Authors: Xu, Yan, Wang, Yaqin, Coda, Rossana, Säde, Elina, Tuomainen, Päivi, Tenkanen, Maija, Katina, Kati

Contributors: University of Helsinki, Department of Food and Nutrition, Grain Technology, Departments of Faculty of Veterinary Medicine, Food Hygiene and Environmental Health, Johanna Björkroth / Principal Investigator, Carbohydrate Chemistry and Enzymology, Food Sciences

Subject Terms: Exopolysaccharides, Lactic acid bacteria, Fava bean, Fermentation, Texture modification, LACTIC-ACID BACTERIA, VICIA-FABA L, STREPTOCOCCUS-THERMOPHILUS, PHYSICAL-CHARACTERISTICS, LACTOCOCCUS-LACTIS, PROCESSING METHODS, STARTER CULTURES, PROTEIN, MESENTEROIDES, YOGURT, 416 Food Science, 1183 Plant biology, microbiology, virology

File Description: application/pdf

Relation: https://doi.org/10.1016/j.ijfoodmicro.2017.02.012; International Journal of Food Microbiology; Xu , Y , Wang , Y , Coda , R , Säde , E , Tuomainen , P , Tenkanen , M & Katina , K 2017 , ' In situ synthesis of exopolysaccharides by Leuconostoc spp. and Weissella spp. and their rheological impacts in fava bean flour ' , International Journal of Food Microbiology , vol. 248 , pp. 63-71 . https://doi.org/10.1016/j.ijfoodmicro.2017.02.012; PURE: 87718453; PURE UUID: 96da851c-cb0f-43e5-adf6-88cedcd148ee; WOS: 000399854500008; Scopus: 85007313407; ORCID: /0000-0003-4112-5670/work/46223440; ORCID: /0000-0003-2883-2717/work/46223839; ORCID: /0000-0002-8319-6680/work/46224273; http://hdl.handle.net/10138/308893

Availability: https://doi.org/10.1016/j.ijfoodmicro.2017.02.012
http://hdl.handle.net/10138/308893

Authors: Xu, Yan, Coda, Rossana, Holopainen-Mantila, Ulla, Laitila, Arja, Katina, Kati, Tenkanen, Maija

Superior Title: Xu , Y , Coda , R , Holopainen-Mantila , U , Laitila , A , Katina , K & Tenkanen , M 2019 , ' Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate ' , Food Research International , vol. 115 , pp. 191-199 . https://doi.org/10.1016/j.foodres.2018.08.054

Subject Terms: Dextran, Exopolysaccharides, Fava bean protein, Fermentation, Lactic acid bacteria, Rheology, Texture

Relation: https://cris.vtt.fi/en/publications/a1294537-3f8c-437d-bd1f-4c4592897bd7

Availability: https://doi.org/10.1016/j.foodres.2018.08.054
https://cris.vtt.fi/en/publications/a1294537-3f8c-437d-bd1f-4c4592897bd7
http://www.scopus.com/inward/record.url?scp=85052819451&partnerID=8YFLogxK

Authors: Xu, Yan, Pitkänen, Leena, Maina, Ndegwa Henry, Coda, Rossana, Katina, Kati, Tenkanen, Maija

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

Subject Terms: 416 Food Science, dextran, fava bean protein isolate, lactic acid bacteria, interaction, rheological property, RHEOLOGICAL PROPERTIES, MAILLARD REACTION, WHEY-PROTEIN, FLOURS, ISOLATE, FUNCTIONAL-PROPERTIES, FRACTIONS, EXOPOLYSACCHARIDES, FERMENTATION, FOOD

