Recent publications related to composition, processing and usage of rye

Characterisation of rye raw materials and products

Andersson, R., Fransson, G., Tietjen, M., Åman, P., 2009. Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread. Journal of Agricultural and Food Chemistry 57, 2004-2008.

Kamal-Eldin, A., Lærke, H.N., Knudsen, K.-.B., Lampi, A.-., Piironen, V., Adlercreutz, H., Katina, K., Poutanen, K., Åman, P., 2009. Physical, microscopic and chemical characterisation of industrial rye and wheat brans from the Nordic countries. Food and Nutrition Research 53, 1-11.

Rakha, A., Åman, P., Andersson, R., 2010. Characterisation of dietary fibre components in rye products. Food Chemistry 119, 859-867.

Usage of rye

Sahlstrøm, S., Knutsen, S.H., 2010. Oats and rye: Production and usage in nordic and baltic countries. Cereal Foods World 55, 12-14.

Rye flavour

Heiniö, R.-., Liukkonen, K.-., Myllymäki, O., Pihlava, J.-., Adlercreutz, H., Heinonen, S.-., Poutanen, K., 2008. Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain. Journal of cereal science 47, 566-575.