Compositional and Techno-Functional Analysis of Quinoa Flour, Quinoa Protein Concentrate and Quinoa Protein Concentrate Side-Stream: Gluten-free innovation for novel, sustainable food systems (oral presentation)

Patrik Keyes; Laura Nyhan; Stephanie Mittermaier; Emanuele Zannini; Elke Arendt

Compositional and Techno-Functional Analysis of Quinoa Flour, Quinoa Protein Concentrate and Quinoa Protein Concentrate Side-Stream: Gluten-free innovation for novel, sustainable food systems (oral presentation)

Patrik Keyes
, Laura Nyhan
, Stephanie Mittermaier
, Emanuele Zannini
, Elke Arendt

School of Food and Nutritional Sciences

Fraunhofer Institute for Process Engineering and Packaging

Research output: Contribution to conference › Abstract › peer-review

Original language	English (Ireland)
Publication status	Published - 2025
Event	21st International Association for Cereal Science and Technology ((ICC) Conference - Vienna, Austria Duration: 23 Sept 2025 → 25 Sept 2025

Conference

Conference	21st International Association for Cereal Science and Technology ((ICC) Conference
Country/Territory	Austria
City	Vienna
Period	23/09/25 → 25/09/25

Cite this

Keyes, P., Nyhan, L., Mittermaier, S., Zannini, E., & Arendt, E. (2025). Compositional and Techno-Functional Analysis of Quinoa Flour, Quinoa Protein Concentrate and Quinoa Protein Concentrate Side-Stream: Gluten-free innovation for novel, sustainable food systems (oral presentation). Abstract from 21st International Association for Cereal Science and Technology ((ICC) Conference, Vienna, Austria.

Keyes, Patrik ; Nyhan, Laura ; Mittermaier, Stephanie et al. / Compositional and Techno-Functional Analysis of Quinoa Flour, Quinoa Protein Concentrate and Quinoa Protein Concentrate Side-Stream: Gluten-free innovation for novel, sustainable food systems (oral presentation). Abstract from 21st International Association for Cereal Science and Technology ((ICC) Conference, Vienna, Austria.

@conference{c90eec249d984b02959620378fc29a3b,

title = "Compositional and Techno-Functional Analysis of Quinoa Flour, Quinoa Protein Concentrate and Quinoa Protein Concentrate Side-Stream: Gluten-free innovation for novel, sustainable food systems (oral presentation)",

author = "Patrik Keyes and Laura Nyhan and Stephanie Mittermaier and Emanuele Zannini and Elke Arendt",

year = "2025",

language = "English (Ireland)",

note = "21st International Association for Cereal Science and Technology ((ICC) Conference ; Conference date: 23-09-2025 Through 25-09-2025",

}

Keyes, P, Nyhan, L, Mittermaier, S, Zannini, E & Arendt, E 2025, 'Compositional and Techno-Functional Analysis of Quinoa Flour, Quinoa Protein Concentrate and Quinoa Protein Concentrate Side-Stream: Gluten-free innovation for novel, sustainable food systems (oral presentation)', 21st International Association for Cereal Science and Technology ((ICC) Conference, Vienna, Austria, 23/09/25 - 25/09/25.

Compositional and Techno-Functional Analysis of Quinoa Flour, Quinoa Protein Concentrate and Quinoa Protein Concentrate Side-Stream: Gluten-free innovation for novel, sustainable food systems (oral presentation). / Keyes, Patrik; Nyhan, Laura; Mittermaier, Stephanie et al.
2025. Abstract from 21st International Association for Cereal Science and Technology ((ICC) Conference, Vienna, Austria.

Research output: Contribution to conference › Abstract › peer-review

TY - CONF

T1 - Compositional and Techno-Functional Analysis of Quinoa Flour, Quinoa Protein Concentrate and Quinoa Protein Concentrate Side-Stream: Gluten-free innovation for novel, sustainable food systems (oral presentation)

AU - Keyes, Patrik

AU - Nyhan, Laura

AU - Mittermaier, Stephanie

AU - Zannini, Emanuele

AU - Arendt, Elke

PY - 2025

Y1 - 2025

M3 - Abstract

T2 - 21st International Association for Cereal Science and Technology ((ICC) Conference

Y2 - 23 September 2025 through 25 September 2025

ER -

Keyes P, Nyhan L, Mittermaier S, Zannini E , Arendt E. Compositional and Techno-Functional Analysis of Quinoa Flour, Quinoa Protein Concentrate and Quinoa Protein Concentrate Side-Stream: Gluten-free innovation for novel, sustainable food systems (oral presentation). 2025. Abstract from 21st International Association for Cereal Science and Technology ((ICC) Conference, Vienna, Austria.