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المؤلفون: Syed Ariful Alam
المساهمون: University of Helsinki, Faculty of Agriculture and Forestry, Department of Food and Nutrition, Doctoral Programme in Food Chain and Health, Food Solutions, VTT Technical Research Centre of Finland,Tietotie 2, Espoo., Helsingin yliopisto, maatalous-metsätieteellinen tiedekunta, Ruokaketjun ja terveyden tohtoriohjelma, Helsingfors universitet, agrikultur-forstvetenskapliga fakulteten, Doktorandprogrammet i livsmedelskedjan och hälsa, Brennan, Charles, Sozer, Nesli, Poutanen, Kaisa, Katina, Kati
المصدر: Syed Ariful Alam, D.Sc.
مصطلحات موضوعية: food Technology
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e71b8585e0bf8169c655568fef3a0d13
http://hdl.handle.net/10138/321543 -
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المؤلفون: Raija-Liisa Heiniö, Johanna Närväinen, Saara Pentikäinen, Jussi Paananen, Kaisa Poutanen, Syed Ariful Alam, Nesli Sozer, Kirsi Sipilä, Marjukka Kolehmainen
المساهمون: Department of Food and Nutrition
المصدر: Pentikäinen, S, Sözer, N, Närväinen, J, Sipilä, K, Alam, S, Heiniö, R, Paananen, J, Poutanen, K & Kolehmainen, M 2017, ' Do rye product structure, product perceptions and oral processing modulate satiety? ', Food Quality and Preference, vol. 60, pp. 178-187 . https://doi.org/10.1016/j.foodqual.2017.04.011
مصطلحات موضوعية: 0301 basic medicine, ta222, media_common.quotation_subject, satiety, postprandial, 03 medical and health sciences, food structure, oral processing, Perception, Palatability, Food science, Food structure, cross-over, ta215, Fibre composition, Mastication, ta415, media_common, 2. Zero hunger, 030109 nutrition & dietetics, Nutrition and Dietetics, Chemistry, ta3141, Cephalic phase, Postprandial, 416 Food Science, Satiety Response, texture, Food Science
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المؤلفون: Kaisa Poutanen, Syed Ariful Alam, Johanna Närväinen, Saara Pentikäinen, Ulla Holopainen-Mantila, Nesli Sozer
المساهمون: Department of Food and Nutrition
المصدر: Alam, A, Pentikäinen, S, Närväinen, J, Holopainen-Mantila, U, Poutanen, K & Sözer, N 2017, ' Effects of structural and textural properties of brittle cereal foams on mechanisms of oral breakdown and in vitro starch digestibility ', Food Research International, vol. 96, pp. 1-11 . https://doi.org/10.1016/j.foodres.2017.03.008
مصطلحات موضوعية: Adult, Dietary Fiber, Starch digestibility, Time Factors, Food Handling, Starch, Puffs, Endosperm, Young Adult, Hydrolysis, chemistry.chemical_compound, Starch digestion, 0404 agricultural biotechnology, Brittleness, Extrusion processing, Hardness, Humans, Texture, Cooking, Food science, Porosity, Mastication, Bran, Extrusion, Chemistry, Secale, Rye bran, Structure, 04 agricultural and veterinary sciences, Flakes, 040401 food science, 416 Food Science, Digestion, Female, Edible Grain, High fibre snack, Food Science
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المؤلفون: Nesli Sozer, Kaisa Poutanen, Kati Katina, Syed Ariful Alam, Saara Pentikäinen, Johanna Närväinen
المساهمون: Department of Food and Nutrition, Grain Technology, Food Sciences
المصدر: Alam, S A, Pentikäinen, S, Närväinen, J, Katina, K, Poutanen, K & Sozer, N 2019, ' The effect of structure and texture on the breakdown pattern during mastication and impacts on in vitro starch digestibility of high fibre rye extrudates ', Food and Function, vol. 10, no. 4, pp. 1958-1973 . https://doi.org/10.1039/c8fo02188k
مصطلحات موضوعية: 0301 basic medicine, DIETARY FIBER, Starch, Flour, Endosperm, chemistry.chemical_compound, Fiber, Food science, 2. Zero hunger, BOLUS, FERMENTATION, biology, Secale, in vitro, General Medicine, CEREAL FOAMS, MECHANICAL-PROPERTIES, Taste, Seeds, Digestion, Female, Adult, ta222, Weissella, PARTICLE-SIZE REDUCTION, LACTIC-ACID BACTERIA, DEXTRAN, 03 medical and health sciences, Young Adult, Hardness, Humans, Mastication, ta415, 030109 nutrition & dietetics, Bran, ta1182, biology.organism_classification, PRODUCTS, WHEAT BRAN, rye, 030104 developmental biology, chemistry, 416 Food Science, Fermentation, Snacks, food science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97665ee7ae839321205a2e3c0b15c55d
https://cris.vtt.fi/en/publications/980a2148-4e87-438f-a4ea-e0546baf7aaf -
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المؤلفون: Jukka S. Jurvelin, Jenni Järvinen, Harri T. Kokkonen, Syed Ariful Alam, Nesli Sozer, Kaisa Poutanen
المساهمون: Department of Food and Nutrition
المصدر: Alam, S A, Järvinen, J, Kokkonen, H, Jurvelin, J, Poutanen, K & Sozer, N 2016, ' Factors affecting structural properties and in vitro starch digestibility of extruded starchy foams containing bran ', Journal of Cereal Science, vol. 71, pp. 190-197 . https://doi.org/10.1016/j.jcs.2016.08.018
