Health effect news test

18.7.2012 12:47

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Latest news

New review evaluates how cereal seed sprouting influences its nutritional and technological properties	https://www.nutritech.fi/ongoing/news-health-and-wellbeing/new-review-evaluates-how-cereal-seed-sprouting-influences-its-nutritional-and-technological-properties
crEATe innovation ecosystem was launched	https://www.nutritech.fi/ongoing/news-health-and-wellbeing/create-innovation-ecosystem-was-launched
Research restaurant TestEat opened	https://www.nutritech.fi/ongoing/news-health-and-wellbeing/research-restaurant-testeat-opened
New project aims to develop processes to reduce FODMAPs in legume materials	https://www.nutritech.fi/ongoing/news-health-and-wellbeing/new-project-aims-to-develop-processes-to-reduce-fodmaps-in-legume-materials
New review puts together the current knowledge about rye and health	https://www.nutritech.fi/ongoing/news-health-and-wellbeing/new-review-puts-together-the-current-knowledge-about-rye-and-health
New project will explore the impact of AR/VR technologies on eating experiences	https://www.nutritech.fi/ongoing/news-future-food-factory/new-paper-discusses-how-to-convert-side-streams-into-health-beneficial-hybrid-ingredients/new-project-will-explore-the-impact-of-ar-vr-technologies-on-eating-experiences
Fazer, IBM and VTT will initiate an innovation ecosystem and launch a research restaurant	https://www.nutritech.fi/ongoing/news-health-and-wellbeing/fazer-ibm-and-vtt-will-initiate-an-innovation-ecosystem-and-launch-a-research-restaurant
Sourdough fermentation of whole-grain breads increases the levels of branched chain amino acids and peptides	https://www.nutritech.fi/ongoing/news-health-and-wellbeing/sourdough-fermentation-of-whole-grain-breads-increases-the-levels-of-branched-chain-amino-acids-and-peptides