Showing results (1-10 of 41) with videos related to

Sort By:
Pageof 5
Bioresource Technology|October 10, 2013
Use of an extruder for pre-mixing enhances xylanase action on wheat bran at low water contentOuti Santala, Emilia Nordlund, Kaisa Poutanen
Food Chemistry|August 13, 2019
Limited hydrolysis of rice endosperm protein for improved techno-functional propertiesAnni Nisov, Dilek Ercili-Cura, Emilia Nordlund
Food Chemistry|April 9, 2019
Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolatesElisa Arte, Xin Huang, Emilia Nordlund, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Effect of pH and temperature on fibrous structure formation of plant proteins during high-moisture extrusion processingAnni Nisov, Markus Nikinmaa, Emilia Nordlund, et al.
Foods (Basel, Switzerland)|February 24, 2017
Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin ResponsesEmilia Nordlund, Kati Katina, Hannu Mykkänen, et al.
Food Research International (Ottawa, Ont.)|January 29, 2021
Impact of ultra-fine milling and air classification on biochemical and techno-functional characteristics of wheat and rye branPia Silventoinen, Anni Kortekangas, Dilek Ercili-Cura, et al.
Biochimica Et Biophysica Acta|January 24, 2012
Extracellular tyrosinase from the fungus Trichoderma reesei shows product inhibition and different inhibition mechanism from the intracellular tyrosinase from Agaricus bisporusChiara Gasparetti, Emilia Nordlund, Janne Jänis, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
The role of rye bran acidification and in situ dextran formation on structure and texture of high fibre extrudatesMarkus Nikinmaa, Ilkka Kajala, Xia Liu, et al.
Journal of the Science of Food and Agriculture|August 7, 2012
Impact of cell wall-degrading enzymes on water-holding capacity and solubility of dietary fibre in rye and wheat branKarin Petersson, Emilia Nordlund, Eva Tornberg, et al.
Journal of Agricultural and Food Chemistry|September 26, 2018
Phytic Acid Reduction by Bioprocessing as a Tool To Improve the In Vitro Digestibility of Faba Bean ProteinNatalia Rosa-Sibakov, Margherita Re, Anni Karsma, et al.
Pageof 5