المؤلفون: Kantanen, Katja Annika, Chamlagain, Bhawani, Succi, Valentina, Seppänen, Siri Tuuli Marianna, Edelmann, Minnamari, Siitonen, Aino, Kemppinen, Lotta Kaarina, Kemppinen, Asmo, Kangas, Mikko Henrik, Varmanen, Pekka, Piironen, Vieno, Jouppila, Kirsi

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

مصطلحات موضوعية: 416 Food Science

وصف الملف: application/pdf

Relation: http://hdl.handle.net/10138/588914

الاتاحة: http://hdl.handle.net/10138/588914

المؤلفون: Kantanen, Katja, Chamlagain, Bhawani, Succi, Valentina, Seppänen, Siri, Edelmann, Minnamari, Siitonen, Aino, Kemppinen, Lotta, Kemppinen, Asmo, Kangas, Mikko, Varmanen, Pekka, Piironen, Vieno, Jouppila, Kirsi

المساهمون: Novo Nordisk Fonden, Strategic Research Council, Helsingin Yliopisto, Research Council of Finland

المصدر: Future Foods ; page 100518 ; ISSN 2666-8335

الاتاحة: https://doi.org/10.1016/j.fufo.2024.100518
https://api.elsevier.com/content/article/PII:S2666833524002211?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S2666833524002211?httpAccept=text/plain

المؤلفون: Siitonen, Aino, Nieminen, Faisa Helena, Kallio, Veronika, Tuccillo, Fabio, Kantanen, Katja Annika, Ramos-Diaz, Jose Martin, Jouppila, Kirsi, Piironen, Vieno, Kariluoto, Susanna, Edelmann, Minnamari

المساهمون: Department of Food and Nutrition, Senses and Food, Doctoral Programme in Food Chain and Health, Food processing, Helsinki One Health (HOH), Food quality and safety: lipids, vitamins and other bioactive compounds

مصطلحات موضوعية: 416 Food Science

وصف الملف: application/pdf

Relation: Siitonen , A , Nieminen , F H , Kallio , V , Tuccillo , F , Kantanen , K A , Ramos-Diaz , J M , Jouppila , K , Piironen , V , Kariluoto , S & Edelmann , M 2024 , ' B Vitamins in Legume Ingredients and Their Retention in High Moisture Extrusion ' , Foods , vol. 13 , no. 5 . https://doi.org/10.3390/foods13050637; ORCID: /0000-0001-8408-2047/work/160332704; ORCID: /0009-0000-6482-0145/work/160334529; ORCID: /0000-0003-0207-2422/work/160335318; ORCID: /0000-0003-2831-3503/work/160339019; http://hdl.handle.net/10138/575775; bf81b7d0-8f8e-4e7a-9e17-92d2482f76bf

الاتاحة: http://hdl.handle.net/10138/575775

المؤلفون: Knaapila, Antti, Kantanen, Katja Annika, Ramos-Diaz, Jose Martin, Piironen, Vieno, Sandell, Mari, Jouppila, Kirsi

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

مصطلحات موضوعية: 416 Food Science

وصف الملف: application/pdf

Relation: Knaapila , A , Kantanen , K A , Ramos-Diaz , J M , Piironen , V , Sandell , M & Jouppila , K 2024 , ' Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion ' , Foods , vol. 13 , 1444 . https://doi.org/10.3390/foods13101444; ORCID: /0000-0003-3564-0174/work/160332628; ORCID: /0000-0001-8408-2047/work/160332705; ORCID: /0000-0001-7161-1050/work/160336398; ORCID: /0000-0003-2831-3503/work/160339022; http://hdl.handle.net/10138/575914; d0f9c929-e827-437f-87f2-40577eeace76

الاتاحة: http://hdl.handle.net/10138/575914

المؤلفون: Ramos-Diaz, Jose Martin, Oksanen, Saara, Kantanen, Katja Annika, Edelmann, Minnamari, Suhonen, Heikki, Sontag-Strohm, Tuula, Piironen, Vieno, Jouppila, Kirsi

