Sourdough baking and fermentation

2015

Acrylamide in rye bread – A risk in Finnish diet?

Raatikainen, M., Kronlöf, E., Salovaara, H. O. & Koivisto, P., okt. 2015, Eurotox 2015, Porto, Portugal. s. S68 1 s.

Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Konferensbidrag › Professionell

2012

Lactic acid bacteria in cereal based products

Salovaara, H. & Gänzle, M., 2012, Lactic acid Bacteria : Microbiological and Functional Aspects. Lahtinen, S., Ouwehand, A., Salminen , S. & von Wright, A. (red.). 4 red. Boca Raton, London, New York: Taylor & Francis/CRC Press, s. 227-245

Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Kapitel › Vetenskaplig › Peer review

Menetelmä elintarvikesuspension valmistamiseksi

Salovaara, H., 15 dec. 2012, PRH, Patentnr. FI122341B1, 15 dec. 2011

Forskningsoutput: Patent

2011

Epithelial transport and deamidation of gliadin peptides: A role for coeliac disease patient IgA

Rauhavirta, T., Qiao, S.-W., Jiang, Z., Myrsky, E., Loponen, J., Korponay-Szabo, I., Salovaara, H., Garcia Horsman, J. A., Venäläinen, J., Männistö, P., Collighan, R., Mongeot, A., Griffin, M., Mäki, M., Kaukinen, K. & Lindfors, K., 2011, I: Clinical and Experimental Immunology. 164, 1, s. 127-136 9 s.

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review

2010

Production of folate by bacteria isolated from oat bran

Kariluoto, S., Edelmann, M., Herranen, M., Lampi, A.-M., Shmelev, A., Salovaara, H., Korhola, M. & Piironen, V., 2010, I: International Journal of Food Microbiology. 143, 1-2, s. 41-47 7 s.

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review

2009

Extensive Prolamin Hydrolysis Occurs in Rye Malt Sourdoughs as Evaluated by R5 ELISA Methods.

Loponen, J., Kanerva, P., Sontag-Strohm, T., Salovaara, H. & Gänzle, M. G., 2009, Proceedings of the 13th international coeliac disease symposium 2009. Amsterdam, s. P-182 2 s.

Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Konferensbidrag › Vetenskaplig

Prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs determined by chromatographic and immunological methods

Loponen, J., Kanerva, P., Zhang, C., Sontag-Strohm, T., Salovaara, H. & Gänzle, M. G., 2009, I: Journal of Agricultural and Food Chemistry. 57, 2, s. 746-753 8 s.

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review

2008

Effect of fermentation rate on endogenous leavening of Candida milleri in sour rye dough

Häggman, M. & Salovaara, H., 2008, I: Food Research International. 41, 3, s. 266-273 8 s.

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review

Microbial re-inoculation reveals differences in the leavening power of sourdough yeast strains

Häggman, M. & Salovaara, H., 2008, I: LWT-Food Science and Technology. 41, 1, s. 148-154 7 s.

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

Gänzle, M. G., Loponen, J. & Gobbetti, M., 2008, I: Trends in Food Science & Technology. 19, 10, s. 513-521 9 s.

Forskningsoutput: Tidskriftsbidrag › Översiktsartikel › Peer review

2007

Prolamin hydrolysis in wheat sourdoughs with differing proteolytic activities

Loponen, J., Sontag-Strohm, T., Venäläinen, J. & Salovaara, H., 2007, I: Journal of Agricultural and Food Chemistry. 55, s. 978-984 7 s.

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review

2006

Effects of yeasts and bacteria on the levels of folates in rye sourdoughs

Kariluoto, S., Aittamaa, M., Korhola, M., Salovaara, H., Vahteristo, L. & Piironen, V., 2006, I: International Journal of Food Microbiology. 106, s. 137-143 7 s.

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review

Leavening rye dough with fresh sourdough starter of Candida milleri yeast and selected lactic acid bacteria

Häggman, M. & Salovaara, H., 2006, Nordic Cereal Interests: abstracts from the 29th Nordic Cereal Congress : June 9-11, 2006, University of Helsinki, Finland. s. 20-21 2 s.

Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Konferensbidrag › Vetenskaplig › Peer review

Oat bran fermentation: behaviour of 12 S globulins during a model fermentation

Loponen, J., Laine, P., Sontag-Strohm, T. & Salovaara, H., 2006, Multifunctional complex of components: June 12-14, 2006, Helsinki, Finland DF 06, Dietary Fibre 2006 : abstracts. [. K. A. (red.). [Helsinki]: University of Helsinki, s. 188-189 2 s.

Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Kapitel › Vetenskaplig › Peer review

2005

Degradation of secalins during rye sourdough fermentation

Tuukkanen, K., Loponen, J., Mikola, M., Sontag-Strohm, T. & Salovaara, H., 2005, I: Cereal Chemistry. 82, 6, s. 677-682 6 s.

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review

1998

Adapted starters for fermented cereal products

Gelinas, P. & Salovaara, H. O., 1998, 16th ICC Congress, May 9-12, 1998, Vienna. s. 79 1 s.

Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Konferensbidrag › Professionell

Laadun merkitys eri käyttötarkoituksissa

Salovaara, H. O., 1998, Ruiskäsikirja. Ruis 2005: Viljastrategiaryhmä. Kansallinen ruisohjelma. . Maa- ja metsätalousministeriö, 3 s.

Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Kapitel › Professionell

Lactic acid bacteria in cereal based products

Salovaara, H. O., 1998, Lactic acid Bacteria - Technology and Health Effects: 2nd edition. Salminen, S. & von Wrigh, A. (red.). Marcel Dekker, s. 115-138 23 s.

Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Kapitel › Vetenskaplig › Peer review

Mikä on raski - katsaus.

Salovaara, H. O., 1998, “Tehoa raskista”. : Tehoraski-projektin loppuraportti.. Helsingin yliopisto, elintarviketeknologian laitos, 17 s.

Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Kapitel › Professionell

1997

Ruisleivän sokerista turha olla huolissaan

Salovaara, H. O., 1997, Helsingin Sanomat: Mielipide 14.4.1997.

Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Kapitel › Allmänheten

Structural changes in insoluble cell walls in wholemeal rye doughs.

Fabritius, M., Gates, F. K., Salovaara, H. O. & Autio, K., 1997, I: LWT-Food Science and Technology. 30, s. 367-372.

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review

1996

Candida milleri in dough leavening

Häggman, M., Vedenpää, K. & Salovaara, H. O., 1996, I: Cereal Foods World. 41, s. 562 1 s.

Forskningsoutput: Tidskriftsbidrag › Konferensartikel › Professionell

1993

Improvement of quality and shelf-life of wheat bread by using bacterial starter cultures. Scientific Summary report

Salovaara, H. O., 1993, Starter Cultures in Wheat Bread. Food Biotechnology : - A Nordic research programme. Salovaara, H. (red.). Nordic Industrial Fund, s. 7-18

Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Kapitel › Professionell

Some practical guidelines for the use of wheat sourdoughs. Layman's report.

Salovaara, H. O., 1993, Starter Cultures in Wheat Bread: Food Biotechnology - A Nordic research programme. Nordic Industrial Fund. 1993.. Nordic Industrial Fund, 2 s.

Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Kapitel › Professionell

1990