Search Results - "Nordlund, Emilia"

Applicability of protein and fiber-rich food materials in extrusion-based 3D printing by Lille, Martina, Nurmela, Asta, Nordlund, Emilia, Metsä-Kortelainen, Sini, Sozer, Nesli

“…In this study, the applicability of extrusion-based 3D printing technology for food pastes made of protein, starch and fiber-rich materials was assessed, as a…”
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In vitro protein digestion and carbohydrate colon fermentation of microbial biomass samples from bacterial, filamentous fungus and yeast sources by Nordlund, Emilia, Silventoinen-Veijalainen, Pia, Hyytiäinen-Pabst, Tiina, Nyyssölä, Antti, Valtonen, Anniina, Ritala, Anneli, Lienemann, Michael, Rosa-Sibakov, Natalia

“…[Display omitted] •Microbial biomasses could be a protein and dietary fibre source for human diet.•Biomasses from bacterial and fungal sources were analysed by…”
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A Small In Vitro Fermentation Model for Screening the Gut Microbiota Effects of Different Fiber Preparations by Tsitko, Irina, Wiik-Miettinen, Fanny, Mattila, Outi, Rosa-Sibakov, Natalia, Seppänen-Laakso, Tuulikki, Maukonen, Johanna, Nordlund, Emilia, Saarela, Maria

“…The development of prebiotic fibers requires fast high-throughput screening of their effects on the gut microbiota. We demonstrated the applicability of a…”
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Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread by Bondia-Pons, Isabel, Nordlund, Emilia, Mattila, Ismo, Katina, Kati, Aura, Anna-Marja, Kolehmainen, Marjukka, Orešič, Matej, Mykkänen, Hannu, Poutanen, Kaisa

“…The mechanism behind the lowered postprandial insulin demand observed after rye bread intake compared to wheat bread is unknown. The aim of this study was to…”
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Impact of Enzymatic Hydrolysis and Microfluidization on the Techno-Functionality of Oat Bran in Suspension and Acid Milk Gel Models by Rosa-Sibakov, Natalia, de Oliveira Carvalho, Maria Julia, Lille, Martina, Nordlund, Emilia

“…Oat bran is a nutritionally rich ingredient, but it is underutilized in semi-moist and liquid foods due to technological issues such as high viscosity and…”
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Effect of Bioprocessing on Techno-Functional Properties of Climate-Resilient African Crops, Sorghum and Cowpea by Nikinmaa, Markus, Renzetti, Stefano, Juvonen, Riikka, Rosa-Sibakov, Natalia, Noort, Martijn, Nordlund, Emilia

“…Sorghum and cowpea are very compatible for intercropping in hot and dry environments, and they also have complementary nutritional compositions. Thus, the…”
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Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking by Nisov, Anni, Aisala, Heikki, Holopainen-Mantila, Ulla, Alakomi, Hanna-Leena, Nordlund, Emilia, Honkapää, Kaisu

“…Interest in using undervalued forage fish for human consumption has recently increased due to its environmental benefits. However, feasible strategies to…”
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Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats by Jokinen, Iina, Pihlava, Juha-Matti, Puganen, Anna, Sontag-Strohm, Tuula, Linderborg, Kaisa M., Holopainen-Mantila, Ulla, Hietaniemi, Veli, Nordlund, Emilia

“…The aim of this study was to determine whether the properties of the native oat grain or non-heat-treated groats (laboratory-scale dehulling) can be used to…”
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Enzymatic reduction of galactooligosaccharide content of faba bean and yellow pea ingredients and food products by Nyyssölä, Antti, Nisov, Anni, Lille, Martina, Nikinmaa, Markus, Rosa-Sibakov, Natalia, Ellilä, Simo, Valkonen, Mari, Nordlund, Emilia

“…Intake of Fermentable Oligo,- Di,- Monosaccharides, And Polyols, abbreviated as FODMAP, is known to worsen gastrointestinal symptoms in people with functional…”
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Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses by Nordlund, Emilia, Katina, Kati, Mykkänen, Hannu, Poutanen, Kaisa

“…Disintegration of rye and wheat breads during gastric digestion and its relation to the postprandial glucose and insulin responses of the breads was studied…”
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Treatments with Xylanase at High (90 %) and Low (40 %) Water Content Have Different Impacts on Physicochemical Properties of Wheat Bran by Santala, Outi K., Nordlund, Emilia A., Poutanen, Kaisa S.

