Kati Väkeväinen
Yliopisto-opettaja
Kansanterveystieteen ja kliinisen ravitsemustieteen yksikkö, Lääketieteen laitos, Terveystieteiden tiedekunta
kati.vakevainen@uef.fi | 050 569 2912
Tutkimusryhmät
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COBRA -tutkimus 01.01.2024 - -
Elintarvikkeet ja terveys 01.01.2012 - -
HealthFerm-tutkimus 24.10.2023 - -
Ruokalaakso
Projektit
Julkaisut
11/11 kappaletta-
Comparison of Commercial Fish Proteins’ Chemical and Sensory Properties for Human Consumption
Partanen, Moona; Honkapää, Kaisu; Hiidenhovi, Jaakko; Kakko, Tanja; Mäkinen, Sari; Kivinen, Sanni; Aitta, Ella; Väkeväinen, Kati; Aisala, Heikki. 2023. Foods. 12: -
High Pressure Processing Has Variable Effects on Protein-Related and Sensory Properties of Cold and Hot Smoked Rainbow Trout
Kårlund, Anna; Sulkula, Katarina; Väkeväinen, Kati; Korhonen, Jenni. 2023. Applied sciences. 13: . 4193 -
Hapattamalla saadaan monipuolista ja terveellistä ruokaa
Gómez-Gallego, Carlos; Väkeväinen, Kati; Kolehmainen, Marjukka. 2022. Kehittyvä Elintarvike. 33: 40-41 -
The Effect of Substrate on the Nutrient Content and Fatty Acid Composition of Edible Insects
Riekkinen, Kati; Väkeväinen, Kati; Korhonen, Jenni. 2022. Insects. 13: -
Potential of Probiotic Frozen Blackcurrant Products: Consumer Preference, Physicochemical Characterization, and Cell Viability
Väkeväinen, Kati; Rinkinen, Noora; Willman, Roosa-Maria; Lappi, Jenni; Raninen, Kaisa; Karlund, Anna; Mikkonen, Santtu; Plumed-Ferrer, Carme; Kolehmainen, Marjukka. 2021. Foods. 10: 792 -
Blackcurrant (Ribes nigrum) lowers sugar-induced postprandial glycaemia independently and in a product with fermented quinoa: a randomized crossover trial
Lappi, Jenni; Raninen, Kaisa; Väkeväinen, Kati; Kårlund, Anna; Törrönen, Riitta; Kolehmainen, Marjukka. 2020. British journal of nutrition. 2021; 126: 708-717 -
The lactic microbiota of fermented products from Central and South America and its uses in food development - From microbiological safety to consumer acceptance
Väkeväinen, Kati. 2020. Publications of the University of Eastern Finland. Dissertations in Health Sciences -
Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product
Väkeväinen, Kati; Hernández, Jessica; Simontaival, Anna-Inkeri; Severiano-Pérez, Patricia; Díaz-Ruiz, Gloria; von Wright, Atte; Wacher-Rodarte, Carmen; Plumed-Ferrer, Carme. 2019. Food control. 2020; 109: 106907 -
Potential of quinoa in the development of fermented spoonable vegan products
Väkeväinen, Kati; Ludena-Urquizo, Fanny; Korkala, Essi; Lapveteläinen, Anja; Peräniemi, Sirpa; von Wright, Atte; Plumed-Ferrera, Carme. 2019. Lwt: food science and technology. 2020; 120: 108912 -
Characterization of lactic acid bacteria recovered from atole agrio , a traditional Mexican fermented beverage
Väkeväinen Kati, Valderrama Anita, Espinosa Judith, Centurión Dora, Rizo Jocelin, Reyes-Duarte Dolores, Díaz-Ruiz Gloria, von Wright Atte, Elizaquível Patricia, Esquivel Karina, Simontaival Anna-Inkeri, Aznar Rosa, Wacher Carmen, Plumed-Ferrer Carme. 2017. Lwt: food science and technology. 88: 109-118