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Cereal technologies
Download the brochures below
Brochure_Cereal technologies.pdf Brochure_Food processing pilot plants.pdf
List of publications for ordering
Publications_Cereal technologies.pdf
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Related posters
Holopainen et al 2010_Production of novel ingredients from whole grain barley flour- Katina et al 2010_Fermented wheat bran as a functional ingredient in wheat baking
- Niemi et al 2010_Milling as pre-treatment in the food uses and fractionation of brewers' spent grain
- Santala et al 2010_Impact of water content on the efficiency of xylanase treatment of wheat bran
- Selinheimo et al 2010_Healthgrain wheat breads evaluated in Sensobus by Belgian and Finnish consumer
- Selinheimo et al 2010_Use of xylanases and oxidative enzymes to improve gluten network properties in wholegrain wheat bread
- Sibakov et al 2010_Combination of defatting and dry fractionation technologies to produce oat ingredients with high β-glucan concentration
- Sibakov et al 2010_Controlled depolymerization of oat beta-glucan for beverage applications
- Sibakov et al 2010_Pilot scale manufacture of highly concentrated protein ingredients from oats using dry fractionation technology
- Juvonen et al 2009_Postprandial appetite-related effects of wheat and oat fibre enriched solid meals
- Katina et al 2009_Fermentation-induced changes on the structural and nutritional properties of bran
- Ohls et al 2009_Effect of fibre amount, energy level and viscosity of beverages containing oat fibre on p
- Santala et al 2009_Microbial and enzymatic modification of wheat bran properties at reduced water content
- Selinheimo et al 2009_Bioprocessing as a tool to improve bioavailability of phytochemicals of wheat bran
- Sibakov et al 2009_Combination of defatting and dry fractionation technologies to produce oat ingredients with high beta-glucan concentration
- Juvonen et al 2008_Effect of viscosity of oat bran on gastrointestinal responses in healthy humans
- Selinheimo et al 2008_Enzymes as a tool to characterise cereal flavour and chemistry
- Heiniö et al 2007_(Bio)technological approach to understand the bitterness of whole grain rye
- Heiniö et al 2007_Impact of peeling and rye bran fermentation on flavour and texture of high-fibre wheat breads
- Holopainen et al 2007_New strategies for protein and proteolysis research in barley to beer chain
- Juvonen et al 2007_Postprandial responses of bulking and viscosity-producing cereal fibers
- Kaukovirta-Norja et al 2007_Functional oat fractions for healthy food products
- Ohls et al 2007_The effect of fibre amount, energy level and viscosity of beverages containing oat fibre on satiety
- Selinheimo et al 2007_Elucidating the mechanism of laccase and tyrosinase in wheat breadmaking
- Selinheimo et al 2007_Enzymatic processing as a tool to improve the quality of cereal products
- Arvola and Lähteenmäki 2006_Developing healthier grain products - consumers' views as possible barri
- Flander et al 2006_Effects of laccase and xylanase on wheat and oat doughs
- Flander et al 2006_Linseed press cake flour as a source lignans in bakery products
- Juvonen et al 2006_Screening and characterization of exopolysaccharide-producing lactic acid bacteria for wheat sour dough products
- Kiviharju et al 2006_Biotechnology in improving oat beta-glucan content
- Ritala et al 2006_Modifying beta-glucan content of oat by genetic engineering
- Heiniö et al 2005_Effect of hydrolytic enzymes on the bitterness of rye flour
- Ritala et al 2005_Development of model system for the production of recombinant industrial proteins
- Schmidt et al 2005_Recombinant Amb a 1 expression in barley
- Flander and Sontag-Strohm 2004_Functional properties of albumins and globulins of oat
- Heiniö et al 2004_Increasing oat stability through germination and drying
- Heiniö et al 2004_Relation between flavour components and bioactive phenolic compounds in rye grain
- Heiniö et al 2001_Tuning the oat flavour by processing
- Liukkonen and Autio 2000_Particle size method to predict digestibility of breads
Related presentations
- Poutanen 2012_Grains for health - combating metabolic syndrome: results obtained in healthgrain
- Heiniö 2011_Rye grain fractions and stability
- Poutanen 2011_Dietary fibre – why, what, where?
