Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Reimo Priidik"'
Autor:
Mary-Liis Kütt, Kaisa Orgusaar, Irina Stulova, Reimo Priidik, Dmitri Pismennõi, Helen Vaikma, Aili Kallastu, Aleksandra Zhogoleva, Indrek Morell, Tiina Kriščiunaite
Publikováno v:
Heliyon, Vol 9, Iss 5, Pp e15627- (2023)
In the present study, an oat drink, a plant-based alternative to dairy products, was developed by fermenting the oat base with different vegan starter cultures. The desired pH below 4.2 was achieved in 12 h, regardless of starter culture used. Metage
Externí odkaz:
https://doaj.org/article/fc660ca8e40b420ab30510afc933ab20
Autor:
Maret Andreson, Jekaterina Kazantseva, Esther Malv, Rain Kuldjärv, Reimo Priidik, Mary-Liis Kütt
Publikováno v:
Foods, Vol 12, Iss 19, p 3545 (2023)
The kombucha market is diverse, and competitors constantly test new components and flavours to satisfy customers’ expectations. Replacing the original brewing base, adding flavours, or using “backslopping” influence the composition of the symbi
Externí odkaz:
https://doaj.org/article/6fa886ddd6884cfa9ec991ab5d763184
Autor:
Marie Kriisa, Anastassia Taivosalo, Maike Föste, Mary-Liis Kütt, Maret Viirma, Reimo Priidik, Malgorzata Korzeniowska, Ye Tian, Oskar Laaksonen, Baoru Yang, Raivo Vilu
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100108- (2022)
This study aimed to valorize brewer's spent grain (BSG) from a side-stream into protein ingredients suitable for human consumption. The impact of protease treatments was studied for solubilizing BSG proteins. Treatment with Protamex or simultaneous c
Externí odkaz:
https://doaj.org/article/c753d28ef3be492db492e379b7df6b69