Enzymatic reduction of galactooligosaccharide content of faba bean and yellow pea ingredients and food products

Autor: Antti Nyyssölä, Anni Nisov, Martina Lille, Markus Nikinmaa, Natalia Rosa-Sibakov, Simo Ellilä, Mari Valkonen, Emilia Nordlund

Publikováno v: Future Foods, Vol 4, Iss , Pp 100047- (2021)

Intake of Fermentable Oligo,- Di,- Monosaccharides, And Polyols, abbreviated as FODMAP, is known to worsen gastrointestinal symptoms in people with functional bowel disorders. Legume-based foods are climate-friendly and healthy alternatives to meat,

Externí odkaz: https://doaj.org/article/9d9d6d9f75c447488105fa712f6634f3

Impact of Enzymatic Hydrolysis and Microfluidization on the Techno-Functionality of Oat Bran in Suspension and Acid Milk Gel Models

Autor: Natalia Rosa-Sibakov, Maria Julia de Oliveira Carvalho, Martina Lille, Emilia Nordlund

Publikováno v: Foods, Vol 11, Iss 2, p 228 (2022)

Oat bran is a nutritionally rich ingredient, but it is underutilized in semi-moist and liquid foods due to technological issues such as high viscosity and sliminess. The aim of this work was to improve the technological properties of oat bran concent

Externí odkaz: https://doaj.org/article/0cbd1813c7c54535ab49d5715fbca1fc

Impact of Phytase Treatment and Calcium Addition on Gelation of a Protein-Enriched Rapeseed Fraction

Autor: Pia Silventoinen, Anni Kortekangas, Emilia Nordlund, Nesli Sozer

Publikováno v: Silventoinen, P, Kortekangas, A, Nordlund, E & Sözer, N 2022, ' Impact of Phytase Treatment and Calcium Addition on Gelation of a Protein-Enriched Rapeseed Fraction ', Food and Bioprocess Technology, vol. 15, no. 6, pp. 1422-1435 . https://doi.org/10.1007/s11947-022-02810-7

Rapeseed press cake was upcycled as a protein-enriched ingredient through dry fractionation. The protein-enriched fraction contained higher amounts of phytic acid compared to press cake, and phytase treatment was applied to decrease the phytic acid c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a21324b49ad25309437a75523d85a2f
https://doi.org/10.1007/s11947-022-02810-7

Development and Consumer Perception of a Snack Machine Producing Customized Spoonable and Drinkable Products Enriched in Dietary Fiber and Protein

Autor: Kaisa Vehmas, Alex Calton, Katri Grenman, Heikki Aisala, Nesli Sozer, Emilia Nordlund

Publikováno v: Foods, Vol 9, Iss 10, p 1454 (2020)

The aim of the study was to evaluate consumer perceptions toward customized snacks produced with a Healthy Snack Machine (HSM) prototype, at-site of the purchase and consumption. The present study had a multi-disciplinary approach including both snac

Externí odkaz: https://doaj.org/article/59db6ef880d64abaa618a9dc8f65713e

Novel indicators of oat quality

Autor: Ulla Holopainen-Mantila, Iina Jokinen, Jussi Gillberg, Anna Liisa Välimaa, Emilia Nordlund

Publikováno v: Holopainen-Mantila, U, Jokinen, I, Gillberg, J, Välimaa, A L & Nordlund, E 2022, Novel indicators of oat quality . in OAT2022 International Oat Conference : Program book . Grain Industry Association of Western Australia (GIWA), pp. 29-30, International Oat Conference, OAT 2022, Perth, Australia, 10/10/22 . < https://www.internationaloat.com/wp-content/uploads/2022/10/OAT2022-Program-Book_online.pdf >
VTT Technical Research Centre of Finland-PURE

Oats is a versatile food ingredient, and its importance is increasing due to the need of shift to plant based diets. In order to facilitate oat-based trade and selection of oat raw materials for various food applications, we have developed machine le

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::26b06553baaa235974a5e8a314c0c0f9
https://cris.vtt.fi/en/publications/f9711676-dde7-4f69-b14d-13e569f790d2