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The 5th International Dietary Fibre Conference in Rome: Several presentations and posters from VTT
More than 250 delegates from 38 countries participated in the 5th International Dietary Fibre Confer...
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Main actors attacking ever increasing problem: mycotoxins in food chain
The aim of the project “Improved analytical methods for enhanced food safety” is to develop diag...
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Additional value for packages with Hybrid Media
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Improving the performance of food proteins
Download the brochure below
Brochure_Improving the performance of food proteins.pdf
List of publications for ordering
Publications_Improving the performance of food proteins.pdf
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Related posters
Selinheimo et al 2010_Use of xylanases and oxidative enzymes to improve gluten network properties in wholegrain wheat bread- Sibakov et al 2010_Pilot scale manufacture of highly concentrated protein ingredients from oats using dry fractionation technology
- Ercili Cura et al 2008_Tyrosinase-induced crosslinking of milk proteins
- Ercili Cura et al 2008_Tyrosinase-induced crosslinking of milk proteins: Effects on the texture of chemically acidified sodium caseinate and milk gels
- Lantto et al 2008_Structure engineering concepts for light products (KEVYTTUOTE)
- Ma et al 2008_Sodium caseinates with an altered isoelectric point as emulsifiers in oil/water systems
- Monogioudi et al 2008_Crosslinking of β-casein by Trichoderma reesei tyrosinase and Streptoverticillium mobaraense transglutaminase
- Partanen et al 2008_Effect of RH on oxidative stability of spray-dried whey protein isolate-flaxseed oil emulsions
- Talja et al 2008_Stabilization of protein foams by hydrocolloids - Structure engineering concepts for light products (KEVYTTUOTE)
- Holopainen et al 2007_New strategies for protein and proteolysis research in barley to beer chain
- Selinheimo et al 2007_Enzymatic processing as a tool to improve the quality of cereal products
- Flander et al 2006_Effects of laccase and xylanase on wheat and oat doughs
- Heiniö et al 2005_Effect of hydrolytic enzymes on the bitterness of rye flour
- Ritala et al 2005_Development of model system for the production of recombinant industrial proteins
- Flander and Sontag-Strohm 2004_Functional properties of albumins and globulins of oat
- Forssell et al 2004_Better performance of Na-caseinate as an emulsifier by transglutaminase treatment
- Partanen et al 2003_Control of oxygen dynamics in whey protein isolate emulsions
Related presentations
- Partanen 2011_Kevyttuote
- Poutanen 2011_Texture of whole grain foods in relation to sensory properties and digestibility
- Flander et al 2010_Effects of tyrosinase and laccase on oat proteins and quality parameters of gluten-free oat breads
- Poutanen 2010_Enzymes in modulation of nutritional quality of food
- Selinheimo et al 2010_Upgrading wholegrain cereal foods with enzymes
- Selinheimo et al 2010_Upgrading wholegrain cereal foods with enzymes
- Monogioudi et al 2009_Enzymatic cross-linking of beta-casein - Impact on digestibility and allergenic properties
- Selinheimo et al 2009_Use of xylanases and crosslinking enzymes to improve gluten network properties in whole grain wheat bread
- Sibakov et al 2009_Novel dry fractionation technology to produce oat ingredients with high β-glucan and protein concentration
- Ercili-Cura et al 2008_The effect of the crosslinking enzyme tyrosinase on gel formation and texture of acid-induced milk gels
- Juvonen et al 2008_Tailored engineering of dairy based protein polymer structures and effects on satiety signals (TEPESS) 2007-2010
- Lantto et al 2008_Crosslinking enzymes in structure engineering of milk protein systems
- Lantto et al 2008_Crosslinking enzymes in structure engineering of milk protein systems
- Lehtinen et al 2008_Pure oats and celiac disease: Practices in the Nordic region
- Partanen et al 2008_Structure engineering concepts for light products (Kevyttuote) – a project presentation
Latest posters
- Selinheimo et al 2010_Use of xylanases and oxidative enzymes to improve gluten network properties in wholegrain wheat bread
- Sibakov et al 2010_Pilot scale manufacture of highly concentrated protein ingredients from oats using dry fractionation technology
- Ercili Cura et al 2008_Tyrosinase-induced crosslinking of milk proteins
- Ercili Cura et al 2008_Tyrosinase-induced crosslinking of milk proteins: Effects on the texture of chemically acidified sodium caseinate and milk gels
- Lantto et al 2008_Structure engineering concepts for light products (KEVYTTUOTE)
Latest presentations
- Partanen 2011_Kevyttuote
- Poutanen 2011_Texture of whole grain foods in relation to sensory properties and digestibility
- Flander et al 2010_Effects of tyrosinase and laccase on oat proteins and quality parameters of gluten-free oat breads
- Poutanen 2010_Enzymes in modulation of nutritional quality of food
- Selinheimo et al 2010_Upgrading wholegrain cereal foods with enzymes
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