Zobrazeno 51 - 60
of 82
pro vyhledávání: '"Kirsi Jouppila"'
Autor:
Anna-Maija Lampi, Susanna Kariluoto, Kirsi Jouppila, Jose Martin Ramos Diaz, Seppo Tenitz, Lakshminarasimhan Sundarrajan
Publikováno v:
Journal of Food Process Engineering. 40:e12396
Kaniwa (Chenopodium pallidicaule) and lupine (Lupinus angustifolius) are good gluten-free sources of protein and fiber. The effect of various contents of kaniwa or lupine flour on physical and chemical properties of extruded snacks was investigated.
Autor:
Anna-Maija Lampi, Kirsi Jouppila, Seppo Tenitz, Susanna Kariluoto, Lakshminarasimhan Sundarrajan, Jose Martin Ramos Diaz
Publikováno v:
Journal of Food Process Engineering. 40:e12320
The effects of amaranth and quinoa supplements and extrusion-cooking on the physical properties and chemical composition of corn-based extrudates were investigated by using PLSR and L-PLSR. Grain type, content of amaranth or quinoa flour (20–50% of
Autor:
Yrjö H. Roos, Kirsi Jouppila
Publikováno v:
Journal of Dairy Science. 77:2907-2915
Glass transition temperatures were determined for dehydrated milk products with various water contents and water activities, and state diagrams were established. Crystallization behavior was studied with milk powders stored at various relative humidi
Autor:
Kirsi Jouppila, Yrjö H. Roos
Publikováno v:
Journal of Dairy Science. 77:1798-1808
Water sorption properties of dehydrated milk products with various fat contents, the effect of lactose hydrolysis on water sorption, and the effect of milk fat on lactose crystallization were investigated. Several models of isotherms were evaluated f
Publikováno v:
Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
University of Helsinki
University of Helsinki
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::985c4ca8b9922c5f450a3cd78aa1a500
https://doi.org/10.1002/9780470958193.ch50
https://doi.org/10.1002/9780470958193.ch50
Publikováno v:
Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c1b17fa1dfde90960e0ba95802ee195
https://doi.org/10.1002/9780470958193.ch52
https://doi.org/10.1002/9780470958193.ch52
Publikováno v:
Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f24b68be1a056f8d0f83ca1a2eab6d2
https://doi.org/10.1002/9780470958193.ch39
https://doi.org/10.1002/9780470958193.ch39
Autor:
Maija Tenkanen, Kirsi Jouppila, Kirsi S. Mikkonen, Pia Laine, Stefan Willför, Marko Peura, Anna-Maija Lampi, Jarno Kansikas
Publikováno v:
Journal of agricultural and food chemistry. 58(2)
In the present study, microencapsulation and the physical properties of spruce ( Picea abies ) Omicron-acetyl-galactoglucomannans (GGM) were investigated and compared to those of arabic gum (AG). Microcapsules were obtained by freeze-drying oil-in-wa
Publikováno v:
Biomacromolecules. 9(2)
The present study investigated the amylose content and the gelatinization properties of various potato starches extracted from different potato cultivars. These potato starches were used to prepare edible films. Physical and mechanical properties of
Autor:
Kirsi Jouppila, Lea Hyvönen
Publikováno v:
Experiments in Unit Operations and Processing of Foods ISBN: 9780387335131
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5debafc3bde580740e16b7a44919e6f0
https://doi.org/10.1007/978-0-387-68642-4_12
https://doi.org/10.1007/978-0-387-68642-4_12