A5060750997- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Proteins in Food Systems
- Phytase and its Applications
- Biofuel production and bioconversion
- Advanced Cellulose Research Studies
- Lignin and Wood Chemistry
- Polysaccharides and Plant Cell Walls
- Spectroscopy and Chemometric Analyses
- Meat and Animal Product Quality
- Spectroscopy Techniques in Biomedical and Chemical Research
- Plant Surface Properties and Treatments
- Probiotics and Fermented Foods
- Celiac Disease Research and Management
- Research in Social Sciences
- Polysaccharides Composition and Applications
- Food Industry and Aquatic Biology
- Enzyme Production and Characterization
- Agricultural pest management studies
- Historical and Archaeological Studies
- Microbial Metabolic Engineering and Bioproduction
- biodegradable polymer synthesis and properties
- Plant Micronutrient Interactions and Effects
- Agricultural Productivity and Crop Improvement
- Fermentation and Sensory Analysis
VTT Technical Research Centre of Finland
2016-2025
Tieto (Finland)
2010-2017
Espoo Music Institute
2016
Raisio (Finland)
2005
Agrifood Research Finland
2005
Dehulling of peas and faba beans prior to milling air classification was evaluated, namely its impact on physical properties, chemical composition techno-functional properties the fractions. Dry fractionation protocols for protein enrichment from whole dehulled were optimized large-scale batches produced. Fine fractions with contents 44.0 46.2% dm between 60.0 60.9% obtained, respectively. A maximum recovery 71.3% 49.2% obtained beans, enabled a lighter colour bean improved starch in coarse...
The global production of pulses, such as various peas, beans, lupines, and lentils, is about 77 million metric tons. Pulses are diverse in their traditional food uses Asia, Africa, America, where they have been used, for example, soups, spreads, meal components, snacks, breakfast items. Having high protein content (about 20–40%), pulses recently gained interest when alternative sustainable sources considered. used enrichment pasta bread, also suitable ingredients gluten‐free foods. Wet dry...
Brewer's spent grain (BSG), the major side stream of brewing, consists husks and residual parts malts after mashing process. BSG was enzymatically fractionated by a two-step treatment with carbohydrate- protein-degrading enzymes, which solubilized 66% BSG. contained 11% lipids, were mostly triglycerides, but also notable amount free fatty acids present. Lipids due to alkaline pH applied in protease treatment. The main linoleic, palmitic, oleic acids. Several lignans identified BSG,...
This study investigated the potential of ball milling as a dry process for in situ production arabinoxylan oligosaccharides (AXOS) (AX)-rich wheat and rye bran. An extensive lab-scale mill treatment (120 h, 50% jar volume capacity) increased bran water-extractable (WE-AX) level from 4% (untreated bran) to 61% AX. Extractable AX fragments had an arabinose/xylose ratio (A/X ratio) 0.72 molecular mass (MM) 15 kDa. Ball gave rise similar results, with A/X extractable being considerably lower...
Cell-wall- and pectin-degrading enzyme preparations were used to enhance extractability of proteins from rapeseed press cake. Rapeseed cakes cold pressing intact Brassica rapa partially dehulled napus seeds, containing 36-40% protein 35% carbohydrates, treated with pectinolytic (Pectinex Ultra SP-L), xylanolytic (Depol 740L), cellulolytic (Celluclast 1.5L) preparations. Pectinex caused effective disintegration embryonic cell walls through hydrolysis pectic polysaccharides glucans increased...
The sustainability of the global protein production is seriously challenged, why upgrading from new or under-utilized sources such as brewer's spent grain (BSG) desirable. In this article a method for high-yield extraction BSG with deep eutectic solvents (DESs) reported. Novel carboxylate salt - urea DESs are described and using 6 these mixtures compared. 90 wt% NaAcO : (molar ratio 1:2) was compared to choline chloride (1:2), which first found be more suitable extractant up 79% yields BSG....
The common oat (Avena sativa) is a widely-grown cereal grain that has recently garnered attention as potential source of innovative and alternative foods to replace animal protein. This review article considers the many characteristics oat-based foods, focusing on protein quality nutritional effects consumption. We first summarize role oats sustainable before considering dry wet separation technologies for enrichment or isolation then discuss protein, including technological properties such...
Rice bran is an underutilized side-stream from white rice production, rich in protein and dietary fibre. The aim of the work was to study dry fractionation as a novel approach enrich non-heated, supercritical carbon dioxide–extracted milled bran. One-step air classification allowed enrichment original 18.5% up 25.7% fine fraction. Alternatively, non-milled raw material resulted fraction (19.7% protein) that according microscopy analysis free pericarp structures, coarse containing...
Packaging plays a critical role in ensuring food safety and shelf life by protecting against e.g., moisture, gases, light. Polyethylene (PE) is widely used packaging, but it mainly produced from non-renewable resources an inefficient oxygen light barrier. In this study, the layer-by-layer (LbL) assembly of sustainably lignin-based polymer (EH) with polyethylenimine (PEI) or chitosan (CH) was to fabricate (partially fully) bio-based coatings aim improving barrier properties PE films. The...
Effects of a Trichoderma reesei tyrosinase (TYR) and Trametes hirsuta laccase (LAC) on breadmaking performance gluten-free oat flour were investigated by SDS-PAGE analysis protein fractions, large deformation rheology, microscopy the doughs, as well basis specific volume firmness breads. TYR induced formation higher molecular weight proteins in assay. Microscopical showed more intensive aggregation TYR-treated dough than without TYR. also increased dough, which was assumed to be because...