“…The aim of the work was to elucidate the impacts of treatment with xylanase at high (90 %) and low (40 %) water contents on the structural and physicochemical…”
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Development and Consumer Perception of a Snack Machine Producing Customized Spoonable and Drinkable Products Enriched in Dietary Fiber and Protein by Vehmas, Kaisa, Calton, Alex, Grenman, Katri, Aisala, Heikki, Sozer, Nesli, Nordlund, Emilia

“…The aim of the study was to evaluate consumer perceptions toward customized snacks produced with a Healthy Snack Machine (HSM) prototype, at-site of the…”
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Impact of Particle Size Reduction and Carbohydrate-Hydrolyzing Enzyme Treatment on Protein Recovery from Rapeseed (Brassica rapa L.) Press Cake by Rommi, Katariina, Holopainen, Ulla, Pohjola, Sari, Hakala, Terhi K, Lantto, Raija, Poutanen, Kaisa, Nordlund, Emilia

“…The aims were to assess how particle size reduction and carbohydrate-hydrolyzing enzyme treatment influence protein recovery from rapeseed cold-pressed cake…”
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Quality Of Cloudy Plum Juice Produced From Fresh Fruit Of Prunus Domestica L. – The Effect Of Cultivar And Enzyme Treatment by Zbrzeźniak, Monika, Nordlund, Emilia, Mieszczakowska-Frąc, Monika, Płocharski, Witold, Konopacka, Dorota

“…The quality of cloudy juices produced from two plum cultivars varied in chemical characteristics and native polyphenol oxidase (PPO) activity, and was studied…”
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Limited hydrolysis of rice endosperm protein for improved techno-functional properties by Nisov, Anni, Ercili-Cura, Dilek, Nordlund, Emilia

“…•Controlled hydrolysis enhanced functional properties of rice endosperm proteins.•Optimum limited degree of hydrolysis was found for foaming…”
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The effect of heat and transglutaminase treatment on emulsifying and gelling properties of faba bean protein isolate by Nivala, Outi, Nordlund, Emilia, Kruus, Kristiina, Ercili-Cura, Dilek

“…The effects of heat treatment (90 °C, 5 or 30 min) and enzymatic crosslinking with transglutaminase (TG, 10, 100 or 1000 nkat/g protein) on emulsifying and…”
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Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates by Arte, Elisa, Huang, Xin, Nordlund, Emilia, Katina, Kati

“…•Lactic acid fermentation and hydrolytic enzymes were used for wheat bran bioprocessing.•The protein content of the bran protein isolates was increased by…”
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Effect of pH and temperature on fibrous structure formation of plant proteins during high-moisture extrusion processing by Nisov, Anni, Nikinmaa, Markus, Nordlund, Emilia, Sozer, Nesli

“…[Display omitted] •All raw materials showed fibrous structure at elevated extrusion temperatures.•Shift from pH 5 to pH 7 enhanced fibrous structure…”
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Enzymatic modification of oat protein concentrate with trans- and protein-glutaminase for increased fibrous structure formation during high-moisture extrusion processing by Pöri, Pinja, Nisov, Anni, Nordlund, Emilia

“…Oat protein concentrate (OPC) was treated with transglutaminase (TG) and a combination of transglutaminase and protein-glutaminase (TG + PG), with or without…”
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Impact of ultra-fine milling and air classification on biochemical and techno-functional characteristics of wheat and rye bran by Silventoinen, Pia, Kortekangas, Anni, Ercili-Cura, Dilek, Nordlund, Emilia

“…[Display omitted] •Air classification increased protein content of rye and wheat brans from ~15 to 31%.•Air classification increased ratio between soluble and…”
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