Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Katariina Roininen"'
Publikováno v:
Leikas, S, Lindeman, M, Roininen, K & Lähteenmäki, L 2009, ' Avoidance motivation, risk perception and emotional processing ', European Journal of Personality, vol. 23, no. 2, pp. 125-147 . https://doi.org/10.1002/per.708
The present studies examined the moderating role of state motivation on the associations between trait avoidance motivation, risk perception and emotional processing. In Studies 1 and 2, avoidance or approach states were evoked in participants who th
Publikováno v:
Roininen, K, Arvola, A & Lähteenmäki, L 2006, ' Exploring consumers’ perceptions of local food with two different qualitative techniques : Laddering and word association ', Food Quality and Preference, vol. 17, no. 1-2, pp. 20-30 . https://doi.org/10.1016/j.foodqual.2005.04.012
In recent years, a growing number of consumers in Finland have started to show interest in the origin of the foods they eat. Although the concept of local food has been launched to describe food produced near the consumer, it is not yet well-defined
Autor:
J.T. Lindgren, Juho Rousu, Karin Autio, Marjatta Salmenkallio-Marttila, Katariina Roininen, Liisa Lähteenmäki
Publikováno v:
Salmenkallio-Marttila, M, Roininen, K, Lindgren, J T, Rousu, J, Autio, K & Lähteenmäki, L 2004, ' Applying machine learning methods in studying relationships between mouthfeel and microstructure of oat bread ', Journal of Texture Studies, vol. 35, no. 3, pp. 225-250 . https://doi.org/10.1111/j.1745-4603.2004.tb00835.x
The aim was to study whether machine learning can be applied in analysing microstructure of food from microscopy images and whether the state of macromolecules, protein and starch, can be related to sensory mouthfeel. Addition of gluten and transglut
Publikováno v:
Autio, K, Kuuva, T, Roininen, K & Lähteenmäki, L 2003, ' Rheological properties, microstructure and sensory perception of high-amylose starch-pectin mixed gels ', Journal of Texture Studies, vol. 33, no. 6, pp. 473-486 . https://doi.org/10.1111/j.1745-4603.2002.tb01362.x
Different types of textures were generated by mixing amylose-rich HYLON VII maize starch, LM pectin with different Ca contents, with or without saccharose and maltitol. Before mixing, HYLON VII was heated to 150C, which allowed the dispersion of star
Autor:
Kimmo Vehkalahti, David J. Mela, Elizabeth H. Zandstra, K Stubenitsky, C. de Graaf, Hely Tuorila, Katariina Roininen
Publikováno v:
Appetite 37 (2001) 1
Appetite, 37(1), 33-45
Appetite, 37(1), 33-45
The Health and Taste Attitude Scales (HTAS) developed by Roininen, Lähteenmäki and Tuorila in 1999 measure the importance of health and taste aspects of foods in the food choice process. These multi-item scales consist of sets of statements, rangin
Autor:
Katariina Roininen, Hely Tuorila
Publikováno v:
University of Helsinki
Scopus-Elsevier
Scopus-Elsevier
Health and Taste Attitude scales developed by Roininen, Lahteenmaki and Tuorila, (1999). Quantification of consumer attitudes to health and hedonic characteristics of foods. Appetite, in press, were used in predicting choices among a ‘healthy’ (a
Publikováno v:
University of Helsinki
A crispy snack model, composed of maltodextrin, wheat flour, salt, and water, with a clearly measurable glass transition was designed and produced by extrusion. The material was used to investigate effects of glass transition and water plasticization
Autor:
Kristiina Kruus, Eero Puolanne, Johanna Buchert, Katariina Roininen, Raija Lantto, Kaisu Honkapää
Publikováno v:
Lantto, R, Kruus, K, Puolanne, E, Honkapää, K, Roininen, K & Buchert, J 2010, Enzymes in meat processing . in R J Whitehurst & M van Oort (eds), Enzymes in Food Technology . 2 edn, Wiley-Blackwell, pp. 264-291 . https://doi.org/10.1002/9781444309935.ch12
Enzymes in Food Technology, Second edition
Enzymes in Food Technology, Second edition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a66cf7c77ca17522ad0d0a3ee4807571
https://cris.vtt.fi/en/publications/4cb93cac-48f5-4187-9824-8dc6194a3417
https://cris.vtt.fi/en/publications/4cb93cac-48f5-4187-9824-8dc6194a3417
Publikováno v:
Leikas, S, Lindeman, M, Roininen, K & Lähteenmäki, L 2009, ' Boundaries of regulatory fit : Is it the thought that counts? ', Basic and Applied Social Psychology, vol. 31, no. 4, pp. 289-294 . https://doi.org/10.1080/01973530903316757
Leikas, S, Lindeman, M, Roininen, K & Lähteenmäki, L 2009, ' Boundaries of regulatory fit: Is it the thought that counts? ', Basic and Applied Social Psychology, vol. 31, no. 5, pp. 289-294 . https://doi.org/10.1080/01973530903316757
Leikas, S, Lindeman, M, Roininen, K & Lähteenmäki, L 2009, ' Boundaries of regulatory fit: Is it the thought that counts? ', Basic and Applied Social Psychology, vol. 31, no. 5, pp. 289-294 . https://doi.org/10.1080/01973530903316757
The feeling of regulatory fit is thought to arise from the right kind of goal pursuit, but some studies imply that it may be evoked even by lesser involvement in the right kind of strategies. The present experiment explored the minimum of involvement
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6dd969f97b45dc090810070da7474ba
https://cris.vtt.fi/en/publications/b2d8ad32-cf98-472e-922a-b123c818e0bb
https://cris.vtt.fi/en/publications/b2d8ad32-cf98-472e-922a-b123c818e0bb
Publikováno v:
Agricultural and Food Science, Vol 13, Iss 1-2 (2008)
Agricultural and Food Science
Salmenkallio-Marttila, M, Roininen, K, Autio, K & Lähteenmäki, L 2004, ' Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread ', Agricultural and Food Science, vol. 13, pp. 138-150 . https://doi.org/10.2137/1239099041838003
Agricultural and Food Science
Salmenkallio-Marttila, M, Roininen, K, Autio, K & Lähteenmäki, L 2004, ' Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread ', Agricultural and Food Science, vol. 13, pp. 138-150 . https://doi.org/10.2137/1239099041838003
Effects of added gluten and transglutaminase on microstructure, instrumental texture and sensory characteristics of bread baked with 51% wholemeal oat flour were compared in order to determine how changes in the state of macromolecules protein and