Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Laura Flander"'
Publikováno v:
Foods, Vol 8, Iss 10, p 431 (2019)
Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. Gluten-free breads made with fermented or unfermented faba bean flours
Externí odkaz:
https://doaj.org/article/b70b3bd4fb0144d783ccc5201118364a
Autor:
Emilia Nordlund, Vieno Piironen, Riikka Juvonen, Kaisa Poutanen, Kati Katina, Laura Flander, Arja Laitila, Susanna Kariluoto
Publikováno v:
Katina, K, Juvonen, R, Laitila, A, Flander, L, Nordlund, E, Kariluoto, S, Piironen, V & Poutanen, K 2012, ' Fermented wheat bran as a functional ingredient in baking ', Cereal Chemistry, vol. 89, no. 2, pp. 126-134 . https://doi.org/10.1094/CCHEM-08-11-0106
The aim of the current study was to identify factors influencing the technological functionality of fermented bran. The influences of fermentation type and type of wheat bran on the microbial community, bioactivity, arabinoxylans (AX), and activity o
Publikováno v:
Faccio, G, Flander, L, Buchert, J, Saloheimo, M & Nordlund, E 2012, ' Sulfhydryl oxidase enhances the effects of ascorbic acid in wheat dough ', Journal of Cereal Science, vol. 55, no. 1, pp. 37-43 . https://doi.org/10.1016/j.jcs.2011.10.002
Various enzyme families such as sulfhydryl oxidase have been successfully applied to bread production although their mechanism of action has not been fully described yet. In this study, we investigated the effects of the recently characterized fungal
Publikováno v:
Flander, L, Salmenkallio-Marttila, M, Suortti, T & Autio, K 2007, ' Optimization of ingredients and baking process for improved wholemeal oat bread quality ', LWT-Food Science and Technology, vol. 40, no. 5, pp. 860-870 . https://doi.org/10.1016/j.lwt.2006.05.004
Baking technology for tasty bread with high wholemeal oat content and good texture was developed. Bread was baked with a straight baking process using whole grain oat (51/100 g flour) and white wheat (49/100 g four). The effects of gluten and water c
Autor:
Kati Katina, Karin Autio, Laura Flander, Kaisa Poutanen, Elke K. Arendt, Kirsi-Helena Liukkonen
Publikováno v:
Katina, K, Arendt, E, Liukkonen, K-H, Autio, K, Flander, L & Poutanen, K 2005, ' Potential of sourdough for healthier cereal products ', Trends in Food Science and Technology, vol. 16, no. 1-3, pp. 104-112 . https://doi.org/10.1016/j.tifs.2004.03.008
Sourdough fermentation has a well-established role in improving flavour and structure of bread. However, the significant potential of sourdough fermentation to improve the nutritional properties of rye, oat and wheat products has gained much less att
Autor:
Laura Flander, Leila Karhunen, Sophie Vinoy, Alexandra Meynier, Saara Pentikäinen, Pierre Aymard, Kati Katina, Kaisa Poutanen
Publikováno v:
Pentikäinen, S, Karhunen, L, Flander, L, Katina, K, Meynier, A, Aymard, P, Vinoy, S & Poutanen, K 2014, ' Enrichment of biscuits and juice with oat ß-glucan enhances postprandial satiety ', Appetite, vol. 75, pp. 150-156 . https://doi.org/10.1016/j.appet.2014.01.002
Effects of fibre and ß-glucan on satiety have been reported in many studies, but no consensus has been reached. The aim of this study was to examine the effects of breakfasts varying in the dose of oat bran (4. g or 8. g ß-glucan). The approach was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::257b252dc441904b29e5b3aee99e3985
https://cris.vtt.fi/en/publications/5d4b00d0-74c1-4abc-a19d-1bce8f29dcc5
https://cris.vtt.fi/en/publications/5d4b00d0-74c1-4abc-a19d-1bce8f29dcc5
Publikováno v:
Flander, L, Holopainen, U, Kruus, K & Buchert, J 2011, ' Effects of tyrosinase and laccase on oat proteins and quality parameters of gluten-free oat breads ', Journal of Agricultural and Food Chemistry, vol. 59, no. 15, pp. 8385-8390 . https://doi.org/10.1021/jf200872r
Effects of a Trichoderma reesei tyrosinase (TYR) and a Trametes hirsuta laccase (LAC) on breadmaking performance of gluten-free oat flour were investigated by SDS-PAGE analysis of oat protein fractions, large deformation rheology, and microscopy of t
Autor:
Kati Katina, Riikka Juvonen, Arja Laitila, Laura Flander, Emilia Nordlund, Edelmann, M., Piironen, V., Kaisa Poutanen
Publikováno v:
Katina, K, Juvonen, R, Laitila, A, Flander, L, Selinheimo, E, Edelmann, M, Piironen, V & Poutanen, K 2010, Fermented wheat bran as a functional ingredient in wheat baking . in Final HEALTHGRAIN Conference : Enhancing Health Benefits of Cereal Foods-Results, Perspectives and Challenges . VTT Technical Research Centre of Finland, Espoo, pp. 99, Final HEALTHGRAIN Conference, Lund, Sweden, 5/05/10 .
VTT Technical Research Centre of Finland-PURE
VTT Technical Research Centre of Finland-PURE
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4417e45f4b2878dcffcabff1a5166fcb
https://cris.vtt.fi/en/publications/2ebc834a-ec1c-439a-8a5c-702f909973bd
https://cris.vtt.fi/en/publications/2ebc834a-ec1c-439a-8a5c-702f909973bd
Publikováno v:
Flander, L, Suortti, T, Katina, K & Poutanen, K 2010, ' Effects of wheat sourdough process on the quality of mixed oat-wheat bread ', LWT-Food Science and Technology, vol. 44, no. 3, pp. 656-664 . https://doi.org/10.1016/j.lwt.2010.11.007
The aim of this work was to study the effects of sourdough fermentation of wheat flour with Lactobacillus plantarum, on the quality attributes of mixed oat-wheat bread (51 g whole grain oat flour and 49 g/100 g white wheat flour). Emphasis was laid b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be6312fa914f4f24105d55ada5b467e2
https://cris.vtt.fi/en/publications/0cb41ffb-3bfb-4006-ac8e-7e9d23a52f91
https://cris.vtt.fi/en/publications/0cb41ffb-3bfb-4006-ac8e-7e9d23a52f91
Autor:
Annika Wilhelmson, Piritta Niemi, Pekka Lehtinen, Juhani Sibakov, Laura Flander, Raija-Liisa Heiniö, Kaarina Viljanen, Veli-Pekka Heiskanen, Niklas von Weymarn, Johanna Buchert
Publikováno v:
Wilhelmson, A, Niemi, P, Lehtinen, P, Sibakov, J, Flander, L, Heiniö, R-L, Viljanen, K, Heiskanen, V-P, von Weymarn, N & Buchert, J 2010, ' Ingredients and energy from brewers' spent grain ', Paper presented at 73rd Annual Meeting of the American Society of Brewing Chemists, Rhode Island, United States, 15/06/10-18/06/10 .
VTT Technical Research Centre of Finland-PURE
VTT Technical Research Centre of Finland-PURE
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f6f06207a37f207b489f677dbe148b59
https://cris.vtt.fi/en/publications/dc53dd9c-f4f6-4fb7-90f9-ec74ea5e3efd
https://cris.vtt.fi/en/publications/dc53dd9c-f4f6-4fb7-90f9-ec74ea5e3efd