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Anne Pihlanto
Researcher at Natural Resources Institute Finland
Publications - 53
Citations - 6309
Anne Pihlanto is an academic researcher from Natural Resources Institute Finland. The author has contributed to research in topics: Hydrolysate & Antioxidant. The author has an hindex of 27, co-authored 49 publications receiving 5273 citations. Previous affiliations of Anne Pihlanto include University of Helsinki.
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Journal ArticleDOI
Bioactive peptides: Production and functionality
TL;DR: A variety of naturally formed bioactive peptides have been found in fermented dairy products, such as yoghurt, sour milk and cheese as mentioned in this paper, but the health benefits attributed to peptides in these traditional products have, so far, not been established, however.
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Health benefits of fermented foods: microbiota and beyond
Maria L. Marco,Dustin D. Heeney,Sylvie Binda,Christopher J. Cifelli,Paul D. Cotter,Benoît Foligné,Michael G. Gänzle,Remco Kort,Gonca Pasin,Anne Pihlanto,Eddy J. Smid,Robert W. Hutkins +11 more
TL;DR: There is evidence that these foods provide health benefits well-beyond the starting food materials, and increasingly understood that fermented foods can also have enhanced nutritional and functional properties due to transformation of substrates and formation of bioactive or bioavailable end-products.
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Food-derived bioactive peptides - opportunities for designing future foods
Hannu Korhonen,Anne Pihlanto +1 more
TL;DR: There is a need to develop technologies which retain or even enhance the activity of bioactive peptides in food systems, and it is essential to study the optimum utilization of such peptides during passage through the gastrointestinal tract.
Journal ArticleDOI
Antioxidative peptides derived from milk proteins
TL;DR: In this paper, the role of peptides derived from the digestion of milk proteins has been investigated and the results suggest that the hydrolysates from milk proteins could be used as natural antioxidants in enhancing antioxidant properties of functional foods.
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Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria
TL;DR: To study the development of antioxidant activity during fermentation, and the connection to proteolysis and bacterial growth, with commonly used dairy starter cultures.