Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Aleksei Kaleda"'
Publikováno v:
Future Foods, Vol 6, Iss , Pp 100166- (2022)
Externí odkaz:
https://doaj.org/article/2d9417bd0da941c195d5a820b68e7099
Publikováno v:
Future Foods, Vol 6, Iss , Pp 100162- (2022)
Externí odkaz:
https://doaj.org/article/8a78d453c519443583a9c6d708313063
Publikováno v:
Heliyon, Vol 8, Iss 10, Pp e11056- (2022)
Water sorption isotherms are important tool for designing the technological processes and predicting stability and shelf life of food. The aim of the work was to determine the water sorption isotherms of commercial furcellaran at different temperatur
Externí odkaz:
https://doaj.org/article/723ef14549ad41189a185d08938d6486
Autor:
Kadi Jakobson, Aleksei Kaleda, Karl Adra, Mari-Liis Tammik, Helen Vaikma, Tiina Kriščiunaite, Raivo Vilu
Publikováno v:
Foods, Vol 12, Iss 14, p 2805 (2023)
Many new plant proteins are appearing on the market, but their properties are insufficiently characterized. Hence, we collected 24 commercial proteins from pea, oat, fava bean, chickpea, mung bean, potato, canola, soy, and wheat, including different
Externí odkaz:
https://doaj.org/article/989e8b980ae94683b40a9f9df08e18e2
Publikováno v:
BMC Microbiology, Vol 21, Iss 1, Pp 1-13 (2021)
Abstract Background New developments in next-generation sequencing technologies and massive data received from this approach open wide prospects for personalised medicine and nutrition studies. Metagenomic analysis of the gut microbiota is paramount
Externí odkaz:
https://doaj.org/article/ac6db17d456e4b969bfec74a54faf22b
Publikováno v:
Future Foods, Vol 4, Iss , Pp 100049- (2021)
It is evident that the interest in plant-based milk alternative products is increasing, although there are still difficulties with undesired sensorial properties. This study seeks to contribute to sustainable food development through a better underst
Externí odkaz:
https://doaj.org/article/a82e25754597443e8cda9f9626735aa9
Publikováno v:
Future Foods, Vol 4, Iss , Pp 100092- (2021)
This study investigated meat analogs produced using low-moisture extrusion from oat and pea protein blends at ratios 20:80, 30:70, 50:50, and 70:30. Response surface methodology was used to assess the effect of blend composition, screw speed (200–1
Externí odkaz:
https://doaj.org/article/7c6a2313e7c641099d3641b8a7d436d9
Autor:
Davide De Angelis, Aleksei Kaleda, Antonella Pasqualone, Helen Vaikma, Giacomo Squeo, Francesco Caponio, Carmine Summo
Publikováno v:
Chemical Engineering Transactions, Vol 87 (2021)
Dry fractionation by air classification is a sustainable process applied to cereals and pulses to produce protein and starch concentrates. The process involves using a series of cyclones equipped with either a classifier wheel or a restriction valve,
Externí odkaz:
https://doaj.org/article/5ad1b24f188f48d2be5e3bae145daac5
Publikováno v:
Heliyon, Vol 7, Iss 4, Pp e06640- (2021)
In the production of biopolymers, the processing operations (e.g. extraction and drying) involve some degradation of the polysaccharide-causing structural and functional changes in final products. In this study, short-term heat treatment (75–115 °
Externí odkaz:
https://doaj.org/article/e22b042791e646efb3eb1bf14f53eef6
Autor:
Davide De Angelis, Aleksei Kaleda, Antonella Pasqualone, Helen Vaikma, Martti Tamm, Mari-Liis Tammik, Giacomo Squeo, Carmine Summo
Publikováno v:
Foods, Vol 9, Iss 12, p 1754 (2020)
Pea protein dry-fractionated (PDF), pea protein isolated (PIs), soy protein isolated (SIs) and oat protein (OP) were combined in four mixes (PDF_OP, PIs_OP, PDF_PIs_OP, SIs_OP) and extruded to produce meat analogues. The ingredients strongly influenc
Externí odkaz:
https://doaj.org/article/3137e0271bb74f16aa98a4a84f43a2c2