List view / Grid view
5 May 2016 | By Victoria White, Digital Content Producer
The VTT Technical Research Centre is developing customised snacks using 3D printing technology, tapping in to the trend for healthy foods on the go...
27 October 2014 | By VTT Technical Research Centre
In his PhD thesis, Juhani Sibakov, MSc (Tech) from VTT Technical Research Centre of Finland developed methods to broaden the use of oats in, for example, snacks and beverages...
2 October 2014 | By VTT Technical Research Centre of Finland
VTT Technical Research Centre of Finland was commissioned to analyse the bottles of beer salvaged from the 1840s shipwreck found near the Åland Islands in 2010. Living bacteria found in the bottles were subject to further tests to find out how the cells had survived for so long in the…
8 February 2011 | By VTT
Åland archipelago, divers retrieved well-preserved bottles of champagne and five bottles of beer from the wreck of a ship that likely sank during the first half of 1800s...
10 September 2009 | By Annika Wilhelmson, Pekka Lehtinen, Niklas von Weymarn, Merja Itävaara, Juhani Sibakov, Raija-Liisa Heiniö, Pirkko Forssell & Johanna Buchert, VTT Technical Research Centre of Finland
The brewery by-product Brewers' Spent Grains (BSG) is composed of the insoluble cereal residue that is separated from the mash before fermentation. It is estimated that the annual production of BSG is approximately 30 million tonnes worldwide. BSG consists mainly of the insoluble covering layers of the barley malt, i.e.…
23 May 2006 | By Jari Rautio, Reetta Satokari, Kari Kataja,Anne Huuskonen, Heikki Vuokko,Arja Laitila,Annika Wilhelmson, Silja Home, Hans Söderlund and John Londesborough,VTT Technical Research Centre of Finland
VTT’s novel TRAC system is a rapid, accurate and economic method to quantitate specific messenger RNA molecules and other gene transcripts. In the barley-beer chain, it can be used to characterise yeast condition, to monitor fermentation and malting and to measure the levels of harmful and beneficial microorganisms through the…
