Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Anastassia Taivosalo"'
Autor:
Mark Timlin, André Brodkorb, Niamh Harbourne, Tom F. O'Callaghan, Gaetan Drouin, Sara Pacheco-Pappenheim, Deirdre Hennessy, Michael O'Donovan, Karina M. Pierce, Bernard M. Corrigan, John P. Murphy, Dmitri Pismennõi, Anastassia Taivosalo, Taivo Lints, Tiina Kriščiunaite, Raivo Vilu, Ellen Fitzpatrick, Kieran McCarthy, Jeremiah J. Sheehan
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 12, Pp 10310-10327 (2024)
ABSTRACT: The objective of this study was to examine the effect of stage of lactation (early, mid, and late) and proportion of pasture in the cow's diet (high: GRS, medium: PMR, and no: TMR) on the composition and quality of Cheddar cheese. Triplicat
Externí odkaz:
https://doaj.org/article/53cd2196f41149a7bfabd9d6eff40fa4
Autor:
Anastassia Taivosalo, Irina Stulova, Mary-Liis Kütt, Tiina Kriščiunaite, Taivo Lints, Tatjana Gimaeva, Martti Tamm
Publikováno v:
Applied Sciences, Vol 13, Iss 13, p 7402 (2023)
Hypoallergenic formulas containing hydrolyzed protein are intended for use by infants to prevent cow’s milk protein allergy. The degree of hydrolysis of epitopic areas determines the residual allergenicity of whey protein hydrolysates (WPHs). Howev
Externí odkaz:
https://doaj.org/article/4a81ea71909f4f34b7df5b42ab76dfdb
Autor:
Marie Kriisa, Anastassia Taivosalo, Maike Föste, Mary-Liis Kütt, Maret Viirma, Reimo Priidik, Malgorzata Korzeniowska, Ye Tian, Oskar Laaksonen, Baoru Yang, Raivo Vilu
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100108- (2022)
This study aimed to valorize brewer's spent grain (BSG) from a side-stream into protein ingredients suitable for human consumption. The impact of protease treatments was studied for solubilizing BSG proteins. Treatment with Protamex or simultaneous c
Externí odkaz:
https://doaj.org/article/c753d28ef3be492db492e379b7df6b69
Autor:
Georg Arju, Anastassia Taivosalo, Dmitri Pismennoi, Taivo Lints, Raivo Vilu, Zanda Daneberga, Svetlana Vorslova, Risto Renkonen, Sakari Joenvaara
Publikováno v:
Foods, Vol 9, Iss 8, p 979 (2020)
Until now, cheese peptidomics approaches have been criticised for their lower throughput. Namely, analytical gradients that are most commonly used for mass spectrometric detection are usually over 60 or even 120 min. We developed a cheese peptide map
Externí odkaz:
https://doaj.org/article/643bce2d976f43f88c234554cf431db2
Autor:
Anastassia Taivosalo, Tiina Kriščiunaite, Irina Stulova, Natalja Part, Julia Rosend, Aavo Sõrmus, Raivo Vilu
Publikováno v:
Foods, Vol 8, Iss 5, p 165 (2019)
The application of reverse osmosis (RO) for preconcentration of milk (RO-milk) on farms can decrease the overall transportation costs of milk, increase the capacity of cheese production, and may be highly attractive from the cheese manufacturer’s v
Externí odkaz:
https://doaj.org/article/a332b8c6c498415da7f1aeef9dcd0f16
Autor:
Xiaofeng Xia, Georg Arju, Anastassia Taivosalo, Taivo Lints, Tiina Kriščiunaite, Raivo Vilu, Bernard M. Corrigan, Nan Gai, Mark A. Fenelon, John T. Tobin, Kieran Kilcawley, Alan L. Kelly, Paul L.H. McSweeney, Jeremiah J. Sheehan
Publikováno v:
International Dairy Journal. 138:105540
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dcfd6921bc29b7a5810e035e64070076
https://doi.org/10.1016/j.idairyj.2022.105540
https://doi.org/10.1016/j.idairyj.2022.105540
Autor:
Zanda Daneberga, Sakari Joenväärä, Dmitri Pismennoi, Svetlana Vorslova, Georg Arju, Raivo Vilu, Risto Renkonen, Taivo Lints, Anastassia Taivosalo
Publikováno v:
Foods
Volume 9
Issue 8
Foods, Vol 9, Iss 979, p 979 (2020)
Volume 9
Issue 8
Foods, Vol 9, Iss 979, p 979 (2020)
Until now, cheese peptidomics approaches have been criticised for their lower throughput. Namely, analytical gradients that are most commonly used for mass spectrometric detection are usually over 60 or even 120 min. We developed a cheese peptide map
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::050b8a8349889c1bea1dea6af6b5ad38
http://hdl.handle.net/10138/320671
http://hdl.handle.net/10138/320671
Publikováno v:
Journal of dairy science. 101(2)
We applied capillary electrophoresis, liquid chromatography coupled with tandem mass-spectrometry (MS/MS), and ultra-performance liquid chromatography to determine the composition of water-insoluble and water-soluble proteinaceous fractions of the ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33121f54c8b18f044b2db1dd3cac213c
https://pubmed.ncbi.nlm.nih.gov/29174156
https://pubmed.ncbi.nlm.nih.gov/29174156
Autor:
Aavo Sõrmus, Julia Rosend, Anastassia Taivosalo, Raivo Vilu, Natalja Part, Irina Stulova, Tiina Kriščiunaite
Publikováno v:
Foods
Volume 8
Issue 5
Foods, Vol 8, Iss 5, p 165 (2019)
Volume 8
Issue 5
Foods, Vol 8, Iss 5, p 165 (2019)
The application of reverse osmosis (RO) for preconcentration of milk (RO-milk) on farms can decrease the overall transportation costs of milk, increase the capacity of cheese production, and may be highly attractive from the cheese manufacturer&rsquo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e4013d2c5ee274599ad163a66f6c23d
https://doi.org/10.3390/foods8050165
https://doi.org/10.3390/foods8050165
Autor:
Raivo Vilu, Natalja Kabanova, Tiiu-Maie Laht, Irina Stulova, Anastassia Taivosalo, Tiina Kriščiunaite
Publikováno v:
International Dairy Journal. 31:139-149
The growth of Streptococcus thermophilus ST12 (ST12) in milk reconstituted from non-irradiated and irradiated at 10 kGy low-heat skim milk powders (RSM and irrRSM, respectively) at 40 °C was monitored by microcalorimetry. Statistically significant d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c60254047538381f6d9d3cfec41d824
https://doi.org/10.1016/j.idairyj.2013.02.004
https://doi.org/10.1016/j.idairyj.2013.02.004