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المؤلفون: Juhani Sibakov, Anu Kaukovirta-Norja, Tapani Suortti, Pekka Lehtinen, Kaisa Poutanen, Olavi Myllymäki
المصدر: Sibakov, J, Myllymäki, O, Suortti, T, Kaukovirta-Norja, A, Lehtinen, P & Poutanen, K 2013, ' Comparison of acid and enzymatic hydrolyses of oat bran ß-glucan at low water content ', Food Research International, vol. 52, no. 1, pp. 99-108 . https://doi.org/10.1016/j.foodres.2013.02.037
مصطلحات موضوعية: chemistry.chemical_classification, Chromatography, Dispersity, acid-hydrolysis, ß-glucan, Hydrolysis, defatted oat bran, extrusion, chemistry, Enzymatic hydrolysis, Molar mass distribution, Acid hydrolysis, Dry matter, enzyme-hydrolysis, Water content, soluble dietary fibre, Food Science, Glucan
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المؤلفون: Veli Hietaniemi, Pekka Lehtinen, Kaisa Poutanen, Juha-Matti Pihlava, Anu Kaukovirta-Norja, Ulla Holopainen, Olavi Myllymäki, Juhani Sibakov
المصدر: Sibakov, J, Myllymäki, O, Holopainen, U, Kaukovirta-Norja, A, Hietaniemi, V, Pihlava, J M, Poutanen, K & Lehtinen, P 2011, ' Lipid removal enhances separation of oat grain cell wall material from starch and protein ', Journal of Cereal Science, vol. 54, no. 1, pp. 104-109 . https://doi.org/10.1016/j.jcs.2011.04.003
مصطلحات موضوعية: Chromatography, Supercritical carbon dioxide, Chemistry, Starch, Extraction (chemistry), Supercritical carbon dioxide extraction, food and beverages, Fraction (chemistry), Beta-glucan, Fractionation, Raw material, Oats, Biochemistry, Defatting, chemistry.chemical_compound, otorhinolaryngologic diseases, Air classification, Food Science
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المؤلفون: Raija-Liisa Heiniö, Kaisa Poutanen, Anu Kaukovirta-Norja
المصدر: Heiniö, R-L, Kaukovirta-Norja, A & Poutanen, K 2011, ' Flavor in processing new oat foods ', Cereal Foods World, vol. 56, no. 1, pp. 21-26 . https://doi.org/10.1094/CFW-56-1-0021
مصطلحات موضوعية: Avena, food.ingredient, food, Food science, Biology, Flavor, Food Science
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المؤلفون: J.A. Garcia-Horsman, A. Hautala, Timo Mauriala, Satumarja M Stenman, Katri Kaukinen, Katri Lindfors, Pekka T. Männistö, Anu Kaukovirta-Norja, Seppo Auriola, Markku Mäki, Jarkko I. Venäläinen
المصدر: Stenman, S M, Lindfors, K, Venäläinen, J I, Hautala, A, Männistö, P T, Garcia-Horsman, J A, Kaukovirta-Norja, A, Auriola, S, Mauriala, T, Mäki, M & Kaukinen, J 2010, ' Degradation of coeliac disease-inducing rye secalin by germinating cereal enzymes : Diminishing toxic effects in intestinal epithelial cells ', Clinical and Experimental Immunology, vol. 161, no. 2, pp. 242-249 . https://doi.org/10.1111/j.1365-2249.2010.04119.x
مصطلحات موضوعية: Avena, Translational Studies, Occludin, Gliadin, Coeliac disease, 0302 clinical medicine, Intestinal mucosa, Electric Impedance, Immunology and Allergy, Trypsin, Intestinal Mucosa, innate immunity, Cytoskeleton, Triticum, 2. Zero hunger, chemistry.chemical_classification, 0303 health sciences, Secalin, Secale, digestive, oral, and skin physiology, food and beverages, Biochemistry, 030211 gastroenterology & hepatology, Glutens, Immunology, Germination, Biology, Tight Junctions, Microbiology, 03 medical and health sciences, medicine, Humans, 030304 developmental biology, Cell Membrane, Membrane Proteins, nutritional and metabolic diseases, Hordeum, Caco-2, Phosphoproteins, medicine.disease, Pepsin A, Peptide Fragments, germinating cereal enzymes, Celiac Disease, Enzyme, chemistry, Cell culture, Zonula Occludens-1 Protein, biology.protein, Caco-2 Cells, permeability, Edible Grain, coeliac disease, Peptide Hydrolases
