Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Jeanette K, Purhagen"'
Publikováno v:
Foods, Vol 11, Iss 18, p 2870 (2022)
This study aimed to conduct a systematic literature review (SLR) of the research performed in the plant-based meat analogues area. Historical, current, and future tendencies are discussed. The paper offers a comprehensive SLR coupled with a bibliomet
Externí odkaz:
https://doaj.org/article/32e9c14457684db1a5847bc2da63f45f
Autor:
Izalin Zahari, Ferawati Ferawati, Jeanette K. Purhagen, Marilyn Rayner, Cecilia Ahlström, Amanda Helstad, Karolina Östbring
Publikováno v:
Foods, Vol 10, Iss 10, p 2397 (2021)
Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein. Thus, the goal of this study was to create new plant-based extrudates for appl
Externí odkaz:
https://doaj.org/article/88813579fe794f5ab0d0d5d05d8df646
Autor:
Izalin Zahari, Jeanette K. Purhagen, Marilyn Rayner, Cecilia Ahlström, Amanda Helstad, Michael Landers, Jens Müller, Jacob Eriksson, Karolina Östbring
Publikováno v:
Journal of Food Engineering. 354:111567
Autor:
Izalin Zahari, Ferawati Ferawati, Amanda Helstad, Cecilia Ahlström, Karolina Östbring, Marilyn Rayner, Jeanette K. Purhagen
Publikováno v:
Foods, Vol 9, Iss 6, p 772 (2020)
The interest in plant-based products is growing in Western countries, mostly due to health and environmental issues that arise from the consumption and production of animal-based food products. Many vegan products today are made from soy, but drawbac
Externí odkaz:
https://doaj.org/article/8c8d726374e3473ca18d8bdc5b539669
Publikováno v:
Advances in Food Science and Engineering. 2
Potatoes served in large-scale food service systems are often of poor quality. The current recommendation is to cook the potatoes until the core has reached a temperature of 96°C, but this recommendation is questionable. In this study, three potato
Autor:
Martin Lagerholm, Gunnel Wihlborg, Peter Åberg, Jenny Fjällström, Nils Wihlborg, Henrik Andrén, Raivo Loosme, Torbjörn Mikaelsson, Jeanette K. Purhagen, Frans Lindvall
Publikováno v:
Instruments, Vol 2, Iss 3, p 11 (2018)
Instruments
Volume 2
Issue 3
Instruments
Volume 2
Issue 3
Several of the rice quality parameters are nowadays determined manually or partly manually, which leads to subjective results. In order to analyse the rice quality and avoid most of the manual handling, the PaddyCheck instrument was mainly developed
Publikováno v:
Foods
Foods, Vol 7, Iss 1, p 9 (2018)
Foods; Volume 7; Issue 1; Pages: 9
Olsson, V, Håkansson, A, Purhagen, J & Wendin, K M E 2018, ' The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise ', Foods, vol. 7, no. 1, 9 . https://doi.org/10.3390/foods7010009
Foods, Vol 7, Iss 1, p 9 (2018)
Foods; Volume 7; Issue 1; Pages: 9
Olsson, V, Håkansson, A, Purhagen, J & Wendin, K M E 2018, ' The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise ', Foods, vol. 7, no. 1, 9 . https://doi.org/10.3390/foods7010009
Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences. The aim of the study was to evaluate the effect of emulsific
Publikováno v:
European Food Research and Technology. 235:265-276
The use of gluten-free products is increasing since an increasing number of people (1–2 %) are suffering from Celiac disease and thereby need a gluten-free diet. Gluten-free bread tends to have shorter shelf life and quality compared with white whe
Publikováno v:
Journal of the Science of Food and Agriculture. 92:1201-1213
BACKGROUND: The use of dietary fibre in bread products is increasing because of consumer demand for healthier products. However, an increase in dietary fibre level changes the rheological properties of the dough and also the quality properties of the
Publikováno v:
Food Hydrocolloids. 25:1656-1666
Anti-staling agents with different mechanisms were added to a normal white wheat bread to investigate the relation between bread staling, amylopectin retrogradation and water-related properties (i.e. water content and distribution between crumb and c