Výsledky vyhledávání - "Martina, Lille"

Akademický článek

Technological and sensory properties of plant-based meat analogues containing fermented sunflower protein concentrate

Autor: Pinja Pöri, Martina Lille, Minnamari Edelmann, Heikki Aisala, Daniele Santangelo, Rossana Coda, Nesli Sozer

Publikováno v: Future Foods, Vol 8, Iss , Pp 100244- (2023)

Sunflower press cake is a protein-rich sidestream from oil production, that is potentially suitable for human consumption, but its utilisation is hindered by the high content of chlorogenic acid (CGA), an abundant anti-nutritional factor. Here we sho

Externí odkaz: https://doaj.org/article/55be4e537c784113b3931ef61b416afd

Zobrazit plný text záznamu

Akademický článek

Enzymatic reduction of galactooligosaccharide content of faba bean and yellow pea ingredients and food products

Autor: Antti Nyyssölä, Anni Nisov, Martina Lille, Markus Nikinmaa, Natalia Rosa-Sibakov, Simo Ellilä, Mari Valkonen, Emilia Nordlund

Publikováno v: Future Foods, Vol 4, Iss , Pp 100047- (2021)

Intake of Fermentable Oligo,- Di,- Monosaccharides, And Polyols, abbreviated as FODMAP, is known to worsen gastrointestinal symptoms in people with functional bowel disorders. Legume-based foods are climate-friendly and healthy alternatives to meat,

Externí odkaz: https://doaj.org/article/9d9d6d9f75c447488105fa712f6634f3

Zobrazit plný text záznamu

Akademický článek

Impact of Enzymatic Hydrolysis and Microfluidization on the Techno-Functionality of Oat Bran in Suspension and Acid Milk Gel Models

Autor: Natalia Rosa-Sibakov, Maria Julia de Oliveira Carvalho, Martina Lille, Emilia Nordlund

Publikováno v: Foods, Vol 11, Iss 2, p 228 (2022)

Oat bran is a nutritionally rich ingredient, but it is underutilized in semi-moist and liquid foods due to technological issues such as high viscosity and sliminess. The aim of this work was to improve the technological properties of oat bran concent

Externí odkaz: https://doaj.org/article/0cbd1813c7c54535ab49d5715fbca1fc

Zobrazit plný text záznamu

Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – Comparison to non-heat-treated oat flours

Autor: Iina Jokinen, Pia Silventoinen-Veijalainen, Martina Lille, Emilia Nordlund, Ulla Holopainen-Mantila

Publikováno v: Jokinen, I, Silventoinen-Veijalainen, P, Lille, M, Nordlund, E & Holopainen-Mantila, U 2023, ' Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – Comparison to non-heat-treated oat flours ', Food Chemistry, vol. 405, no. Part A, 134902 . https://doi.org/10.1016/j.foodchem.2022.134902

This study characterised the starch and dietary fibre properties and their significance to the pasting characteristics of oat flakes and flours produced from 30 Finnish pure cultivar oats with or without the industrial scale milling process. Large va

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::517c2f8825123150230b7222c0ee6a49
https://cris.vtt.fi/en/publications/a0fb6b54-d99d-4dd9-b239-1bf9c4b19a1f

Zobrazit plný text záznamu

Akademický článek

Techno-Economic Prospects and Desirability of 3D Food Printing: Perspectives of Industrial Experts, Researchers and Consumers

Autor: Siddharth Jayaprakash, Jaakko Paasi, Kyösti Pennanen, Iñigo Flores Ituarte, Martina Lille, Jouni Partanen, Nesli Sozer

Publikováno v: Foods, Vol 9, Iss 12, p 1725 (2020)

3D food printing is an emerging food technology innovation that enables the personalization and on-demand production of edible products. While its academic and industrial relevance has increased over the past decade, the functional value of the techn

Externí odkaz: https://doaj.org/article/101cdc7b03d749af9716ebac44ef42d8

Zobrazit plný text záznamu

Akademický článek

Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour

Autor: Martina Lille, Anni Kortekangas, Raija-Liisa Heiniö, Nesli Sozer

Publikováno v: Foods, Vol 9, Iss 11, p 1527 (2020)

