Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Kaisu, Honkapää"'
Autor:
Moona Partanen, Kaisu Honkapää, Jaakko Hiidenhovi, Tanja Kakko, Sari Mäkinen, Sanni Kivinen, Ella Aitta, Kati Väkeväinen, Heikki Aisala
Publikováno v:
Foods, Vol 12, Iss 5, p 966 (2023)
To stop overfishing and meet the protein needs of a growing population, more information is needed on how to use marine by-catches, by-products, and undervalued fish species for human consumption. Turning them into protein powder is a sustainable and
Externí odkaz:
https://doaj.org/article/dc2568abab534ddb9fe2820a31deae06
Publikováno v:
Foods, Vol 11, Iss 4, p 492 (2022)
There is growing interest in Baltic herring (Clupea harengus membras) and other undervalued, small-sized fish species for human consumption. Gutting or filleting of small-sized fish is impractical; hence, the aim of this study was to explore the suit
Externí odkaz:
https://doaj.org/article/8b635628828d40fd8be4df5547b6ebe4
Autor:
Tanja Kakko, Annelie Damerau, Anni Nisov, Anna Puganen, Saska Tuomasjukka, Kaisu Honkapää, Marko Tarvainen, Baoru Yang
Publikováno v:
Foods, Vol 11, Iss 2, p 230 (2022)
Fractionation is a potential way to valorize under-utilized fishes, but the quality of the resulting fractions is crucial in terms of their applicability. The aim of this work was to study the quality of protein isolates and hydrolysates extracted fr
Externí odkaz:
https://doaj.org/article/6364326e3baf4b7b9e850f972d617b68
Autor:
Anni Nisov, Heikki Aisala, Ulla Holopainen-Mantila, Hanna-Leena Alakomi, Emilia Nordlund, Kaisu Honkapää
Publikováno v:
Foods, Vol 9, Iss 11, p 1541 (2020)
Interest in using undervalued forage fish for human consumption has recently increased due to its environmental benefits. However, feasible strategies to process the undervalued fish species to food use are limited. Therefore, this study investigated
Externí odkaz:
https://doaj.org/article/309ee8a9d5314881abc59f77762c274d
Publikováno v:
Foods; Volume 11; Issue 4; Pages: 492
There is growing interest in Baltic herring (Clupea harengus membras) and other undervalued, small-sized fish species for human consumption. Gutting or filleting of small-sized fish is impractical; hence, the aim of this study was to explore the suit
Autor:
Yang, Tanja Kakko, Annelie Damerau, Anni Nisov, Anna Puganen, Saska Tuomasjukka, Kaisu Honkapää, Marko Tarvainen, Baoru
Publikováno v:
Foods; Volume 11; Issue 2; Pages: 230
Fractionation is a potential way to valorize under-utilized fishes, but the quality of the resulting fractions is crucial in terms of their applicability. The aim of this work was to study the quality of protein isolates and hydrolysates extracted fr
Autor:
Tanja, Kakko, Annelie, Damerau, Anni, Nisov, Anna, Puganen, Saska, Tuomasjukka, Kaisu, Honkapää, Marko, Tarvainen, Baoru, Yang
Publikováno v:
Foods
Fractionation is a potential way to valorize under-utilized fishes, but the quality of the resulting fractions is crucial in terms of their applicability. The aim of this work was to study the quality of protein isolates and hydrolysates extracted fr
Autor:
Kaisu Honkapää, Jussi Suvanto, Kirsi-Marja Oksman-Caldentey, Riitta Puupponen-Pimiä, Liisa Nohynek, Juha-Pekka Salminen, Tuulikki Seppänen-Laakso, Juha Tähtiharju
Publikováno v:
Puupponen-pimiä, R, Nohynek, L, Suvanto, J, Salminen, J, Seppänen-laakso, T, Tähtiharju, J, Honkapää, K & Oksman-caldentey, K 2021, ' Natural Antimicrobials from Cloudberry ( Rubus chamaemorus ) Seeds by Sanding and Hydrothermal Extraction ', ACS Food Science & Technology, vol. 1, no. 5, pp. 917-927 . https://doi.org/10.1021/acsfoodscitech.0c00109
We have developed an organic solvent-free process to enrich natural antimicrobials from the important Nordic Rubus berry species, especially from cloudberry. The process utilizes industrial berry byproducts as raw-material, and it is based on seed sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28f5859ff1bad635da67fb5dc1efaf2c
https://cris.vtt.fi/ws/files/52245018/acsfoodscitech.0c00109.pdf
https://cris.vtt.fi/ws/files/52245018/acsfoodscitech.0c00109.pdf
Publikováno v:
Nisov, A, Kakko, T, Alakomi, H L, Lantto, R & Honkapää, K 2022, ' Comparison of enzymatic and pH shift methods to extract protein from whole Baltic herring (Clupea harengus membras) and roach (Rutilus rutilus) ', Food Chemistry, vol. 373, no. Part B, 131524 . https://doi.org/10.1016/j.foodchem.2021.131524
This study aimed to establish the differences between enzymatically extracted hydrolysates and pH shifted protein isolates from whole Baltic herring and roach in terms of polypeptide patterns, functionality, sensory properties, microbial quality, yie
Publikováno v:
Gibson, B, Aumala, V, Heiniö, R-L, Mikkelson, A & Honkapää, K 2018, ' Differential evolution of Strecker and non-Strecker aldehydes during aging of pale and dark beers ', Journal of Cereal Science, vol. 83, pp. 130-138 . https://doi.org/10.1016/j.jcs.2018.08.009
To determine characteristics associated with stability, 35 commercial beers were aged naturally. Chemical instability, as determined by increase in aldehyde concentration during aging, was associated with beer color. In particular, darker beers produ