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

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

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9e90115c0918816a4d3257ba98e506e
https://doi.org/10.1016/j.foodqual.2017.04.011

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

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c565d44b8bdf5889596ba05a27b1a9a
https://doi.org/10.1016/j.foodres.2017.03.008

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

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

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db746fa75f3de63778c04ad41a9819a1
http://juuli.fi/Record/0275192916

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

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

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6250307dd161850d6438445735dcfb03
https://doi.org/10.1007/s11947-013-1225-2

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

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da92d385b2cd4a0a4dd2813567a90616
https://doi.org/10.1016/j.foodres.2016.11.026

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

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.2015.11.002

مصطلحات 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