• Publications
  • Influence
Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties.
The effects of air classification and lactic acid bacteria fermentation on the reduction of anti-nutritional factors (vicine and convicine, trypsin inhibitor activity, condensed tannins and phyticExpand
  • 80
  • 5
The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion.
The aim of the present study was to understand to what extent the inclusion of anthocyanins into dairy and egg matrices could affect their stability after processing and their release and solubilityExpand
  • 23
  • 2
CO2-defatted oats: Solubility, emulsification and foaming properties
Functional properties of conventional oat materials are relatively poor with respect to foam and emulsion formation and stabilization. This is largely due to the poor solubility of oat proteins andExpand
  • 20
  • 2
Electrostatic separation combined with ultra-fine grinding to produce β-glucan enriched ingredients from oat bran
Abstract Electrostatic separation was studied in a dry fractionation diagram to obtain β-glucan-enriched fractions from oat bran preparations. Ultra-fine grinding at ambient or cryogenic temperatureExpand
  • 15
  • 2
Lipid removal enhances separation of oat grain cell wall material from starch and protein
Abstract 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 concentrationExpand
  • 43
  • 2
In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity
The aim of this study was to evaluate the effect of the food matrix on polyphenol bioaccessibility and antioxidant activity during the in-vitro digestion of dairy and egg products enriched with grapeExpand
  • 50
  • 1
Comparison of acid and enzymatic hydrolyses of oat bran β-glucan at low water content
Abstract 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)Expand
  • 26
Bilberry and bilberry press cake as sources of dietary fibre
Background Dietary recommendations for Nordic countries urge the use of plant foods as a basis for healthy nutrition. Currently, the level of dietary fibre (DF) intake is not adequate. Berries are anExpand
  • 17
  • PDF
Effect of a milling pre-treatment on the enzymatic hydrolysis of carbohydrates in brewer's spent grain.
Millions of tonnes of brewer's spent grain (BSG) are annually produced worldwide as a by-product of the brewing industry. BSG has the potential to be a valuable source of food, chemicals and energyExpand
  • 33
Oat protein solubility and emulsion properties improved by enzymatic deamidation
Oat protein produced by a dry milling process was enzymatically deamidated by a food-grade protein-glutaminase (PG), and the effects on structure, solubility and emulsifying properties of oatExpand
  • 26
...
1
2
3
4
5
...