1984 …2019
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Research Output 1984 2019

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Conference abstract in proceedings
2011

Brewer's grain lignin: a potential value-added product for food and non-food applications

Niemi, P., Buchert, J., Wilhelmson, A., Saarela, M., Aura, A-M., Tamminen, T. & Poutanen, K., 2011, International Congress of the European Brewery Convention 2011. p. 481

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

2010

Bioprocessing of bran for improved functionality

Katina, K., Selinheimo, E., Lehtinen, P., Flander, L., Laitila, A., Juvonen, R., Piironen, V., Edelmann, M., Kariluoto, S. & Poutanen, K., 2010, Final HEALTHGRAIN Conference: Enhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges. Espoo: VTT Technical Research Centre of Finland, p. 32 1 p.

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Cereal foods and health - where are we now?

Poutanen, K., 2010, Final HEALTHGRAIN Conference: Enhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges. Espoo: VTT Technical Research Centre of Finland, p. 17 1 p.

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Controlled depolymerization of oat beta-glucan for beverage applications

Sibakov, J., Myllymäki, O., Suortti, T., Kaukovirta-Norja, A., Poutanen, K. & Lehtinen, P., 2010, Final HEALTHGRAIN Conference: Enhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges. Espoo: VTT Technical Research Centre of Finland, p. 100 1 p.

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Effects of healthgrain diet on metabolic risk factors in subjects at risk for type 2 diabetes

Lappi, J., Kolehmainen, M., Lappalainen, T., Lankinen, M., Schwab, U., Uusitupa, M., Poutanen, K. & Mykkänen, H., 2010, Final HEALTHGRAIN Conference: Enhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges. Espoo: VTT Technical Research Centre of Finland, p. 133 1 p.

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Effects of low insulin response grain products, fish and bilberries on plasma lipidomics profile in individuals with the metabolic syndrome

Lankinen, M., Schwab, U., Kolehmainen, M., Paananen, J., Lappalainen, T., Lappi, J., Gylling, H., Uusitupa, M., Poutanen, K., Mykkänen, H., Seppänen-Laakso, T. & Oresic, M., 2010, Metabolomics 2010 abstract book: Breakthroughs in plant, microbial and human biology, clinical and nutritional research, and biomarker discovery. p. 179

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Fermented wheat bran as a functional ingredient in wheat baking

Katina, K., Juvonen, R., Laitila, A., Flander, L., Selinheimo, E., Edelmann, M., Piironen, V. & Poutanen, K., 2010, Final HEALTHGRAIN Conference: Enhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges. Espoo: VTT Technical Research Centre of Finland, p. 99 1 p.

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Healthgrain wheat breads evaluated in Sensobus by Belgian and Finnish consumers

Selinheimo, E., Lampila, P., Van Haesendonck, I., Petit, C., Emmanuel, V., Katina, K., Heiniö, R-L. & Poutanen, K., 2010, Final HealthGrain Conference: Enhancing health benefits of cereal foods - results, perspectives and challenges. Poutanen, K., Kervinen, R., van der Kamp, J. W. & Poms, R. (eds.). Espoo: VTT Technical Research Centre of Finland, p. 152

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Impact of water content of the efficiency of xylanase treatment of wheat bran

Santala, O., Lehtinen, P., Selinheimo, E., Suortti, T. & Poutanen, K., 2010, Final HealthGrain Conference Enhancing Health Benefits of Cereal Foods: Results, Perspectives and Challenges. Espoo: VTT Technical Research Centre of Finland, 102

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

In vitro fermentability of arabinoxylan-oligosaccharides produced in wheat bran in a dry ball milling process

Van Craeyveld, V., Selinheimo, E., Holopainen, U., Poutanen, K., Van de Wiele, T., Verstraete, W., Delcour, J. A. & Courtin, C. M., 2010, Final HEALTHGRAIN Conference : Enhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges. Espoo: VTT Technical Research Centre of Finland, p. 97 1 p.

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Non-targeted metabolite profiling of the phytochemicals of rye and effects of microbiota on their composition in in vitro colon model

Hanhineva, K., Aura, A-M., Rogachev, I., Aharoni, A., Mykkänen, H. & Poutanen, K., 2010, Metabolomics 2010, abstract book: Breakthroughs in plant, microbial and human biology, clinical and nutritional research, and biomarker discovery . p. 177

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Pilot scale manufacture of highly concentrated protein ingredients from oats using dry fractionation technology

Sibakov, J., Myllymäki, O., Kuhnen, M., Kaukovirta-Norja, A., Poutanen, K. & Lehtinen, P., 2010, GF10 Second Symposium on Gluten-free Cereal Products and Beverages: Book of Abstracts. Salovaara, H., Loponen, J., Kanerva, P., Sontag-Strohm, T. & Luoto, S. (eds.). Helsinki: University of Helsinki

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Sourdough fermentation of wholemeal wheat bread decreases glycemic responses in subjects with impaired glucose metabolism

Lappi, J., Selinheimo, E., Lehtinen, P., Schwab, U., Mykkänen, H., Kolehmainen, M. & Poutanen, K., 2010, Final HEALTHGRAIN Conference: Enhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges. Espoo: VTT Technical Research Centre of Finland, p. 134 1 p.

