Nutritech - Rethinking the Food Chain

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Dissertation about new hybrid yeast for fermented beverageshttps://www.nutritech.fi/ongoing/news-food-solutions/dissertation-about-new-hybrid-yeast-for-fermented-beverages
Recent study reports differential evolution of Strecker and non-Strecker aldehydes during aging of pale and dark beershttps://www.nutritech.fi/ongoing/news-food-solutions/recent-study-reports-differential-evolution-of-strecker-and-non-strecker-aldehydes-during-aging-of-pale-and-dark-beers
New paper proposes phytase treatment to improve digestibility of faba bean proteinhttps://www.nutritech.fi/new-paper-proposes-phytase-treatment-to-improve-digestibility-of-faba-bean-protein
VTT’s scientist presented diverse cereal related research topics in AACCI annual meetinghttps://www.nutritech.fi/ongoing/news-food-solutions/vtt’s-scientist-presented-diverse-cereal-related-research-topics-in-aacci-annual-meeting
New findings about rice bran and rice protein were presented in EFFoST conferencehttps://www.nutritech.fi/ongoing/news-food-solutions/new-findings-about-rice-bran-and-rice-protein-were-presented-in-effost-conference
New paper reports EPS-producing lactic acid bacteria fermentation to improve the texture of legume foodshttps://www.nutritech.fi/ongoing/news-food-solutions/new-paper-reports-eps-producing-lactic-acid-bacteria-fermentation-to-improve-the-texture-of-legume-foods
Restructured Baltic herring and 3D printed fish - concepts from Blue Products program https://www.nutritech.fi/ongoing/news-food-solutions/restructured-baltic-herring-and-3d-printed-fish-new-fish-concepts-from-blue-products-programme
Recent study used air classification to produce protein-enriched barley ingredients https://www.nutritech.fi/ongoing/news-food-solutions/recent-study-used-air-classification-to-produce-protein-enriched-barley-ingredients
Meet VTT’s scientists in AACC meeting and Protein Summit!https://www.nutritech.fi/ongoing/news-food-solutions/meet-vtt’s-scientists-in-aacc-meeting-and-protein-summit
Palatable cereal extrudates with increased phenolic content can be achieved by incorporating bilberry press cakehttps://www.nutritech.fi/ongoing/news-food-solutions/palatable-cereal-extrudates-with-increased-phenolic-content-can-be-achieved-by-incorporating-bilberry-press-cake

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