Zobrazeno 1 - 10
of 158
pro vyhledávání: '"KAUKOVIRTA NORJA A."'
Publikováno v:
Agricultural and Food Science, Vol 13, Iss 1-2 (2008)
The biochemical and physiological reactions of germination have long been utilised to produce barley malt for brewing and other purposes. Also some oat malt has been produced as raw-material of ale and stout production. The main goals of malting have
Externí odkaz:
https://doaj.org/article/f0cd528d2b3e465c9009c084eb375117
Autor:
Juhani Sibakov, Anu Kaukovirta-Norja, Tapani Suortti, Pekka Lehtinen, Kaisa Poutanen, Olavi Myllymäki
Publikováno v:
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
The effect of acid- or enzyme-catalysed hydrolysis on partial depolymerisation of β-glucan in oat bran was studied. Hydrolyses were performed at relatively low water content (50% dry matter) using high shear mixing in a twin-screw extruder. The hydr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::144c87eda1d0031c2a949c18976d6291
https://cris.vtt.fi/en/publications/13fb5312-975a-4aee-8c83-c85b1d7774d2
https://cris.vtt.fi/en/publications/13fb5312-975a-4aee-8c83-c85b1d7774d2
Autor:
Veli Hietaniemi, Pekka Lehtinen, Kaisa Poutanen, Juha-Matti Pihlava, Anu Kaukovirta-Norja, Ulla Holopainen, Olavi Myllymäki, Juhani Sibakov
Publikováno v:
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
Effects of lipid removal on the fine milling and air classification processing of oats were studied. Lipid removal by supercritical carbon dioxide (SC-CO 2 ) extraction enabled concentration of the main components of oats – starch, protein, lipids
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07a884407e4f4bb5c6dac8623f366295
https://doi.org/10.1016/j.jcs.2011.04.003
https://doi.org/10.1016/j.jcs.2011.04.003
Publikováno v:
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98c5416df119297aae518f2ec4e8ac19
https://doi.org/10.1094/CFW-56-1-0021
https://doi.org/10.1094/CFW-56-1-0021
Autor:
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
Publikováno v:
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
Summary Currently the only treatment for coeliac disease is a lifelong gluten-free diet excluding food products containing wheat, rye and barley. There is, however, only scarce evidence as to harmful effects of rye in coeliac disease. To confirm the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e04b83907910529525b7bfce2c416423
https://doi.org/10.1111/j.1365-2249.2010.04119.x
https://doi.org/10.1111/j.1365-2249.2010.04119.x
Publikováno v:
Kaukovirta-Norja, A, Leinonen, A, Mokkila, M, Wessberg, N & Niemi, J 2015, ' Proteiiniomavaraisuuden nosto vaatii tahtoa, toimia ja yhteistyötä ', Kehittyvä elintarvike, no. 2/2015, pp. 20-22 . < https://kehittyvaelintarvike.fi/wp-content/uploads/2-2015-pdf-2.pdf#page=20 >
Suomen proteiiniomavaraisuutta voidaan parantaa kehittämällä kotimaista alkutuotantoa ja proteiinituotantoa, tehostamalla ja monipuolistamalla kotimaisen proteiinin rehukäyttöä sekä lisäämällä kotimaisen kasviproteiinin käyttöä ihmisrav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=355e65625b88::a12f6ef419bea409b09742f6acb32892
https://cris.vtt.fi/en/publications/fe4266fd-745e-4caf-8442-7a10c9c1d523
https://cris.vtt.fi/en/publications/fe4266fd-745e-4caf-8442-7a10c9c1d523
Publikováno v:
Mokkila, M (ed.), Kaukovirta-Norja, A, Leinonen, A, Wessberg, N & Niemi, J 2015, Tiekartta Suomen proteiiniomavaraisuuden parantamiseksi . VTT Visions, no. 6, VTT Technical Research Centre of Finland, Espoo . < https://publications.vtt.fi/pdf/visions/2015/V6.pdf >
Tämän maa- ja metsätalousministeriön tilaaman hankkeen tavoitteena oli tuottaa kansallisen päätöksenteon tueksi tiekartta reiteistä, joilla Suomen täydennysproteiinin omavaraisuutta voidaan parantaa merkittävästi nykyisestä noin 15 %:sta.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=355e65625b88::d8aa51a34b2aa9217f357e3f04fa4744
https://cris.vtt.fi/en/publications/4fca2372-a909-475a-9cf3-902eefb1d463
https://cris.vtt.fi/en/publications/4fca2372-a909-475a-9cf3-902eefb1d463
Publikováno v:
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/10.2137/1239099041838049
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/10.2137/1239099041838049
The biochemical and physiological reactions of germination have long been utilised to produce barley malt for brewing and other purposes. Also some oat malt has been produced as raw-material of ale and stout production. The main goals of malting have
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d64c15446e19f825f01418e3d1d99161
https://journal.fi/afs/article/view/5779
https://journal.fi/afs/article/view/5779
Publikováno v:
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
The effect of oxidation and proteolysis on the amount of gel-protein aggregate was investigated both in vivo during mashing and in vitro. The oxidation of the free thiol groups of proteins to disulphide bridges during mashing appeared to be a good in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b14089fd268cc084ef86731b24a4dcbd
https://doi.org/10.1002/j.2050-0416.2002.tb00550.x
https://doi.org/10.1002/j.2050-0416.2002.tb00550.x