المساهمون: Department of Food and Nutrition, Food quality and safety: lipids, vitamins and other bioactive compounds, Department of Physics, Tuula Sontag-Strohm / Principal Investigator, Grain Technology, Helsinki One Health (HOH), Food processing

مصطلحات موضوعية: 416 Food Science

وصف الملف: application/pdf

Relation: Finlands Akademi; Suomen Akatemia Projektilaskutus; 352481; Ramos-Diaz , J M , Oksanen , S , Kantanen , K A , Edelmann , M , Suhonen , H , Sontag-Strohm , T , Piironen , V & Jouppila , K 2023 , ' Characterization of texturized meat analogues containing native lupin flour and lupin protein concentrate/isolate ' , Heliyon , vol. 9 , no. 10 , e20503 . https://doi.org/10.1016/j.heliyon.2023.e20503; ORCID: /0000-0001-8408-2047/work/145456578; ORCID: /0000-0003-2831-3503/work/145457988; ORCID: /0000-0002-0337-6308/work/145465017; 85173154444; ac36dfc0-7d49-498a-8160-694ba6c6fdd2; http://hdl.handle.net/10138/566378; 001094577700001

الاتاحة: http://hdl.handle.net/10138/566378

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: Kantanen, Katja Annika, Oksanen, Anni, Edelmann, Minnamari, Suhonen, Heikki, Sontag-Strohm, Tuula, Piironen, Vieno, Ramos-Diaz, Jose Martin, Jouppila, Kirsi

المساهمون: Department of Food and Nutrition, Food quality and safety: lipids, vitamins and other bioactive compounds, Department of Physics, Helsinki In Vivo Animal Imaging Platform (HAIP), Grain Technology, Helsinki One Health (HOH), Food processing

مصطلحات موضوعية: 416 Food Science, faba bean protein isolate, faba bean protein concentrate, high moisture extrusion, fibrous protein structure, meat analogue, SOY PROTEIN, FRACTIONATION, FUNCTIONALITY, TEXTURE, LEGUMES, FLOURS

وصف الملف: application/pdf

Relation: Kantanen , K A , Oksanen , A , Edelmann , M , Suhonen , H , Sontag-Strohm , T , Piironen , V , Ramos-Diaz , J M & Jouppila , K 2022 , ' Physical properties of extrudates with fibrous structures made of faba bean protein ingredients using high moisture extrusion ' , Foods , vol. 11 , no. 9 , 1280 . https://doi.org/10.3390/foods11091280; ORCID: /0000-0001-8408-2047/work/113019562; ORCID: /0000-0003-2831-3503/work/113020330; ORCID: /0000-0002-0337-6308/work/113023059; 85129784682; bb6784fd-7775-4e5b-92fd-cfee6ed00b12; http://hdl.handle.net/10138/343406; 000794467000001

الاتاحة: http://hdl.handle.net/10138/343406

المؤلفون: Ramos-Diaz, Jose Martin, Kantanen, Katja Annika, Edelmann, Minnamari, Suhonen, Heikki, Sontag-Strohm, Tuula, Jouppila, Kirsi, Piironen, Vieno

المساهمون: Department of Food and Nutrition, Food quality and safety: lipids, vitamins and other bioactive compounds, Department of Physics, Tuula Sontag-Strohm / Principal Investigator, Grain Technology, Food processing, Helsinki One Health (HOH)

مصطلحات موضوعية: 416 Food Science, Oat, Pea, beta-Glucan, Protein isolate, Meat analogues, High-moisture extrusion, SOY PROTEIN, VISCOSITY, CHOLESTEROL, SOLUBILITY, COOKING, ABILITY, BREAD

