(Bio)technological approach to understand the bitterness of whole grain rye

Raija-Liisa Heiniö, Pekka Lehtinen, Olavi Myllymäki, Emilia Selinheimo, J.-M. Pihlava, Anu Kaukovirta-Norja, Kaisa Poutanen, J. Buchert

Research output: Contribution to conferenceOther conference contributionScientific

Original languageEnglish
Publication statusPublished - 2007
MoE publication typeNot Eligible
Event7th Pangborn Sensory Science Symposium - Minneapolis, United States
Duration: 12 Aug 200726 Aug 2007

Conference

Conference7th Pangborn Sensory Science Symposium
CountryUnited States
CityMinneapolis
Period12/08/0726/08/07

Keywords

  • bitterness
  • rye
  • fractionation
  • enzyme
  • peptide
  • phenolic compound

Cite this

Heiniö, R-L., Lehtinen, P., Myllymäki, O., Selinheimo, E., Pihlava, J-M., Kaukovirta-Norja, A., ... Buchert, J. (2007). (Bio)technological approach to understand the bitterness of whole grain rye. 7th Pangborn Sensory Science Symposium, Minneapolis, United States.
Heiniö, Raija-Liisa ; Lehtinen, Pekka ; Myllymäki, Olavi ; Selinheimo, Emilia ; Pihlava, J.-M. ; Kaukovirta-Norja, Anu ; Poutanen, Kaisa ; Buchert, J. / (Bio)technological approach to understand the bitterness of whole grain rye. 7th Pangborn Sensory Science Symposium, Minneapolis, United States.
@conference{23ad514b81114a0e9ec18413a5304684,
title = "(Bio)technological approach to understand the bitterness of whole grain rye",
keywords = "bitterness, rye, fractionation, enzyme, peptide, phenolic compound",
author = "Raija-Liisa Heini{\"o} and Pekka Lehtinen and Olavi Myllym{\"a}ki and Emilia Selinheimo and J.-M. Pihlava and Anu Kaukovirta-Norja and Kaisa Poutanen and J. Buchert",
year = "2007",
language = "English",
note = "7th Pangborn Sensory Science Symposium ; Conference date: 12-08-2007 Through 26-08-2007",

}

Heiniö, R-L, Lehtinen, P, Myllymäki, O, Selinheimo, E, Pihlava, J-M, Kaukovirta-Norja, A, Poutanen, K & Buchert, J 2007, '(Bio)technological approach to understand the bitterness of whole grain rye' 7th Pangborn Sensory Science Symposium, Minneapolis, United States, 12/08/07 - 26/08/07, .

(Bio)technological approach to understand the bitterness of whole grain rye. / Heiniö, Raija-Liisa; Lehtinen, Pekka; Myllymäki, Olavi; Selinheimo, Emilia; Pihlava, J.-M.; Kaukovirta-Norja, Anu; Poutanen, Kaisa; Buchert, J.

2007. 7th Pangborn Sensory Science Symposium, Minneapolis, United States.

Research output: Contribution to conferenceOther conference contributionScientific

TY - CONF

T1 - (Bio)technological approach to understand the bitterness of whole grain rye

AU - Heiniö, Raija-Liisa

AU - Lehtinen, Pekka

AU - Myllymäki, Olavi

AU - Selinheimo, Emilia

AU - Pihlava, J.-M.

AU - Kaukovirta-Norja, Anu

AU - Poutanen, Kaisa

AU - Buchert, J.

PY - 2007

Y1 - 2007

KW - bitterness

KW - rye

KW - fractionation

KW - enzyme

KW - peptide

KW - phenolic compound

M3 - Other conference contribution

ER -

Heiniö R-L, Lehtinen P, Myllymäki O, Selinheimo E, Pihlava J-M, Kaukovirta-Norja A et al. (Bio)technological approach to understand the bitterness of whole grain rye. 2007. 7th Pangborn Sensory Science Symposium, Minneapolis, United States.