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المؤلفون: Anu Kaukovirta-Norja, Annika Wilhelmson, Kaisa Poutanen
المصدر: Agricultural and Food Science
Agricultural and Food Science, Vol 13, Iss 1-2 (2008)
Kaukovirta-Norja, A, Wilhelmson, A & Poutanen, K 2004, ' Germination : A means to improve the functionality of oat ', Agricultural and Food Science, vol. 13, pp. 100-112 . https://doi.org/10.2137/1239099041838049مصطلحات موضوعية: business.industry, Barley Malt, Flavour, lcsh:S, food and beverages, Articles, Raw material, Biology, Grain storage, lcsh:S1-972, Yeast, lcsh:Agriculture, Agronomy, germination, Germination, bioactivity, Scientific method, hemic and lymphatic diseases, Brewing, processing, Food science, lcsh:Agriculture (General), business, oat, Food Science
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المصدر: Pöyri, S, Mikola, M, Sontag-Strohm, T, Kaukovirta-Norja, A & Home, S 2002, ' The formation and hydrolysis of barley malt gel-protein under different mashing conditions ', Journal of the Institute of Brewing, vol. 108, no. 2, pp. 261-267 . https://doi.org/10.1002/j.2050-0416.2002.tb00550.x
مصطلحات موضوعية: chemistry.chemical_classification, proteolysis, Chromatography, medicine.diagnostic_test, oxidation, Chemistry, Proteolysis, food and beverages, hordein, Hydrolysis, chemistry.chemical_compound, Monomer, hydrolysis, Polymerization, Mashing, mashing, Plant protein, medicine, Thiol, Organic chemistry, Denaturation (biochemistry), Gel-protein, Food Science
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المؤلفون: Anu Kaukovirta-Norja, Pekka Lehtinen
مصطلحات موضوعية: chemistry.chemical_classification, biology, business.industry, Steaming, Food storage, Triacylglycerol lipase, Fractionation, Lipoxygenase, Enzyme, chemistry, Biochemistry, Germination, biology.protein, Food processing, business
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المؤلفون: Juhani Sibakov, Ulla Holopainen-Mantila, Olavi Myllymäki, Tapani Suortti, Anu Kaukovirta-Norja, Kaisa Poutanen, Pekka Lehtinen
المصدر: Sibakov, J, Holopainen, U, Myllymäki, O, Suortti, T, Kaukovirta-Norja, A, Poutanen, K & Lehtinen, P 2010, ' Beta-glucan as novel ingredient for fibre-enriched functional beverages ', 2nd International Symposium for Young Scientist and Technologists in Malting, Brewing and Distilling, Freising, Germany, 19/05/10-21/05/10 .
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المؤلفون: Juhani Sibakov, Olavi Myllymäki, Hietaniemi, V., M Pihlava, J., Anu Kaukovirta-Norja, Kaisa Poutanen, Pekka Lehtinen
المصدر: Sibakov, J, Myllymäki, O, Hietaniemi, V, Pihlava, J-M, Kaukovirta-Norja, A, Poutanen, K & Lehtinen, P 2009, ' Novel dry fractionation technology to produce oat ingredients with high beta-glucan and protein concentration ', Paper presented at 8th European Young Cereal Scientists and Technologists Workshop, Viterbo, Italy, 3/08/09-5/08/09 .
