Julkaisut

Palkokasvien prosessointi

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

Xie, C., Coda, R., Chamlagain, B., Edelmann, M., Varmanen, P., Piironen, V., & Katina, K. (2020). Fermentation of cereal, pseudo-cereal and legume materials with Propionibacterium freudenreichii and Levilactobacillus brevis for vitamin B12 fortification. LWT-Food Science and Technology, 137, 110431. https://doi.org/10.1016/j.lwt.2020.110431        

Jiang, Z.Q., Wang, J., Stoddard, F.L., Salovaara, H. & Sontag-Strohm, T. (2020). Preparation and characterization of emulsion gels from whole faba bean flour. Foods 9 (6), 755. https://doi.org/10.3390/foods9060755

Lampi, A-M., Yang, Z., Mustonen, M. & Piironen, V. (2020). Potential of faba bean lipase and lipoxygenase to promote formation of volatile lipid oxidation products in food models. Food Chemistry, 311, 125982. https://doi.org/10.1016/j.foodchem.2019.125982              

Pulkkinen, M., Coda, R., Lampi, A-M., Varis, J., Katina, K. & Piironen, V. (2019). Possibilities of reducing amounts of vicine and convicine in faba bean suspensions and sourdoughs. European Food Research and Technology, 245 (7), 1507-1518. https://doi.org/10.1007/s00217-019-03282-4

Jouppila, K. & Kariluoto, S. (2019). Työpaketti 2 esittely: Terveelliset ja maistuvat palkokasvielintarvikkeet. Leg4Life-hankkeen aloitusseminaari 22.11.2019, Helsinki. Linkki esitysmateriaaliin.