وصف الملف: application/pdf

Relation: Ramos-Diaz , J M , Kantanen , K A , Edelmann , M , Suhonen , H , Sontag-Strohm , T , Jouppila , K & Piironen , V 2022 , ' Fibrous meat analogues containing oat fiber concentrate and pea protein isolate: Mechanical and physicochemical characterization ' , Innovative Food Science and Emerging Technologies , vol. 77 , 102954 . https://doi.org/10.1016/j.ifset.2022.102954; ORCID: /0000-0001-8408-2047/work/110092791; ORCID: /0000-0003-2831-3503/work/110093458; ORCID: /0000-0002-0337-6308/work/110096635; 85124965764; 3844219a-8b88-47e1-b2aa-c2ab37485c7f; http://hdl.handle.net/10138/341600; 000784267000001

الاتاحة: http://hdl.handle.net/10138/341600

المؤلفون: Ramos-Diaz, J. M., Kantanen, Katja, Edelmann, Minnamari, Jouppila, Kirsi, Sontag-Strohm, Tuula, Piironen, Vieno

المساهمون: Department of Food and Nutrition, University of Helsinki, Food quality and safety: lipids, vitamins and other bioactive compounds, Food processing, Tuula Sontag-Strohm / Principal Investigator, Grain Technology, Helsinki One Health (HOH)

مصطلحات موضوعية: Faba bean, beta-glucan, Protein concentrate, Extrusion, Meat substitute, MAILLARD REACTION, BARLEY, SOLUBILITY, VISCOSITY, TEXTURE, COOKING, QUALITY, ABILITY, FLOURS, 416 Food Science

وصف الملف: application/pdf

Relation: This research was part of 3TexVegS+H project, funded by the European Institute of Innovation and Technology (EIT Food) , and Leg4Life project, funded by the Strategic Research Council at the Academy of Finland (grant number 327698) .; Ramos-Diaz , J M , Kantanen , K , Edelmann , M , Jouppila , K , Sontag-Strohm , T & Piironen , V 2022 , ' Functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat ' , Current research in food science , vol. 5 , pp. 858-867 . https://doi.org/10.1016/j.crfs.2022.04.010; ORCID: /0000-0001-8408-2047/work/116873955; ORCID: /0000-0003-2831-3503/work/116874316; 8ba8421c-2b13-4ec4-9741-9fc557c323d9; http://hdl.handle.net/10138/346735; 000806786600008

الاتاحة: http://hdl.handle.net/10138/346735

المؤلفون: Kantanen, Katja, Oksanen, Anni, Edelmann, Minnamari, Suhonen, Heikki, Sontag-Strohm, Tuula, Piironen, Vieno, Ramos Diaz, Jose Martin, Jouppila, Kirsi

وصف الملف: application/pdf

Relation: Kantanen, K.; Oksanen, A.; Edelmann, M.; Suhonen, H.; Sontag-Strohm, T.; Piironen, V.; Ramos Diaz, J.M.; Jouppila, K. Physical Properties of Extrudates with Fibrous Structures Made of Faba Bean Protein Ingredients Using High Moisture Extrusion. Foods 2022, 11, 1280.; http://hdl.handle.net/10138/343653

الاتاحة: http://hdl.handle.net/10138/343653

المؤلفون: Kantanen, Katja, Suomalainen, Liisa, Siitonen, Aino, Maijuleena Blanco Sequeiros, Ramos-Diaz, Jose Martin, Asmo Kemppinen, Jouppila, Kirsi

الاتاحة: https://dx.doi.org/10.13140/rg.2.2.27284.27527
https://rgdoi.net/10.13140/RG.2.2.27284.27527

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

المؤلفون: Kantanen, Katja

المساهمون: Helsingin yliopisto, Maatalous-metsätieteellinen tiedekunta, University of Helsinki, Faculty of Agriculture and Forestry, Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten

مصطلحات موضوعية: extrusion, fibre, plant protein, meat analogue, Elintarviketieteiden maisteriohjelma, Master's Programme in Food Sciences, Magisterprogrammet i livsmedelsvetenskaper, ei opintosuuntaa, no specialization, ingen studieinriktning

Relation: URN:NBN:fi:hulib-202012104982; http://hdl.handle.net/10138/322815

الاتاحة: http://hdl.handle.net/10138/322815