المؤلفون: John Loehr, Janne Sundell, Mikko Immonen, Risto Väinölä

المصدر: Ecology and Evolution, Vol 13, Iss 8, Pp n/a-n/a (2023)

مصطلحات موضوعية: DNA, morphology, parallel evolution, predation, Ecology, QH540-549.5

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2045-7758

URL الوصول: https://doaj.org/article/e583b478b51b4b88bb737c4835536c6b

المؤلفون: Michela Verni, Rossana Coda, Mikko Immonen, Kati Katina, Carlo Giuseppe Rizzello, Anna Vekka

المساهمون: Department of Food and Nutrition, Grain Technology

المصدر: Journal of Applied Microbiology. 133:76-90

مصطلحات موضوعية: Dietary Fiber, IMPACTS, 0106 biological sciences, Food industry, enzymes, Wheat flour, BEVERAGE, 01 natural sciences, Applied Microbiology and Biotechnology, WASTE BREAD, GABA, Ingredient, chemistry.chemical_compound, 0404 agricultural biotechnology, Lactobacillales, 010608 biotechnology, QUALITY, ACRYLAMIDE, Food science, fermentation, gamma-Aminobutyric Acid, INDEX, 2. Zero hunger, Bran, business.industry, Chemistry, bioprocessing, food, digestive, oral, and skin physiology, Proteolytic enzymes, food and beverages, lactic acid bacteria, Bread, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, Lactic acid, VALORISATION, 416 Food Science, Food Microbiology, Fermentation, Valorisation, SOURDOUGH FERMENTATION, business, WHEAT-FLOUR, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8ef828d576fddd3641700c5476f98b6
https://doi.org/10.1111/jam.15332

المؤلفون: Mikko Immonen

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::931a9ca93cdd857e76aafc164cdf6455
https://doi.org/10.1111/ijfs.16079/v1/review3

المؤلفون: Natalia Rosa‐Sibakov, Lotta Sorsamäki, Mikko Immonen, Hanna Nihtilä, Ndegwa H. Maina, Matti Siika‐aho, Kati Katina, Emilia Nordlund

المساهمون: Department of Food and Nutrition, Carbohydrate Chemistry and Enzymology, Grain Technology

المصدر: Rosa-Sibakov, N, Sorsamäki, L, Immonen, M, Nihtilä, H, Maina, N H, Siika-aho, M, Katina, K & Nordlund, E 2022, ' Functionality and economic feasibility of enzymatically hydrolyzed waste bread as a sugar replacer in wheat bread making ', Journal of Food Processing and Preservation, vol. 46, no. 3, e16378 . https://doi.org/10.1111/jfpp.16378

مصطلحات موضوعية: FERMENTATION, 416 Food Science, ALPHA-AMYLASE, FOOD, General Chemical Engineering, IN-SITU, digestive, oral, and skin physiology, STARCH, food and beverages, General Chemistry, OPTIMIZATION, Food Science, MALTOSE

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c8e3ef645c5e0e819bbaf1742b32ed0
https://doi.org/10.1111/jfpp.16378

المؤلفون: Mikko Immonen, Yaqin Wang, Rossana Coda, Kati Katina, Ndegwa H. Maina

المساهمون: University of Helsinki, Helsinki Institute of Life Science HiLIFE, Department of Food and Nutrition, Grain Technology, Helsinki Institute of Sustainability Science (HELSUS), Carbohydrate Chemistry and Enzymology

المصدر: Food Hydrocolloids. 133:107944

مصطلحات موضوعية: MECHANISM, EXOPOLYSACCHARIDES, HYDROCOLLOIDS, IN-SITU, General Chemical Engineering, General Chemistry, MALTODEXTRINS, Surplusbread, GAS CELL STABILIZATION, ACCEPTOR REACTION, RHEOLOGY, 416 Food Science, QUALITY, Recycling, Maltosyl-isomalto-oligosaccharides, Dextran, Breadtexture, Doughrheology, WHEAT-FLOUR, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4bdedbaab745e747de0510b5b146a805
https://doi.org/10.1016/j.foodhyd.2022.107944

المؤلفون: Mikko Immonen

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::e1dca47c9e6fe2193b16820622611805
https://doi.org/10.1111/ijfs.15661/v1/review3

المؤلفون: Mikko Immonen, Ndegwa H. Maina, Kati Katina, Rossana Coda

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::394330e7569e2434bcdb8642eec3aef7
https://doi.org/10.1515/9783110724967-006

المؤلفون: Mikko Immonen

مصطلحات موضوعية: Engineering, business.industry, Food science, business, Yeast, Leavening agent

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::d991b26c3c278ff6a5e398354c4df612
https://doi.org/10.1111/ijfs.15348/v1/review2

المؤلفون: Mikko Immonen

مصطلحات موضوعية: Bran, Chemistry, Dietary fibre, Fermentation, Food science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::ab9f6b616cfd2f4306bdbbf3370e9212
https://doi.org/10.1111/ijfs.15327/v1/review1

المؤلفون: Yaqin Wang, Erica Pontonio, Mikko Immonen, Carlo Giuseppe Rizzello, H. N. Maina, Kati Katina, Luana Nionelli, Rossana Coda

المساهمون: Grain Technology, Department of Food and Nutrition, Food Sciences, Carbohydrate Chemistry and Enzymology, Helsinki Institute of Sustainability Science (HELSUS)

مصطلحات موضوعية: BIOPRESERVATION, Preservative, Food spoilage, Shelf life, Antifungal, LACTIC-ACID BACTERIA, Hydrolysate, antifungal, bioprocessing, fermentation, peptides, shelf life, surplus bread, 03 medical and health sciences, Ingredient, 0404 agricultural biotechnology, TOOL, Food science, PRESERVATIVES, 030304 developmental biology, 2. Zero hunger, 0303 health sciences, biology, Chemistry, Lactobacillus brevis, Bioprocessing, IN-SITU, digestive, oral, and skin physiology, food and beverages, FUNGI, PEPTIDES, 04 agricultural and veterinary sciences, Biopreservation, biology.organism_classification, 040401 food science, TRENDS, 416 Food Science, Surplus bread, Fermentation, MOLD SPOILAGE, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0686a8b5b8c2a7d50922ecc3562235df
http://hdl.handle.net/10138/320489