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Relation: https://doi.org/10.1016/j.carbpol.2018.02.082; Carbohydrate Polymers; Xu , Y , Pitkänen , L , Maina , N H , Coda , R , Katina , K & Tenkanen , M 2018 , ' Interactions between fava bean protein and dextrans produced by Leuconostoc pseudomesenteroides DSM 20193 and Weissella cibaria Sj 1b ' , Carbohydrate Polymers , vol. 190 , pp. 315-323 . https://doi.org/10.1016/j.carbpol.2018.02.082; PURE: 99733451; PURE UUID: 2b41e70b-c5c2-4b2b-bb17-af6b3aa764ea; RIS: urn:2D500E99F0B01E4C3DF52790985F0E61; Scopus: 85043385456; WOS: 000429425500036; ORCID: /0000-0003-2883-2717/work/47428457; ORCID: /0000-0001-8955-2458/work/47429065; ORCID: /0000-0002-8319-6680/work/47429753; http://hdl.handle.net/10138/246378

Availability: https://doi.org/10.1016/j.carbpol.2018.02.082
http://hdl.handle.net/10138/246378

Authors: Kajala, Ilkka, Mäkelä, Jari, Coda, Rossana, Shukla, Shraddha, Shi, Qiao, Maina, Ndegwa Henry, Juvonen, Riikka, Ekholm, Päivi, Goyal, Arun, Tenkanen, Maija, Katina, Kati

Superior Title: Applied Microbiology and Biotechnology. April 2016 100(8):3499-3510

Authors: Bašinskienė, Loreta, Juodeikienė, Gražina, Žadeikė, Daiva, Tenkanen, Maija, Makaravičius, Tomas, Bartkienė, Elena

Superior Title: Food technology and biotechnology, Zagreb, Croatia : University of Zagreb, 2016, vol. 54, iss. 1, p. 36-44 ; ISSN 1330-9862 ; eISSN 1334-2606

Subject Terms: Beverages, chemistry, Cereals, Secale cereale, Lactobacillus, metabolism, Endo-1,4-beta Xylanases, Oligosaccharides, Fermentation, Food technology, methods, Lithuania, info:eu-repo/classification/udc/664

Relation: http://lsmu.lvb.lt/LSMU:ELABAPDB15379639&prefLang=en_US

Availability: https://doi.org/10.17113/ftb.54.01.16.4106
http://lsmu.lvb.lt/LSMU:ELABAPDB15379639&prefLang=en_US

Authors: Bašinskienė, Loreta, Juodeikienė, Gražina, Makaravičius, Tomas, Tenkanen, Maija

Superior Title: 8th International congress of food technologists, biotechnologists and nutritionists, 21-24 October 2014, Opatija, Croatia : book of abstracts / University of Zagreb, [S.l : s.n, 2014, p. 73 ; ISBN 9789539972552

Subject Terms: Beverage, Extruded rye, Fermentation, Oligosaccharides

Relation: http://ktu.lvb.lt/KTU:ELABAPDB3388022&prefLang=en_US

Availability: http://ktu.lvb.lt/KTU:ELABAPDB3388022&prefLang=en_US

Authors: Juvonen, Riikka, Honkapää, Kaisu, Maina, Ndegwa H., Shi, Qiao, Viljanen, Kaarina, Maaheimo, Hannu, Virkki, Liisa, Tenkanen, Maija, Lantto, Raija

Superior Title: Juvonen , R , Honkapää , K , Maina , N H , Shi , Q , Viljanen , K , Maaheimo , H , Virkki , L , Tenkanen , M & Lantto , R 2015 , ' The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.) ' , International Journal of Food Microbiology , vol. 207 , pp. 109-118 . https://doi.org/10.1016/j.ijfoodmicro.2015.04.031

Subject Terms: ß-glucan, carrot (Daucus carota L.), dextran, fermentation, lactic acid bacteria, texture

Availability: https://doi.org/10.1016/j.ijfoodmicro.2015.04.031
https://cris.vtt.fi/en/publications/e3bfce07-12b2-46a8-a652-393ee4d564d4

Authors: Bašinskienė, Loreta, Juodeikienė, Gražina, Makaravičius, Tomas, Tenkanen, Maija, Bražukaitė, Neringa

