SuomeksiFood technology
Food technology research aims to develop tasty and high-quality food products using enzymatic, microbiological and structural technologies. Nanotechnology represents a new research area among food sciences. Food chemistry research is focused on analysis of nutrients and other health-related substances.
Understanding the behaviour and interaction of food components and materials at the fundamental level is a prerequisite to development of foods with desired functional properties. Packaging technology and the development of new innovative packages are also tools to improve product quality.
In the field of Food technology, the research results are available under five subcategories:
- Bioprocessing
- Packaging technology
- Nanotechnology
- Thermomechanical processing
- Others
For advanced search of results, please use the Find result -form.
Below you find the most recently added result in the field of Food technology:
Proline endopeptidase from Aspergillus niger in the prolamin elimination
The literature review dealt with celiac-toxic Triticeae prolamins and their enzymatic degradation. Also the immunochemical methods for prolamin analysis were introduced.
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