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

Informacje na temat projektu

Identyfikator umowy o grant: QLK1-CT-1999-51449

Data rozpoczęcia

Data zakończenia

Finansowanie w ramach

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

Koszt całkowity € 0,00

Wkład UE Brak danych

Koordynowany przez

Nizo Food Research
Netherlands

Cel

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.

Dziedzina nauki

• 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

Program(-y)

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

Temat(-y)

Data not available

Zaproszenie do składania wniosków

Data not available

System finansowania

RGI - Research grants (individual fellowships)

Koordynator

Nizo Food Research

• Wkład UE: Brak danych
• Adres: Kernhemseweg 2 ; 6718 ZB Ede ; Niderlandy
• Koszt całkowity: Brak danych

Uczestnicy (1)

Not available

Hiszpania

• Wkład UE: Brak danych
• Koszt całkowity: Brak danych