Superior Title: Foodbalt-2012 : Innovate and healthy food for consumers : 7th Baltic Conference on Food Science and Technology, Kaunas, May 17-18 : conference program and abstracts / Kaunas University of Technology. Department of Food Technology, Kaunas : Technologija, 2012, p. 103 ; ISBN 9786090204153

Subject Terms: Cereal, Extrusion, Fermentation, Oligosaccharides

Relation: http://ktu.lvb.lt/KTU:ELABAPDB3219512&prefLang=en_US

Availability: http://ktu.lvb.lt/KTU:ELABAPDB3219512&prefLang=en_US

Authors: Makaravičius, Tomas, Bašinskienė, Loreta, Juodeikienė, Gražina, Tenkanen, Maija

Superior Title: FOODBALT - 2011 : 6th Baltic Conference on Food Science and Technology 'Innovations for Food Science and Production", May 5–6, 2011, Jelgava, Latvia : abstract book / Latvia University of Agriculture, Jelgava : LLU, 2011, p. 66 ; ISBN 9789984480466

Subject Terms: Rye, Extrusion, Fermentation, Beverage, Oligosacharides

Relation: http://ktu.lvb.lt/KTU:ELABAPDB3213457&prefLang=en_US

Availability: http://ktu.lvb.lt/KTU:ELABAPDB3213457&prefLang=en_US

Authors: Bašinskienė, Loreta, Makaravičius, Tomas, Juodeikienė, Gražina, Tenkanen, Maija

Superior Title: 6th International Congress Flour - Bread '11. 8th Croatian Congress of Cereal Technologists : Opatija, Croatia, October 12-14, 2011 : book of abstracts / organised by Faculty of Food Technology Osijek University of Osijek, ICC-International Association for Cereal Science and Technology, Osijek : University of Osijek, 2011, p. 74 ; ISSN 1848-2554

Subject Terms: Rye, Oligosaccharides, Enzymes, Extrusion, Fermentation

Relation: http://ktu.lvb.lt/KTU:ELABAPDB3168454&prefLang=en_US

Availability: http://ktu.lvb.lt/KTU:ELABAPDB3168454&prefLang=en_US

Authors: Crittenden, Ross, Karppinen, Sirpa, Ojanen, Suvi, Tenkanen, Maija, Fagerström, Richard, Mättö, Jaana, Saarela, Maria, Mattila-Sandholm, Tiina, Poutanen, Kaisa

Superior Title: Crittenden , R , Karppinen , S , Ojanen , S , Tenkanen , M , Fagerström , R , Mättö , J , Saarela , M , Mattila-Sandholm , T & Poutanen , K 2002 , ' In vitro fermentation of cereal dietary fibre carbohydrates by probiotic and intestinal bacteria ' , Journal of the Science of Food and Agriculture , vol. 82 , no. 8 , pp. 781-789 . https://doi.org/10.1002/jsfa.1095

Subject Terms: cereals, dietary fibres, betaglucan, xylan, arabinoxylan, xylo-oligosaccharides, fermentation, probiotics, prebiotics, synbiotics, intestine

Relation: https://cris.vtt.fi/en/publications/f9ea5bb7-737a-4ba6-939a-538c84ef011f

Availability: https://doi.org/10.1002/jsfa.1095
https://cris.vtt.fi/en/publications/f9ea5bb7-737a-4ba6-939a-538c84ef011f

Authors: Xu, Yan¹ xu.z.yan@helsinki.fi, Wang, Yaqin¹, Coda, Rossana¹, Säde, Elina², Tuomainen, Päivi¹, Tenkanen, Maija¹, Katina, Kati¹

Superior Title: International Journal of Food Microbiology. May2017, Vol. 248, p63-71. 9p.

Subject Terms: *MICROBIAL exopolysaccharides, *LEUCONOSTOC, *FAVA bean, *RHEOLOGY, *RAFFINOSE