- Poutanen 2011_Texture of whole grain foods in relation to sensory properties and digestibility
- Santala 2011_Factors influencing enzymatic modification of bran at low water content
- Santala et al 2011_Xylanase-aided modification of wheat bran at high and low water content
- Flander et al 2010_Effects of tyrosinase and laccase on oat proteins and quality parameters of gluten-free oat breads
- Katina et al 2010_Bioprocessing of bran for improved functionality
- Kaukovirta-Norja et al 2010_Sales promotion and communication as tools to increase oat usage
- Lehtinen et al 2010_Enhanced fractionation of cell wall components
- Lehtinen et al 2010_More of oats through innovative processing
- Niemi et al 2010_Cereal by-products as raw material for biorefineries
- Nordlund et al 2010_Outer layers of rye, oat and wheat grains show differences in their in vitro gut fermentation quality
- Poutanen 2010_Enzymes in modulation of nutritional quality of food
- Poutanen et al 2010_Cereal foods and health - Where are we now?
- Poutanen et al 2010_Cereal foods and health – what and how to personalize?
- Santala et al 2010_Enzymatic modification of wheat bran at reduced water content
- Selinheimo et al 2010_Upgrading wholegrain cereal foods with enzymes
- Selinheimo et al 2010_Upgrading wholegrain cereal foods with enzymes
- Sibakov et al 2010_Beta-glucan as novel ingredient for fibre-enriched functional beverages
- Sibakov et al 2010_Modification of oat beta-glucan for beverage applications
- Heiniö et al 2009_Comparison of sensory characteristics of refined and whole grain foods
- Katina et al 2009_Enzyme-aided sourdough fermentation induces structural modifications of bran and enhances its bioactivity
- Kaukovirta-Norja et al 2009_Factors influencing technological properties of high-fibre oat ingredients
- Lappi et al 2009_Degradation of fibre by colon fermentation in subjects consuming whole grain foods
- Lappi et al 2009_Sourdough fermentation of wholemeal wheat bread reduces glycemic responses in subjects with insulin resistance
- Lehtinen et al 2009_Rye and oats - Innovative processing and ingredients
- Lyly et al 2009_Effect of viscosity, protein and dietary fibre in beverages on perceived satiety
- Mykkanen et al 2009_Glycaemic response: normal metabolism and T2D and role of high-fiber rye bread
- Poutanen et al 2009_ HEALTHGRAIN Symposium: Results and perspectives
- Poutanen et al 2009_Cereal foods and health - a nutrigenomics approach
- Poutanen et al 2009_Sourdough and cereal fermentation in a nutrition perspective
- Poutanen et al 2009_The rye factor - Rye bread has beneficial effects on glucose homeostasis
- Santala et al 2009_Enzymatic modification of wheat bran arabinoxylans at reduced water content
- Selinheimo et al 2009_Use of xylanases and crosslinking enzymes to improve gluten network properties in whole grain wheat bread
- Sibakov et al 2009_Barley as an ingredient for functional food products
- Sibakov et al 2009_Novel dry fractionation technology to produce oat ingredients with high β-glucan and protein concentration
- Lappi et al 2008_Sourdough fermentation of wholemeal wheat bread produces lowered postprandial glucose and insulin responses in subjects with insulin resistance
- Lehtinen et al 2008_Pure oats and celiac disease: Practices in the Nordic region
- Poutanen et al 2008_Cereals and Glucose Metabolism
- Poutanen et al 2008_Dietary Fibre: Current knowledge and controversies
- Poutanen et al 2008_Tuning the grain chain for improved nutrition
- Poutanen et al 2008_What makes cereal foods healthier – research and applications
- Schwab et al 2008_Cereal Food and the Heart Symbol
- Selinheimo et al 2008_Characterization and modification of rye flavour by enzymatic means_Abstract
- Heiniö et al 2007_(Bio)technical tools to tailor cereal flavour
Latest posters
- Holopainen et al 2010_Production of novel ingredients from whole grain barley flour
- Katina et al 2010_Fermented wheat bran as a functional ingredient in wheat baking
- Niemi et al 2010_Milling as pre-treatment in the food uses and fractionation of brewers' spent grain
- Santala et al 2010_Impact of water content on the efficiency of xylanase treatment of wheat bran
- Selinheimo et al 2010_Healthgrain wheat breads evaluated in Sensobus by Belgian and Finnish consumer
Latest presentations
- Poutanen 2012_Grains for health - combating metabolic syndrome: results obtained in healthgrain
- Heiniö 2011_Rye grain fractions and stability
- Katina 2011_Influence of wheat bran on wheat dough rheology and subsequent texture of bread
- Poutanen 2011_Dietary fibre – why, what, where?
- Poutanen 2011_Texture of whole grain foods in relation to sensory properties and digestibility
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