Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Helen Vaikma"'
Autor:
Natalja Part, Jekaterina Kazantseva, Sirli Rosenvald, Aili Kallastu, Helen Vaikma, Tiina Kriščiunaite, Dmitri Pismennõi, Ene Viiard
Publikováno v:
Future Foods, Vol 7, Iss , Pp 100212- (2023)
Consumer demand for plant-based dairy alternatives has increased rapidly during the past few years and the market has been saturated with a wide variety of alternative products. The general aim of this study was to broaden the understanding of the co
Externí odkaz:
https://doaj.org/article/7a7d95bf6ef14c69b29ae7069f5d3e60
Autor:
Mary-Liis Kütt, Kaisa Orgusaar, Irina Stulova, Reimo Priidik, Dmitri Pismennõi, Helen Vaikma, Aili Kallastu, Aleksandra Zhogoleva, Indrek Morell, Tiina Kriščiunaite
Publikováno v:
Heliyon, Vol 9, Iss 5, Pp e15627- (2023)
In the present study, an oat drink, a plant-based alternative to dairy products, was developed by fermenting the oat base with different vegan starter cultures. The desired pH below 4.2 was achieved in 12 h, regardless of starter culture used. Metage
Externí odkaz:
https://doaj.org/article/fc660ca8e40b420ab30510afc933ab20
Publikováno v:
Future Foods, Vol 6, Iss , Pp 100206- (2022)
Growing interest in plant-based alternative products offers hope for a more sustainable future. Oat and pea are among the most potential raw materials, due to their nutritional value and their widespread growth. However, one of the key issues with th
Externí odkaz:
https://doaj.org/article/60eb187380254d02a138e2ee0294c1f2
Publikováno v:
Future Foods, Vol 6, Iss , Pp 100166- (2022)
Externí odkaz:
https://doaj.org/article/2d9417bd0da941c195d5a820b68e7099
Publikováno v:
Future Foods, Vol 6, Iss , Pp 100162- (2022)
Externí odkaz:
https://doaj.org/article/8a78d453c519443583a9c6d708313063
Autor:
Kadi Jakobson, Aleksei Kaleda, Karl Adra, Mari-Liis Tammik, Helen Vaikma, Tiina Kriščiunaite, Raivo Vilu
Publikováno v:
Foods, Vol 12, Iss 14, p 2805 (2023)
Many new plant proteins are appearing on the market, but their properties are insufficiently characterized. Hence, we collected 24 commercial proteins from pea, oat, fava bean, chickpea, mung bean, potato, canola, soy, and wheat, including different
Externí odkaz:
https://doaj.org/article/989e8b980ae94683b40a9f9df08e18e2
Publikováno v:
Future Foods, Vol 4, Iss , Pp 100049- (2021)
It is evident that the interest in plant-based milk alternative products is increasing, although there are still difficulties with undesired sensorial properties. This study seeks to contribute to sustainable food development through a better underst
Externí odkaz:
https://doaj.org/article/a82e25754597443e8cda9f9626735aa9
Publikováno v:
Future Foods, Vol 4, Iss , Pp 100092- (2021)
This study investigated meat analogs produced using low-moisture extrusion from oat and pea protein blends at ratios 20:80, 30:70, 50:50, and 70:30. Response surface methodology was used to assess the effect of blend composition, screw speed (200–1
Externí odkaz:
https://doaj.org/article/7c6a2313e7c641099d3641b8a7d436d9
Autor:
Davide De Angelis, Aleksei Kaleda, Antonella Pasqualone, Helen Vaikma, Giacomo Squeo, Francesco Caponio, Carmine Summo
Publikováno v:
Chemical Engineering Transactions, Vol 87 (2021)
Dry fractionation by air classification is a sustainable process applied to cereals and pulses to produce protein and starch concentrates. The process involves using a series of cyclones equipped with either a classifier wheel or a restriction valve,
Externí odkaz:
https://doaj.org/article/5ad1b24f188f48d2be5e3bae145daac5
Autor:
Davide De Angelis, Aleksei Kaleda, Antonella Pasqualone, Helen Vaikma, Martti Tamm, Mari-Liis Tammik, Giacomo Squeo, Carmine Summo
Publikováno v:
Foods, Vol 9, Iss 12, p 1754 (2020)
Pea protein dry-fractionated (PDF), pea protein isolated (PIs), soy protein isolated (SIs) and oat protein (OP) were combined in four mixes (PDF_OP, PIs_OP, PDF_PIs_OP, SIs_OP) and extruded to produce meat analogues. The ingredients strongly influenc
Externí odkaz:
https://doaj.org/article/3137e0271bb74f16aa98a4a84f43a2c2