Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins—Effect on Sensory Perception, Volatiles and Storage Stability

Autor: Annelie Damerau, Sari A. Mustonen, Dorota Ogrodowska, Laura Varjotie, Waldemar Brandt, Oskar Laaksonen, Małgorzata Tańska, Kaisa M. Linderborg

Publikováno v: Molecules, Vol 27, Iss 11, p 3553 (2022)

Fortification of foods with fish oil rich in n–3 fatty acids improves the nutritional value, but creates challenges with flavor and oxidative stability, especially during storage. Pea, soy, and sunflower proteins were used in combination with whey

Externí odkaz: https://doaj.org/article/71e68d6eef824930a7f0df3d3102be66

Wholegrain oat quality indicators for production of extruded snacks

Autor: Markus Nikinmaa, Sari A. Mustonen, Lauri Huitula, Oskar Laaksonen, Kaisa M. Linderborg, Emilia Nordlund, Nesli Sozer

Publikováno v: Nikinmaa, M, Mustonen, S A, Huitula, L, Laaksonen, O, Linderborg, K M, Nordlund, E & Sozer, N 2023, ' Wholegrain oat quality indicators for production of extruded snacks ', LWT, vol. 174, 114457 . https://doi.org/10.1016/j.lwt.2023.114457

Extrudates made of 30 different wholegrain oat flour samples with diverse chemical composition were prepared using a twin-screw extruder (screw speed 400 rotations per minute, temperature profile 140-130-90-85 °C (die to feed), flour feed rate was 6

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea7f19b8c98fe009c5681aa9625d25bf
https://doi.org/10.1016/j.lwt.2023.114457