Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Jose Martin Ramos-Diaz"'
Autor:
Antti Knaapila, Katja Kantanen, Jose Martin Ramos-Diaz, Vieno Piironen, Mari Sandell, Kirsi Jouppila
Publikováno v:
Foods, Vol 13, Iss 10, p 1444 (2024)
Faba bean is a promising source of ingredients for the production of meat analogs. However, sensory properties of faba bean, especially the bitter taste of the protein concentrate, restrict its use. Our aim was to assess the feasibility of two types
Externí odkaz:
https://doaj.org/article/b46598a590524715a30830dfc0981bde
Autor:
Aino Siitonen, Faisa Nieminen, Veronika Kallio, Fabio Tuccillo, Katja Kantanen, Jose Martin Ramos-Diaz, Kirsi Jouppila, Vieno Piironen, Susanna Kariluoto, Minnamari Edelmann
Publikováno v:
Foods, Vol 13, Iss 5, p 637 (2024)
Legumes have been recognised as healthy and environmentally friendly protein sources. Knowledge about the vitamin B contents in legume ingredients and extrudates is scarce. In this study, we investigated thiamin, riboflavin, niacin, and folate in var
Externí odkaz:
https://doaj.org/article/30a01102981144b4afd568a444c3b74d
Autor:
Bhawani Chamlagain, Liisa Peltonen, Minnamari Edelmann, Jose Martin Ramos-Diaz, Asmo Kemppinen, Kirsi Jouppila, Pekka Varmanen, Vieno Piironen
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 499-502 (2021)
The bioaccessibility of vitamin B12 (B12) in plant-based products fortified using wheat bran extract fermented with B12-producing food-grade Propionibacterium freudenreichii was studied by applying a standard static in vitro model. At first, a cultur
Externí odkaz:
https://doaj.org/article/4bd6ee35ec6e4f29b8affaef445f5e36
Autor:
Katja Kantanen, Anni Oksanen, Minnamari Edelmann, Heikki Suhonen, Tuula Sontag-Strohm, Vieno Piironen, Jose Martin Ramos Diaz, Kirsi Jouppila
Publikováno v:
Foods, Vol 11, Iss 9, p 1280 (2022)
Faba bean is a potential ingredient due to its high protein yield and its possible cultivation in colder climate regions. In this study, meat analogues made from faba bean protein isolate (FPI) and concentrate (FPC) blends were produced using high mo
Externí odkaz:
https://doaj.org/article/265fae44a9004f9da44f7d8401ab9867
Autor:
Lorenzo Mariotti, Thais Huarancca Reyes, Jose Martin Ramos-Diaz, Kirsi Jouppila, Lorenzo Guglielminetti
Publikováno v:
Plants, Vol 10, Iss 5, p 858 (2021)
Increased ultraviolet-B (UV-B) due to global change can affect plant development and metabolism. Quinoa tolerates extreme conditions including high UV levels. However, the physiological mechanisms behind its abiotic stress tolerance are unclear, espe
Externí odkaz:
https://doaj.org/article/12c7ff1847894bd6b8c64eb179d611f9
Autor:
Jose Martin Ramos-Diaz, Tatjana Kince, Martins Sabovics, Göker Gürbüz, Asta Rauma, Anna-Maija Lampi, Vieno Piironen, Evita Straumite, Dace Klava, Kirsi Jouppila
Publikováno v:
Foods, Vol 9, Iss 12, p 1849 (2020)
Quinoa epitomizes the drive for healthier foods with ethnic concepts in developed countries, particularly among millennials. As a result, the popularity of quinoa as a gluten-free alternative has steadily grown over the last 20 years. Despite this, l
Externí odkaz:
https://doaj.org/article/a6040b5bf7744222a60255d6002a4322
Autor:
Fabio Tuccillo, Katja Kantanen, Yaqin Wang, Jose Martin Ramos Diaz, Marjo Pulkkinen, Minnamari Edelmann, Antti Knaapila, Kirsi Jouppila, Vieno Piironen, Anna-Maija Lampi, Mari Sandell, Kati Katina
Publikováno v:
Food research international (Ottawa, Ont.). 162
Faba bean, processed into ingredients (flour, protein concentrate, protein isolate), can be extruded to meat al-ternatives with a fibrous texture. Despite its importance for consumer acceptance, not enough is known about the flavor of faba bean ingre
Autor:
Jose Martin Ramos-Diaz, Minnamari Edelmann, Liisa M. Peltonen, Asmo Kemppinen, Vieno Piironen, Pekka Varmanen, Bhawani Chamlagain, Kirsi Jouppila
Publikováno v:
Current Research in Food Science, Vol 4, Iss, Pp 499-502 (2021)
Current Research in Food Science
Current Research in Food Science
The bioaccessibility of vitamin B12 (B12) in plant-based products fortified using wheat bran extract fermented with B12-producing food-grade Propionibacterium freudenreichii was studied by applying a standard static in vitro model. At first, a cultur
Autor:
Alexis V. Nathanail, Michael Sulyok, Kirsi Jouppila, Jose Martin Ramos-Diaz, Sven-Erik Jacobsen
Publikováno v:
Food Control. 130:108260
The consumption of high-quality Andean grains (a.k.a. pseudocereals) is increasing worldwide, and yet very little is known about the susceptibility of these crops to mycotoxin contamination. In this survey study, a multi-analyte liquid chromatography
Publikováno v:
European Food Research and Technology. 244:469-479
Interactions of food proteins and lipids under oxidative conditions may lead to alterations in food texture as well as loss of nutritional and sensory quality. Oxidative and physical stability of oil-in-water emulsions stabilized with water-soluble p