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Akademický článek

Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus).

Autor: Tian Y; Food Sciences, Department of Life Technologies, Faculty of Technology, University of Turku, 20014 Turku, Finland., Zhou Y; Food Sciences, Department of Life Technologies, Faculty of Technology, University of Turku, 20014 Turku, Finland., Kriisa M; Center of Food and Fermentation Technologies (TFTAK), 12618 Tallinn, Estonia., Anderson M; Center of Food and Fermentation Technologies (TFTAK), 12618 Tallinn, Estonia., Laaksonen O; Food Sciences, Department of Life Technologies, Faculty of Technology, University of Turku, 20014 Turku, Finland., Kütt ML; Center of Food and Fermentation Technologies (TFTAK), 12618 Tallinn, Estonia., Föste M; Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany., Korzeniowska M; Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland., Yang B; Food Sciences, Department of Life Technologies, Faculty of Technology, University of Turku, 20014 Turku, Finland; Shanxi Center for Testing of Functional Agro-Products, Shanxi Agricultural University, Taiyuan 030031, China. Electronic address: baoru.yang@utu.fi.

Publikováno v: Food chemistry [Food Chem] 2023 May 30; Vol. 409, pp. 135339. Date of Electronic Publication: 2022 Dec 27.

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Akademický článek

Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior.

Autor: Naibaho J; Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland., Jonuzi E; Department of Chemistry, Faculty of Natural Sciences and Mathematics, State University of Tetova, 1200, Tetovo, Macedonia., Butula N; Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, 10000, Croatia., Korzeniowska M; Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland., Föste M; Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany., Sinamo KN; Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, 20155, Medan, Indonesia., Chodaczek G; Bioimaging Laboratory, Łukasiewicz Research Network-PORT Polish Center for Technology Development, 54-066, Wroclaw, Poland., Yang B; Food Chemistry and Food Development, Department of Life Technologies, University of Turku, 20014, Turku, Finland.

Publikováno v: Current research in food science [Curr Res Food Sci] 2022 Oct 18; Vol. 5, pp. 1955-1964. Date of Electronic Publication: 2022 Oct 18 (Print Publication: 2022).

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Akademický článek

Impact of enzymatic pre-treatment on composition of nutrients and phytochemicals of canola (Brassica napus) oil press residues.

Autor: Tian Y; Food Chemistry and Food Development Unit, Department of Life Technologies, Faculty of Technology, University of Turku, 20014 Turku, Finland., Kriisa M; Center of Food and Fermentation Technologies (TFTAK), Akadeemia tee 15a, 12618 Tallinn, Estonia., Föste M; Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, 85354 Freising, Germany., Kütt ML; Center of Food and Fermentation Technologies (TFTAK), Akadeemia tee 15a, 12618 Tallinn, Estonia., Zhou Y; Food Chemistry and Food Development Unit, Department of Life Technologies, Faculty of Technology, University of Turku, 20014 Turku, Finland., Laaksonen O; Food Chemistry and Food Development Unit, Department of Life Technologies, Faculty of Technology, University of Turku, 20014 Turku, Finland., Yang B; Food Chemistry and Food Development Unit, Department of Life Technologies, Faculty of Technology, University of Turku, 20014 Turku, Finland. Electronic address: baoru.yang@utu.fi.

Publikováno v: Food chemistry [Food Chem] 2022 Sep 01; Vol. 387, pp. 132911. Date of Electronic Publication: 2022 Apr 06.

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Akademický článek

Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies.

Autor: Föste M; Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany. Electronic address: maike.foeste@tum.de., Verheyen C; Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany. Electronic address: christoph.verheyen@tum.de., Jekle M; Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany. Electronic address: mjekle@tum.de., Becker T; Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany. Electronic address: tb@tum.de.

Publikováno v: Food chemistry [Food Chem] 2020 Feb 15; Vol. 306, pp. 125451. Date of Electronic Publication: 2019 Sep 04.

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