Innovative pulse and cereal-based food fermentations for human health and sustainable diets

Project Information

HealthFerm

Grant agreement ID: 101060247

DOI

10.3030/101060247

EC signature date 3 June 2022

Start date 1 September 2022

End date 31 August 2026

Funded under

• Food, Bioeconomy Natural Resources, Agriculture and Environment

Total cost

€ 11 303 944,75

EU contribution

€ 11 303 944,75

Coordinated by

KATHOLIEKE UNIVERSITEIT LEUVEN
Belgium

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Links to deliverables and publications from FP7 projects, as well as links to some specific result types such as dataset and software, are dynamically retrieved from OpenAIRE .

Deliverables

Documents, reports (2)

Analytical toolbox to evaluate raw material and food fermentations
Practice Abstracts - batch I

This deliverable contains 2 practice abstracts.

Websites, patent fillings, videos etc. (2)

Audio-visual material
Public project website

Publications

Peer reviewed articles (1)

The effects of whole grain cereals on tryptophan metabolism and intestinal barrier function: underlying factors of health impact

Author(s): Vilma Liikonen, Carlos Gomez-Gallego, Marjukka Kolehmainen
Published in: Proceedings of the Nutrition Society, 2024, ISSN 1475-2719
Publisher: Cambridge University Press on behalf of The Nutrition Society
DOI: 10.1017/S0029665123003671