Katja Annika Kantanen - Publications - University of Helsinki

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Research activity per year

8 Article

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2024

B Vitamins in Legume Ingredients and Their Retention in High Moisture Extrusion
Siitonen, A., Nieminen, F. H., Kallio, V., Tuccillo, F., Kantanen, K. A., Ramos-Diaz, J. M., Jouppila, K., Piironen, V., Kariluoto, S. & Edelmann, M., 20 Feb 2024, In: Foods. 13, 5, 17 p.
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Fermentation of faba bean flour as a pre-treatment in high-moisture extrusion for simultaneous fortification of vitamin B12 and reduction of raffinose oligosaccharides in meat analogues
Kantanen, K. A., Chamlagain, B., Succi, V., Seppänen, S. T. M., Edelmann, M., Siitonen, A., Kemppinen, L. K., Kemppinen, A., Kangas, M. H., Varmanen, P., Piironen, V. & Jouppila, K., 2024, (E-pub ahead of print) In: Future Foods.
Research output: Contribution to journal › Article › Scientific › peer-review

Open Access
Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion
Knaapila, A., Kantanen, K. A., Ramos-Diaz, J. M., Piironen, V., Sandell, M. & Jouppila, K., 8 May 2024, In: Foods. 13, 14 p., 1444.
Research output: Contribution to journal › Article › Scientific › peer-review

Open Access
2023

Characterization of texturized meat analogues containing native lupin flour and lupin protein concentrate/isolate
Ramos-Diaz, J. M., Oksanen, S., Kantanen, K. A., Edelmann, M., Suhonen, H., Sontag-Strohm, T., Piironen, V. & Jouppila, K., Oct 2023, In: Heliyon. 9, 10, e20503.
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2022

Fibrous meat analogues containing oat fiber concentrate and pea protein isolate: Mechanical and physicochemical characterization
Ramos-Diaz, J. M., Kantanen, K. A., Edelmann, M., Suhonen, H., Sontag-Strohm, T., Jouppila, K. & Piironen, V., 22 May 2022, In: Innovative Food Science and Emerging Technologies. 77, 11 p., 102954.
Research output: Contribution to journal › Article › Scientific › peer-review

Open Access
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Functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat
Ramos-Diaz, J. M., Kantanen, K., Edelmann, M., Jouppila, K., Sontag-Strohm, T. & Piironen, V., 2022, In: Current research in food science. 5, p. 858-867 10 p.
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Physical properties of extrudates with fibrous structures made of faba bean protein ingredients using high moisture extrusion
Kantanen, K. A., Oksanen, A., Edelmann, M., Suhonen, H., Sontag-Strohm, T., Piironen, V., Ramos-Diaz, J. M. & Jouppila, K., 28 Apr 2022, In: Foods. 11, 9, 17 p., 1280.
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The flavor of faba bean ingredients and extrudates: Chemical and sensory properties
Tuccillo, F., Kantanen, K., Wang, Y., Diaz, J. M. R., Pulkkinen, M., Edelmann, M., Knaapila, A., Jouppila, K., Piironen, V., Lampi, A.-M., Sandell, M. & Katina, K., Dec 2022, In: Food Research International. 162, 13 p., 112036.
Research output: Contribution to journal › Article › Scientific › peer-review

Open Access
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