(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., Poutanen, K., & Buchert, J. (2007). (Bio)technological approach to understand the bitterness of whole grain rye. 7th Pangborn Sensory Science Symposium, Minneapolis, United States.