Tieteelliset julkaisut

Kantanen, K., Oksanen, A., Edelmann. M., Suhonen, H., Sontag-Strohm, T., Piironen, V., Ramos Diaz, J.M. & Jouppila, K. (2022). Physical properties of extrudates with fibrous protein structures made of faba bean protein ingredients using high moisture extrusion. Foods, 11, 1280. https://doi.org/10.3390/foods11091280

Ramos-Diaz J. M., Kantanen K., Edelmann M., Jouppila K., Sontag-Strohm T. & Piironen V. (2022). Functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat. Current Research in Food Science, 5, 858-867. https://doi.org/10.1016/j.crfs.2022.04.010

Kaartinen N.E., Tapanainen H., Maukonen M., Päivärinta E., Valsta L.M., Itkonen S.T., Pajari A.-M. & Männistö S. (2022). Partial replacement of red and processed meat with legumes – a modelling study of the impact on nutrient intakes and nutrient adequacy on the population level. Public Health Nutrition (IN PRESS). https://doi.org/10.1017/S1368980022002440

Haario P., Tapanainen H., Kortetmäki T., Sares-Jäske L., Kaartinen N.E. & Valsta L. (2022). Koulutuksen yhteydet ravintoaineiden saantiin ja ravitsemussuositusten saavuttamiseen miehillä ja naisilla. Sosiaalilääketieteellinen Aikakausilehti 59 (2), 169–186. https://doi.org/10.23990/sa.113072

Liu F., Edelmann M., Piironen V. & Kariluoto S. (2022). 5-Methyltetrahydrofolate is a crucial factor in determining the bioaccessibility of folate in bread. Journal of Agricultural and Food Chemistry, 70, 13379–13390. https://doi.org/10.1021/acs.jafc.2c03861

Wang Y., Tuccillo F., Lampi A. M., Knaapila A., Pulkkinen M., Karto S., Coda R., Edelmann M., Jouppila K., Sandell M., Piironen V., & Katina K. (2022). Flavor challenges in extruded plant-based meat alternatives: A review. Comprehensive Reviews in Food Science and Food Safety, 21 (3), 2898-2929. https://doi.org/10.1111/1541-4337.12964                

Ramos Diaz, J.M., Kantanen, K., Edelmann, J.M., Suhonen, H., Sontag-Strohm, T., Jouppila, K. & Piironen, V. (2022). Fibrous meat analogues containing oat fiber concentrate and pea protein isolate: mechanical and physicochemical characterization. Innovative Food Science & Emerging Technologies, 77, 102954. https://doi.org/10.1016/j.ifset.2022.102954

Knaapila A., Michel F., Jouppila K., Sontag-Strohm T. & Piironen V. (2022). Millennials’ consumption of and attitudes toward meat and plant-based meat alternatives by consumer segment in Finland. Foods, 11 (3), 456. https://doi.org/10.3390/foods11030456

Immonen M., Chandrakusuma A., Sibakov J., Poikelispaa M. & Sontag-Strohm T. (2021). Texturization of a blend of pea and destarched oat protein using high-moisture extrusion. Foods. 10, 1517. https://doi.org/10.3390/foods10071517 

Liu, F., Kariluoto, S., Edelmann, M. & Piironen, V. (2021). Bioaccessibility of folate in faba bean, oat, rye and wheat matrices. Food Chemistry, 350, 129259. https://doi.org/10.1016/j.foodchem.2021.129259