Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Carme Plumed-Ferrer"'
Autor:
Kati Väkeväinen, Noora Rinkinen, Roosa-Maria Willman, Jenni Lappi, Kaisa Raninen, Anna Kårlund, Santtu Mikkonen, Carme Plumed-Ferrer, Marjukka Kolehmainen
Publikováno v:
Foods, Vol 10, Iss 4, p 792 (2021)
Blackcurrant is a healthy, affordable, and traditionally gardened berry that, thus far, has been underused in food applications. From the consumers’ point of view, the acidic taste of blackcurrants is a challenge; therefore, these berries have main
Externí odkaz:
https://doaj.org/article/6107e7f6720940ff8823d62cc9853872
Autor:
Judith Espinosa, Kati Väkeväinen, Dora Centurión, Patricia Elizaquível, Anita Valderrama, Anna-Inkeri Simontaival, Jocelin Rizo, Rosa Aznar, Gloria Díaz-Ruiz, Carme Plumed-Ferrer, Carmen Wacher, Dolores Reyes-Duarte, Karina Esquivel
Publikováno v:
LWT. 88:109-118
Our aim was to identify and characterize the lactic acid bacteria (LAB) of atole agrio, a fermented Mexican maize-based beverage and to evaluate whether starters could be obtained to produce it under controlled conditions. Atole agrio fermentation pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d8af0dee81ca7885095fd7a6ca973f1
https://doi.org/10.1016/j.lwt.2017.10.004
https://doi.org/10.1016/j.lwt.2017.10.004
Autor:
Milena Brasca, Daniela Erba, Carme Plumed-Ferrer, Federica Manini, Maria Cristina Casiraghi, Kaisa Poutanen
Publikováno v:
Lebensmittel-Wissenschaft + Technologie 66 (2015): 275–283. doi:10.1016/j.lwt.2015.10.045
info:cnr-pdr/source/autori:Manini F, Casiraghi M.C., Poutanenb K., Brasca M., Erba D., Plumed-Ferrer C./titolo:Characterization of lactic acid bacteria isolated from wheat bran sourdough/doi:10.1016%2Fj.lwt.2015.10.045/rivista:Lebensmittel-Wissenschaft + Technologie/anno:2015/pagina_da:275/pagina_a:283/intervallo_pagine:275–283/volume:66
Manini, F, Casiraghi, M C, Poutanen, K, Brasca, M, Erba, D & Plumed-Ferrer, C 2016, ' Characterization of lactic acid bacteria isolated from wheat bran sourdough ', LWT-Food Science and Technology, vol. 66, pp. 275-283 . https://doi.org/10.1016/j.lwt.2015.10.045
info:cnr-pdr/source/autori:Manini F, Casiraghi M.C., Poutanenb K., Brasca M., Erba D., Plumed-Ferrer C./titolo:Characterization of lactic acid bacteria isolated from wheat bran sourdough/doi:10.1016%2Fj.lwt.2015.10.045/rivista:Lebensmittel-Wissenschaft + Technologie/anno:2015/pagina_da:275/pagina_a:283/intervallo_pagine:275–283/volume:66
Manini, F, Casiraghi, M C, Poutanen, K, Brasca, M, Erba, D & Plumed-Ferrer, C 2016, ' Characterization of lactic acid bacteria isolated from wheat bran sourdough ', LWT-Food Science and Technology, vol. 66, pp. 275-283 . https://doi.org/10.1016/j.lwt.2015.10.045
Spontaneously fermented foods, such as sourdough, represent a source of lactic acid bacteria with potential interesting functional and technological properties as well as a potential source of probiotics. The choice of the starter cultures has a crit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c22a8c11ad18cbc1f28f006b7dc78bb9
https://doi.org/10.1016/j.lwt.2015.10.045
https://doi.org/10.1016/j.lwt.2015.10.045
Autor:
Kati Väkeväinen, Jessica Hernández, Anna-Inkeri Simontaival, Patricia Severiano-Pérez, Gloria Díaz-Ruiz, Atte von Wright, Carmen Wacher-Rodarte, Carme Plumed-Ferrer
Publikováno v:
Food Control. 109:106907
Maize is staple food in Central and Latin America, Southern and Eastern Africa, and fermentation processes are widely used to improve food safety and quality. Atole agrio is a typical Mexican fermented maize beverage, that, unlike many others, is mad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::068cd6ef21a020c1a0fb67c777a6d12b
https://doi.org/10.1016/j.foodcont.2019.106907
https://doi.org/10.1016/j.foodcont.2019.106907
Autor:
Kati Väkeväinen, Fanny Ludena-Urquizo, Essi Korkala, Anja Lapveteläinen, Sirpa Peräniemi, Atte von Wright, Carme Plumed-Ferrer
Publikováno v:
LWT. 120:108912
