Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Minna Rotola-Pukkila"'
Autor:
Minna Rotola-Pukkila, Anna-Liisa Välimaa, Jukka-Pekka Suomela, Baoru Yang, Saila Karhu, Anu Hopia
Publikováno v:
Agricultural and Food Science, Vol 30, Iss 2 (2021)
To study the effect of photoperiodic conditions on the chemical composition of potato tubers, seven cultivars, grown under controlled conditions, were evaluated for the content of free amino acids (FAA) and sugars. The differences in these compounds
Externí odkaz:
https://doaj.org/article/a92e5bcf81bf44e1aa465cdaa8e985b1
Autor:
Ulla Hoppu, Anu Hopia, Terhi Pohjanheimo, Minna Rotola-Pukkila, Sari Mäkinen, Anne Pihlanto, Mari Sandell
Publikováno v:
Foods, Vol 6, Iss 12, p 103 (2017)
Reducing salt (NaCl) intake is an important public health target. The food industry and catering services are searching for means to reduce the salt content in their products. This review focuses on options for salt reduction in foods and the sensory
Externí odkaz:
https://doaj.org/article/f2d722d8e185434289798e0e23fa3647
Publikováno v:
Food chemistry. 278
The effect of cooking on the taste compounds of five mushroom species Agaricus bisporus, Lactarius trivialis, Cantharellus cibarius, Cantharellus tubaeformis and Suillus variegatus were assessed with a special focus on the compounds responsible for t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed59be7af55b74eb9cd2c75e0564f4d3
https://pubmed.ncbi.nlm.nih.gov/30583411
https://pubmed.ncbi.nlm.nih.gov/30583411
Publikováno v:
Manninen, H, Rotola-Pukkila, M, Aisala, H, Hopia, A & Laaksonen, T 2018, ' Free amino acids and 5′-nucleotides in Finnish forest mushrooms ', Food Chemistry, vol. 247, pp. 23-28 . https://doi.org/10.1016/j.foodchem.2017.12.014
Edible mushrooms are valued because of their umami taste and good nutritional values. Free amino acids, 5′-nucleotides and nucleosides were analyzed from four Nordic forest mushroom species (Lactarius camphoratus, Boletus edulis, Cantharellus cibar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3007643d7dd6200eebedb76f1286872
https://cris.vtt.fi/en/publications/38065c8c-b45b-4bde-84ed-0612dff12010
https://cris.vtt.fi/en/publications/38065c8c-b45b-4bde-84ed-0612dff12010
Publikováno v:
Journal of Food Science. 80:C2711-C2716
This study examined the concentrations of umami compounds in pork loins cooked at 3 different temperatures and 3 different lengths of cooking times. The pork loins were cooked with the sous vide technique. The free amino acids (FAAs), glutamic acid a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8daf7247097012104795cf9f8792a5c
https://doi.org/10.1111/1750-3841.13127
https://doi.org/10.1111/1750-3841.13127
Autor:
Bruno Mesz, Harri T. Luomala, Maija Kontukoski, Anu Hopia, Mariano Sigman, Minna Rotola-Pukkila, Marcos Alberto Trevisan
Publikováno v:
Nutrition & Food Science. 45:357-376
Purpose – This paper aims to extend current understanding concerning the cross-modal correspondences between sounds and tastes by introducing new research tools and experimental data to study associations and their reflections between music and tas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2043d328ab988788304e139c747f5d6
https://doi.org/10.1108/nfs-01-2015-0005
https://doi.org/10.1108/nfs-01-2015-0005
Autor:
Anu Hopia, Ulla Hoppu, Minna Rotola-Pukkila, Terhi Pohjanheimo, Anne Pihlanto, Sari Mäkinen, Mari Sandell
Publikováno v:
Foods
Foods, Vol 6, Iss 12, p 103 (2017)
Foods, Vol 6, Iss 12, p 103 (2017)
Reducing salt (NaCl) intake is an important public health target. The food industry and catering services are searching for means to reduce the salt content in their products. This review focuses on options for salt reduction in foods and the sensory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09523e9e7b3a36a941016fe36797b538
https://pubmed.ncbi.nlm.nih.gov/29186893
https://pubmed.ncbi.nlm.nih.gov/29186893