Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses by Emilia Nordlund, Kati Katina, Hannu Mykkänen, Kaisa Poutanen

Get full text

Impact of Enzymatic Hydrolysis and Microfluidization on the Techno-Functionality of Oat Bran in Suspension and Acid Milk Gel Models by Natalia Rosa-Sibakov, Maria Julia de Oliveira Carvalho, Martina Lille, Emilia Nordlund

Get full text

Development and Consumer Perception of a Snack Machine Producing Customized Spoonable and Drinkable Products Enriched in Dietary Fiber and Protein by Kaisa Vehmas, Alex Calton, Katri Grenman, Heikki Aisala, Nesli Sozer, Emilia Nordlund

Get full text

Effect of Bioprocessing on Techno-Functional Properties of Climate-Resilient African Crops, Sorghum and Cowpea by Markus Nikinmaa, Stefano Renzetti, Riikka Juvonen, Natalia Rosa-Sibakov, Martijn Noort, Emilia Nordlund

Get full text

Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking by Anni Nisov, Heikki Aisala, Ulla Holopainen-Mantila, Hanna-Leena Alakomi, Emilia Nordlund, Kaisu Honkapää

Get full text

Enzymatic reduction of galactooligosaccharide content of faba bean and yellow pea ingredients and food products by Antti Nyyssölä, Anni Nisov, Martina Lille, Markus Nikinmaa, Natalia Rosa-Sibakov, Simo Ellilä, Mari Valkonen, Emilia Nordlund

Get full text

Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats by Iina Jokinen, Juha-Matti Pihlava, Anna Puganen, Tuula Sontag-Strohm, Kaisa M. Linderborg, Ulla Holopainen-Mantila, Veli Hietaniemi, Emilia Nordlund

Get full text