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Enzymatic modification and particle size reduction of wheat bran improves the mechanical properties and structure of bran-enriched expanded extrudates

Referentgranskad
DOI
10.1016/j.jcs.2014.04.003
Santala, Outi; Kiran, Anish; Sözer, Nesli; Poutanen, Kaisa; Nordlund, Emilia
Journal of Cereal Science2014Publicationer information ikon

Extraction and in vitro Fermentation of Rye Bran Fractions

Referentgranskad
Karppinen, Sirpa; Kiiliäinen, Katja; Liukkonen, Kirsi; Forssell, Pirkko; Poutanen, Kaisa
Journal of Cereal Science2001Publicationer information ikon

Enzymatic modification of wheat bran arabinoxylans at reduced water content

Santala, Outi; Selinheimo, Emilia; Suortti, Tapani; Lehtinen, Pekka; Poutanen, Kaisa
-2009Publicationer information ikon

The role of oxygen in the liquid fermentation of wheat bran

Referentgranskad
DOI
10.1016/j.foodchem.2013.12.062
Savolainen, Otto I.; Coda, Rosanna; Suomi, Katja; Katina, Kati; Juvonen, Riikka; Hanhineva, Kati; Po...
Food Chemistry2014Publicationer information ikon

Extraction and in vitro fermentation of rye bran fractions

Referentgranskad
DOI
10.1006/jcrs.2001.0413
Karppinen, Sirpa; Kiiliäinen, K.; Liukkonen, Kirsi; Forssell, Pirkko; Poutanen, Kaisa
Journal of Cereal Science2001Publicationer information ikon

Characterization of lactic acid bacteria isolated from wheat bran sourdough

Referentgranskad
DOI
10.1016/j.lwt.2015.10.045
Manini, F.; Casiraghi, M.C.; Poutanen, Kaisa; Brasca, M.; Erba, D.; Plumed-Ferrer, C.
Lwt: food science and technology2015Publicationer information ikon

Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran

Referentgranskad
DOI
10.1007/s00253-015-7189-6
Kajala, Ilkka; Mäkelä, Jari; Coda, Rossana; Shukla, Shraddha; Shi, Qiao; Maina, Ndegwa Henry; Juvone...
Applied microbiology and biotechnology2016Publicationer information ikon

Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex

Referentgranskad
DOI
10.1016/j.jcs.2013.05.006
Nordlund, Emilia; Katina, Kati; Aura, Anna-Marja; Poutanen, Kaisa
Journal of Cereal Science2013Publicationer information ikon

Effects of processing on availability of plant sterols from rye bran

Nyström, Laura; Lampi, Anna-Maija; Aura, Anna-Marja; Oksman-Caldentey, Kirsi-Marja; Piironen, Vieno
50 years ICC-Jubilee conference2005Publicationer information ikon

Effect of extrusion processing on lipid stability of rye bran

Referentgranskad
DOI
10.1007/s00217-015-2433-y
Moisio, Timo; Damerau, Annelie; Lampi, Anna-Maija; Partanen, Riitta; Forssell, Pirkko; Piironen, Vie...
European food research and technology2015

Enzymatic modification and particle size reduction of wheat bran improves the mechanical properties and structure of bran-enriched expanded extrudates

Referentgranskad
DOI
10.1016/j.jcs.2014.04.003
2014

Extraction and in vitro Fermentation of Rye Bran Fractions

Referentgranskad
2001

Enzymatic modification of wheat bran arabinoxylans at reduced water content

2009

The role of oxygen in the liquid fermentation of wheat bran

Referentgranskad
DOI
10.1016/j.foodchem.2013.12.062
2014

Extraction and in vitro fermentation of rye bran fractions

Referentgranskad
DOI
10.1006/jcrs.2001.0413
2001

Characterization of lactic acid bacteria isolated from wheat bran sourdough

Referentgranskad
DOI
10.1016/j.lwt.2015.10.045
2015

Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran

Referentgranskad
DOI
10.1007/s00253-015-7189-6
2016

Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex

Referentgranskad
DOI
10.1016/j.jcs.2013.05.006
2013

Effects of processing on availability of plant sterols from rye bran

2005

Effect of extrusion processing on lipid stability of rye bran

Referentgranskad
DOI
10.1007/s00217-015-2433-y
2015