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المؤلفون: Anu Kaukovirta-Norja, Emilia Selinheimo, Kaisa Poutanen, Kati Katina, Raija-Liisa Heiniö, Johanna Buchert, Pekka Lehtinen, Olavi Myllymäki
مصطلحات موضوعية: Bran, business.industry, Chemistry, digestive, oral, and skin physiology, Flavour, food and beverages, Food technology, Maillard reaction, symbols.namesake, symbols, Fermentation, Wine tasting, Food science, Bioprocess, business, Food quality
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المؤلفون: Tuula Sontag-Strohm, Anu Kaukovirta-Norja, Pekka Lehtinen
المساهمون: Arendt, Elike, Dal Bello, Fabio
المصدر: Sontag-Strohm, T, Lehtinen, P & Kaukovirta-Norja, A 2008, Oat products and their current status in the celiac diet . in E Arendt & F Dal Bello (eds), Gluten-Free Cereal Products and Beverages . Elsevier, Amsterdam, pp. 191-202 .
VTT Technical Research Centre of Finland-PUREمصطلحات موضوعية: chemistry.chemical_classification, animal structures, Antioxidant, Globulin, Linoleic acid, medicine.medical_treatment, fungi, food and beverages, Biology, Glutamine, Cell wall, chemistry.chemical_compound, Oleic acid, chemistry, otorhinolaryngologic diseases, medicine, biology.protein, Storage protein, Proline, Food science
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المؤلفون: Elke K. Arendt, S.R. Bean, James N. BeMiller, Emmerich Berghofer, Joe Bogue, Carlo Catassi, Christophe M. Courtin, Fabio Dal Bello, Maria De Angelis, Jan A. Delcour, Hertha Deutsch, Raffaella Di Cagno, M. Naushad Emmambux, Alessio Fasano, Eimear Gallagher, Marco Gobbetti, Hans Goesaert, Heereluurt Heeres, Florian Hübner, Anu Kaukovirta-Norja, Alan L. Kelly, Stefan Kreisz, Pekka Lehtinen, Cristina Marco, Michelle M. Moore, Andrew Morrissey, Blaise P. Nic Phiarais, Roland Poms, Carlo Giuseppe Rizzello, Cristina M. Rosell, T.J. Schober, Regine Schoenlechner, Susanne Siebenhandl, Tuula Sontag-Strohm, Douglas Sorenson, Constantinos E. Stathopoulos, John R.N. Taylor, Jan-Willem van der Kamp, Herbert Wieser, Martin Zarnkov
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المصدر: Forssell, P, Partanen, R, Smolander, M & Kaukovirta-Norja, A 2007, ' Nanoteknologiasta tulevaisuuden kilpailuetu elintarvikesektorille? ', Kehittyvä elintarvike, vol. 18, no. 4, pp. 46-47 .
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المؤلفون: Raija-Liisa Heiniö, Pekka Lehtinen, Olavi Myllymäki, Emilia Nordlund, M Pihlava, J., Anu Kaukovirta-Norja, Kaisa Poutanen, Buchert, J.
المصدر: Heiniö, R-L, Lehtinen, P, Myllymäki, O, Selinheimo, E, Pihlava, J-M, Kaukovirta-Norja, A, Poutanen, K & Buchert, J 2007, ' (Bio)technological approach to understand the bitterness of whole grain rye ', 7th Pangborn Sensory Science Symposium, Minneapolis, United States, 12/08/07-26/08/07 .
VTT Technical Research Centre of Finland-PUREمصطلحات موضوعية: rye, phenolic compound, enzyme, fractionation, bitterness, peptide
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المؤلفون: Katariina Roininen, Hannele Virtanen, Martina Lille, Anu Kaukovirta-Norja, Johanna Buchert
المصدر: Roininen, K, Virtanen, H, Lille, M, Kaukovirta-Norja, A & Buchert, J 2007, Effect of high-pressure treatment on sensory and volatile profile of strawberry puree . in 7th Pangborn Sensory Science Symposium ., PC1.48, Elsevier, 7th Pangborn Sensory Science Symposium, Minneapolis, Minnesota, United States, 12/08/07 .
