Zobrazeno 21 - 30
of 82
pro vyhledávání: '"Kirsi Jouppila"'
Autor:
Simo Laakso, Petra S. Larmo, Baoru Yang, Kirsi Jouppila, Heikki Kallio, Oskar Laaksonen, Jose Martin Ramos Diaz, Leenamaija Mäkilä, Marjatta Vahvaselkä, Gerhard Jahreis, Olavi Myllymaki, Ilkka Lehtomäki
Publikováno v:
LWT: FOOD SCIENCE AND TECHNOLOGY. 57(2):618-627
Extrusion process was developed to exploit blackcurrant juice press residues from industrial side-streams. Press residues obtained from conventional enzymatic pressing, with high content of fiber and seed oil, and novel non-enzymatic juice processing
Autor:
Kaisa Poutanen, Kirsi Jouppila, Syed Ariful Alam, Satu Kirjoranta, Nesli Sozer, Jenni Järvinen
Publikováno v:
Alam, A, Järvinen, J, Kirjoranta, S, Jouppila, K, Poutanen, K & Sozer, N 2014, ' Influence of particle size reduction on structural and mechanical properties of extruded rye bran ', Food and Bioprocess Technology, vol. 7, no. 7, pp. 2121-2133 . https://doi.org/10.1007/s11947-013-1225-2
Rye bran is a high-fibre ingredient also containing starch and protein. The aim of this work was to investigate the effects of extrusion processing and bran particle size on the structural and mechanical properties of extruded rye bran. Native rye br
Autor:
Anna-Maija Lampi, Kirsi Jouppila, Paavo A. Penttilä, Ritva Serimaa, Seppo Tenitz, Jose Martin Ramos Diaz, Satu Kirjoranta
Publikováno v:
Journal of Cereal Science. 58:59-67
Amaranth (Amaranthus caudatus), quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule) are pseudocereals regarded as good gluten-free sources of protein and fiber. A co-rotating twin screw extruder was used to obtain corn-based extrudates
Autor:
Tommi Virtanen, Kirsi Jouppila, Jarno Salonen, Mikko Tenho, Sirkka Liisa Maunu, Antti Nordberg, Anne Juppo, Ville P. Heljo
Publikováno v:
Heljo, V P, Nordberg, A, Tenho, M, Virtanen, T, Jouppila, K, Salonen, J, Maunu, S L & Juppo, A M 2012, ' The effect of water plasticization on the molecular mobility and crystallization tendency of amorphous disaccharides ', Pharmaceutical Research, vol. 29, no. 10, pp. 2684-2697 . https://doi.org/10.1007/s11095-011-0658-4
Purpose To study how water plasticization affects the molecular mobility and crystallization tendency of freeze-dried trehalose, sucrose, melibiose and cellobiose. Methods Freeze-dried disaccharides were subjected to different relative humidity atmos
Autor:
Marko Peura, Paavo A. Penttilä, Jussi-Petteri Suuronen, Maija Tenkanen, Kari Solala, Satu Kirjoranta, Ritva Serimaa, Kirsi Jouppila
Publikováno v:
International Journal of Food Science & Technology. 47:1165-1175
Summary Extrusion cooking is commonly used in the production of snacks. In the present study, extrudates were prepared using barley flour alone and with the addition of either polydextrose (PD) or whey protein isolate (WPI) and both PD and WPI. Indep
Publikováno v:
De Pilli, T, Derossi, A, Talja, R, Jouppila, K & Severini, C 2012, ' Starch-lipid complex formation during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour) ', European Food Research and Technology, vol. 234, no. 3, pp. 517-525 . https://doi.org/10.1007/s00217-012-1662-6
The formation of starch–lipid complexes during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour) was evaluated. Both formulas were extruded at the same processing conditions (temperat
Publikováno v:
Journal of food science and technology. 53(1)
Brewer's spent grain (BSG), a by-product of malting of barley in the production of malt extract, was used as an ingredient in extruded barley-based snacks in order to improve the nutritional value of the snacks and widen the applications of this by-p
Publikováno v:
De Pilli, T, Derossi, A, Talja, R A, Jouppila, K & Severini, C 2011, ' Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology ', Innovative Food Science and Emerging Technologies, vol. 12, no. 4, pp. 610-616 . https://doi.org/10.1016/j.ifset.2011.07.011
The formation of starch-lipid complexes during extrusion of model system (rice starch added with oleic acid) and real food (rice starch added with pistachio nut flour) was evaluated. Both formulas were extruded at the same processing conditions (temp
Autor:
Kirsi Jouppila, Eija Toppinen, Jussi Loponen, Veli-Matti Taavitsainen, Ossi Knuutila, Tuula Sontag-Strohm, Reetta Kivelä, Pia Laine
Publikováno v:
Journal of Food Engineering. 104:538-547
The objective of this study was to develop an oil in water (o/w) emulsion using modified oat bran (MOB). Test emulsions containing 5% rapeseed oil were prepared by varying the content of MOB and maintaining the solid content constant (20%) by using c
Autor:
Kirsi Jouppila, Ritva Serimaa, Jussi-Petteri Suuronen, Maija Tenkanen, Satu Kirjoranta, Marko Peura, Paavo A. Penttilä
Publikováno v:
Journal of Materials Science. 46:3470-3479
Wide- and small-angle X-ray scattering (WAXS and SAXS) and X-ray microtomography were used to study the structure of brittle, solid foams made by extrusion of whole grain barley flour and additional whey protein isolate (WPI) and polydextrose (PD). T