Search Results - "Ramos Diaz, Jose Martin"

Physical Properties of Extrudates with Fibrous Structures Made of Faba Bean Protein Ingredients Using High Moisture Extrusion by Kantanen, Katja, Oksanen, Anni, Edelmann, Minnamari, Suhonen, Heikki, Sontag-Strohm, Tuula, Piironen, Vieno, Ramos Diaz, Jose Martin, Jouppila, Kirsi

“…Faba bean is a potential ingredient due to its high protein yield and its possible cultivation in colder climate regions. In this study, meat analogues made…”
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Oxidative and physical stability of oil-in-water emulsions prepared with quinoa and amaranth proteins by Gürbüz, Göker, Kauntola, Vilja, Ramos Diaz, Jose Martin, Jouppila, Kirsi, Heinonen, Marina

“…Interactions of food proteins and lipids under oxidative conditions may lead to alterations in food texture as well as loss of nutritional and sensory quality…”
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Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa and kañiwa flour by Ramos Diaz, Jose Martin, Suuronen, Jussi-Petteri, Deegan, Kevin C., Serimaa, Ritva, Tuorila, Hely, Jouppila, Kirsi

“…Amaranth, quinoa and kañiwa are the most consumed Andean grains in Latin America, and possess high nutritional value as gluten-free substitutes for…”
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Exploiting blackcurrant juice press residue in extruded snacks by Mäkilä, Leenamaija, Laaksonen, Oskar, Ramos Diaz, Jose Martin, Vahvaselkä, Marjatta, Myllymäki, Olavi, Lehtomäki, Ilkka, Laakso, Simo, Jahreis, Gerhard, Jouppila, Kirsi, Larmo, Petra, Yang, Baoru, Kallio, Heikki

“…Extrusion process was developed to exploit blackcurrant juice press residues from industrial side-streams. Press residues obtained from conventional enzymatic…”
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The flavor of faba bean ingredients and extrudates: Chemical and sensory properties by Tuccillo, Fabio, Kantanen, Katja, Wang, Yaqin, Martin Ramos Diaz, Jose, Pulkkinen, Marjo, Edelmann, Minnamari, Knaapila, Antti, Jouppila, Kirsi, Piironen, Vieno, Lampi, Anna-Maija, Sandell, Mari, Katina, Kati

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Use of amaranth, quinoa and kañiwa in extruded corn-based snacks by Ramos Diaz, Jose Martin, Kirjoranta, Satu, Tenitz, Seppo, Penttilä, Paavo A., Serimaa, Ritva, Lampi, Anna-Maija, Jouppila, Kirsi

“…Amaranth (Amaranthus caudatus), quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule) are pseudocereals regarded as good gluten-free sources of…”
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Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion by Knaapila, Antti, Kantanen, Katja, Ramos-Diaz, Jose Martin, Piironen, Vieno, Sandell, Mari, Jouppila, Kirsi

“…Faba bean is a promising source of ingredients for the production of meat analogs. However, sensory properties of faba bean, especially the bitter taste of the…”
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B Vitamins in Legume Ingredients and Their Retention in High Moisture Extrusion by Siitonen, Aino, Nieminen, Faisa, Kallio, Veronika, Tuccillo, Fabio, Kantanen, Katja, Ramos-Diaz, Jose Martin, Jouppila, Kirsi, Piironen, Vieno, Kariluoto, Susanna, Edelmann, Minnamari

“…Legumes have been recognised as healthy and environmentally friendly protein sources. Knowledge about the vitamin B contents in legume ingredients and…”
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Hormonal Regulation in Different Varieties of Chenopodium quinoa Willd. Exposed to Short Acute UV-B Irradiation by Mariotti, Lorenzo, Huarancca Reyes, Thais, Ramos-Diaz, Jose Martin, Jouppila, Kirsi, Guglielminetti, Lorenzo

“…Increased ultraviolet-B (UV-B) due to global change can affect plant development and metabolism. Quinoa tolerates extreme conditions including high UV levels…”
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Bioaccessibility of vitamin B12 synthesized by Propionibacterium freudenreichii and from products made with fermented wheat bran extract by Chamlagain, Bhawani, Peltonen, Liisa, Edelmann, Minnamari, Ramos-Diaz, Jose Martin, Kemppinen, Asmo, Jouppila, Kirsi, Varmanen, Pekka, Piironen, Vieno

“…The bioaccessibility of vitamin B12 (B12) in plant-based products fortified using wheat bran extract fermented with B12-producing food-grade Propionibacterium…”
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Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa ( Chenopodium quinoa ) Varieties by Ramos-Diaz, Jose Martin, Kince, Tatjana, Sabovics, Martins, Gürbüz, Göker, Rauma, Asta, Lampi, Anna-Maija, Piironen, Vieno, Straumite, Evita, Klava, Dace, Jouppila, Kirsi

“…Quinoa epitomizes the drive for healthier foods with ethnic concepts in developed countries, particularly among millennials. As a result, the popularity of…”
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Application of NIR imaging to the study of expanded snacks containing amaranth, quinoa and kañiwa by Ramos-Diaz, Jose Martin, Rinnan, Åsmund, Jouppila, Kirsi

“…Amaranth (Amarantus caudatus), quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule) are Andean grains that are gaining interest as nutritious…”
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Effect of Extrusion Cooking on Physical Properties and Chemical Composition of Corn‐Based Snacks Containing Amaranth and Quinoa: Application of Partial Least Squares Regression by Ramos Diaz, Jose Martin, Sundarrajan, Lakshminarasimhan, Kariluoto, Susanna, Lampi, Anna‐Maija, Tenitz, Seppo, Jouppila, Kirsi

“…The effects of amaranth and quinoa supplements and extrusion‐cooking on the physical properties and chemical composition of corn‐based extrudates were…”
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Partial Least Squares Regression Modeling of Physical and Chemical Properties of Corn‐Based Snacks Containing Kañiwa and Lupine by Ramos Diaz, Jose Martin, Sundarrajan, Lakshminarasimhan, Kariluoto, Susanna, Lampi, Anna‐Maija, Tenitz, Seppo, Jouppila, Kirsi

“…Kañiwa (Chenopodium pallidicaule) and lupine (Lupinus angustifolius) are good gluten‐free sources of protein and fiber. The effect of various contents of…”
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