Crossenz








Presentations

Enzyme discovery 

Crosslinking mechanisms

  • Nording & Nielsen (2004) Peroxidase induced cross-linking of proteins. Poster presented in Food Congress: Life Style Challenges to Food Science & Technology.

  • Steffensen et al. (2004) Elucidating mechanisms of peroxidase induced cross-linking of proteins. Poster presented in the Food Congress: Life Style Challenges to Food Science & Technology.

  • Steffensen, C. Elucidating mechanisms of tyrosinase. Poster presented in the LMC congress in Denmark on 16. ­ 18. 3. 2004.

  • Buchert, K., Kruus, K., Steffensen, C., Autio, K., Mattinen, M-L., Nielsen, J-H., Selinheimo, E. & Lantto, R. (2005) Crosslinking of model peptides and proteins by crosslinking enzymes. Presented in the 4th European Symposium on Enzymes in cereal processing (ESEGP-4, Nantes, 6-8 June 2005)

Structure engineering

  • Carvajal-Millan et al. (2005) Arabinoxylan gels: structural, rheological and protein release properties. Poster presented in the Thirthteenth Gums and Stabilisers for the food industry (20.6-24.6. 2005, Wrexham, UK)

  • Carvajal-Millan, E., Guilbert, S. & Micard, V.  (2004) Arabinoxylan gels: structural and rheological properties and their effect on the controlled release of proteins. Presented in the XIIth int. Workshop on Bioencapsulation. victoria-Gasteiz, Spain, 24.-26.9.2004.

  • Autio, K., Selinheimo, E., Flander, L., Kruus, K. & Buchert, J. (2005) Kinetics of transglutaminase and laccase-induced cross-linking of wheat proteins in dough. Presented in 4th European Symposium on Enzymes in cereal processing (ESEGP-4, Nantes, 6-8 June 2005)

  • Selinheimo, E., Kruus, K., Mattinen, M-L., Buchert, J. & Autio, K. (2005) Effect of laccase and tyrosinase alone and in combination with xylanase on wheat dough and bread characteristics. Presented in The Rank Prize Funds, Mini-Symposium on Bread, 25th to 28th July, 2005.

Consumer issues

  • Sondergaard, H. (2004) Consumer attitudes to novel enzymatic technologies. Integrating Safety and Nutrition Research along the Food Chain: The New Challenge. Presented in Lille, 27.-29.10.2004.

  • Grunert, K., Søndergaard, H. & Scholderer, J. (2004) How can we know what we like when we don’t understand it? Consumer attitude formation towards complex technical issues. Presented in ICORIA, International Consortia on Research in Advertising, Olso, Norway.

  • Søndergaard, H. (2004) Are consumers put off by new technologies and what happen when they learn about enzymes? Results from a European study. Presented in MAPP’s annual conference, October 2004.

  • Søndergaard, H. (2004) Consumer attitudes to novel enzymatic technologies. Presented IRFOS Conference, Lille, October 2004.

  • Bredahl, L., Søndergaard, H., Grunert, K. & Scholderer, J. (2004) Trade-offs in the formation of consumer purchase intentions with regard to complex genetically modified products. Presented in ANZMAC, Wellington, New Zealand, November 2004

     

     

     

     


VTT Technical Research Centre of Finland

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