2nd European Symposium on Enzymes in Grain Processing, ESEPG-2

Taina Simoinen (Editor), Maija Tenkanen (Editor)

Research output: Book/ReportBook (editor)Scientificpeer-review

Abstract

Cereal grains are the core of human nutrition, and new products are being developed both in traditional product ranges in the bakery, rice and brewing industries and in the manufacture of new ingredients, such as snack foods, pasta and breakfast cereals. In addition, grains are a basal animal feed ingredient. In grain processing, endogenous and added enzymes have always played a decisive role in determining final product quality. For example, the germination of cereal grains, the conversion of malt into wort and beer, and the baking of bread are all mediated through enzymatic reactions. Enzymes can also be used to improve food quality to offer consumers palatable, safe and wholesome foods, as well as to improve the efficiency of food processing. The enzymes used nowadays mainly act on starch, glutein and cell-wall components. Recently other enzymes, such as lipases and oxidases, have been studied in connection with grain processing. New and better enzymes are increasingly becoming commercially available. The wider application of enzymes in food processing is anticipated to become one of the key food industry trends over the next 10 years. This symposium proceedings book includes most of the papers presented in the 2nd European Symposium on Enzymes in Grain Processing (ESEGP-2) on December 8 - 10, 1999 in Helsinki, Finland. The book contains general articles giving excellent overviews as well as more detailed scientific reports on the latest research. It covers present know-how from the carbohydrate composition and structure of grains and endogenous enzyme inhibitors to action mechanisms of endogenous and microbial enzymes, as well as the state of the art of using enzymes in grain processing. We hope that the contents of this book would be helpful for food scientists, nutritionists, plant breeders and biotechnologists as well as business and marketing experts working with grains or enzymes.
Original languageEnglish
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Number of pages337
ISBN (Electronic)951-38-5707-7
ISBN (Print)951-38-5706-9
Publication statusPublished - 2000
MoE publication typeC2 Edited books
EventEuropean Symposium on Enzymes in Grain Processing, ESEGP-2 - Helsinki, Finland
Duration: 8 Dec 199910 Dec 1999

Publication series

NameVTT Symposium
PublisherVTT
No.207
ISSN (Print)0357-9387
ISSN (Electronic)1455-0873

Fingerprint

enzymes
food processing
small cereal grains
ingredients
industry trends
carbohydrate structure
snack foods
breakfast cereals
wort (brewing)
carbohydrate composition
brewing industry
plant breeders
pasta
enzyme inhibitors
nutritionists
malt
new products
human nutrition
enzymatic reactions
cell wall components

Keywords

  • enzymes
  • grains
  • cereals
  • baking
  • brewing
  • hydrolases
  • oxidases
  • esterases
  • proteinases
  • inhibitors
  • food processing

Cite this

Simoinen, T., & Tenkanen, M. (Eds.) (2000). 2nd European Symposium on Enzymes in Grain Processing, ESEPG-2. Espoo: VTT Technical Research Centre of Finland. VTT Symposium, No. 207
Simoinen, Taina (Editor) ; Tenkanen, Maija (Editor). / 2nd European Symposium on Enzymes in Grain Processing, ESEPG-2. Espoo : VTT Technical Research Centre of Finland, 2000. 337 p. (VTT Symposium; No. 207).
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abstract = "Cereal grains are the core of human nutrition, and new products are being developed both in traditional product ranges in the bakery, rice and brewing industries and in the manufacture of new ingredients, such as snack foods, pasta and breakfast cereals. In addition, grains are a basal animal feed ingredient. In grain processing, endogenous and added enzymes have always played a decisive role in determining final product quality. For example, the germination of cereal grains, the conversion of malt into wort and beer, and the baking of bread are all mediated through enzymatic reactions. Enzymes can also be used to improve food quality to offer consumers palatable, safe and wholesome foods, as well as to improve the efficiency of food processing. The enzymes used nowadays mainly act on starch, glutein and cell-wall components. Recently other enzymes, such as lipases and oxidases, have been studied in connection with grain processing. New and better enzymes are increasingly becoming commercially available. The wider application of enzymes in food processing is anticipated to become one of the key food industry trends over the next 10 years. This symposium proceedings book includes most of the papers presented in the 2nd European Symposium on Enzymes in Grain Processing (ESEGP-2) on December 8 - 10, 1999 in Helsinki, Finland. The book contains general articles giving excellent overviews as well as more detailed scientific reports on the latest research. It covers present know-how from the carbohydrate composition and structure of grains and endogenous enzyme inhibitors to action mechanisms of endogenous and microbial enzymes, as well as the state of the art of using enzymes in grain processing. We hope that the contents of this book would be helpful for food scientists, nutritionists, plant breeders and biotechnologists as well as business and marketing experts working with grains or enzymes.",
keywords = "enzymes, grains, cereals, baking, brewing, hydrolases, oxidases, esterases, proteinases, inhibitors, food processing",
editor = "Taina Simoinen and Maija Tenkanen",
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Simoinen, T & Tenkanen, M (eds) 2000, 2nd European Symposium on Enzymes in Grain Processing, ESEPG-2. VTT Symposium, no. 207, VTT Technical Research Centre of Finland, Espoo.

