Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Katja Kantanen"'
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:
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:
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