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: Wang, Yaqin, Tuccillo, Fabio, Niklander, Katariina, Livi, Greta, Siitonen, Aino, Pöri, Pinja, Edelmann, Minnamari, Sawadogo-Lingani, Hagrtoué, Maina, Ndegwa henry, Jouppila, Kirsi, Lampi, Anna-Maija, Sandell, Mari, Piironen, Vieno, Honkapää, Kaisu, Sözer, Nesli, Coda, Rossana, Knaapila, Antti, Katina, Kati

المصدر: Wang , Y , Tuccillo , F , Niklander , K , Livi , G , Siitonen , A , Pöri , P , Edelmann , M , Sawadogo-Lingani , H , Maina , N H , Jouppila , K , Lampi , A-M , Sandell , M , Piironen , V , Honkapää , K , Sözer , N , Coda , R , Knaapila , A & Katina , K 2024 , ' Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran ' , Food Hydrocolloids , ....

مصطلحات موضوعية: Beany flavor, High-moisture extrusion, Faba bean, Bitter taste, Meat alternative, Fermentation

الاتاحة: https://cris.vtt.fi/en/publications/73a806b7-e3c0-4486-9269-7180df5fd74a
https://doi.org/10.1016/j.foodhyd.2023.109692
http://www.scopus.com/inward/record.url?scp=85181710309&partnerID=8YFLogxK

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: Piironen, Vieno, Lampi, Anna-Maija, Siitonen, Aino, Kariluoto, Susanna

المصدر: ICC Handbook of 21st Century Cereal Science and Technology ; page 87-95 ; ISBN 9780323952958

الاتاحة: http://dx.doi.org/10.1016/b978-0-323-95295-8.00009-5
https://api.elsevier.com/content/article/PII:B9780323952958000095?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:B9780323952958000095?httpAccept=text/plain

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: Siitonen, Aino

المساهمون: Metropolia Ammattikorkeakoulu

مصطلحات موضوعية: etätyö, työhyvinvointi, työtyytyväisyys, henkilöstöjohtaminen, Esimiestyö ja työyhteisön kehittäminen, fi=Liiketalous, hallinto ja markkinointi|sv=Företagsekonomi, förvaltning och marknadsföring|en=Business Management, Administration and Marketing, Liiketalouden tutkinto-ohjelma

Relation: URN:NBN:fi:amk-201801251644; http://www.theseus.fi/handle/10024/140682; 10024/228

الاتاحة: http://www.theseus.fi/handle/10024/140682

المؤلفون: Siitonen, Aino

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

مصطلحات موضوعية: antioksidantti, hapettuminen, kaura, tokoli, avenantramidi, fenolinen happo, Elintarviketieteiden maisteriohjelma, Master's Programme in Food Sciences, Magisterprogrammet i livsmedelsvetenskaper, ei opintosuuntaa, no specialization, ingen studieinriktning

Relation: URN:NBN:fi:hulib-202105122181; http://hdl.handle.net/10138/329881

الاتاحة: http://hdl.handle.net/10138/329881