, D. et al. (2020) 'Lactic acid bacteria fermentation of milling by-products and further post-processing to breakfast cereals', Cereal Technology (Getreidetechnologie), 2020(1), pp. 4–11.

Written conference contributions, peer-reviewed

Müller, D. et al. (2022) 'Potential of a techno-functional sourdough and its application in sugar-reduced soft buns', in Fermentation. MDPI, p. 42. doi: 10.3390/fermentation8020042.

Oral conference contributions and abstracts

• Müller, D. and Miescher Schwenninger, S. (2019) '«Measures to Combat Food Loss» : wie Müllereinebenprodukte erfolgreich in der Nahrungsmittelkette integriert werden können', in GDL Forum Sauerteig VI, Minden, 20.-22. Mai 2019.
• Müller, D. and Miescher Schwenninger, S. (2019) 'An approach to reducing food loss : how by-products of the milling industries can be successfully integrated in the food chain', in 19th ICC Conference, Vienna, Austria, 24-25 April 2019.

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