Biochemical and Techno-Functional Properties of Protein- and Fibre-Rich Hybrid Ingredients Produced by Dry Fractionation from Rice Bran

Autor: Kaisa Poutanen, Ulla Holopainen-Mantila, Emilia Nordlund, Katariina Rommi, Pia Silventoinen

Publikováno v: Silventoinen, P, Rommi, K, Holopainen-Mantila, U, Poutanen, K & Nordlund, E 2019, ' Biochemical and Techno-Functional Properties of Protein-and Fibre-Rich Hybrid Ingredients Produced by Dry Fractionation from Rice Bran ', Food and Bioprocess Technology, vol. 12, no. 9, pp. 1487-1499 . https://doi.org/10.1007/s11947-019-02307-w

Rice bran is an underutilized side-stream from white rice production, rich in protein and dietary fibre. The aim of the work was to study dry fractionation as a novel approach to enrich protein from non-heated, supercritical carbon dioxide–extracte

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15955641142f6a63b9c2e3249b77c6a4
https://cris.vtt.fi/en/publications/201d7987-15d2-4093-9bab-f77180b144a9

Biochemical and sensory characteristics of the cricket and mealworm fractions from supercritical carbon dioxide extraction and air classification

Autor: Katariina Rommi, Ulla Holopainen-Mantila, Outi E. Mäkinen, Sanna Hokkanen, Emilia Nordlund, Raija-Liisa Heiniö, Mika Henrikki Sipponen, Terhi Hakala

Publikováno v: Sipponen, M H, Mäkinen, O E, Rommi, K, Heiniö, R-L, Holopainen-Mantila, U, Hokkanen, S, Hakala, T K & Nordlund, E 2018, ' Biochemical and sensory characteristics of the cricket and mealworm fractions from supercritical carbon dioxide extraction and air classification ', European Food Research and Technology, vol. 244, no. 1, pp. 19-29 . https://doi.org/10.1007/s00217-017-2931-1

Insects represent a sustainable but under-exploited food resource partly due to the chitin-containing exoskeleton and also the high lipid content that hamper the production of food ingredients. Here we present dry fractionation technology for upgradi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47980ba38077f647dce7ee1e1e6dd22a
https://doi.org/10.1007/s00217-017-2931-1

Process for separating proteins from biomass materials

Autor: Ronny Wahlström, Lauri Kuutti, Jaakko Hiltunen, Sauli Vuoti, Dilek Ercili-Cura, Katariina Rommi

Publikováno v: Wahlström, R, Kuutti, L, Hiltunen, J, Vuoti, S, Ercili-Cura, D & Rommi, K Nov. 07 2018, Process for separating proteins from biomass materials, Patent No. EP3397066 .
VTT Technical Research Centre of Finland-PURE

The present invention relates to a process for separating proteins and/or protein fractions from biomass materials, wherein the process comprises the steps, where in the first step biomass material is mixed with an aqueous DES comprising a hydrogen b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::659f33437c8a204a1957249897c0b202
https://cris.vtt.fi/en/publications/68dda74e-bc16-4f32-a0db-e2f28ea1e030

Biocompounds from rapeseed oil industry co-stream as active ingredients for skin care applications

Autor: Margarida M. Fernandes, Tzanko Tzanov, Diana Rivera, Katariina Rommi, Raija Lantto

Publikováno v: Recercat. Dipósit de la Recerca de Catalunya
instname
UPCommons. Portal del coneixement obert de la UPC
Universitat Politècnica de Catalunya (UPC)
Rivera, D, Rommi, K, Fernandes, M M, Lantto, R & Tzanov, T 2015, ' Biocompounds from rapeseed oil industry co-stream as active ingredients for skin care applications ', International Journal of Cosmetic Science, vol. 37, no. 5, pp. 496-505 . https://doi.org/10.1111/ics.12222

SynopsisObjective Despite the great number of substances produced by the skincare industry, very few of them seem to truly have an effect on the skin. Therefore, given the social implications surrounding physical appearance, the search for new bioact

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3169a114406e508767593525c0d9494
https://doi.org/10.1111/ics.12222

Steam explosion of Brewer’s spent grain improves enzymatic digestibility of carbohydrates and affects solubility and stability of proteins

Autor: Ulla Holopainen, Katariina Kemppainen, Katariina Rommi, Kristiina Kruus

Publikováno v: Kemppainen, K, Rommi, K, Holopainen, U & Kruus, K 2016, ' Steam explosion of Brewer’s spent grain improves enzymatic digestibility of carbohydrates and affects solubility and stability of proteins ', Applied Biochemistry and Biotechnology, vol. 180, no. 1, pp. 94-108 . https://doi.org/10.1007/s12010-016-2085-9

Steam explosion was studied as a means to improve the enzymatic digestibility of carbohydrates in Brewer’s spent grain, a protein and lipid-rich lignocellulosic by-product of the brewing industry. Having temperature, treatment time and the presence

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03c63db621ff936fd998d5af1c60f2d9
https://cris.vtt.fi/en/publications/7dcf4a17-3c68-46b6-b282-b2e915736e6d