Zobrazeno 1 - 10
of 96
pro vyhledávání: '"Tuula Sontag-Strohm"'
Autor:
Carla Graça, Minnamari Edelmann, Anabela Raymundo, Isabel Sousa, Rossana Coda, Tuula Sontag-Strohm, Xin Huang
Publikováno v:
Journal of Functional Foods, Vol 88, Iss , Pp 104877- (2022)
The incorporation of yoghurt as a starter in sourdough wheat bread, to improve technological and nutritional properties, was investigated. Two bread dough matrices were considered: endosperm wheat flour and blended with whole-grain flour. Two ferment
Externí odkaz:
https://doaj.org/article/492a3ff59f454d68934d55012d525c29
Autor:
Katja Kantanen, Anni Oksanen, Minnamari Edelmann, Heikki Suhonen, Tuula Sontag-Strohm, Vieno Piironen, Jose Martin Ramos Diaz, Kirsi Jouppila
Publikováno v:
Foods, Vol 11, Iss 9, p 1280 (2022)
Faba bean is a potential ingredient due to its high protein yield and its possible cultivation in colder climate regions. In this study, meat analogues made from faba bean protein isolate (FPI) and concentrate (FPC) blends were produced using high mo
Externí odkaz:
https://doaj.org/article/265fae44a9004f9da44f7d8401ab9867
Publikováno v:
Foods, Vol 11, Iss 3, p 456 (2022)
Millennials are considered the key generation with regard to the consumption of plant-based meat alternatives via flexitarianism. This study sought to characterize millennials’ consumer segments based on their consumption of and attitudes toward me
Externí odkaz:
https://doaj.org/article/82dbb57609704cb0a1235863be2c1004
Publikováno v:
Foods, Vol 10, Iss 12, p 3050 (2021)
The aim of this study was to develop an extraction method to produce highly functional oat protein concentrates. We investigated the possibility of combining enzyme-aided slightly alkaline (pH 8.0) extraction with ultrafiltration and subsequent diafi
Externí odkaz:
https://doaj.org/article/fbb61c4584394e928512ee34e3e43759
Publikováno v:
Foods, Vol 10, Iss 10, p 2461 (2021)
Whole grain oat has become an increasingly popular baking ingredient. Still, oat baking poses many industrial challenges because the baking quality criteria have not been set for whole grain oat flours, and cultivar variation remains unknown. We aime
Externí odkaz:
https://doaj.org/article/624cd46ffc504ae49bc2a0f9cc840d4d
Publikováno v:
Foods, Vol 10, Iss 7, p 1517 (2021)
Grain protein fractions have great potential as ingredients that contain high amounts of valuable nutritional components. The aim of this study was to study the rheological behavior of destarched oat and pea proteins and their blends in extrusion-lik
Externí odkaz:
https://doaj.org/article/f5de4a016ab6497a94a72b6ae0bf07f9
Autor:
Iina Jokinen, Juha-Matti Pihlava, Anna Puganen, Tuula Sontag-Strohm, Kaisa M. Linderborg, Ulla Holopainen-Mantila, Veli Hietaniemi, Emilia Nordlund
Publikováno v:
Foods, Vol 10, Iss 7, p 1552 (2021)
The aim of this study was to determine whether the properties of the native oat grain or non-heat-treated groats (laboratory-scale dehulling) can be used to predict the quality of the industrially produced oat flour produced from heat-treated groats.
Externí odkaz:
https://doaj.org/article/b033b9b1711a48849d8d172443021a6e
Publikováno v:
Foods, Vol 9, Iss 11, p 1637 (2020)
The lack of certified reference materials has been one major challenge for gluten quantification in gluten-free products. In this study, the feasibility of using barley C-hordein as the calibrant for wheat gluten in R5 sandwich enzyme-linked immunoso
Externí odkaz:
https://doaj.org/article/aadbf08bb06c47c9bd2182c25cadfc3f
Publikováno v:
Foods, Vol 9, Iss 6, p 755 (2020)
Faba bean protein has good functionalities, but it is little used in the food industry. This study identified a challenge from unfavourable starch gelation when utilizing faba bean for producing protein-based emulsion gel foods, and developed process
Externí odkaz:
https://doaj.org/article/d5e486b4d9144612a4d82229dcb0c9ac
Autor:
Reijo Laatikainen, Jari Koskenpato, Sanna-Maria Hongisto, Jussi Loponen, Tuija Poussa, Xin Huang, Tuula Sontag-Strohm, Hanne Salmenkari, Riitta Korpela
Publikováno v:
Nutrients, Vol 9, Iss 11, p 1215 (2017)
Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result
Externí odkaz:
https://doaj.org/article/7b8677e2288e4c32b139234d3b216a29