E
Emilia Nordlund
Researcher at VTT Technical Research Centre of Finland
Publications - 86
Citations - 2498
Emilia Nordlund is an academic researcher from VTT Technical Research Centre of Finland. The author has contributed to research in topics: Bran & Chemistry. The author has an hindex of 22, co-authored 75 publications receiving 1614 citations. Previous affiliations of Emilia Nordlund include Natural Resources Institute Finland & University of Bari.
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Applicability of protein and fiber-rich food materials in extrusion-based 3D printing
TL;DR: In this article, the applicability of extrusion-based 3D printing technology for food pastes made of protein, starch and fiber-rich materials was assessed, as a starting point in the development of healthy, customized snack products.
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Fermented Wheat Bran as a Functional Ingredient in Baking
Kati Katina,Riikka Juvonen,Arja Laitila,Laura Flander,Emilia Nordlund,Susanna Kariluoto,Vieno Piironen,Kaisa Poutanen +7 more
TL;DR: In this paper, the influence of fermentation type and type of wheat bran on the microbial community, bioactivity, arabinoxylans (AX), and activity of xylanases were studied in the bran ferments.
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Formation of phenolic microbial metabolites and short-chain fatty acids from rye, wheat, and oat bran and their fractions in the metabolical in vitro colon model.
Emilia Nordlund,Anna-Marja Aura,Ismo Mattila,Tuija Kössö,Xavier Rouau,Kaisa Poutanen,Kaisa Poutanen +6 more
TL;DR: The processed rye, wheat, and oat bran fractions contained more water-extractable dietary fiber and had smaller particle sizes and were thus more easily fermentable than the corresponding brans, presumably due to the high proportion of water-unextractable DF.
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Influence of particle size on bioprocess induced changes on technological functionality of wheat bran.
Rossana Coda,Ilona Kärki,Emilia Nordlund,Raija-Liisa Heiniö,Kaisa Poutanen,Kaisa Poutanen,Kati Katina +6 more
TL;DR: Fermentation was critical to improve dough stability and volume of bran enriched breads, whereas addition of enzymes had the most significant effect in improving bread shelf-life and reducing particle size increased perceived smoothness of mouthfeel but provided darker colour in bran-containing breads.
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Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread
Isabel Bondia-Pons,Emilia Nordlund,Ismo Mattila,Kati Katina,Anna-Marja Aura,Marjukka Kolehmainen,Matej Orešič,Hannu Mykkänen,Kaisa Poutanen,Kaisa Poutanen +9 more
TL;DR: A single meal of a low fibre sourdough rye bread producing low postprandial insulin response brings in several changes in plasma amino acids and their metabolites and some of these might have properties beneficial for health.