Výsledky vyhledávání - "Juha Koivurinta"

Uses of Pekilo, a microfungus biomass from Paecilomyces varioti in sausage and meat balls

Autor: Rakel Kurkela, Juha Koivurinta, Pekka Koivistoinen

Publikováno v: International Journal of Food Science & Technology. 14:561-570

Summary The possible inclusion of Pekilo biomass, which is a dried powder produced from the filamentous microfungus Paecilomyces varioti and containing about 50% protein, in meat based food systems was evaluated using two types of sausage and meat ba

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::aad8aa07939b31c606f299fe3dc80a75
https://doi.org/10.1111/j.1365-2621.1979.tb00902.x

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Akademický článek

Ahvenen ja särjen marinointi

Autor: Mailis Kuuppo, Juha Koivurinta, Pekka Koivistoinen

Publikováno v: Agricultural and Food Science, Vol 50, Iss 3 (1978)

Tutkimuksessa etsittiin optimaaliset prosessointiolosuhteet ahvenen ja särjen marinointia varten. Säilyvyyden ja maun kannalta optimaaliset etikka ja suolakonsentraatiot sekä marinointiaika 10°C:n ja 20°C:n lämpötiloissa etsittiin sekä pienil

Externí odkaz: https://doaj.org/article/0850a2a153574e62978b59fbeddb4cb1

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Akademický článek

On the suitability of roach, perch, vendace and whitefish for canning in small scale canning stations

Autor: Mailis Kuuppo, Juha Koivurinta, Pekka Koivistoinen

Publikováno v: Agricultural and Food Science, Vol 50, Iss 4 (1978)

The suitability of roach (Rutilus rutilus), perch (Perca fluviatilis), vendace (Coregonus albula L.), and whitefish (Coregonus sp.) for canning in small scale canning stations was tested. Various pretreatment methods and processing conditions were ev

Externí odkaz: https://doaj.org/article/24148dc48c624d869e4cd7b06365f143

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Bread baking properties of Pekilo, a microfungus biomass fromPaecilomyces varioti

Autor: M. Holasová, Pekka Koivistoinen, J. Blattná, Rakel Kurkela, Juha Koivurinta

Publikováno v: Food / Nahrung. 24:597-606

The properties of doughs containing various amounts of Pekilo biomass which is a dried powder produced from the filamentous microfungus Paecilomyces varioti and containing about 50% protein, were tested using Brabender farinograph and extensograph. T

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d449eb20c49b3e15a8c52aff78bbd62f
https://doi.org/10.1002/food.19800240702

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