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Results: 1-12 |
Results: 12
Flavor encapsulation and release characteristics of spray-dried powder by the blended encapsulant of cyclodextrin and gum Arabic
Authors: Shiga, H Yoshii, H Nishiyama, T Furuta, T Forssele, P Poutanen, K Linko, P
Citation: H. Shiga et al., Flavor encapsulation and release characteristics of spray-dried powder by the blended encapsulant of cyclodextrin and gum Arabic, DRY TECHNOL, 19(7), 2001, pp. 1385-1395
Extraction and in vitro fermentation of rye bran fractions
Authors: Karppinen, S Kiiliainen, K Liukkonen, K Forssell, P Poutanen, K
Citation: S. Karppinen et al., Extraction and in vitro fermentation of rye bran fractions, J CEREAL SC, 34(3), 2001, pp. 269-278
In vitro metabolism of plant lignans: New precursors of mammalian lignans enterolactone and enterodiol
Authors: Heinonen, S Nurmi, T Liukkonen, K Poutanen, K Wahala, K Deyama, T Nishibe, S Adlercreutz, H
Citation: S. Heinonen et al., In vitro metabolism of plant lignans: New precursors of mammalian lignans enterolactone and enterodiol, J AGR FOOD, 49(7), 2001, pp. 3178-3186
Effect of drying treatment conditions on sensory profile of germinated oat
Authors: Heinio, RL Oksman-Caldentey, KM Latva-Kala, K Lehtinen, P Poutanen, K
Citation: Rl. Heinio et al., Effect of drying treatment conditions on sensory profile of germinated oat, CEREAL CHEM, 78(6), 2001, pp. 707-714
Development of a germination process for producing high beta-glucan, wholegrain food ingredients from oat
Authors: Wilhelmson, A Oksman-Caldentey, KM Laitila, A Suortti, T Kaukovirta-Norja, A Poutanen, K
Citation: A. Wilhelmson et al., Development of a germination process for producing high beta-glucan, wholegrain food ingredients from oat, CEREAL CHEM, 78(6), 2001, pp. 715-720
In vitro fermentation of polysaccharides of rye, wheat and oat brans and inulin by human faecal bacteria
Authors: Karppinen, S Liukkonen, K Aura, AM Forssell, P Poutanen, K
Citation: S. Karppinen et al., In vitro fermentation of polysaccharides of rye, wheat and oat brans and inulin by human faecal bacteria, J SCI FOOD, 80(10), 2000, pp. 1469-1476
Effect of partial gelatinization and lipid addition on alpha-amylolysis ofbarley starch granules
Authors: Lauro, M Poutanen, K Forssell, P
Citation: M. Lauro et al., Effect of partial gelatinization and lipid addition on alpha-amylolysis ofbarley starch granules, CEREAL CHEM, 77(5), 2000, pp. 595-601
Rye bread decreases postprandial insulin response but does not alter glucose response in healthy Finnish subjects
Authors: Leinonen, K Liukkonen, K Poutanen, K Uusitupa, M Mykkanen, H
Citation: K. Leinonen et al., Rye bread decreases postprandial insulin response but does not alter glucose response in healthy Finnish subjects, EUR J CL N, 53(4), 1999, pp. 262-267
Fragmentation of oat and barley starch granules during heating
Authors: Shamekh, S Forssell, P Suortti, T Autio, K Poutanen, K
Citation: S. Shamekh et al., Fragmentation of oat and barley starch granules during heating, J CEREAL SC, 30(2), 1999, pp. 173-182
Development of an in vitro enzymic digestion method for removal of starch and protein and assessment of its performance using rye and wheat breads
Authors: Aura, AM Harkonen, H Fabritius, M Poutanen, K
Citation: Am. Aura et al., Development of an in vitro enzymic digestion method for removal of starch and protein and assessment of its performance using rye and wheat breads, J CEREAL SC, 29(2), 1999, pp. 139-152
Preservation of functional ingredients
Authors: Oksman-Caldentey, KM Poutanen, K Puupponen-Pimia, R
Citation: Km. Oksman-caldentey et al., Preservation of functional ingredients, BIOFUTUR, (186), 1999, pp. 26-27
The effect of growth temperature on gelatinization properties of barley starch
Authors: Myllarinen, P Schulman, AH Salovaara, H Poutanen, K
Citation: P. Myllarinen et al., The effect of growth temperature on gelatinization properties of barley starch, ACT AG SC B, 48(2), 1998, pp. 85-90
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