Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Liisa Johansson"'
Publikováno v:
Carbohydrate Research. 343:521-529
Arabinoxylans (AX) are the predominant cell-wall polysaccharides in wheat flour. Water-extractable AX are essential for dough and bread properties and performance. However, there is no specific and accurate way of determining the content and structur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::355350a2297e3d31d05495b4173ecdcc
https://doi.org/10.1016/j.carres.2007.10.029
https://doi.org/10.1016/j.carres.2007.10.029
Publikováno v:
LWT - Food Science and Technology. 41:180-184
The solution properties of β-glucan isolated from whole grains of oats and barley were studied by viscosity and oscillatory measurements both in water and in aqueous cuoxam, an ammoniacal Cu(OH)2/CuCl-solution. The viscosity measurements of water so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c260bbe7933c01ee1900a93add73b76
https://doi.org/10.1016/j.lwt.2007.01.012
https://doi.org/10.1016/j.lwt.2007.01.012
Publikováno v:
Food Chemistry. 105:1439-1445
The effects of cooking, baking, fermentation and drying on the extractability of β-glucan were studied. The β-glucan was isolated from porridge, bread and fermentate both fresh and dry. Analyses were performed using three hydrolysis methods: acid h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40fb02843034731aea0515ee8d3359c8
https://doi.org/10.1016/j.foodchem.2007.05.021
https://doi.org/10.1016/j.foodchem.2007.05.021
Autor:
Heli Esselström, Liisa Johansson, Liisa Virkki, Heli Anttila, Päivi Tuomainen, Tuula Sontag-Strohm
Publikováno v:
Food Chemistry. 97:71-79
The acid and enzymatic hydrolyses of oat β-glucan were compared for commercial oat β-glucan and β-glucan isolated from oat grain and oat bran. The resulting mono- and oligosaccharides were analysed by high-performance anion-exchange chromatography
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ea2740e744a79551f95468577c915c2
https://doi.org/10.1016/j.foodchem.2005.03.031
https://doi.org/10.1016/j.foodchem.2005.03.031
Publikováno v:
Carbohydrate Polymers. 59:357-366
Water-insoluble dietary fibre of dehulled oat and barley grain was isolated with enzymatic hydrolysis of starch and protein and further extracted sequentially. The extractants used were saturated barium hydroxide, water, 1 M potassium hydroxide and 4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::279f025713e5a08c528c8036e8f70cd7
https://doi.org/10.1016/j.carbpol.2004.10.006
https://doi.org/10.1016/j.carbpol.2004.10.006
Publikováno v:
Carbohydrate Polymers. 58:267-274
Water-soluble and water-insoluble (1→3),(1→4)-β- d -glucans were isolated from whole-grain oats and barley and digested with lichenase. The oligosaccharides thus produced were analysed using anion-exchange chromatography with pulse-amperometric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34385e5638f20f57e3a5a7c2ca03e075
https://doi.org/10.1016/j.carbpol.2004.06.041
https://doi.org/10.1016/j.carbpol.2004.06.041
Publikováno v:
Food Chemistry. 80:165-170
The effect of phytic acid on the solubility of mineral elements in oat bran was studied by digesting phytic acid with phytase enzyme. The combined effect of phytase treatment and the addition of three chelating agents common in food were also tested.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b93b8daeedbbd7897ba921a203f2301d
https://doi.org/10.1016/s0308-8146(02)00249-2
https://doi.org/10.1016/s0308-8146(02)00249-2
Publikováno v:
Cereal Chemistry Journal. 77:562-566
The solubility of mineral elements from oat bran and flake samples was studied by a method using equilibrium dialysis after enzymatic digestion of starch and proteins. The effects of six potential chelating agents common in food were tested on the so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edb5974aa6e3e5cd66bb902881946b02
https://doi.org/10.1094/cchem.2000.77.5.562
https://doi.org/10.1094/cchem.2000.77.5.562
Publikováno v:
Carbohydrate Polymers. 42:143-148
β-glucan was isolated from oat bran in a highly purified form. The bran was characterized for its contents of dietary fiber, β-glucan, fat and protein. The isolated β-glucan was free of protein and contained only glucose in GC sugar analysis. Two
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9daa52b4d492dd13d11fbd549608473b
https://doi.org/10.1016/s0144-8617(99)00157-5
https://doi.org/10.1016/s0144-8617(99)00157-5
Autor:
Riikka Juvonen, Liisa Johansson, Arja Laitila, Ndegwa Henry Maina, Laura Flander, Maija Tenkanen, Kati Katina, Liisa Virkki
Publikováno v:
Katina, K, Maina, N H, Juvonen, R, Flander, L, Johansson, L, Virkki, L, Tenkanen, M & Laitila, A 2009, ' In situ production and analysis of Weissella confusa dextran in wheat sourdough ', Food Microbiology, vol. 26, no. 7, pp. 734-743 . https://doi.org/10.1016/j.fm.2009.07.008
Several lactic acid bacteria belonging to the genera Leuconostoc, Lactobacillus, and Weissella have been introduced to wheat sourdough baking for in situ production of exopolysaccharides. This is considered a novel method for improving the shelf-life
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3fc202919e15e754bd2d48259355064
https://cris.vtt.fi/en/publications/a961ec35-7e83-40fd-b078-a3c39a64798b
https://cris.vtt.fi/en/publications/a961ec35-7e83-40fd-b078-a3c39a64798b
