Author Page for Fabio Tuccillo

Changes in the nutritional profile, anti-nutrients, microstructure, and in vitro digestibility of faba bean–oat tempeh during pre-treatment and fermentation

Number of pages: 38 Posted: 17 Dec 2025

Laura Alejandra Fernandez Castaneda, Jing Lu, Jaqueline Auer, Henrik Hansson, Oksana Kravchenko, Sara Pokorna, Fabio Tuccillo, Olivia Zehnder-Wyss, Johanna Minnamari Edelmann, Kati Katina, Laura Nystrom, Galia Zamaratskaia and Maud Langton

Swedish University of Agricultural Sciences, Swedish University of Agricultural Sciences, Swedish University of Agricultural Sciences, Swedish University of Agricultural Sciences, Swedish University of Agricultural Sciences, affiliation not provided to SSRN, University of Helsinki, affiliation not provided to SSRN, University of Helsinki, University of Helsinki, ETH Zurich, Swedish University of Agricultural Sciences and Swedish University of Agricultural Sciences

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Abstract:

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Process-induced changes in starch, dietary fiber, and protein in a fermented plant-based dairy alternative (yo)gurt

Number of pages: 57 Posted: 29 Jan 2026

Fabio Tuccillo, Silvia Cera, Olivia Zehnder-Wyss, Ewoud Blontrock, Carolina Pandeirada, Prabin Koirala, Mika Immonen, Johanna Minnamari Edelmann, Noora Mäkelä-Salmi, Anna-Maija Lampi, Samy Boulos, Arno Wouters, Ndegwa Maina, Christophe M. Courtin, Riitta Partanen, Laura Nystrom, Rossana Coda and Kati Katina

University of Helsinki, University of Helsinki, affiliation not provided to SSRN, KU Leuven, affiliation not provided to SSRN, University of Helsinki, affiliation not provided to SSRN, University of Helsinki, University of Helsinki, University of Helsinki, ETH Zurich, KU Leuven, University of Helsinki, KU Leuven, affiliation not provided to SSRN, ETH Zurich, University of Helsinki - Department of Food and Nutrition and University of Helsinki

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Fabio Tuccillo

University of Helsinki

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Scholarly Papers (2)

Changes in the nutritional profile, anti-nutrients, microstructure, and in vitro digestibility of faba bean–oat tempeh during pre-treatment and fermentation

Abstract:

Process-induced changes in starch, dietary fiber, and protein in a fermented plant-based dairy alternative (yo)gurt

Abstract: