Search Results - "Kaleda, Aleksei"

Optimisation of sample storage and DNA extraction for human gut microbiota studies by Kazantseva, Jekaterina, Malv, Esther, Kaleda, Aleksei, Kallastu, Aili, Meikas, Anne

“…Abstract Background New developments in next-generation sequencing technologies and massive data received from this approach open wide prospects for…”
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Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysis by Vaikma, Helen, Kaleda, Aleksei, Rosend, Julia, Rosenvald, Sirli

“…•An overview of the market with a vast set of samples can be gained by using RATA.•Estonian market has too narrow product range based on product…”
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Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins by De Angelis, Davide, Kaleda, Aleksei, Pasqualone, Antonella, Vaikma, Helen, Tamm, Martti, Tammik, Mari-Liis, Squeo, Giacomo, Summo, Carmine

“…Pea protein dry-fractionated (P ), pea protein isolated (P ), soy protein isolated (S ) and oat protein (O ) were combined in four mixes (P _O , P _O , P _P _O…”
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Cryo‐protective effect of an ice‐binding protein derived from Antarctic bacteria by Mangiagalli, Marco, Bar‐Dolev, Maya, Tedesco, Pietro, Natalello, Antonino, Kaleda, Aleksei, Brocca, Stefania, Pascale, Donatella, Pucciarelli, Sandra, Miceli, Cristina, Braslavsky, Ido, Lotti, Marina

“…Cold environments are populated by organisms able to contravene deleterious effects of low temperature by diverse adaptive strategies, including the production…”
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Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds by Kaleda, Aleksei, Talvistu, Karel, Vaikma, Helen, Tammik, Mari-Liis, Rosenvald, Sirli, Vilu, Raivo

“…•Oat-pea protein blends are suitable for low-moisture extrusion of meat analogs.•Extrudates were highly fibrous and had a mild flavor.•Blend with 70% oat…”
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Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs by Kaleda, Aleksei, Talvistu, Karel, Tamm, Martti, Viirma, Maret, Rosend, Julia, Tanilas, Kristel, Kriisa, Marie, Part, Natalja, Tammik, Mari-Liis

“…Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a…”
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Saturn-Shaped Ice Burst Pattern and Fast Basal Binding of an Ice-Binding Protein from an Antarctic Bacterial Consortium by Kaleda, Aleksei, Haleva, Lotem, Sarusi, Guy, Pinsky, Tova, Mangiagalli, Marco, Bar Dolev, Maya, Lotti, Marina, Nardini, Marco, Braslavsky, Ido

“…Ice-binding proteins (IBPs) bind to ice crystals and control their growth, enabling host organisms to adapt to subzero temperatures. By binding to ice, IBPs…”
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Water sorption behaviour of commercial furcellaran by Eha, Kairit, Kaleda, Aleksei, Menert, Anne, Laos, Katrin

“…Water sorption isotherms are important tool for designing the technological processes and predicting stability and shelf life of food. The aim of the work was…”
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Erratum to “Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysis” [Future Foods, 4 (2021) 100049] by Vaikma, Helen, Kaleda, Aleksei, Rosend, Julia, Rosenvald, Sirli

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Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders by Jakobson, Kadi, Kaleda, Aleksei, Adra, Karl, Tammik, Mari-Liis, Vaikma, Helen, Kriščiunaite, Tiina, Vilu, Raivo

“…Many new plant proteins are appearing on the market, but their properties are insufficiently characterized. Hence, we collected 24 commercial proteins from…”
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The Effect of Apple Juice Concentration on Cider Fermentation and Properties of the Final Product by Rosend, Julia, Kaleda, Aleksei, Kuldjärv, Rain, Arju, Georg, Nisamedtinov, Ildar

“…European legislation overall agrees that apple juice concentrate is allowed to be used to some extent in cider production. However, no comprehensive research…”
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Impact of short-term heat treatment on the structure and functional properties of commercial furcellaran compared to commercial carrageenans by Eha, Kairit, Pehk, Tõnis, Heinmaa, Ivo, Kaleda, Aleksei, Laos, Katrin

“…In the production of biopolymers, the processing operations (e.g. extraction and drying) involve some degradation of the polysaccharide-causing structural and…”
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Erratum to “Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds” [Future Foods, 4 (2021) 100092] by Kaleda, Aleksei, Talvistu, Karel, Vaikma, Helen, Tammik, Mari-Liis, Rosenvald, Sirli, Vilu, Raivo

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How to Balance the Yield and Protein Content of Air-classified Pulse Flour: the Influence of the Restriction Valve by Davide De Angelis, Aleksei Kaleda, Antonella Pasqualone, Helen Vaikma, Giacomo Squeo, Francesco Caponio, Carmine Summo

“…Dry fractionation by air classification is a sustainable process applied to cereals and pulses to produce protein and starch concentrates. The process involves…”
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Ice cream structure modification by ice-binding proteins by Kaleda, Aleksei, Tsanev, Robert, Klesment, Tiina, Vilu, Raivo, Laos, Katrin

“…•Ice crystals are connected in a network in ice creams made with ice binding proteins.•The texture of ice creams made with ice binding proteins is harder and…”
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A Culturally Acceptable Shift in Diet to Reduce Land Footprint: an Optimization Study for Estonia by Bashiri, Bashir, Kaleda, Aleksei, Gavrilova, Olga, Vilu, Raivo

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Characterisation of chemical, microbial and sensory profiles of commercial kombuchas by Andreson, Maret, Kazantseva, Jekaterina, Kuldjärv, Rain, Malv, Esther, Vaikma, Helen, Kaleda, Aleksei, Kütt, Mary-Liis, Vilu, Raivo

“…The kombucha market is a fast-growing segment in the functional beverage category. The selection of kombuchas on the market varies between the traditional and…”
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Structure of a bacterial ice binding protein with two faces of interaction with ice by Mangiagalli, Marco, Sarusi, Guy, Kaleda, Aleksei, Bar Dolev, Maya, Nardone, Valentina, Vena, Vittoria Federica, Braslavsky, Ido, Lotti, Marina, Nardini, Marco

“…Ice‐binding proteins (IBPs) contribute to the survival of many living beings at subzero temperature by controlling the formation and growth of ice crystals…”
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Characterization of quality parameters and phytosterol content in oils and their formulated margarines by Nguyen, Anh T. L., Kaleda, Aleksei, Onuh, John O., Aryee, Alberta N. A.

“…Abstract Unlike lipid stability and oxidation studies in commonly used edible oils and margarines, margarines formulated with unconventional oils are not well…”
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Instability of low-moisture carrageenans as affected by water vapor sorption at moderate storage temperatures by Friedenthal, Margus, Eha, Kairit, Kaleda, Aleksei, Part, Natalja, Laos, Katrin

“…Isothermal microcalorimetry was used to study the exothermic heat flow caused by the absorption of water into carrageenans and a furcellaran, leading to their…”
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