Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Marjo Pulkkinen"'
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
Autor:
Yaqin Wang, Chong Xie, Marjo Pulkkinen, Minnamari Edelmann, Bhawani Chamlagain, Rossana Coda, Mari Sandell, Vieno Piironen, Ndegwa Henry Maina, Kati Katina
This study aimed to develop a fermentation process that allows the concomitant production of dextran (a texture-enhancing agent) and vitamin B12 (in situ fortification) for bread applications. Mixed fermentation of soya flour or rice bran using Propi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e23ee54a001a9edbe6dfc7d8b2cee45
http://hdl.handle.net/10138/343210
http://hdl.handle.net/10138/343210
Autor:
Yaqin Wang, Fabio Tuccillo, Anna‐Maija Lampi, Antti Knaapila, Marjo Pulkkinen, Susanna Kariluoto, Rossana Coda, Minnamari Edelmann, Kirsi Jouppila, Mari Sandell, Vieno Piironen, Kati Katina
Publikováno v:
Comprehensive reviews in food science and food safetyREFERENCES. 21(3)
Demand for plant-based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of plant-based meat alternatives must increase significantly if they are
Publikováno v:
European Food Research and Technology. 245:1507-1518
Vicine and convicine may be removed from faba bean by hydrolysis to the corresponding aglycones, divicine and isouramil. For total elimination of their toxicity, further degradation of the aglycones should be shown. The aim of the study was to invest
Autor:
Marjo Pulkkinen
Publikováno v:
University of Helsinki
Legumes are a sustainable source of plant protein, and their production could be increased in Europe. The use of faba bean (Vicia faba L.) is limited in part due to the presence of the pyrimidine glycosides vicine and convicine. Vicine and convicine,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b25c72ac1519bdb7702ee06bf73ecc57
http://hdl.handle.net/10138/301670
http://hdl.handle.net/10138/301670
Autor:
Marjo Pulkkinen, Anna-Maija Lampi, Yu-Jie Wang, Hannu Salovaara, Frederick L. Stoddard, Vieno Piironen, Zhongqing Jiang, Tuula Sontag-Strohm
Publikováno v:
LWT - Food Science and Technology. 68:295-305
Food-use of faba bean has been commonly limited by the unpleasant “beany flavour” that can be induced by untreated beans. Pre-treatment of faba beans with microwave heating for different durations and with conventional oven heating was investigat
Autor:
Hannu Salovaara, Vieno Piironen, Tuula Sontag-Strohm, Marjo Pulkkinen, Frederick L. Stoddard, Anna-Maija Lampi, Maheswor Gautam, Velimatti Ollilainen
Publikováno v:
Pulkkinen, M, Gautam, M, Lampi, A-M, Ollilainen, V, Stoddard, F, Sontag-Strohm, T, Salovaara, H & Piironen, V 2015, ' Determination of vicine and convicine from faba bean with an optimized high-performance liquid chromatographic method ', Food Research International, vol. 76, no. Part 1, pp. 168-177 . https://doi.org/10.1016/j.foodres.2015.05.031
A robust method was implemented to analyze vicine and convicine from faba bean and used to study variation among cultivars and growing years. Due to the different solubilities and stabilities of vicine and convicine, two extraction methods were compa
Autor:
Marjo Pulkkinen, Chang Liu, Göker Gürbüz, Vieno Piironen, Tuula Sontag-Strohm, Marina Heinonen, Zhongqing Jiang
Publikováno v:
Food Science & Nutrition, 6(4):1032-1039
Food Science & Nutrition
Food Science & Nutrition
The course of protein-lipid co-oxidation was investigated in oil-in-water emulsions stabilized with proteins extracted from microwave-treated (MWT) and conventional thermal-treated (CTT) faba beans stored at 37 degrees C for 7days. Emulsions prepared
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1cbbec7ab2ce8ad93e3809e1faebb2f0
https://repository.publisso.de/resource/frl:6419481
https://repository.publisso.de/resource/frl:6419481
Autor:
Carlo Giuseppe Rizzello, Ulla Holopainen, Juhani Sibakov, Marjo Pulkkinen, José Antonio Curiel, Nesli Sozer, Leena Melama, Rossana Coda
Publikováno v:
Coda, R, Melama, L, Rizzello, C G, Curiel, J A, Sibakov, J, Holopainen, U, Pulkkinen, M & Sözer, N 2015, ' Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties ', International Journal of Food Microbiology, vol. 193, pp. 34-42 . https://doi.org/10.1016/j.ijfoodmicro.2014.10.012
The effects of air classification and lactic acid bacteria fermentation on the reduction of anti-nutritional factors (vicine and convicine, trypsin inhibitor activity, condensed tannins and phytic acid) and in vitro protein and starch digestibility o