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Bioprocessing of protein-rich raw material towards improved functionality
Arja Laitila
, Anni Karsma
,
Natalia Rosa-Sibakov
,
Riikka Juvonen
,
Nesli Sözer
VTT (former employee or external)
Research output
:
Contribution to conference
›
Other conference contribution
›
Scientific
Overview
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Keyphrases
Anti-nutritional Factors
25%
Baked Products
50%
Bioprocess
100%
Cell Wall Matrix
25%
Exopolysaccharide
50%
Extruded Products
50%
Faba Bean
25%
Faba Bean Flour
100%
Fermentation
50%
Fermented Products
25%
Food Enzyme
25%
Food-grade
50%
Free Amino Acids
25%
High Protein
25%
Hydrocolloids
25%
In Situ Production
25%
Lactic Acid Bacteria
100%
Lactic Acid Fermentation
25%
Lactobacillus Plantarum
25%
Leuconostoc Lactis
25%
Microbial Exopolysaccharides
25%
Nutritional Functionality
25%
Nutritional Properties
50%
Over 80
25%
Phytase
50%
Phytic Acid
50%
Phytic Acid Content
25%
Plant Protein
25%
Plant Protein Ingredients
25%
Plant Use
25%
Positive Impact
25%
Protein Release
25%
Protein Solubility
25%
Protein-rich
100%
Proteolysis
25%
Released Proteins
25%
Technological Functionality
25%
Technological Properties
25%
Textural Properties
25%
Weissella Confusa
25%
Food Science
Amino Acid
20%
Anti-Nutritional Factor
20%
Baked Products
40%
Exopolysaccharide
60%
Extruded Product
40%
Faba Bean Flour
80%
Fermented Food
20%
Food Grades
60%
Hydrocolloid
20%
Lactic Acid Bacteria
100%
Lactobacillus
20%
Leuconostoc
20%
Nutritional Properties
40%
Phytic Acid
40%
Phytic Acid Content
20%
Protein Solubility
20%
Protein-rich
100%
Sensation of Taste
20%
Technological Functionality
20%
Technological Property
20%
Vegetable Protein
40%
Weissella confusa
20%
INIS
amino acids
12%
bacteria
62%
beans
62%
cell wall
12%
dextran
12%
economics
12%
enzymes
37%
fermentation
37%
flour
50%
food
50%
lactic acid
62%
lactobacillus
12%
matrices
12%
phytic acid
37%
production
12%
proteins
100%
proteolysis
12%
raw materials
100%
reduction
12%
solubility
12%
tools
12%