2nd European Symposium on Enzymes in Grain Processing, ESEPG-2. / Simoinen, Taina (Editor); Tenkanen, Maija (Editor).

Espoo : VTT Technical Research Centre of Finland, 2000. 337 p. (VTT Symposium; No. 207).

Research output: Book/ReportBook (editor)Scientificpeer-review

TY - BOOK

T1 - 2nd European Symposium on Enzymes in Grain Processing, ESEPG-2

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A2 - Tenkanen, Maija

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N2 - Cereal grains are the core of human nutrition, and new products are being developed both in traditional product ranges in the bakery, rice and brewing industries and in the manufacture of new ingredients, such as snack foods, pasta and breakfast cereals. In addition, grains are a basal animal feed ingredient. In grain processing, endogenous and added enzymes have always played a decisive role in determining final product quality. For example, the germination of cereal grains, the conversion of malt into wort and beer, and the baking of bread are all mediated through enzymatic reactions. Enzymes can also be used to improve food quality to offer consumers palatable, safe and wholesome foods, as well as to improve the efficiency of food processing. The enzymes used nowadays mainly act on starch, glutein and cell-wall components. Recently other enzymes, such as lipases and oxidases, have been studied in connection with grain processing. New and better enzymes are increasingly becoming commercially available. The wider application of enzymes in food processing is anticipated to become one of the key food industry trends over the next 10 years. This symposium proceedings book includes most of the papers presented in the 2nd European Symposium on Enzymes in Grain Processing (ESEGP-2) on December 8 - 10, 1999 in Helsinki, Finland. The book contains general articles giving excellent overviews as well as more detailed scientific reports on the latest research. It covers present know-how from the carbohydrate composition and structure of grains and endogenous enzyme inhibitors to action mechanisms of endogenous and microbial enzymes, as well as the state of the art of using enzymes in grain processing. We hope that the contents of this book would be helpful for food scientists, nutritionists, plant breeders and biotechnologists as well as business and marketing experts working with grains or enzymes.

AB - Cereal grains are the core of human nutrition, and new products are being developed both in traditional product ranges in the bakery, rice and brewing industries and in the manufacture of new ingredients, such as snack foods, pasta and breakfast cereals. In addition, grains are a basal animal feed ingredient. In grain processing, endogenous and added enzymes have always played a decisive role in determining final product quality. For example, the germination of cereal grains, the conversion of malt into wort and beer, and the baking of bread are all mediated through enzymatic reactions. Enzymes can also be used to improve food quality to offer consumers palatable, safe and wholesome foods, as well as to improve the efficiency of food processing. The enzymes used nowadays mainly act on starch, glutein and cell-wall components. Recently other enzymes, such as lipases and oxidases, have been studied in connection with grain processing. New and better enzymes are increasingly becoming commercially available. The wider application of enzymes in food processing is anticipated to become one of the key food industry trends over the next 10 years. This symposium proceedings book includes most of the papers presented in the 2nd European Symposium on Enzymes in Grain Processing (ESEGP-2) on December 8 - 10, 1999 in Helsinki, Finland. The book contains general articles giving excellent overviews as well as more detailed scientific reports on the latest research. It covers present know-how from the carbohydrate composition and structure of grains and endogenous enzyme inhibitors to action mechanisms of endogenous and microbial enzymes, as well as the state of the art of using enzymes in grain processing. We hope that the contents of this book would be helpful for food scientists, nutritionists, plant breeders and biotechnologists as well as business and marketing experts working with grains or enzymes.

KW - enzymes

KW - grains

KW - cereals

KW - baking

KW - brewing

KW - hydrolases

KW - oxidases

KW - esterases

KW - proteinases

KW - inhibitors

KW - food processing

M3 - Book (editor)

SN - 951-38-5706-9

T3 - VTT Symposium

BT - 2nd European Symposium on Enzymes in Grain Processing, ESEPG-2

PB - VTT Technical Research Centre of Finland

CY - Espoo

ER -

Simoinen T, (ed.), Tenkanen M, (ed.). 2nd European Symposium on Enzymes in Grain Processing, ESEPG-2. Espoo: VTT Technical Research Centre of Finland, 2000. 337 p. (VTT Symposium; No. 207).