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1دورية أكاديميةStructure, texture, and sensory properties of plant-meat hybrids produced by high-moisture extrusion
المؤلفون: Pöri, Pinja, Aisala, Heikki, Liu, Julia, Lille, Martina, Sozer, Nesli
المصدر: Pöri , P , Aisala , H , Liu , J , Lille , M & Sozer , N 2023 , ' Structure, texture, and sensory properties of plant-meat hybrids produced by high-moisture extrusion ' , LWT , vol. 173 , 114345 . https://doi.org/10.1016/j.lwt.2022.114345Test
مصطلحات موضوعية: Extrusion, Fatty acids, Hybrid extrudates, Meat analogues, Plant proteins
وصف الملف: application/pdf
الإتاحة: https://doi.org/10.1016/j.lwt.2022.114345Test
https://cris.vtt.fi/en/publications/b53a8ba8-c98a-4030-bb68-a0faed22c945Test
https://cris.vtt.fi/ws/files/73426131/1_s2.0_S0023643822012804_main.pdfTest
http://www.scopus.com/inward/record.url?scp=85144621495&partnerID=8YFLogxKTest -
2دورية أكاديمية
المؤلفون: Jokinen, Iina, Silventoinen-Veijalainen, Pia, Lille, Martina, Nordlund, Emilia, Holopainen-Mantila, Ulla
المصدر: Jokinen , I , Silventoinen-Veijalainen , P , Lille , M , Nordlund , E & Holopainen-Mantila , U 2023 , ' Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – Comparison to non-heat-treated oat flours ' , Food Chemistry , vol. 405 , no. Part A , 134902 . https://doi.org/10.1016/j.foodchem.2022.134902Test
مصطلحات موضوعية: Dietary fibre, Oat flakes, Oat flour, Oat milling, Pasting properties, Starch
وصف الملف: application/pdf
الإتاحة: https://doi.org/10.1016/j.foodchem.2022.134902Test
https://cris.vtt.fi/en/publications/a0fb6b54-d99d-4dd9-b239-1bf9c4b19a1fTest
https://cris.vtt.fi/ws/files/71984867/1_s2.0_S0308814622028643_main.pdfTest
http://www.scopus.com/inward/record.url?scp=85141449272&partnerID=8YFLogxKTest -
3دورية أكاديمية
المؤلفون: Calton, Alex, Lille, Martina, Sozer, Nesli
المصدر: Calton , A , Lille , M & Sozer , N 2023 , ' 3-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: effect of paste formulation on process-induced fibre alignment and structural and textural properties ' , Food Research International , vol. 174 , 113633 . https://doi.org/10.1016/j.foodres.2023.113633Test
مصطلحات موضوعية: 3-D food printing, Fibril alignment, Meat analogue, Plant-based, Single cell protein, Texturized pea protein
وصف الملف: application/pdf
الإتاحة: https://doi.org/10.1016/j.foodres.2023.113633Test
https://cris.vtt.fi/en/publications/8c4781cf-6292-40ac-80ba-951d67fbae5aTest
https://cris.vtt.fi/ws/files/97591171/1-s2.0-S096399692301181X-main.pdfTest
http://www.scopus.com/inward/record.url?scp=85176095147&partnerID=8YFLogxKTest -
4دورية أكاديمية
المؤلفون: Pöri, Pinja, Lille, Martina, Edelmann, Minnamari, Aisala, Heikki, Santangelo, Daniele, Coda, Rossana, Sozer, Nesli
المصدر: Pöri , P , Lille , M , Edelmann , M , Aisala , H , Santangelo , D , Coda , R & Sozer , N 2023 , ' Technological and sensory properties of plant-based meat analogues containing fermented sunflower protein concentrate ' , Future Foods , vol. 8 , 100244 . https://doi.org/10.1016/j.fufo.2023.100244Test
مصطلحات موضوعية: Chlorogenic acid, High-moisture extrusion, Plant proteins, Sensory evaluation
وصف الملف: application/pdf
الإتاحة: https://doi.org/10.1016/j.fufo.2023.100244Test
https://cris.vtt.fi/en/publications/324245e2-aecf-4ed0-8142-f094afd28d11Test
https://cris.vtt.fi/ws/files/84327841/1-s2.0-S2666833523000308-main.pdfTest
http://www.scopus.com/inward/record.url?scp=85164460169&partnerID=8YFLogxKTest -
5دورية أكاديمية
المؤلفون: Aro, Nina, Ercili-Cura, Dilek, Andberg, Martina, Silventoinen, Pia, Lille, Martina, Hosia, Waltteri, Nordlund, Emilia, Landowski, Christopher P.