This study addressed the potential of 3D printing as a processing technology for delivering personalized healthy eating solutions to consumers. Extrusion-based 3D printing was studied as a tool to produce protein- and dietary fibre-rich snack product

Externí odkaz: https://doaj.org/article/b283826f45bb4dec969b496e1e7ce2ab

Zobrazit plný text záznamu

Structure, texture, and sensory properties of plant-meat hybrids produced by high-moisture extrusion

Autor: Pinja Pöri, Heikki Aisala, Julia Liu, Martina Lille, Nesli Sozer

Publikováno v: Pöri, P, Aisala, H, Liu, J, Lille, M & Sozer, N 2023, ' Structure, texture, and sensory properties of plant-meat hybrids produced by high-moisture extrusion ', LWT, vol. 173, 114345 . https://doi.org/10.1016/j.lwt.2022.114345

Hybrid products, in which a portion of meat is replaced with plant proteins, could be an effective solution to reduce meat consumption and its environmental impact, and provide well-balanced nutritious food. This study focused on exploring the potent

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de81f62e2d6fe51fb6837720b68d0257
https://cris.vtt.fi/en/publications/b53a8ba8-c98a-4030-bb68-a0faed22c945

Zobrazit plný text záznamu

Tailoring sensory properties of plant cell cultures for food use

Autor: Anneli Ritala, Raija-Liisa Heiniö, Suvi T. Häkkinen, Martina Lille, Tiina Hyytiäinen-Pabst, Heiko Rischer

Publikováno v: Ritala, A, Heiniö, R, Häkkinen, S T, Lille, M, Hyytiäinen-Pabst, T & Rischer, H 2022, ' Tailoring sensory properties of plant cell cultures for food use ', Food Research International, vol. 157, 111440 . https://doi.org/10.1016/j.foodres.2022.111440

The nutritional value of Rowan (Sorbus aucuparia L.) and Arctic bramble (Rubus arcticus L.) plant cell cultures in terms of protein and dietary fibre contents is very good, ∼ 18–22% and ∼ 28–29% on dry matter basis, respectively. The aim of t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65a526222543e650a2b1cb74aa20a72f
https://cris.vtt.fi/en/publications/77984802-8d84-461f-8442-b743aaad1000

Zobrazit plný text záznamu

Production of High Solid Nanocellulose by Enzyme-Aided Fibrillation Coupled with Mild Mechanical Treatment

Autor: Tekla Tammelin, Jaakko Pere, Piritta Niemi, Patrik Ahvenainen, Martina Lille, Tommi Virtanen, Paavo A. Penttilä, Stina Grönqvist

Publikováno v: Pere, J, Tammelin, T, Niemi, P, Lille, M, Virtanen, T, Penttilä, P A, Ahvenainen, P & Grönqvist, S 2020, ' Production of High Solid Nanocellulose by Enzyme-Aided Fibrillation Coupled with Mild Mechanical Treatment ', ACS Sustainable Chemistry and Engineering, vol. 8, no. 51, pp. 18853–18863 . https://doi.org/10.1021/acssuschemeng.0c05202

Plant-based cellulosic materials are intriguing building blocks for functional materials, and sustainable nanocellulose production strategies have been intensively explored. Most of the existing strategies, however, suffer from the fact that highly e

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d672d25f24bb40c8ddb8e4f3422dae4f
https://doi.org/10.1021/acssuschemeng.0c05202

Zobrazit plný text záznamu

Akademický článek

Laccase aided modification of nanofibrillated cellulose with dodecyl gallate

Autor: Päivi Saastamoinen, Maija-Liisa Mattinen, Ulla Hippi, Paula Nousiainen, Jussi Sipilä, Martina Lille, Anna Suurnäkki, Jaakko Pere

Publikováno v: BioResources, Vol 7, Iss 4, Pp 5749-5770 (2012)

Nanofibrillated cellulose, NFC, is an interesting wood fibre-based material that could be utilized in coatings, foams, composites, packages, dispersions, and emulsions, due to its high tensile strength and barrier properties, light weight, and stabil

Externí odkaz: https://doaj.org/article/941de593b23c4ab69c9afeefebea4c18

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání