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Design of foods with improved functionality and superior health effects using cereal beta-glucans

Ziel

For the first time beta-glean of high purity will be prepared from cereals on a large scale. The processing conditions will be optimised to provide different preparations with tailor-made functional properties for different uses. Several partners will characterize the preparations in detail using a modern combination of advanced chemical and physic-chemical methods in a joint effort. These new beta-glean preparations physiological effects (lipid and glucose metabolism) will be studied in an animal model and also in humans. The beta-gleans is thereafter added into food prototypes and the developed products properties with respect to health effects, taste and theology will be evaluated. Consumer attitudes to the food prototypes and the concept behind them will also be investigated.

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CSC - Cost-sharing contracts

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LUND UNIVERSITY
EU-Beitrag
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Adresse
Getingevaegen, 60
22100 LUND
Schweden

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Letzte Aktualisierung: 12 April 2005

Mein Booklet

Permalink: https://cordis.europa.eu/project/id/QLK1-CT-2000-00535/de

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