Andmebaasi logo

Üksused

Selle valdkonna püsiv URIhttp://hdl.handle.net/10492/3061

Sirvi

Sirvi Üksused Autor "Aav, Alice" järgi

Nüüd näidatakse 1 - 2 2
  • Pisipilt ei ole saadaval
    Kirje
    Impact of pre-treatments and ultrasound technology on polyphenolic compounds extracted from potato peels : [data]
    (EMU DSpace, 2021) Aav, Alice; Ben-Othman, Sana; Rätsep, Reelika; Jõudu, Ivi; Bhat, Rajeev; ERA Chair for Food (By-) Products Valorization Technologies of the Estonian University of Life Sciences (VALORTECH); Chair of Food Science and Technology. Estonian University of Life Sciences; Polli Horticultural Research Centre. Institute of Agricultural and Environmental Sciences. Estonian University of Life Sciences
    Potato (Solanum tuberosum L: Solanaceae family) is an important food crop throughout the world and is widely used as a raw material to produce starch, potato chips, fries, flour, etc. Being the fourth largest crop after rice, wheat, and maize, potato represents an essential part in human diet (Leo et al., 2008; Wu, 2016). Majority of the potato is processed into a pre-fabricated foods nowadays, and for most of the products, peeled potatoes are utilized, which leaves behind a great amount of potato peels as a waste. The peels are often utilized as a cattle feed or located to landfills, whereby causing additional cost to the processor (Kumari et al., 2017). The management of potato by-products (peels, juice etc.) has been a challenge as well as environmental problem for the potato processing industry for a long time due to their high pollution potency (Debestani et al., 2017; Venturi et al., 2019), therefore effective measures, for example valorization into a value-added products, such as functional and bioactive compounds, has to be taken. Furthermore, many studies report the need to reduce food loss and waste through using the underused food parts (for example potato peels) as a possible resource instead of a waste (Foley et al., 2011; Kumari et al., 2017).
  • Pisipilt
    Kirje
    The potential and limitations for applications of oat proteins in the food industry
    (Estonian University of Life Sciences, 2022) Ibrahim, M.; Aav, Alice; Jõudu, Ivi
    Oat proteins have gained high attractive popularity in the market as future protein alternatives in various food products. The extracted oat protein fractions are characterised by a relatively high protein content and a unique amino acid profile compared to other cereal grains. From another aspect, the oat protein is separated unintentionally during the production of oat flours, oat drinks, and oat flakes which encourages the incorporation of oat proteins in the food industry to valorise the food wastes. Therefore, commercial oat proteins possess poor technofunctionality and water solubility in the usual environmental conditions for most food products; therefore, modification of oat proteins functionalities is highly recommended. Several modification methods, including chemical, physical and enzymatic, have been proposed to improve the techno-functionality of native oat proteins and their biological activities. This review highlights the nutritional value of the oat protein fractions, their techno-functional properties and their food industrial challenging limitations. Additionally, it summarises several prospective methods effective for boosting the functionality of oat protein fractions and broadening their application in a range of food industries (bakery, dairy, meat, and their alternative products) with an overview of their impact on humans, animals, and environmental health.