Zobrazeno 1 - 10
of 193
pro vyhledávání: '"Anna-Maija Lampi"'
Publikováno v:
Foods, Vol 11, Iss 22, p 3579 (2022)
Fermentation with Weissella confusa A16 could improve the flavor of various plant-based sources. However, less is known about the influence of fermentation conditions on the profile of volatile compounds, dextran synthesis and acidity. The present wo
Externí odkaz:
https://doaj.org/article/d568d268086e4b68b43af83aa02c84bb
Publikováno v:
Foods, Vol 11, Iss 14, p 2030 (2022)
The application of cross-modal interaction is a potential strategy to tackle the challenges related to poor sensory properties, such as thin mouthfeel, in plant-based yogurts. Thus, we aim to study the influence of aroma compounds possibly congruent
Externí odkaz:
https://doaj.org/article/ffc5a16d51fc43e18bfd3910416607bb
Autor:
Karolina Tremmel-Bede, Marietta Szentmiklóssy, Anna-Maija Lampi, Vieno Piironen, Peter R. Shewry, Gyula Vida, Sándor Tömösközi, Ildikó Karsai, László Láng, Zoltán Bedő, Marianna Rakszegi
Publikováno v:
Foods, Vol 11, Iss 9, p 1343 (2022)
Wheat is a well-known source of B vitamins but also contains significant amounts of vitamin E and related tocols, which have a number of positive health benefits. However, there are no reports on increasing the tocol content of wheat. A prerequisite
Externí odkaz:
https://doaj.org/article/298859f469154724a04ddf2c1733c48d
Autor:
Jose Martin Ramos-Diaz, Tatjana Kince, Martins Sabovics, Göker Gürbüz, Asta Rauma, Anna-Maija Lampi, Vieno Piironen, Evita Straumite, Dace Klava, Kirsi Jouppila
Publikováno v:
Foods, Vol 9, Iss 12, p 1849 (2020)
Quinoa epitomizes the drive for healthier foods with ethnic concepts in developed countries, particularly among millennials. As a result, the popularity of quinoa as a gluten-free alternative has steadily grown over the last 20 years. Despite this, l
Externí odkaz:
https://doaj.org/article/a6040b5bf7744222a60255d6002a4322
Publikováno v:
Whole Grains and Health
Autor:
Fabio Tuccillo, Katja Kantanen, Yaqin Wang, Jose Martin Ramos Diaz, Marjo Pulkkinen, Minnamari Edelmann, Antti Knaapila, Kirsi Jouppila, Vieno Piironen, Anna-Maija Lampi, Mari Sandell, Kati Katina
Publikováno v:
Food research international (Ottawa, Ont.). 162
Faba bean, processed into ingredients (flour, protein concentrate, protein isolate), can be extruded to meat al-ternatives with a fibrous texture. Despite its importance for consumer acceptance, not enough is known about the flavor of faba bean ingre
Autor:
Saman Sabet, Satu J. Kirjoranta, Anna-Maija Lampi, Mari Lehtonen, Elli Pulkkinen, Fabio Valoppi
Publikováno v:
Food research international (Ottawa, Ont.). 160
The interest on the digestive fate of oleogels, i.e., substitutes for solid fats rich in liquid oil, have pushed re-searchers to use the widely adopted INFOGEST protocol for static in vitro digestion. However, this protocol was originally designed to
Autor:
Yaqin Wang, Fabio Tuccillo, Anna‐Maija Lampi, Antti Knaapila, Marjo Pulkkinen, Susanna Kariluoto, Rossana Coda, Minnamari Edelmann, Kirsi Jouppila, Mari Sandell, Vieno Piironen, Kati Katina
Publikováno v:
Comprehensive reviews in food science and food safetyREFERENCES. 21(3)
Demand for plant-based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of plant-based meat alternatives must increase significantly if they are
Autor:
Andrew J. Brown, Jyri Lommi, Helena Gylling, Juha Sinisalo, Elina Ikonen, Vieno Piironen, Piia Simonen, Anna-Maija Lampi, Ngee Kiat Chua, Shiqian Li
Publikováno v:
Journal of Internal Medicine. 288:560-569
Background We have earlier reported that amiodarone, a potent and commonly used antiarrhythmic drug increases serum desmosterol, the last precursor of cholesterol, in 20 cardiac patients by an unknown mechanism. Objective Here, we extended our study
Autor:
Marika Tossavainen, Minnamari Edelmann, Katariina Lahti-Leikas, Satu Kivimäki, Maritta Kymäläinen, Vieno Piironen, Anna-Maija Lampi, Anne Ojala, Martin Romantschuk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a6aa3636407877d74d1bc602b0f79b3
http://hdl.handle.net/10138/347196
http://hdl.handle.net/10138/347196