The aim of this work was to study the potential of two quinoa varieties, Pasankalla (PK), and Rosada de Huancayo (RH), in developing fermented spoonable vegan products. The quinoa flours were fermented by a candidate probiotic Lactobacillus plantarum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6d60249006a9a0d2fb0a23d243e57f3
https://doi.org/10.1016/j.lwt.2019.108912
https://doi.org/10.1016/j.lwt.2019.108912
Autor:
Paolo Moroni, Carme Plumed-Ferrer, Carlos Santisteban, Maria Grazia Fortina, Giovanni Ricci, James Bennett, Giovanni Eraclio
Publikováno v:
Canadian journal of microbiology. 65(1)
Lactococcus garvieae is now recognized as a species with clinical significance for human and veterinary medicine. The aim of this study was to evaluate the presence of this pathogen in sand bedding and milk samples. Two farms in Minnesota with proble
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6daa141789a502e6314bc5b14068392b
https://pubmed.ncbi.nlm.nih.gov/30226999
https://pubmed.ncbi.nlm.nih.gov/30226999
Autor:
Patrycja Bober, Jun Liu, Kirsi S. Mikkonen, Petri Ihalainen, Markus Pesonen, Carme Plumed-Ferrer, Atte von Wright, Tom Lindfors, Chunlin Xu, Rose-Marie Latonen
Publikováno v:
Biomacromolecules. 15:3655-3663
In this work, flexible and free-standing composite films of nanofibrillated cellulose/polypyrrole (NFC/PPy) and NFC/PPy-silver nanoparticles (NFC/PPy-Ag) have been synthesized for the first time via in situ one-step chemical polymerization and applie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b062f979b16a51d6af0dc12d808a84b6
https://doi.org/10.1021/bm500939x
https://doi.org/10.1021/bm500939x
Autor:
Milena Brasca, Maria Cristina Casiraghi, Carme Plumed-Ferrer, Daniela Erba, Federica Manini, Stefano Morandi
Publikováno v:
Cereal chemistry 91 (2014): 342–349. doi:10.1094/CCHEM-09-13-0190-CESI
info:cnr-pdr/source/autori:Manini F.; Brasca M.; Plumed-Ferrer C.; Morandi S.; Erba D.; Casiraghi M.C./titolo:Study of the chemical changes and evolution of microbiota during sourdoughlike fermentation of wheat bran/doi:10.1094%2FCCHEM-09-13-0190-CESI/rivista:Cereal chemistry/anno:2014/pagina_da:342/pagina_a:349/intervallo_pagine:342–349/volume:91
info:cnr-pdr/source/autori:Manini F.; Brasca M.; Plumed-Ferrer C.; Morandi S.; Erba D.; Casiraghi M.C./titolo:Study of the chemical changes and evolution of microbiota during sourdoughlike fermentation of wheat bran/doi:10.1094%2FCCHEM-09-13-0190-CESI/rivista:Cereal chemistry/anno:2014/pagina_da:342/pagina_a:349/intervallo_pagine:342–349/volume:91
Several studies have emphasized the possibility of enhancing nutritional properties of cereal by-products through biotechnological processes. Bran fermentation positively affects the bioavailability of several functional compounds. Moreover, bran fer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3997aac52494f60027d375d9394f6a9
https://doi.org/10.1094/cchem-09-13-0190-cesi
https://doi.org/10.1094/cchem-09-13-0190-cesi
Autor:
Fanny Emma Ludena Urquizo, Silvia Melissa García Torres, Tiina Tolonen, Mari Jaakkola, Maria Grazzia Pena-Niebuhr, Atte von Wright, Ritva Repo-Carrasco-Valencia, Hannu Korhonen, Carme Plumed-Ferrer
Publikováno v:
Food Science & Nutrition, 5(3):602-608
Food Science & Nutrition
Food Science & Nutrition
Quinoa is a crop that originated from the Andes. It has high nutritional value, outstanding agro-ecological adaptability, and low water requirements. Quinoa is an excellent crop alternative to help overcome food shortages, and it can also have a role
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::613650943e65e97379d586f94e84819e
https://repository.publisso.de/resource/frl:6412790
https://repository.publisso.de/resource/frl:6412790
Autor:
Carme Plumed-Ferrer, Atte von Wright
Publikováno v:
Journal of the Science of Food and Agriculture. 91:1032-1040
BACKGROUND: The efficacy of weak organic acids in the control of yeasts in pig liquid feed was studied taking into account the effects on lactic acid bacteria (LAB) responsible for beneficial fermentation. RESULTS: The yeast population in pig liquid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3de88df78175b4204119207346f1f63
https://doi.org/10.1002/jsfa.4278
https://doi.org/10.1002/jsfa.4278