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Effect of oat bran fractions on extrudates made of defatted oats
Sibakov
, S.J. Kirjoranta
, Syed Ariful Alam
, H. Kokkonen
, J.S. Jurvelin
, K. Jouppila
, Kaisa Poutanen
,
Nesli Sozer
University of Helsinki
University of Eastern Finland
Research output
:
Contribution to journal
›
Article
›
Scientific
›
peer-review
25
Citations (Scopus)
Overview
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Dive into the research topics of 'Effect of oat bran fractions on extrudates made of defatted oats'. Together they form a unique fingerprint.
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Keyphrases
Extrudates
100%
Defatting
100%
Bran Fractions
100%
Oat Bran
100%
Oat Flour
88%
Endosperm
66%
Water-soluble
55%
Whole Grain
33%
Hard Texture
33%
Textural Properties
22%
Ultrafine
22%
Bran
11%
Flour
11%
Structural Properties
11%
Dietary Fiber
11%
High Content
11%
Glucan
11%
Negative Effects
11%
Chemical Properties
11%
Protein Content
11%
Hot Water
11%
Extruded Snacks
11%
Opposite Effects
11%
Insoluble Fiber
11%
Low Expansion
11%
Hard Structures
11%
Fibrous Proteins
11%
Enzyme Hydrolyzed
11%
Health-promoting Effects
11%
Starch Source
11%
Low Protein
11%
Soluble Fiber
11%
Food Science
Extrudate
100%
Oat Bran
100%
Bran Fractions
100%
Oat Flour
88%
Hard Texture
33%
Dietary Fiber
11%
Starch
11%
Bran
11%
Protein Content
11%
Extruded Snacks
11%
Insoluble Fiber
11%
Health-promoting Effects
11%
Soluble Fiber
11%
INIS
oats
100%
flour
45%
expansion
40%
endosperm
30%
water
25%
hardness
15%
fibers
15%
texture
15%
comparative evaluations
5%
enzymes
5%
proteins
5%
residues
5%
starch
5%
hot water
5%