Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Pia Silventoinen"'
Autor:
Pia Silventoinen, Nesli Sozer
Publikováno v:
Foods, Vol 9, Iss 8, p 1055 (2020)
Ultrasonication alone or in combination with a pH-shifting method could be applied as means for improving the techno-functional properties and performance of barley protein ingredients in liquid food matrix. Ultrasound technology was utilised with an
Externí odkaz:
https://doaj.org/article/29780dc35673434d94545cdbd5b140d6
Akademický článek
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Impact of Phytase Treatment and Calcium Addition on Gelation of a Protein-Enriched Rapeseed Fraction
Publikováno v:
Silventoinen, P, Kortekangas, A, Nordlund, E & Sözer, N 2022, ' Impact of Phytase Treatment and Calcium Addition on Gelation of a Protein-Enriched Rapeseed Fraction ', Food and Bioprocess Technology, vol. 15, no. 6, pp. 1422-1435 . https://doi.org/10.1007/s11947-022-02810-7
Rapeseed press cake was upcycled as a protein-enriched ingredient through dry fractionation. The protein-enriched fraction contained higher amounts of phytic acid compared to press cake, and phytase treatment was applied to decrease the phytic acid c
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
Autor:
Nina, Aro, Dilek, Ercili-cura, Martina, Andberg, Pia, Silventoinen, Martina, Lille, Waltteri, Hosia, Emilia, Nordlund, Landowski christopher, P.
Publikováno v:
Nina, A, Dilek, E, Martina, A, Pia, S, Martina, L, Waltteri, H, Emilia, N & Landowski christopher, P 2023, ' Production of bovine beta-lactoglobulin and hen egg ovalbumin by Trichoderma reesei using precision fermentation technology and testing of their techno-functional properties ', Food Research International, vol. 163, 112131, pp. 112131 . https://doi.org/10.1016/j.foodres.2022.112131
The food protein ingredient market is dominated by dairy and egg proteins. Both milk whey and egg proteins are challenging proteins to replace, e.g. with plant proteins, due to the unique structural features of the animal proteins that render them hi
Autor:
Rikard Landberg, Nathalie Scheers, Kati Hanhineva, Nesli Sozer, Emilia Nordlund, Ingela Marklinder, Daniel P. Johansson, Pia Silventoinen, Anna Kårlund, Anne K Eriksen, Carlos Gómez-Gallego, Marjukka Kolehmainen, Kaisa Poutanen
Publikováno v:
NUTRITION REVIEWS
Poutanen, K S, Kårlund, A O, Gómez-Gallego, C, Johansson, D P, Scheers, N M, Marklinder, I M, Eriksen, A K, Silventoinen, P C, Nordlund, E, Sözer, N, Hanhineva, K J, Kolehmainen, M & Landberg, R 2022, ' Grains – a major source of sustainable protein for health ', Nutrition Reviews, vol. 80, no. 6, pp. 1648-1663 . https://doi.org/10.1093/nutrit/nuab084
Poutanen, K S, Kårlund, A O, Gómez-Gallego, C, Johansson, D P, Scheers, N M, Marklinder, I M, Eriksen, A K, Silventoinen, P C, Nordlund, E, Sözer, N, Hanhineva, K J, Kolehmainen, M & Landberg, R 2022, ' Grains – a major source of sustainable protein for health ', Nutrition Reviews, vol. 80, no. 6, pp. 1648-1663 . https://doi.org/10.1093/nutrit/nuab084
Cereal grains are the main dietary source of energy, carbohydrates, and plant proteins world-wide. Currently, only 41% of grains are used for human consumption, and up to 35% are used for animal feed. Cereals have been overlooked as a source of envir
Publikováno v:
Silventoinen, P, Rommi, K, Holopainen-Mantila, U, Poutanen, K & Nordlund, E 2019, ' Biochemical and Techno-Functional Properties of Protein-and Fibre-Rich Hybrid Ingredients Produced by Dry Fractionation from Rice Bran ', Food and Bioprocess Technology, vol. 12, no. 9, pp. 1487-1499 . https://doi.org/10.1007/s11947-019-02307-w
Rice bran is an underutilized side-stream from white rice production, rich in protein and dietary fibre. The aim of the work was to study dry fractionation as a novel approach to enrich protein from non-heated, supercritical carbon dioxide–extracte
Autor:
Cátia Saldanha do Carmo, Pia Silventoinen-Veijalainen, Hanne Zobel, Ulla Holopainen-Mantila, Stefan Sahlstrøm, Svein Halvor Knutsen
Publikováno v:
Saldanha do Carmo, C, Silventoinen-Veijalainen, P, Zobel, H, Holopainen-Mantila, U, Sahlstrøm, S & Knutsen, S H 2022, ' The effect of dehulling of yellow peas and faba beans on the distribution of carbohydrates upon dry fractionation ', LWT-Food Science and Technology, vol. 163, 113509 . https://doi.org/10.1016/j.lwt.2022.113509
The impact of dehulling as a pre-treatment for dry fractionation on the distribution of inositol phosphate and the composition and quantity of different carbohydrates in the fine and coarse fractions from yellow peas and faba beans was elucidated. Fo
Publikováno v:
Kortekangas, A, Silventoinen, P, Nordlund, E & Ercili-Cura, D 2020, ' Phytase treatment of a protein-enriched rice bran fraction improves heat-induced gelation properties at alkaline conditions ', Food Hydrocolloids, vol. 105, 105787 . https://doi.org/10.1016/j.foodhyd.2020.105787
The effect of phytase treatment on the technological functionality of a protein-enriched rice bran fraction produced by air classification was studied. Protein solubility and surface hydrophobicity were analysed and heat-induced gels formed at pH 5,