مصطلحات موضوعية: 0301 basic medicine, Starch, Twin screw extruder, Biochemistry, Endosperm, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Food science, Water content, ta215, 2. Zero hunger, 030109 nutrition & dietetics, Bran, particle size reduction, Chemistry, dietary fibre, ta1182, starch digestibility, 04 agricultural and veterinary sciences, 040401 food science, 416 Food Science, Particle, Particle size, Corn starch, texture, Food Science
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المؤلفون: Mari Raulio, Markus Nikinmaa, Ilkka Kajala, Kati Katina, Syed Ariful Alam, Nesli Sozer, Emilia Nordlund
المصدر: Nikinmaa, M, Alam, S A, Raulio, M, Katina, K, Kajala, I, Nordlund, E & Sözer, N 2017, ' Bioprocessing of bran with exopolysaccharide producing microorganisms as a tool to improve expansion and textural properties of extruded cereal foams with high dietary fibre content ', LWT-Food Science and Technology, vol. 77, pp. 170-177 . https://doi.org/10.1016/j.lwt.2016.11.041
مصطلحات موضوعية: ta222, Endosperm, Hydrolysis, 0404 agricultural biotechnology, Food science, ta215, ta415, 2. Zero hunger, biology, Bran, Lactobacillus brevis, Chemistry, bioprocessing, exopolysaccharides, digestive, oral, and skin physiology, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Yeast, Kazachstania exigua, extrusion, Extrusion, Fermentation, texture, Food Science, high dietary fiber
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbcee427f7084052573db7b6cad08087
https://cris.vtt.fi/en/publications/a8cb7ae8-f445-477d-a5e9-105105dd9e8c -
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المؤلفون: Kaisa Poutanen, Kirsi Jouppila, Syed Ariful Alam, Satu Kirjoranta, Nesli Sozer, Jenni Järvinen
المصدر: Alam, A, Järvinen, J, Kirjoranta, S, Jouppila, K, Poutanen, K & Sozer, N 2014, ' Influence of particle size reduction on structural and mechanical properties of extruded rye bran ', Food and Bioprocess Technology, vol. 7, no. 7, pp. 2121-2133 . https://doi.org/10.1007/s11947-013-1225-2
مصطلحات موضوعية: Bran, Chemistry, Starch, Process Chemistry and Technology, dietary fibre, microstructure, Raw material, Industrial and Manufacturing Engineering, crispiness, Ingredient, chemistry.chemical_compound, extrusion, x-ray microtomography, Rye bran, micronisation of particle, Particle, Extrusion, Particle size, Food science, Safety, Risk, Reliability and Quality, texture, Food Science
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المؤلفون: Johanna Närväinen, Ulla Holopainen-Mantila, Saara Pentikäinen, Kaisa Poutanen, Nesli Sozer, Syed Ariful Alam
المصدر: Food Research International.
مصطلحات موضوعية: ta222, flakes, Materials science, mastication, Nanotechnology, puffs, 04 agricultural and veterinary sciences, 040401 food science, extrusion, 0404 agricultural biotechnology, Brittleness, starch digestion, structure, rye bran, Composite material, ta215, texture, ta415, Food Science
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المؤلفون: Kaisa Poutanen, Juhani Sibakov, Syed Ariful Alam, Nesli Sozer
المصدر: Cereal Foods World. 58:A1-A78
مصطلحات موضوعية: Chemistry, Extrusion, Food science, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::519f6703b33b951a70c767a8923494e7
https://doi.org/10.1094/cfw-58-4-a -
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المؤلفون: H.L. de Kock, M. Hersleth, Nesli Sozer, Raija-Liisa Heiniö, Syed Ariful Alam, Martijn W.J. Noort, Kati Katina, Kaisa Poutanen
المصدر: Trends in Food Science and Technology, 47, 25-38
Heiniö, R-L, Noort, M W J, Katina, K, Alam, S A, Sözer, N, de Kock, H L, Hersleth, M & Poutanen, K 2016, ' Sensory characteristics of wholegrain and bran-rich cereal foods : A review ', Trends in Food Science and Technology, vol. 47, pp. 25-38 . https://doi.org/10.1016/j.tifs.2015.11.002مصطلحات موضوعية: Wheat, rice, corn, rye, oats, barley, sorghum, Flavour, Sensory system, FI - Functional Ingredients, Biology, Processing, Sensory perception, Resistant cell, Structure (composition), Chemical compounds, 0404 agricultural biotechnology, Cereal products, Life, Bran, Food and Nutrition, Cereal, Food science, Nutrition, 2. Zero hunger, Sensory, Bread, biscuit, pasta, snacks, digestive, oral, and skin physiology, food and beverages, Structure, 04 agricultural and veterinary sciences, Consumer, 040401 food science, Chemical constituents, Wholegrain, Flavour, taste, odour, texture, ELSS - Earth, Life and Social Sciences, Healthy Living, Product, Food Science, Biotechnology
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f23cfe54be5c464b64a1b944d24437e
http://resolver.tudelft.nl/uuid:775d8de0-33a0-444e-b2b6-52473a76e503