Heine Daniel

• Lecturer at Bern University of Applied Sciences

Soll die Eigenversorgung an pflanzlichem Protein für die menschliche Ernährung ausgebaut werden, bedarf es einer möglichst gesamthaften Betrachtung. In dieser Studie wird die Situation in der Schweiz systemisch analysiert. Es wird aufgezeigt, welche proteinreichen Pflanzen sich besonders für einen nachhaltigen und ökologischen Anbau eignen, welches...

A l i m e n t s I n t r o d u c t i o n Dans l'industrie agroalimentaire, le secteur des denrées à base de protéines végétales a clairement le vent en poupe. Selon une étude de marché du cabinet américain Grand View Research GVR (2016), le chiffre d'affaires du marché mondial des substituts de viande se montait en 2013 à près de 3,19 milliards USD,...

If self-sufficiency in vegetable protein for the human diet is to be increased, the issue should be considered as comprehensively as possible. This study presents a systemic analysis of the situation in Switzerland, showing which protein-rich crops are most suited to sustainable and organic farming, highlighting their nutritional potential, and ind...

The aim of the present study was to evaluate the influence of native, fermented and extruded wheat bran on the performance and intestinal morphology of piglets. Additionally, short-chain fatty acids (SCFA), biogenic amines, ammonia, lactic acid, pH as well as E. coli and lactic acid bacterial counts were analysed in digesta samples from three gut s...

A pig digestibility trial was conducted to investigate the effects of fermentation or extrusion of wheat bran included in a basal diet on coefficients of total tract apparent digestibility (CTTAD) regarding dry matter (DM), organic matter (OM), crude protein (CP), crude fiber (CF), ether extract (EE), starch, energy (GE), phosphorus (P) and calcium...

Rice bran is a rich source of valuable nutrients and has potential for high-value applications. Endogenous lipases catalyze the hydrolysis of rice bran oil to free fatty acids, which initiates lipid oxidation. The evaluation of the success of rice bran stabilization processes in terms of the degree of lipid oxidation and shelf-life has so far relie...

Atta flour is a wheat flour with an extraction of ≥95 % and belongs to the main staple foods in India where it is consumed as flat bread (Chapatti or Roti). Conventional industrial Atta flour production is realized by the parallel operation of several stone mills – so called Chakki mills. This technology has major drawbacks such as intensive mainte...

Biofuels derived from lignocellulosic biomass hold promises for a sustainable fuel economy, but several problems hamper their economical feasibility. One important problem is the presence of toxic compounds in processed lignocellulosic hydrolysates, with furfural as a key toxin. While Saccharomyces cerevisiae has some intrinsic ability to reduce fu...