Enzyme kinetics during thermal and non-thermal food processing

Información del proyecto

KINETICS

Identificador del acuerdo de subvención: QLK1-CT-2000-60014

Fecha de inicio 22 Octubre 2001

Fecha de finalización 21 Octubre 2005

Financiado con arreglo a

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

Coste total € 180 000,00

Aportación de la UE € 180 000,00

Coordinado por

KATHOLIEKE UNIVERSITEIT LEUVEN
Belgium

Objetivo

Research training will be provided in relation to kinetics of enzyme activity and enzyme inactivation during thermal (i.e. heat and cold) and non-thermal (i.e. high pressure, high electric field pulses) food processing technologies.

Ámbito científico

• engineering and technology › other engineering and technologies › food technology
• natural sciences › biological sciences › biochemistry › biomolecules › proteins › enzymes

Programa(s)

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

Tema(s)

• 1.1.1.-1. - Key action Food, Nutrition and Health

Convocatoria de propuestas

Data not available

Régimen de financiación

BUR - Bursaries, grants, fellowships

Coordinador

KATHOLIEKE UNIVERSITEIT LEUVEN

• Aportación de la UE: Sin datos
• Dirección: Kardinaal Mercierlaan 92 ; 3001 HEVERLEE ; Bélgica
• Coste total: Sin datos