Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Mari-Liis TAmmik"'
Publikováno v:
Future Foods, Vol 6, Iss , Pp 100162- (2022)
Externí odkaz:
https://doaj.org/article/8a78d453c519443583a9c6d708313063
Autor:
Kadi Jakobson, Aleksei Kaleda, Karl Adra, Mari-Liis Tammik, Helen Vaikma, Tiina Kriščiunaite, Raivo Vilu
Publikováno v:
Foods, Vol 12, Iss 14, p 2805 (2023)
Many new plant proteins are appearing on the market, but their properties are insufficiently characterized. Hence, we collected 24 commercial proteins from pea, oat, fava bean, chickpea, mung bean, potato, canola, soy, and wheat, including different
Externí odkaz:
https://doaj.org/article/989e8b980ae94683b40a9f9df08e18e2
Publikováno v:
Future Foods, Vol 4, Iss , Pp 100092- (2021)
This study investigated meat analogs produced using low-moisture extrusion from oat and pea protein blends at ratios 20:80, 30:70, 50:50, and 70:30. Response surface methodology was used to assess the effect of blend composition, screw speed (200–1
Externí odkaz:
https://doaj.org/article/7c6a2313e7c641099d3641b8a7d436d9
Autor:
Davide De Angelis, Aleksei Kaleda, Antonella Pasqualone, Helen Vaikma, Martti Tamm, Mari-Liis Tammik, Giacomo Squeo, Carmine Summo
Publikováno v:
Foods, Vol 9, Iss 12, p 1754 (2020)
Pea protein dry-fractionated (PDF), pea protein isolated (PIs), soy protein isolated (SIs) and oat protein (OP) were combined in four mixes (PDF_OP, PIs_OP, PDF_PIs_OP, SIs_OP) and extruded to produce meat analogues. The ingredients strongly influenc
Externí odkaz:
https://doaj.org/article/3137e0271bb74f16aa98a4a84f43a2c2
Autor:
Aleksei Kaleda, Karel Talvistu, Martti Tamm, Maret Viirma, Julia Rosend, Kristel Tanilas, Marie Kriisa, Natalja Part, Mari-Liis Tammik
Publikováno v:
Foods, Vol 9, Iss 8, p 1059 (2020)
Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments. This study demonstrates applic
Externí odkaz:
https://doaj.org/article/459596f62d9d4dca877bc8cd912eb5ca
Publikováno v:
Future Foods, Vol 4, Iss, Pp 100092-(2021)
This study investigated meat analogs produced using low-moisture extrusion from oat and pea protein blends at ratios 20:80, 30:70, 50:50, and 70:30. Response surface methodology was used to assess the effect of blend composition, screw speed (200–1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8e9b284880a82af47be0fe7176fe3fb
http://www.sciencedirect.com/science/article/pii/S2666833521000824
http://www.sciencedirect.com/science/article/pii/S2666833521000824
Autor:
Helen Vaikma, Giacomo Squeo, Davide De Angelis, Mari-Liis Tammik, Aleksei Kaleda, Martti Tamm, Antonella Pasqualone, Carmine Summo
Publikováno v:
Foods
Volume 9
Issue 12
Foods, Vol 9, Iss 1754, p 1754 (2020)
Volume 9
Issue 12
Foods, Vol 9, Iss 1754, p 1754 (2020)
Pea protein dry-fractionated (PDF), pea protein isolated (PIs), soy protein isolated (SIs) and oat protein (OP) were combined in four mixes (PDF_OP, PIs_OP, PDF_PIs_OP, SIs_OP) and extruded to produce meat analogues. The ingredients strongly influenc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6483bc31fbaea920fb7b2d7c69d2b62a
Autor:
Marie Kriisa, Kristel Tanilas, Maret Viirma, Aleksei Kaleda, Karel Talvistu, Martti Tamm, Natalja Part, Julia Rosend, Mari-Liis Tammik
Publikováno v:
Foods, Vol 9, Iss 1059, p 1059 (2020)
Foods
Volume 9
Issue 8
Foods
Volume 9
Issue 8
Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments. This study demonstrates applic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c429fac971a7c994e031aec200e854fa
https://www.mdpi.com/2304-8158/9/8/1059
https://www.mdpi.com/2304-8158/9/8/1059
