Martina Lille

TL;DR: In this paper, the effects of HP treatment on colour, flavour and texture of fruit-and vegetable-based foods have been investigated and the mechanisms behind the observed changes in quality attributes have been elucidated.

TL;DR: It is demonstrated that native nanofibrillar cellulose (NFC) hydrogels derived from the abundant plant sources provide the desired functionalities and generates a feasible and sustained microenvironment for 3D cell culture for potential applications, such as drug and chemical testing, tissue engineering, and cell therapy.

TL;DR: In this article, the applicability of extrusion-based 3D printing technology for food pastes made of protein, starch and fiber-rich materials was assessed, as a starting point in the development of healthy, customized snack products.

TL;DR: In this article, Bilberries and blackcurrants were treated with extensive dosages of commercial cell wall degrading enzyme preparations, i.e., Econase CE, Pectinex Ultra SP-L, PECTinex Smash, Pectorinex BE 3-L and Biopectinase CCM, which increased the total content of anthocyanins by 13-41% in bilberry and 18-29% in blackcurrant.

TL;DR: It is found that removal of xylan enhances the formation of fibril networks, resulting in both stiffer gels and stronger films, however xylan also stabilizes the fibrils against flocculation.