Projects per year
International and National Collaboration
Publications and projects within past five years.
Profiles
Kirsi Jouppila
- Department of Food and Nutrition - University Lecturer
- Food Sciences
- Food processing
- Doctoral Programme in Food Chain and Health - Supervisor for doctoral programme
Person: UH, Teaching and research personnel
Projects 2008 2019
3TexVegs+H: Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform
Piironen, V., Jouppila, K., Sontag-Strohm, T., Knaapila, A., Katina, K. & Ramos-Diaz, J. M.
01/01/2019 → 31/12/2019
Project: Research project
Novel technologies for frozen bakery products with healthy nutrition profile (HEALTHYFROZ)
01/06/2010 → 31/05/2013
Project: Research project
Biomass derived novel functional foamy materials (Biofoam)
Kirjoranta, S., Jouppila, K. & Tenkanen, M.
01/04/2008 → 31/08/2010
Project: Research project
Publications 1995 2019
Application of NIR imaging to the study of expanded snacks containing amaranth, quinoa and kañiwa
Ramos Diaz, J. M., Rinnan, Å. & Jouppila, K. L., Mar 2019, In : LWT-Food Science and Technology. 2019, 102, p. 8-14Research output: Contribution to journal › Article › Scientific › peer-review
Oxidative and physical stability of oil-in-water emulsions prepared with quinoa and amaranth proteins
Gurbuz, G., Kauntola, V., Diaz, J. M. R., Jouppila, K. & Heinonen, M., Mar 2018, In : European Food Research and Technology. 244, 3, p. 469-479 11 p.Research output: Contribution to journal › Article › Scientific › peer-review
Development of Extruded Shrimp-Corn Snack Using Response Surface Methodology
Topuz, O. K., Gokoglu, N., Jouppila, K. & Kirjoranta, S., Mar 2017, In : Turkish Journal of Fisheries and Aquatic Sciences. 17, 2, p. 333-343 11 p.Research output: Contribution to journal › Article › Scientific › peer-review
Effect of extrusion cooking on physical properties and chemical composition of corn-based snacks containing amaranth and quinoa: Application of partial least squares regression
Ramos Diaz, J. M., Sundarrajan, L., Kariluoto, M. S., Lampi, A-M., Tenitz, S. T. & Jouppila, K. L., 2017, In : Journal of Food Process Engineering. 40, 1, 15 p., e12320.Research output: Contribution to journal › Article › Scientific › peer-review
Mono- and disaccharides: Selected physicochemical and functional aspects
Jouppila, K. L., 1 Jan 2017, Carbohydrates in Food. Eliasson, A-C. (ed.). 3. ed. Boca Raton: CRC Press, p. 37-92 55 p.Research output: Chapter in Book/Report/Conference proceeding › Chapter › Scientific › peer-review
Activities 1985 2015
Emmanuelle Talón Argente
Kirsi Jouppila (Host)1 Aug 2015 → 31 Oct 2015
Activity: Hosting a visitor types › Academic visit at UH
Hasene Keskin
Kirsi Jouppila (Host)24 Aug 2015 → 27 Aug 2015
Activity: Hosting a visitor types › Academic visit at UH
2nd Congress on Food Structure Design (FSD 2016), 26.-28.10.2016
Kirsi Jouppila (Scientific Committee Member)2015 → …
Activity: Participating in or organising an event types › Organisation and participation in conferences, workshops, courses, seminars
Rui Costa
Kirsi Jouppila (Host)10 Jun 2014 → 14 Jun 2014
Activity: Hosting a visitor types › Academic visit at UH
Speaker, AMORPH 2014 – The Felix Franks Symposium: A Celebration
Kirsi Jouppila (Speaker: Presenter)14 Jul 2014 → 16 Jul 2014
Activity: Participating in or organising an event types › Organisation and participation in conferences, workshops, courses, seminars