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Tailored Technologies for Future Foods: Report 2001-2004
Anu Kaukovirta-Norja (Editor)
, Annemari Kuokka (Editor)
, Kaisa Poutanen (Editor)
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Report
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Keyphrases
Future Food
100%
Food Materials
50%
Sensory Quality
50%
Structure Engineering
50%
Finland
25%
Wheat Bread
25%
Food Safety
25%
Eating
25%
Phenolic Compounds
25%
Collaborative Networks
25%
Enzymatic Modification
25%
Germination
25%
Cell Culture
25%
Rye Fibre
25%
Physiological Function
25%
Patent Application
25%
Bioconversion
25%
Berries
25%
Functional Food
25%
Health Effects
25%
Teamwork
25%
Bioactivity
25%
High-performance Fibers
25%
Food Applications
25%
Health Safety
25%
Consumer Perception
25%
Probiotic Bacteria
25%
Berry Juices
25%
Baking Process
25%
Enzymatic Extraction
25%
Bread Baking
25%
Engineering Concepts
25%
Bioactive Components
25%
Selective Inhibitor
25%
Seed Structure
25%
Plant Compounds
25%
Number of Patents
25%
Major Features
25%
Oat Fiber
25%
Starch-based
25%
Novel Food
25%
Methods for Assessment
25%
Gastrointestinal Pathogens
25%
Microcapsulation
25%
Bioscience
25%
Microbial Viability
25%
Seed Composition
25%
Cereal Flavor
25%
Encapsulated Structure
25%
Food Program
25%
Trade Magazines
25%
Consumer Food Choice
25%
Consumer Quality
25%
Product Quality Attributes
25%
Cereal Technology
25%
Food Effect
25%
Cross-linked Enzymes
25%
Finnish Universities
25%
INIS
food
100%
rye
20%
cereals
20%
engineering
20%
applications
20%
viability
20%
patents
20%
phenols
20%
berries
20%
modifications
10%
tools
10%
assessments
10%
enzymes
10%
fibers
10%
safety
10%
finland
10%
reviews
10%
design
10%
processing
10%
stability
10%
baking
10%
bread
10%
wheat
10%
demand
10%
cross-linking
10%
growth
10%
volume
10%
in vitro
10%
bacteria
10%
laboratories
10%
starch
10%
encapsulation
10%
universities
10%
trade
10%
oats
10%
pathogens
10%
germination
10%
cell cultures
10%
juices
10%
flavor
10%
extraction
10%
research programs
10%
bioconversion
10%
Food Science
Future Food
100%
Sensory Quality
50%
Whole Wheat Bread
25%
Digestibility
25%
Phenolic Compound
25%
Functional Food
25%
Probiotic Bacteria
25%
Food and Nutrition Program
25%
Novel Food
25%
Product Quality
25%
Quality Attribute
25%
Enzyme Assisted Extraction
25%
Food Applications
25%
Baking Process
25%
Bioactive Components
25%
Starch-based
25%
Consumer Food Choice
25%