Search Results - "Taivosalo, Anastassia"

Peptide Mapping with LC-HRMS and In Silico Tools for Evaluation of Potential Allergenicity of Commercially Available Whey Protein Hydrolysates by Taivosalo, Anastassia, Stulova, Irina, Kütt, Mary-Liis, Kriščiunaite, Tiina, Lints, Taivo, Gimaeva, Tatjana, Tamm, Martti

“…Hypoallergenic formulas containing hydrolyzed protein are intended for use by infants to prevent cow’s milk protein allergy. The degree of hydrolysis of…”
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Effect of enzyme‐assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory properties by Kriisa, Marie, Taivosalo, Anastassia, Föste, Maike, Kütt, Mary-Liis, Viirma, Maret, Priidik, Reimo, Korzeniowska, Malgorzata, Tian, Ye, Laaksonen, Oskar, Yang, Baoru, Vilu, Raivo

“…•Simple protease treatments are suitable for brewer's spent grain (BSG) valorization•60% of the BSG proteins were solubilized without changing the taste of the…”
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Application of the UHPLC-DIA-HRMS Method for Determination of Cheese Peptides by Arju, Georg, Taivosalo, Anastassia, Pismennoi, Dmitri, Lints, Taivo, Vilu, Raivo, Daneberga, Zanda, Vorslova, Svetlana, Renkonen, Risto, Joenvaara, Sakari

“…Until now, cheese peptidomics approaches have been criticised for their lower throughput. Namely, analytical gradients that are most commonly used for mass…”
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Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis by Taivosalo, Anastassia, Kriščiunaite, Tiina, Stulova, Irina, Part, Natalja, Rosend, Julia, Sõrmus, Aavo, Vilu, Raivo

“…The application of reverse osmosis (RO) for preconcentration of milk (RO-milk) on farms can decrease the overall transportation costs of milk, increase the…”
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Proteolytic activity of three variants of fermentation-produced chymosin on sodium caseinate and during Cheddar cheese ripening by Li, Bozhao, Arju, Georg, Taivosalo, Anastassia, Lints, Taivo, Kriščiunaite, Tiina, Vilu, Raivo, Lyne, John, Roustel, Sebastien, Kelly, Alan L., McSweeney, Paul L.H.

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The impact of seasonal calving systems with varying pasture allowance on Cheddar cheese composition, nutritional quality and ripening characteristics by Timlin, Mark, Brodkorb, André, Harbourne, Niamh, O'Callaghan, Tom F., Drouin, Gaetan, Pacheco-Pappenheim, Sara, Hennessy, Deirdre, O'Donovan, Michael, Pierce, Karina M., Corrigan, Bernard M., Murphy, John P., Pismennõi, Dmitri, Taivosalo, Anastassia, Lints, Taivo, Kriščiunaite, Tiina, Vilu, Raivo, Fitzpatrick, Ellen, McCarthy, Kieran, Sheehan, Jeremiah J.

“…The objective of this study was to examine the impact of stage of lactation (early, mid and late) and proportion of pasture in the cows diet (high: GRS,…”
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Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening by Xia, Xiaofeng, Arju, Georg, Taivosalo, Anastassia, Lints, Taivo, Kriščiunaite, Tiina, Vilu, Raivo, Corrigan, Bernard M., Gai, Nan, Fenelon, Mark A., Tobin, John T., Kilcawley, Kieran, Kelly, Alan L., McSweeney, Paul L.H., Sheehan, Jeremiah J.

“…The effect of β-casein reduction (LB) and high heat treatment (HHT, 120 °C × 15 s) of whey protein-reduced milk on the ripening properties of Emmental cheese…”
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Composition and renneting properties of raw bulk milk in Estonia by Kriščiunaite, Tiina, Stulova, Irina, Taivosalo, Anastassia, Laht, Tiiu-Maie, Vilu, Raivo

“…Seasonal variations in milk composition and renneting properties were determined in more than 1000 raw bulk milk samples from individual farms in Estonia…”
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Fermentation of reconstituted milk by Streptococcus thermophilus: Effect of irradiation on skim milk powder by Stulova, Irina, Kabanova, Natalja, Kriščiunaite, Tiina, Taivosalo, Anastassia, Laht, Tiiu-Maie, Vilu, Raivo

“…The growth of Streptococcus thermophilus ST12 (ST12) in milk reconstituted from non-irradiated and irradiated at 10 kGy low-heat skim milk powders (RSM and…”
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