The Cereals & Europe Spring meeting was held Leuven, Belgium on 29-31 May 2013. It is the European meeting of the American Association of Cereal Chemists International, organized every second year. This time it had the theme "Unlocking the full potential of cereals – challenges for science based innovation", and collected almost 200 people from both Europe and US. VTT was presented by two lectures and a poster: Dr. Kati Katina gave a talk "Influence of bioprocessing and particle size of wheat bran on texture and sensory properties of high fibre wheat bread", and prof. Kaisa Poutanen a talk "Effects of bioprocessing on properties and in vitro digestibility of bran protein". Dr Nesli Sozer presented a poster "Addition of wheat bran influences biscuit structure but not in vitro starch digestibility".
Download prof. Poutanen's presentation and Dr. Sozer's poster
Poutanen 2013_Effects of bioprocessing on properties and in vitro digestibility of bran proteins
Sozer et al 2013_ADDITION OF WHEAT BRAN INFLUENCES BISCUIT STRUCTURE BUT NOT in vitro STARCH DIGESTIBILITY