Improvement Of Fermented Milk Product Texture By Exopolysaccharides Produced By Lactic Acid Bacteria

Informations projet

N° de convention de subvention: QLK1-CT-1999-51449

Date de début

Date de fin

Financé au titre de

• Specific Programme for research, technological development and demonstration on "Quality of life and management of living resources", 1998-2002

Coût total € 0,00

Contribution de l’UE Aucune donnée

Coordonné par

Nizo Food Research
Netherlands

Objectif

Texture on dairy products is related to exopolysaccharides (EPS) produced by lactic acid bacteria (LAB). This study tries to clarify the role of EPS on fermented milk products texture studying the rheological characteristics of these LAB and the interactions EPS-milk proteins at low pH values.

Champ scientifique

• natural sciences › chemical sciences › organic chemistry › organic acids
• natural sciences › biological sciences › microbiology › bacteriology
• agricultural sciences › animal and dairy science › dairy
• natural sciences › biological sciences › biochemistry › biomolecules › proteins

Programme(s)

• FP5-LIFE QUALITY - Specific Programme for research, technological development and demonstration on "Quality of life and management of living resources", 1998-2002

Thème(s)

Data not available

Appel à propositions

Data not available

Régime de financement

RGI - Research grants (individual fellowships)

Coordinateur

Nizo Food Research

• Contribution de l’UE: Aucune donnée
• Adresse: Kernhemseweg 2 ; 6718 ZB Ede ; Pays-Bas
• Coût total: Aucune donnée

Participants (1)

Not available

Espagne

• Contribution de l’UE: Aucune donnée
• Coût total: Aucune donnée