VTT Technical Research Centre of Finland-PUREمصطلحات موضوعية: high pressure, volatiles, sensory, strawberry puree
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المؤلفون: Kati Katina, Anu Kaukovirta-Norja, Juha-Matti Pihlava, Anna-Maija Lampi, Herman Adlercreutz, Kirsi-Helena Liukkonen, Satu-Maarit Heinonen, Kaisa Poutanen
المصدر: Katina, K, Liukkonen, K-H, Kaukovirta-Norja, A, Adlercreutz, H, Heinonen, S-M, Lampi, A-M, Pihlava, J & Poutanen, K 2007, ' Fermentation-induced changes in the nutritional value of native or germinated rye ', Journal of Cereal Science, vol. 46, no. 3, pp. 348-355 . https://doi.org/10.1016/j.jcs.2007.07.006
مصطلحات موضوعية: 030309 nutrition & dietetics, sourdough fermentation, Saccharomyces cerevisiae, Nutritional quality, Biochemistry, Whole grains, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Food science, 2. Zero hunger, 0303 health sciences, bioactive compounds, biology, digestive, oral, and skin physiology, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Yeast, Bioavailability, Lactic acid, rye, chemistry, germination, Germination, Fermentation, Food Science
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المؤلفون: Susanna Kariluoto, Vieno Piironen, Olavi Myllymäki, Kirsi-Helena Liukkonen, ‡ and Anu Kaukovirta-Norja, Liisa Vahteristo
المصدر: Kariluoto, S, Liukkonen, K-H, Myllymäki, O, Vahteristo, L, Kaukovirta-Norja, A & Piironen, V 2006, ' Effect of germination and thermal treatments on folates in rye ', Journal of Agricultural and Food Chemistry, vol. 54, no. 25, pp. 9522-9528 . https://doi.org/10.1021/jf061734j
مصطلحات موضوعية: Folate, High folate, Hot Temperature, Secale, food and beverages, Germination, General Chemistry, Biology, biology.organism_classification, Plant Roots, rye, Folic Acid, germination, Biochemistry, Lactobacillus rhamnosus, Seeds, Dry matter, Food science, grain, General Agricultural and Biological Sciences, thermal treatment
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المؤلفون: Arja Laitila, Riikka Juvonen, Anu Kaukovirta-Norja, Tuija Sarlin, Reetta Satokari, Annika Wilhelmson, Erna Storgårds
المصدر: Laitila, A, Juvonen, R, Kaukovirta-Norja, A, Sarlin, T, Satokari, R, Wilhelmson, A & Storgårds, E 2005, Studying diversity and activity of complex microbial communities during cereal processing . in Book of Abstracts from 50 Years ICC Jubilee Conference 2005, Vienna ., 109, ICC .
VTT Technical Research Centre of Finland-PUREمصطلحات موضوعية: cereals, safety, quality, processing, microbes
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المؤلفون: Pekka Lehtinen, Anu Kaukovirta-Norja, Hannele Virtanen, Petteri Selin, Peter Hartwall, Pekka Reinikainen, Johanna Siirilä, Silja Home
المصدر: Lehtinen, P, Kaukovirta-Norja, A, Virtanen, H, Selin, P, Hartwall, P, Reinikainen, P, Siirilä, J & Home, S 2005, Oxygen consumption during mashing in . in Proceedings of the 30th European Brewery Convention Congress . Fachverlag Hans Carl, Nürnberg, pp. 84: 757-763, 30th European Brewery Convention Congress, Praha, Czech Republic, 14/05/05 .
VTT Technical Research Centre of Finland-PUREمصطلحات موضوعية: dissolved oxygen, mashing-in, lipoxygenase
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المؤلفون: Kaisa Poutanen, Anu Kaukovirta-Norja, Raija Lantto, Paula Bergqvist
المصدر: Poutanen, K, Kaukovirta-Norja, A, Lantto, R & Bergqvist, P 2004, ' Terveys, non-gmo ja entsyymit trendejä Food Ingredients-messuilla ', Kehittyvä elintarvike, vol. 15, no. 1, 38 .
VTT Technical Research Centre of Finland-PUREمصطلحات موضوعية: SDG 2 - Zero Hunger