Professional Documents
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Enzymes
in food processing
VTT supports the food industry by developing feasible and sustainable enzyme technologies for innovative food solutions. VTTs multidisciplinary research on enzymes covers the research chain from enzyme discovery and characterisation to ready-to-commercialise technologies and development of food prototypes. VTT creates novel enzyme technologies, but also tailors existing technologies to match the needs of the food industry.
Crosslinking of proteins by transglutaminase, tyrosinase and laccase. Hydrolysis of proteins by plant and microbial proteases. Crosslinking of proteins by trasglutaminase, tyrosinase and laccase.
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Additional information
Prof. Johanna Buchert Tel. +358 20 722 5146 johanna.buchert@vtt.fi Mirja Mokkila, Customer Manager Tel. +358 20 722 4490 mirja.mokkila@vtt.fi Dairy and meat Raija Lantto Tel. +358 20 722 4411 raija.lantto@vtt.fi Cereal and berry Emilia Selinheimo Tel. +358 405042963 emilia.selinheimo@vtt.fi
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