المساهمون: Finnish Ministry of Agriculture and Forestry
المصدر: Food Research International ; volume 163, page 112131 ; ISSN 0963-9969
مصطلحات موضوعية: Food Science
الإتاحة: https://doi.org/10.1016/j.foodres.2022.112131Test
https://api.elsevier.com/content/article/PII:S0963996922011899?httpAccept=text/xmlTest
https://api.elsevier.com/content/article/PII:S0963996922011899?httpAccept=text/plainTest -
6دورية أكاديمية
المؤلفون: Rosa-sibakov, Natalia, De Oliveira Carvalho, Maria Julia, Lille, Martina, Nordlund, Emilia
المصدر: Rosa-sibakov , N , De Oliveira Carvalho , M J , Lille , M & Nordlund , E 2022 , ' Impact of Enzymatic Hydrolysis and Microfluidization on the Techno-Functionality of Oat Bran in Suspension and Acid Milk Gel Models ' , Foods , vol. 11 , no. 2 , 228 . https://doi.org/10.3390/foods11020228Test
مصطلحات موضوعية: Acid milk gel, Mechanical treatment, Oat bran, β-glucan, β-glucanase
وصف الملف: application/pdf
الإتاحة: https://doi.org/10.3390/foods11020228Test
https://cris.vtt.fi/en/publications/ee3b2cd1-7b44-4c5f-904a-410a1639c2a3Test
https://cris.vtt.fi/ws/files/55189151/foods_11_00228.pdfTest
http://www.scopus.com/inward/record.url?scp=85123172420&partnerID=8YFLogxKTest -
7دورية أكاديمية
المؤلفون: Ritala, Anneli, Heiniö, Raija-liisa, Häkkinen, Suvi T., Lille, Martina, Hyytiäinen-Pabst, Tiina, Rischer, Heiko
المصدر: Ritala , A , Heiniö , R , Häkkinen , S T , Lille , M , Hyytiäinen-Pabst , T & Rischer , H 2022 , ' Tailoring sensory properties of plant cell cultures for food use ' , Food Research International , vol. 157 , 111440 . https://doi.org/10.1016/j.foodres.2022.111440Test
مصطلحات موضوعية: Arctic bramble, Flavour, Food, Formulation, Freeze-drying, Plant cell culture, Rowan, Sensory evaluation, Texture
وصف الملف: application/pdf
الإتاحة: https://doi.org/10.1016/j.foodres.2022.111440Test
https://cris.vtt.fi/en/publications/77984802-8d84-461f-8442-b743aaad1000Test
https://cris.vtt.fi/ws/files/59841216/1_s2.0_S0963996922004975_main.pdfTest
http://www.scopus.com/inward/record.url?scp=85131671607&partnerID=8YFLogxKTest -
8دورية أكاديمية
المؤلفون: Nyyssölä, Antti, Nisov, Anni, Lille, Martina, Nikinmaa, Markus, Rosa-Sibakov, Natalia, Ellilä, Simo, Valkonen, Mari, Nordlund, Emilia
المصدر: Nyyssölä , A , Nisov , A , Lille , M , Nikinmaa , M , Rosa-Sibakov , N , Ellilä , S , Valkonen , M & Nordlund , E 2021 , ' Enzymatic reduction of galactooligosaccharide content of faba bean and yellow pea ingredients and food products ' , Future Foods , vol. 4 , 100047 . https://doi.org/10.1016/j.fufo.2021.100047Test
مصطلحات موضوعية: Faba bean, FODMAP, Food processing, Galactooligosaccharides, Yellow pea, ∝-galactosidase
الإتاحة: https://doi.org/10.1016/j.fufo.2021.100047Test
https://cris.vtt.fi/en/publications/f61a6c67-edbf-415e-b7a1-00280ee761c4Test
http://www.scopus.com/inward/record.url?scp=85110041020&partnerID=8YFLogxKTest -
9دورية أكاديمية
المؤلفون: Jayaprakash, Siddharth, Paasi, Jaakko, Pennanen, Kyösti, Ituarte, Iñigo Flores, Lille, Martina, Partanen, Jouni, Sözer, Nesli
المصدر: Jayaprakash , S , Paasi , J , Pennanen , K , Ituarte , I F , Lille , M , Partanen , J & Sözer , N 2020 , ' Techno-economic prospects and desirability of 3D food printing : perspectives of industrial experts, researchers and consumers ' , Foods , vol. 9 , no. 12 , 1725 . https://doi.org/10.3390/foods9121725Test
مصطلحات موضوعية: 3D food printing, mixed methods research, expert interview, techno-economic potential, personalized nutrion, business modeling, /dk/atira/pure/sustainabledevelopmentgoals/industry_innovation_and_infrastructure, name=SDG 9 - Industry, Innovation, and Infrastructure
وصف الملف: application/pdf
الإتاحة: https://doi.org/10.3390/foods9121725Test
https://cris.vtt.fi/en/publications/5b1cee83-2711-4173-864d-cc79c43bf730Test
https://cris.vtt.fi/ws/files/42341601/foods9121725.pdfTest
http://www.scopus.com/inward/record.url?scp=85100892457&partnerID=8YFLogxKTest -
10دورية أكاديمية
المؤلفون: Lille, Martina, Kortekangas, Anni, Heiniö, Raija Liisa, Sözer, Nesli
المصدر: Lille , M , Kortekangas , A , Heiniö , R L & Sözer , N 2020 , ' Structural and textural characteristics of 3D-Printed protein‐ and dietary fibre-Rich snacks made of milk powder and wholegrain rye flour ' , Foods , vol. 9 , no. 11 , 1527 . https://doi.org/10.3390/foods9111527Test
مصطلحات موضوعية: Baking, Food 3D printing, Milk powder, Rheology, Sensory analysis, Texture, Wholegrain rye flour, X-ray tomography
وصف الملف: application/pdf
الإتاحة: https://doi.org/10.3390/foods9111527Test
https://cris.vtt.fi/en/publications/93ab4ed5-3223-4216-bfd9-60ad7d4042faTest
https://cris.vtt.fi/ws/files/42230511/foods9111527.pdfTest
http://www.scopus.com/inward/record.url?scp=85094657855&partnerID=8YFLogxKTest