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Publikováno v:
Galvis, L, Bertinetto, C G, Holopainen, U, Tamminen, T & Vuorinen, T 2015, ' Structural and chemical analysis of native and malted barley kernels by polarized Raman spectroscopy (PRS) ', Journal of Cereal Science, vol. 62, pp. 73-80 . https://doi.org/10.1016/j.jcs.2014.12.008
In this work, barley kernel sections embedded in resin were mapped using polarized Raman spectroscopy (PRS) for evaluation of both chemical and structural changes in endosperm upon malting. A multivariate analysis that includes Band-Target Entropy Mi
Publikováno v:
Santala, O, Kiran, A, Sözer, N, Poutanen, K & Nordlund, E 2014, ' Enzymatic modification and particle size reduction of wheat bran improves the mechanical properties and structure of bran-enriched expanded extrudates ', Journal of Cereal Science, vol. 60, no. 2, pp. 448-456 . https://doi.org/10.1016/j.jcs.2014.04.003
The aim of this study was to examine enzymatic modification of wheat bran, performed in a low-moisture process, and the reduction of bran particle size as means of improving the technological performance of wheat bran in expanded extrudates. Modifica
Publikováno v:
Sözer, N, Cicerelli, L, Heiniö, R-L & Poutanen, K 2014, ' Effect of wheat bran addition on in vitro starch digestibility, physico-mechanical and sensory properties of biscuits ', Journal of Cereal Science, vol. 60, no. 1, pp. 105-113 . https://doi.org/10.1016/j.jcs.2014.01.022
Biscuits contain high amount of fat and sugar thus having high calorie but low nutrient density. Wheat bran is a good source of dietary fibre (DF) and protein and is thus a good candidate for nutritional enrichment of cereal foods. The aim of this st
Autor:
José Antonio Curiel, Carlo Giuseppe Rizzello, Mari Raulio, Antonio Limitone, Giammaria Giuliani, Kati Katina, Marco Gobbetti, Rossana Coda
Publikováno v:
Curiel, J A, Coda, R, Limitone, A, Katina, K, Raulio, M, Giuliani, G, Rizzello, C G & Gobbetti, M 2014, ' Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria ', Journal of Cereal Science, vol. 59, no. 1, pp. 79-87 . https://doi.org/10.1016/j.jcs.2013.09.011
Wheat flour, which was rendered gluten-free by sourdough lactic acid bacteria fermentation and fungal proteases, was used for manufacturing experimental gluten-free pasta (E-GFp), according to a traditional process with low temperature drying cycle.
Endosperm and aleurone cell structure in barley and wheat as studied by optical and Raman microscopy
Publikováno v:
Jääskeläinen, A-S, Holopainen-Mantila, U, Tamminen, T & Vuorinen, T 2013, ' Endosperm and aleurone cell structure in barley and wheat as studied by optical and Raman microscopy ', Journal of Cereal Science, vol. 57, no. 3, pp. 543-550 . https://doi.org/10.1016/j.jcs.2013.02.007
Grain ultrastructure is of utmost importance when designing grain processing procedures in the food industry. In this study, wheat and barley grain components were localised using optical and Raman microscopy. The optical microscopic analyses were pe
Publikováno v:
Santala, O, Lehtinen, P, Nordlund, E, Suortti, T & Poutanen, K 2011, ' Impact of water content on the solubilisation of arabinoxylan during xylanase treatment of wheat bran ', Journal of Cereal Science, vol. 54, no. 2, pp. 187-194 . https://doi.org/10.1016/j.jcs.2011.02.013
Arabinoxylan (AX) has a major impact on the functional properties of wheat bran, and it has been shown that technological properties of bran can be improved by using endoxylanases. Enzymatic treatments are typically conducted at high water content. H
Autor:
Samuel R. A. Collins, Sandra W.A. Hinz, Keith W. Waldron, Johanna Buchert, James A. Robertson, Janneke Treimo, Craig B. Faulds, Vincent G. H. Eijsink, Henk A. Schols
Publikováno v:
Journal of Cereal Science 50 (2009)
Faulds, C B, Collins, S, Robertson, J A, Treimo, J, Eijsink, V G H, Hinz, S W A, Schols, H A, Buchert, J & Waldron, K W 2009, ' Protease-induced solubilisation of carbohydrates from brewers' spent grain ', Journal of Cereal Science, vol. 50, no. 3, pp. 332-336 . https://doi.org/10.1016/j.jcs.2009.01.004
Journal of Cereal Science, 50, 332-336
Faulds, C B, Collins, S, Robertson, J A, Treimo, J, Eijsink, V G H, Hinz, S W A, Schols, H A, Buchert, J & Waldron, K W 2009, ' Protease-induced solubilisation of carbohydrates from brewers' spent grain ', Journal of Cereal Science, vol. 50, no. 3, pp. 332-336 . https://doi.org/10.1016/j.jcs.2009.01.004
Journal of Cereal Science, 50, 332-336
The impact of microbial proteases on the release of carbohydrates from BSG was studied. The proteases were able to release the non-cellulosic glucose, a portion of feruloylated arabinoxylan and over 50% of the protein from brewers' spent grain (BSG)
Autor:
Satu Vuorela, Anna-Marja Aura, Marjukka Kolehmainen, Kaisa Poutanen, Hannu Mykkänen, Isabel Bondia-Pons
Publikováno v:
Bondia-Pons, I, Aura, A-M, Vuorela, S, Kolehmainen, M, Mykkänen, H & Poutanen, K 2009, ' Rye phenolics in nutrition and health ', Journal of Cereal Science, vol. 49, no. 3, pp. 323-336 . https://doi.org/10.1016/j.jcs.2009.01.007
Dietary intake of whole-grain foods is associated with a decreased risk of chronic diseases such as diabetes, obesity and heart disease. In addition to dietary fibre, various phytochemicals have been suggested to contribute to the health effects of w
Publikováno v:
Shamekh, S, Forssell, P, Suortti, T, Autio, K & Poutanen, K 1999, ' Fragmentation of oat and barley starch granules during heating ', Journal of Cereal Science, vol. 30, no. 2, pp. 173-182 . https://doi.org/10.1006/jcrs.1999.0263
The structural differences between oat and barley starches were investigated by analysing starch polymers released from the granules and the granule residues during heating. When the temperature was increased from 85 to 97 °C the amount of leached c
Publikováno v:
Virtanen, T, Autio, K, Suortti, T & Poutanen, K 1993, ' Heat-induced changes in native and acid-modified oat starch pastes ', Journal of Cereal Science, vol. 17, no. 2, pp. 137-145 . https://doi.org/10.1006/jcrs.1993.1014
Light microscopy and viscoelastic measurements were used to study the heat-induced changes in low-sheared native and acid-modified oat starch dispersions. A significant structural change occurred in the native oat starch dispersion between 90 and 95