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

The HEALTHGRAIN 2010+ Forum: The best of the grain for consumer well-being

Poutanen, K., Lehtinen, P. & van der Kamp, J. W., 2010, Final HEALTHGRAIN Conference: Enhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges. Espoo: VTT Technical Research Centre of Finland, p. 51 1 p.

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsProfessional

Use of xylanases and oxidative enzymes to improve gluten network properties in whole grain wheat bread

Selinheimo, E., Katina, K., Aura, A-M., Lehtinen, P. & Poutanen, K., 2010, Final HealthGrain Conference: Enhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges. Espoo: VTT Technical Research Centre of Finland, p. 101

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

2009

Use of xylanases and crosslinking enzymes to improve gluten network properties in whole grain wheat bread

Selinheimo, E., Katina, K., Aura, A-M., Lehtinen, P. & Poutanen, K., 2009, Online Supplement to Cereal Foods World. AACC International, Vol. 54. OS13

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

2008

VTT systems biology and bioinformatics: A framework for the integration of biotechnology, information technology and engineering

Oresic, M., Penttilä, M., Lötjönen, J., Poutanen, K. & Söderlund, H., 2008, The 9th International Conference on Systems Biology (ICSB 2008): Abstract Book. p. 58 A-49

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Open Access
Systems Biology
Biotechnology
Computational Biology
Technology
Finland
2007

Functional oat fractions for healthy food products

Kaukovirta-Norja, A., Myllymäki, O., Aro, H., Hietaniemi, V., Wilhelmson, A. & Poutanen, K., 2007, Plants for Human Health in the Post-Genome Era: PSE Congress. Espoo: VTT Technical Research Centre of Finland, p. 70-70 B2. (VTT Symposium; No. 249).

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Open Access
oats
foods
health promotion
glucans
fractionation
2004

Effect of pH on viscosity of oat beta-glucan

Salmenkallio-Marttila, M., Suortti, T., Autio, K. & Poutanen, K., 2004, Proceedings of the 7th International Oat Conference. Helsinki, Finland, 2004.. Natural Resources Institute Finland, p. 138 1 p. (Agrifood Research Reports; No. 51).

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Open Access
beta-glucans
oats
viscosity
molecular weight
oat bran

Increasing oat stability through germination and drying

Heiniö, R-L., Lehtinen, P., Oksman-Caldentey, K-M. & Poutanen, K., 2004, Proceedings of the 7th International Oat Conference. Helsinki, Finland, 2004 . Natural Resources Institute Finland, p. 129 1 p. (Agrifood Research Reports; No. 51).

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Open Access
oats
drying
germination
flavor
volatile compounds
2003

Different seed matrices or rye and flax affect the bioavailability of enterolactone precursors

Aura, A-M., Heinonen, S-M., Adlercreutz, H., Karppinen, S., Oksman-Caldentey, K-M. & Poutanen, K., 2003, International Meeting, Phytochemistry and Biology of Lignans.

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

flax
rye
bioavailability
lignans
seeds

In vitro metabolism of sesamin, a sesame seed lignin

Heinonen, S-M., Penalvo, J. L., Nurmi, T., Aura, A-M., Poutanen, K., Deyama, T., Nishibe, S. & Adlercreutz, H., 2003, Joint Symposium of Lipid and Cereal Sciences in Europe, abstracts .

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Sesamum
Lignin
Seeds
Lignans
Fermentation

The effect of xylanase treatment of rye bran on fermentation of dietary fibre and lignan conversion in vitro

Karppinen, S., Aura, A-M., Heinonen, S-M., Adlercreutz, H., Forssell, P. & Poutanen, K., 2003, Bio-active carbohydrates for food and feed: Dietary Fibre 2003. 108

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

rye bran
lignans
xylanases
dietary fiber
fermentation
2002

Arabinoxylans and gut health

Poutanen, K., Karppinen, S., Aura, A-M., Gråsten, S. & Mykkänen, H., 2002, AACC Annual Meeting. 77

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Starch based controlled release systems for probiotics

Myllärinen, P., Forssell, P., Mättö, J., Laitila, A., Saarela, M., Vaari, A., Virkajärvi, I., Aura, A-M., Poutanen, K. & Mattila-Sandholm, T., 2002, The Food, GI-tract Functionality and Human Health Cluster: 1st PROEUHEALTH Workshop: Abstracts and posters. Kuokka, A., Saarela, M. & Mattila-Sandholm, T. (eds.). Espoo: VTT Technical Research Centre of Finland, p. 53-53 (VTT Symposium; No. 219).

