المؤلفون: Tuccillo, Fabio, Kantanen, Katja, Wang, Yaqin, Diaz, Jose Martin Ramos, Pulkkinen, Marjo, Edelmann, Minnamari, Knaapila, Antti, Jouppila, Kirsi, Piironen, Vieno, Lampi, Anna-Maija, Sandell, Mari, Katina, Kati

المساهمون: Department of Food and Nutrition, Senses and Food, Grain Technology, Food quality and safety: lipids, vitamins and other bioactive compounds, Food processing, Helsinki One Health (HOH)

مصطلحات موضوعية: Faba bean, Meat alternative, High-moisture extrusion, Flavor precursors, Lipid-degrading enzyme, Off-flavor, Flavor-active compound, Generic descriptive analysis, Chemometrics, Sensometrics, PROTEIN, COMPONENTS, CONVICINE, VICINE, FOODS, ACIDS, ASSAY, 416 Food Science

وصف الملف: application/pdf

Relation: Acknowledgements This work was financed by the Leg4Life project (Legumes for sus-tainable food system and healthy life) , supported by the Strategic Research Council at the academy of Finland (grant number 327698) and by the EXPRO project (Globally competitive processing technologies for meat alternatives) , and supported by the Innovaatiorahoituskeskus Business Finland (funding number 6901/31/2019) .; Tuccillo , F , Kantanen , K , Wang , Y , Diaz , J M R , Pulkkinen , M , Edelmann , M , Knaapila , A , Jouppila , K , Piironen , V , Lampi , A-M , Sandell , M & Katina , K 2022 , ' The flavor of faba bean ingredients and extrudates : Chemical and sensory properties ' , Food Research International , vol. 162 , 112036 . https://doi.org/10.1016/j.foodres.2022.112036; ORCID: /0000-0001-8408-2047/work/123136706; ORCID: /0000-0003-2831-3503/work/123137732; ORCID: /0000-0003-3564-0174/work/123137915; ORCID: /0000-0002-4673-673X/work/123142964; ORCID: /0000-0001-7161-1050/work/123143919; ORCID: /0000-0003-3595-7702/work/131058148; 7480843e-86d8-48c6-b773-5fe8eef4665e; http://hdl.handle.net/10138/350837; 000876451400005

الاتاحة: http://hdl.handle.net/10138/350837

المؤلفون: Gurbuz, Goker, Kauntola, Vilja, Diaz, Jose Martin Ramos, Jouppila, Kirsi, Heinonen, Marina

المساهمون: Department of Food and Nutrition, Food processing, Doctoral Programme in Food Chain and Health, Food Sciences, Food Quality & Safety, Viikki Molecular Nutrition Group

مصطلحات موضوعية: Protein oxidation, Lipid oxidation, Emulsion stability, Quinoa, Amaranth, BETA-LACTOGLOBULIN, CHENOPODIUM-QUINOA, PRODUCT MALONDIALDEHYDE, IMPACT, ISOLATE, IDENTIFICATION, DENATURATION, EXTRACTION, FRACTIONS, 416 Food Science

وصف الملف: application/pdf

Relation: This work was carried out by the funding support of The Finnish Cultural Foundation. Authors would like to thank Kirsi Mikkonen, Mari Lehtonen, Annelie Damerau, and Miikka Olin for their valuable advice and technical assistance.; Gurbuz , G , Kauntola , V , Diaz , J M R , Jouppila , K & Heinonen , M 2018 , ' Oxidative and physical stability of oil-in-water emulsions prepared with quinoa and amaranth proteins ' , European Food Research and Technology , vol. 244 , no. 3 , pp. 469-479 . https://doi.org/10.1007/s00217-017-2973-4; ORCID: /0000-0001-8408-2047/work/47427453; ORCID: /0000-0003-2812-258X/work/47429223; ORCID: /0000-0002-9930-4009/work/53515158; 85028577326; ab34e633-fb92-4ac8-a739-c2b27deb3e47; http://hdl.handle.net/10138/311259; 000425527600009

الاتاحة: http://hdl.handle.net/10138/311259

المؤلفون: Diaz, Jose Martin Ramos, Rinnan, Åsmund, Jouppila, Kirsi

الاتاحة: https://dx.doi.org/10.13140/2.1.1756.9289
http://rgdoi.net/10.13140/2.1.1756.9289

المؤلفون: Piironen Vieno, Edelmann Minnamari, Katina Kati, Knaapila Antti, Pulkkinen Marjo, Jouppila Kirsi, Kantanen Katja, Wang Yaqin, Tuccillo Fabio, Diaz Jose Martin Ramos, Lampi Anna-Mari, Sandell Mari

المساهمون: funktion. elint. kehittämiskeskus (yhteiset), Functional Foods Forum, 2607020

Relation: 162; 112036; Food Research International; Part A; https://www.utupub.fi/handle/10024/173632; http://dx.doi.org/10.1016%2Fj.foodres.2022.112036; URN:NBN:fi-fe2022121371259

الاتاحة: https://www.utupub.fi/handle/10024/173632
http://dx.doi.org/10.1016%2Fj.foodres.2022.112036