crossenz.vtt.fi

VTT Biotechnology - Crossenz

Novel cross-linking enzymes and their consumer acceptance for structure engineering. The generic objective of the project is to develop novel enzymatic technologies for structure engineering of foods. The developed enzymatic tools can be exploited in dairy, meat and baking applications for production of novel types of products. The objective is also to assess consumer acceptance of the use of these differently produced enzymatic structure engineering tools in food processing.

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VTT Biotechnology - Crossenz | crossenz.vtt.fi Reviews

<META> DESCRIPTION

Novel cross-linking enzymes and their consumer acceptance for structure engineering. The generic objective of the project is to develop novel enzymatic technologies for structure engineering of foods. The developed enzymatic tools can be exploited in dairy, meat and baking applications for production of novel types of products. The objective is also to assess consumer acceptance of the use of these differently produced enzymatic structure engineering tools in food processing.

<META> KEYWORDS

1 in brief

2 partners

3 publications

4 presentations

5 consumer issues

6 project brochure

7 crossenz extranet

8 for partners only

9 crossenz vtt fi

10 contacts

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in brief,partners,publications,presentations,consumer issues,project brochure,crossenz extranet,for partners only,crossenz vtt fi,contacts,dr johanna buchert,coordinator,dr kristiina kruus,project manager,web coordinator,ms paivi vahala,feedback,back

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VTT Biotechnology - Crossenz | crossenz.vtt.fi Reviews

https://crossenz.vtt.fi

Novel cross-linking enzymes and their consumer acceptance for structure engineering. The generic objective of the project is to develop novel enzymatic technologies for structure engineering of foods. The developed enzymatic tools can be exploited in dairy, meat and baking applications for production of novel types of products. The objective is also to assess consumer acceptance of the use of these differently produced enzymatic structure engineering tools in food processing.

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crossenz.vtt.fi

1

VTT Biotechnolgy - Crossenz - Consumer

http://crossenz.vtt.fi/consumer.htm

CROSSENZ project evaluates consumers attitudes to the novel enzymatic technologies. Consumers attitudes have a strong impact on the future of the developed processes. Therefore. Consumer studies on the attitudes towards GMO and non-GMO enzyme ingredients and their different production routes vs. effects obtained will be surveyed. Special attention will be put to analyse how consumer attitudes enter consumers buying intentions for food products with improved sensory characteristics. MAPP Annual report 2000.

2

VTT Biotechnology - Crossenz - New

http://crossenz.vtt.fi/new.htm

CROSSENZ-project results disseminated in Brussels. EU researchers developed natural concepts with enzymes to improve food quality. CROSSENZ partners in a meeting in Nauvo, Finland, June 2004. Progress in the CROSSENZ project during the first period. The enzymatic cross-linking is studied using both protein and carbohydrate polymers and their model structures using advanced analytical techniques. The essential analytical techniques for crosslinking analysis are: LC-MS, MALDI-TOFF, ESR, HPLC, NMR, and ...

3

VTT Biotechnology - Crossenz - Publications

http://crossenz.vtt.fi/publications.htm

Publications written on crossenz results. Murphy, E. and O Beirne, D. (2006). Polphenoloxidase from Apple ( Malus domestica. Borkh cv Bramley s Seedling): Purification Strategies and Characterization. J Food Sci. 71(1)C051-058. 2005) Characterization of a new tyrosinase from Pycnoporus. Species with high potential for food technological applications. Appl Microbiol. Biotechn. 70(5)580-589. Asther, M., Hamdi, M., Sigoillot, J-C. J Appl. Microbiol. 100:219-232. FEBS J. 272:3640-3650. J Agric. Food Chem.

4

VTT Biotechnology - Crossenz - Partners

http://crossenz.vtt.fi/partners.htm

Institut National de la Recherche Agronomique (INRA). University of Limerick (UL). Danish Institute of Agricultural Sciences (DIAS). Centre for research on customer relations in the food sector (MAPP). Prof Klaus G. Grunert. Peter E. Degn.

5

VTT Biotechnolgy - Crossenz - In Brief

http://crossenz.vtt.fi/inbrief.htm

Novel cross-linking enzymes and their consumer acceptance for structure engineering. Duration: 1.12.2002 - 30.11.2005. Budget: 2.6 M. To discover novel enzymes for enzymatic cross-linking of food material. To elucidate cross-linking reactions on molecular level. To relate the molecular level changes to macromolecular rheological and functional properties. To develop improved sensory properties to food by combining novel enzyme technologies to high level food processing science.

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VTT Biotechnology - Crossenz

Novel cross-linking enzymes and their consumer acceptance for structure engineering. The generic objective of the project is to develop novel enzymatic technologies for structure engineering of foods. The developed enzymatic tools can be exploited in dairy, meat and baking applications for production of novel types of products. The objective is also to assess consumer acceptance of the use of these differently produced enzymatic structure engineering tools in food processing.

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