TY - BOOK
T1 - Tailored Technologies for Future Foods
T2 - Report 2001-2004
A2 - Kaukovirta-Norja, Anu
A2 - Kuokka, Annemari
A2 - Poutanen, Kaisa
PY - 2005
Y1 - 2005
N2 - This report summarizes the major features and outcome of the VTT
research program "Tailored Technologies for Future Foods" (TTFF), conducted
in 2001-2004. The program focused on exploiting of biosciences for specific
processing and tailored product quality attributes: sensory quality, health
effects and safety of food. It also aimed at understanding consumer food
choice and the demands for future foods. The program was organised in
research teams working on enzymatic modification of food materials, seed
factory, microbial viability technology, encapsulation, structure
engineering, physiological functionality and consumers and sensory quality.
The total volume of the TTFF Program was 16.2 million EUR. The wide
collaboration network covered 18 Finnish university and institute
laboratories, and 37 institutions outside Finland. 59 companies and 10
development associations participated in the projects of the program. The
research was reported in 185 international scientific publications including
reviews and book chapters, and 48 articles in Finnish and 7 articles in
trade magazines were published. 8 PhD theses have already been published, 2
more will be defended in 2005 and 3 more in 2006. The total number of theses
published during the programme was 24. The number of patents or patent
applications was 4. The report summarises major findings in the seven
research teams, and gives 16 result cases. The research on cereal technology
included enzymatic tailoring of rye, oat and high-fibre wheat bread baking,
process-induced increase of rye bioactivity and design of cereal flavour.
Enzymatic structure engineering concepts included search for novel
cross-linking enzymes, and their use in proteinaceous food materials.
Starch-based microcapsulation aimed at controlling stability of bioactive
components. Enzymatic extraction of berry juice and especially phenolic
compounds was developed, and berry phenolics were studied as selective
inhibitors of the growth of intestinal pathogens. Methods for assessment of
digestibility and gut bioconversions in vitro were developed. New technology
was developed to produce plant-derived compounds in cell cultures, and also
to increase and assess viability of probiotic bacteria. Germination was used
as a tool to modify seed structure and composition for novel food
applications. Consumer perceptions of functional foods was studied as well
as perception of troublesome eating among the elderly.
AB - This report summarizes the major features and outcome of the VTT
research program "Tailored Technologies for Future Foods" (TTFF), conducted
in 2001-2004. The program focused on exploiting of biosciences for specific
processing and tailored product quality attributes: sensory quality, health
effects and safety of food. It also aimed at understanding consumer food
choice and the demands for future foods. The program was organised in
research teams working on enzymatic modification of food materials, seed
factory, microbial viability technology, encapsulation, structure
engineering, physiological functionality and consumers and sensory quality.
The total volume of the TTFF Program was 16.2 million EUR. The wide
collaboration network covered 18 Finnish university and institute
laboratories, and 37 institutions outside Finland. 59 companies and 10
development associations participated in the projects of the program. The
research was reported in 185 international scientific publications including
reviews and book chapters, and 48 articles in Finnish and 7 articles in
trade magazines were published. 8 PhD theses have already been published, 2
more will be defended in 2005 and 3 more in 2006. The total number of theses
published during the programme was 24. The number of patents or patent
applications was 4. The report summarises major findings in the seven
research teams, and gives 16 result cases. The research on cereal technology
included enzymatic tailoring of rye, oat and high-fibre wheat bread baking,
process-induced increase of rye bioactivity and design of cereal flavour.
Enzymatic structure engineering concepts included search for novel
cross-linking enzymes, and their use in proteinaceous food materials.
Starch-based microcapsulation aimed at controlling stability of bioactive
components. Enzymatic extraction of berry juice and especially phenolic
compounds was developed, and berry phenolics were studied as selective
inhibitors of the growth of intestinal pathogens. Methods for assessment of
digestibility and gut bioconversions in vitro were developed. New technology
was developed to produce plant-derived compounds in cell cultures, and also
to increase and assess viability of probiotic bacteria. Germination was used
as a tool to modify seed structure and composition for novel food
applications. Consumer perceptions of functional foods was studied as well
as perception of troublesome eating among the elderly.
KW - enzymatic modification
KW - plant materials
KW - seed factory
KW - encapsulation
KW - microbial viability
KW - food quality
KW - food structure
KW - functionality
KW - sensor quality
KW - consumer expectations
M3 - Report
SN - 951-38-6715-3
T3 - VTT Tiedotteita - Meddelanden - Research Notes
BT - Tailored Technologies for Future Foods
PB - VTT Technical Research Centre of Finland
CY - Espoo
ER -