Fermented wheat bran as a functional ingredient in wheat baking

Kati Katina; Riikka Juvonen; Arja Laitila; Laura Flander; Emilia Selinheimo; M. Edelmann; V. Piironen; Kaisa Poutanen

Fermented wheat bran as a functional ingredient in wheat baking

Kati Katina, Riikka Juvonen, Arja Laitila, Laura Flander, Emilia Selinheimo, M. Edelmann, V. Piironen, Kaisa Poutanen

University of Helsinki

Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Scientific

Original language	English
Title of host publication	Final HEALTHGRAIN Conference
Subtitle of host publication	Enhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges
Place of Publication	Espoo
Publisher	VTT Technical Research Centre of Finland
Pages	99
Number of pages	1
ISBN (Electronic)	978-951-38-7431-5
ISBN (Print)	978-951-38-7430-8
Publication status	Published - 2010
MoE publication type	Not Eligible
Event	Final HEALTHGRAIN Conference : Enhancing health benefits of cereal foods. Results, perspectives, challenges - Lund, Sweden Duration: 5 May 2010 → 7 May 2010

Conference

Conference	Final HEALTHGRAIN Conference
Country/Territory	Sweden
City	Lund
Period	5/05/10 → 7/05/10

Keywords

bran
fermentation
baking

1 Report

Final HEALTHGRAIN Conference: Enhancing health benefits of cereal foods. Results, perspectives, challenges
Poutanen, K. (Editor), Kervinen, R. (Editor), van der Kamp, J. W. (Editor) & Poms, R. (Editor), 2010, Espoo: VTT Technical Research Centre of Finland. 194 p.
Research output: Book/Report › Report

Cite this

@inbook{2ebc834aec1c439a8a5c702f909973bd,

title = "Fermented wheat bran as a functional ingredient in wheat baking",

keywords = "bran, fermentation, baking",

author = "Kati Katina and Riikka Juvonen and Arja Laitila and Laura Flander and Emilia Selinheimo and M. Edelmann and V. Piironen and Kaisa Poutanen",

note = "NT Food solutions; Final HEALTHGRAIN Conference : Enhancing health benefits of cereal foods. Results, perspectives, challenges ; Conference date: 05-05-2010 Through 07-05-2010",

year = "2010",

language = "English",

isbn = "978-951-38-7430-8",

pages = "99",

booktitle = "Final HEALTHGRAIN Conference",

publisher = "VTT Technical Research Centre of Finland",

address = "Finland",

}

Katina, K, Juvonen, R, Laitila, A, Flander, L, Selinheimo, E, Edelmann, M, Piironen, V & Poutanen, K 2010, Fermented wheat bran as a functional ingredient in wheat baking. in Final HEALTHGRAIN Conference: Enhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges. VTT Technical Research Centre of Finland, Espoo, pp. 99, Final HEALTHGRAIN Conference , Lund, Sweden, 5/05/10.

Fermented wheat bran as a functional ingredient in wheat baking. / Katina, Kati; Juvonen, Riikka; Laitila, Arja et al.
Final HEALTHGRAIN Conference: Enhancing Health Benefits of Cereal Foods - Results, Perspectives and Challenges. Espoo: VTT Technical Research Centre of Finland, 2010. p. 99.

Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Scientific

TY - CHAP

T1 - Fermented wheat bran as a functional ingredient in wheat baking

AU - Katina, Kati

AU - Juvonen, Riikka

AU - Laitila, Arja

AU - Flander, Laura

AU - Selinheimo, Emilia

AU - Edelmann, M.

AU - Piironen, V.

AU - Poutanen, Kaisa

N1 - NT Food solutions

PY - 2010

Y1 - 2010

KW - bran

KW - fermentation

KW - baking

M3 - Conference abstract in proceedings

SN - 978-951-38-7430-8

SP - 99

BT - Final HEALTHGRAIN Conference

PB - VTT Technical Research Centre of Finland

CY - Espoo

T2 - Final HEALTHGRAIN Conference

Y2 - 5 May 2010 through 7 May 2010

ER -

Fermented wheat bran as a functional ingredient in wheat baking

Conference

Keywords

Research output

Final HEALTHGRAIN Conference: Enhancing health benefits of cereal foods. Results, perspectives, challenges

Cite this