403 results on '"Lampi, Anna-Maija"'
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2. Exploring the lack of liking for faba bean ingredients with different sensory profiles
3. Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran
4. The flavor of faba bean ingredients and extrudates: Chemical and sensory properties
5. Addressing criticalities in the INFOGEST static in vitro digestion protocol for oleogel analysis
6. Can foliar-applied nutrients improve caraway (Carum carvi L.) seed oil composition?
7. Variations in tocopherol, tocotrienol, avenanthramide and saponin content in oats and the influence of milling and baking processes
8. Possibilities of reducing amounts of vicine and convicine in faba bean suspensions and sourdoughs
9. Integrated utilization of microalgae cultured in aquaculture wastewater: wastewater treatment and production of valuable fatty acids and tocopherols
10. Lipid-modifying enzymes in oat and faba bean
11. Retardation of oxidation by residual phytate in purified cereal β-glucans
12. Spruce galactoglucomannans inhibit lipid oxidation in rapeseed oil-in-water emulsions
13. Faba bean flavour and technological property improvement by thermal pre-treatments
14. Determination of vicine and convicine from faba bean with an optimized high-performance liquid chromatographic method
15. Chapter 9 - Vitamins and phytochemicals in cereal grains
16. Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate
17. Corrigendum to “Can foliar-applied nutrients improve caraway (Carum carvi L.) seed oil composition?” [J. Ind. Crops Prod. 170 (2021) 113793]
18. Chemical composition and biomethane production potential of Euglena gracilis biomass and extraction residue from supercritical CO2 extraction
19. Comparison of Enzymatic Hydrolysis and Acid Hydrolysis of Sterol Glycosides from Foods Rich in Δ7-Sterols
20. Effect of extrusion processing on lipid stability of rye bran
21. The Impact of Vanilla and Lemon Aromas on Sensory Perception in Plant-Based Yogurts Measured with Static and Dynamic Methods
22. Flavor challenges in extruded plant-based meat alternatives: A review
23. Variation in the Content and Composition of Tocols in a Wheat Population
24. Flavor challenges in extruded plant‐based meat alternatives: A review
25. Production of folate by bacteria isolated from oat bran
26. The role of acyl moiety in the formation and reactions of steryl ester hydroperoxides
27. Effects of esterification on the formation and decomposition of steryl hydroperoxides
28. Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats
29. Dimer formation during the thermo-oxidation of stigmasterol
30. Fatty Acid, Phytosterol, and Polyamine Conjugate Profiles of Edible Oils Extracted from Corn Germ, Corn Fiber, and Corn Kernels
31. Enzymatic hydrolysis of steryl ferulates and steryl glycosides
32. Liquid chromatography mass spectrometry for plant sterol oxide determination in complex mixtures
33. Obtaining Butter Oil Triacylglycerols Free from β-Carotene and α-Tocopherol via Activated Carbon Adsorption and Alumina-Column Chromatography Treatments
34. Dietary Counseling and Probiotic Supplementation During Pregnancy Modify Placental Phospholipid Fatty Acids
35. Do modern types of wheat have lower quality for human health?
36. Rye as a Source of Phytosterols, Tocopherols, and Tocotrienols
37. Contributors
38. Oxidative stability of phytosterols in some food applications
39. A comparison of the effect of medium- vs. long-chain triglycerides on the in vitro solubilization of cholesterol and/or phytosterol into mixed micelles
40. Bioactive Compounds in Whole Grains and Their Implications for Health
41. Pearling barley and rye to produce phytosterol-rich fractions
42. GC-MS method for characterization and quantification of sitostanol oxidation products
43. A multivariate study of α-tocopherol and hydroperoxide interaction during the oxidation of methyl linoleate
44. Effects of α- and γ-tocopherols on formation of hydroperoxides and two decomposition products from methyl linoleate
45. TOCOPHEROLS AND TOCOTRIENOLS
46. STEROLS
47. Contributors
48. Berry Seed and Grapeseed Oils
49. Antioxidant activities of α- and γ-tocopherols in the oxidation of rapeseed oil triacylglycerols
50. Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa (Chenopodium quinoa) Varieties
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