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Open Access
2001

Consumption of high-fiber rye bread improves insulin secretion but not insulin sensitivity or glucose effectiveness in postmenopausal women

Juntunen, K., Laaksonen, D. E., Niskanen, L. K., Liukkonen, K., Poutanen, K. & Mykkänen, H., 2001, Whole Grain and Human Health: International Symposium: Abstracts. Espoo: VTT Technical Research Centre of Finland, p. 134-135 (VTT Symposium; No. 213).

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Open Access
Bread
Insulin Resistance
Insulin
Glucose
Triticum

Correlation between perceived flavour and volatile compounds of processed oat

Heiniö, R-L., Oksman-Caldentey, K-M., Latva-Kala, K. & Poutanen, K., 2001, Whole Grain and Human Health: International Symposium: Abstracts. Espoo: VTT Technical Research Centre of Finland, p. 125-126 (VTT Symposium; No. 213).

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Open Access
flavor compounds
volatile compounds
oats
flavor
dimethyl sulfide

Germination increased bioactivity and stability of whole grain oats

Kaukovirta-Norja, A., Oksman-Caldentey, K-M., Heiniö, R-L., Lehtinen, P., Pihlava, J. -M. & Poutanen, K., 2001, Whole Grain and Human Health:  International Symposium: Abstracts. Espoo: VTT Technical Research Centre of Finland, p. 96-96 (VTT Symposium; No. 213).

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Open Access
whole grain foods
oats
germination
vitamin content
glucans

In vitro fermentation of dietary fibre and lignans of rye bran by human faecal bacteria

Liukkonen, K., Karppinen, S., Nurmi, T., Adlercreutz, H. & Poutanen, K., 2001, Whole Grain and Human Health: International Symposium: Abstracts. Espoo: VTT Technical Research Centre of Finland, p. 89-90 (VTT Symposium; No. 213).

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Open Access
fermentation
fatty acid
bacterium
faecal bacterium
fibre

Water soluble and insoluble fractions or rye bran have distinct effects on adenoma growth in min mice

Oikarinen, S., Päivärinta, E., Sivula, A., Karppinen, S., Poutanen, K. & Mutanen, M., 2001, Whole Grain and Human Health: International Symposium: Abstracts. Espoo: VTT Technical Research Centre of Finland, p. 143-144 (VTT Symposium; No. 213).

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Open Access
rye bran
adenoma
mice
water
diet
2000

Process design of future foods

Poutanen, K., 2000, Functional Foods for EU Health in 2000: 4th Workshop Demonstration of the Nutritional Functionality of Probiotic Foods, FAIR CT96-1028. Espoo: VTT Technical Research Centre of Finland, p. 53-54 (VTT Symposium; No. 198).

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

1998

Sensory attitudes describing healthiness of bread

Heiniö, R-L., Lähteenmäki, L. & Poutanen, K., 1998, 3rd Pangborn Sensory Science Symposium. 131

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

1997

Antimicrobial and flavour effects of wheat sour dough

Katina, K., Sauri, M., Alander, M., Poutanen, K. & Wright, A. V., 1997, Biotechnology in the food chain: New tools and applications for future foods. Espoo: VTT Technical Research Centre of Finland, p. 237-237 (VTT Symposium; No. 177).

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Use of enzymes in frozen dough baking

Räsänen, J., Vaittinen, M., Laurikainen, T., Forssell, P., Poutanen, K. & Autio, K., 1997, Biotechnology in the food chain: New tools and applications for future foods. Espoo: VTT Technical Research Centre of Finland, p. 255-255 (VTT Symposium; No. 177).

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

1996

Factors affecting the identity and overall acceptance of rye bread

Heiniö, R-L., Lehtonen, N., Vainionpää, J., Härkönen, H., Poutanen, K. & Tuorila, H., 1996, Food Quality and Preference. Noble, A. C. (ed.). Amsterdam: Elsevier, Vol. 7. 327

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

In vitro digestibility of wheat and rye breads

Aura, A-M., Autio, K., Härkönen, H. & Poutanen, K., 1996, Plant polysaccharides, abstracts. Nantes, 75

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific