Articles and Abstracts
C&E Spring Meeting 2007 abstract: Technology of drinkable probiotic cereal suspensions (smoothies)
Salovaara, H., Jantunen, S. and Gates, F. 2006. Effect of mixing of cooked oat bran on soluble fibre viscosity. Poster presented at 'Dietary Fibre 2006 - Multifunctional Complex of Components', Helsinki, Finland, June 12-14, 2006. Abstract P55, pp. 178-179. University of Helsinki.
Salovaara, H.O. 2006.
Cereal-based alternatives
to dairy snacks of
yogurt-type. Paper presented
at World Grain Summit: Foods
and Beverages, San
Francisco, Sept. 17-20, 2006.
Sweet and Salty Track. Symposium:
Health
Issues and Snacks. Abstract at
http://www.aaccnet.org/meetings/2006/abstracts/s-68.htm
Salovaara, H., Jantunen, S. and Gates, F. 2006. Effect of mixing of cooked oat bran on soluble fibre viscosity. Poster presented at 'Dietary Fibre 2006 - Multifunctional Complex of Components', Helsinki, Finland, June 12-14, 2006. Abstract P55, pp. 178-179. University of Helsinki.
Salovaara, H., Sontag-Strohm, T. and Anttila, H. 2006. Physical state of soluble oat fibre and health claims. Paper presented at 'Dietary Fibre 2006 - Multifunctional Complex of Components', Helsinki, Finland, June 12-14, 2006. Abstract L9, pp. 27-28. University of Helsinki.
Salovaara, H. 2006. Fermented Oat-based Foods. A paper presented at 4th European Symposium on Oats 'Oats and healthy foods', February 15-16, 2006, Brussels, Belgium.
Sontag-Strohm, T., Anttila, H. and Salovaara, H. 2006. Analyzing physical properties of soluble fibre if oat products. Poster presented at Dietary Fibre 2006'Dietary Fibre 2006 - Multifunctional Complex of Components', Helsinki, Finland, June 12-14, 2006. Abstract P16, pp. 112-113, University of Helsinki.
Salovaara, H. & Mårtensson, O. 2005. Towards novel uses of grains for health: case oats. A paper presented at ICC Conference "Cereals - the Future Challenge", Vienna, AUSTRIA July 3-6, 2005.
Anttila, H., Sontag-Strohm, T. and Salovaara, H. 2004. Viscosity of beta-glucan in oat products - Review Article. Agric. Food Sci 13:80-87.
Salovaara, H. 2004. Lactic acid bacteria in cereal based products. Pages 431-452 in "Lactic acid Bacteria - Technology and Health Effects", 3rd edition, S. Salminen, A. von Wright and A. Ouwehand (eds.). Marcel Dekker Inc., New York.
Salovaara, H. & Simonson, L. 2004. Fermented cereal-based functional foods. Pages 721-727 in Handbook of Food and Beverage Fermentation Technology, YH Hui, LM Goddik, AS Hansen, J Josephsen, WK Nip, PS Stanfield & F Toldra (eds.). Marcel Dekker Inc.,New York.
Salovaara, H. 2004. Soy and oats as ingredients for non-dairy products. Abstract of a paper presented at VII International Oat Conference, July 18-22, 2004. Helsinki, Finland.
Gyran, M., Mikola, M. and Salovaara, H. 2004. Fermented oat vellie from high beta-glucan oat bran. Poster. VII International Oat Conference, July 18-22, 2004. Helsinki, Finland.
Salovaara, H. and Sontag-Strohm T. Functional properties of cereal beta-glucan. Paper presented at Nordic Association of Agricultural Scientists 22nd Congress, July 1-4 2003, Turku, Finland.
Anttila, H., Sontag-Strohm, T. and Salovaara, H. Determination of viscosity of soluble dietary fibre on cereal products. Poster presented at Dietary Fibre 2003, Bio-active carbohydrates for food and feed, 18-21 May 2003, Netherlands
Sontag-Strohm, T., Anttila, H. & Salovaara, H. 2002. Physiological effects of soluble dietary fibre estimated by determination of viscosity. Oral presentation at the 87th AACC Annual Meeting, October 13-17th, 2002, Montreal, Quebec, Canada. Abstract no 131: Cereal Foods World
Degutyte-Fomins, L., Sontag-Strohm, T. & Salovaara, H. 2002. Oat bran fermentation with rye sourdough. Cereal Chem. 79: 345-348.
