“ Reetta works currently as a researcher and doctoral student in the group of Cereal Technology, department of Food and Environmental Sciences of Univeristy of Helsinki. Reetta’s research topic deals with stability of cereal dietary fibre (beta-D-glucan) during aqueous processing of brans and fibre rich products. The studies have shown that beta-glucan is susceptible for oxidative cleavage. Oxidation reactions occur in common process conditions and easily break down beta-glucan chain. Recently, Reetta visited cellulose oxidation group of BOKU (Vienna) to understand more about the molecular changes during process induced oxidation of beta-glucan. Reetta also works closely with Food chemistry and Biochemistry group of ETH university (Zurich), is involved in the FolaFibre project of Finnish Academy and collaborates with Univeristy of Boston(Harvard Medical School). The work is funded, supported and collabrated by the Natural Polymer Network of University of Helsinki. Reetta graduated from food chemistry in 2003, and worked as a chemist in a commune laboratory and as a project manager in Atria Oyj”

Influence of homogenisation on the solution properties of oat β-glucan

Degradation of cereal beta-glucan by ascorbic acid induced oxygen radicals.

Role of oxidative cleavage and acid hydrolysis of oat beta-glucan in modelled beverage conditions.

Viljan prosessoinnin haasteet : miten käy kuidun terveysvaikutusten?

Gel structure protects cereal β-glucan from radical induced degradation in aqueous systems.