Salovaara, H. and Scharlin, M. 2001. Yosa - a probiotic fermented oat vellie. Abstract of an oral presentation at 3rd European Conference on Functional Properties in OATS. Uppsala, Sweden, May 17-18, 2001.
Tuorila, H., Lähteenmäki, L., Pohjalainen, L. Lotti, L. 2001. Food neophobia among the Finns and related responses to familiar and unfamiliar foods. Food Quality and Preference 12: 29-37.
Karppinen, S., Liukkonen, K., Aura, A-M., Forssell, P. & Poutanen, K. 2000. In vitro fermentation of polysaccharides of rye, wheat and oat brans and inulin by human faecal bacteria. J.Sci. Fd Agric. 80: 1469-1476.
Tuorila, H.M., Meiselman, H.L., Cardello, A.V., Lesher, L.L. 1998. Effect of expectations and the definition of products category on the acceptance of unfamiliar foods. Food Quality and Preference 9: 421-430.
Kontula, P., von Wright, A. and Mattila-Sandholm, T. 1998. Oat bran ß-gluco- and xylo-oligosaccharides as fermentative substrates for lactic acid bacteria. Int. J. Food Microbiol. 45: 163-169.
Salovaara, H. 1998. Lactic acid bacteria in cereal based products. Pages 115-138 in "Lactic Acid Bacteria - Technology and Health Effects", 2nd edition, S. Salminen and A. von Wright, (eds), Marcel Dekker.
Kontula, P., Jaskari, J., Nollet, L., De Smet, I., von Wright, A., Poutanen, K. and Mattila-Sandholm, T. 1998. The colonization of a simulator of the human intestinal microbial ecosystem by a probiotic strain fed on a fermented oat bran product: effects on the gastrointestinal microbiota. Appl. Microbiol. Biotechnol. 50: 246-252.
Jaskari, J., Kontula, P., Siitonen, A., Jousimies-Somer, H., Mattila-Sandholm, T. and Poutanen, K. 1998. Oat ß-glucan and xylan hydrolysates as selective substrates for Bifidobacterium and Lactobacillus strains. Appl. Microbiol. Biotechnol. 49: 175-181.
Tuorila, H., Andersson, Å., Martikainen, A. & Salovaara, H. 1998. Effect of product formula, information and consumer characteristics on the acceptance of a new snack food. Food Quality and Preference 9: 313-320.
Jaskari, J., Henriksson, K., Nieminen, A., Suortti, T., Salovaara, H. & Poutanen, K. 1996. Effect of hydrothermal and enzymic treatments on the viscous behavior of dry- and wet-milled oat brans. Cereal Chem. 72:625-631.
Salovaara, H. 1996. The time of cereal based functional foods is here: introducing Yosa®, a vellie. Paper presented at the 26th Nordic Cereal Congress, May 12-15, 1996, Haugesund, Norway. Pages 195-202 in Proceedings, G. Skrede & E.M. Magnus, (eds.), Haugesund 1996
Ryhänen, E-L., Mantere-Alhonen, S. & Salovaara, H. 1995. Effects of oat bran and rye bran diet on the intestinal Lactobacillus and Bifidobacterium flora of Whistar rats. Poster. A COST 92 Workshop "Dietary Fibre and Fermentation in the Colon". June 15-17, 1995, Espoo, Finland
Salovaara, H. 1993. Oats in food processes. Pages 133-138 in "The Nordic Cereal Industry in an Integrating Europe", T. Aalto-Kaarlehto and H. Salovaara (eds.), Proceedings from the 25th Nordic Cereal Congress, June 6-9, 1993, Helsinki, Helsinki University Press.
Salovaara H, Bäckström K, Mantere-Alhonen S. 1991. Fermentation of oat bran, oat flour and "talkkuna" pastes. Finnish J. Dairy Sci. 49 (2): 37-53.
Salovaara, H., Bäckström, K. & Mantere-Alhonen, S. 1992. "Kiesa", the traditional Karelian fermented oat flummery revisited. Pages 77-83 in "Proceedings from 24. Nordic Cereal Congress", May 20-23, 1990, Stockholm.
