A Revolutionary, Safe and Cost-effective Industrial Process for Gluten Detoxification in Cereals

Projektinformationen

New Gluten World

ID Finanzhilfevereinbarung: 732640

DOI

10.3030/732640

Projekt abgeschlossen

EK-Unterschriftsdatum 16 Oktober 2016

Startdatum 1 November 2016

Enddatum 31 Oktober 2018

Finanziert unter

• SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy

Gesamtkosten

€ 1 807 418,25

EU-Beitrag

€ 1 265 192,00

Koordiniert durch

NEW GLUTEN WORLD S.R.L.
Italy

CORDIS bietet Links zu öffentlichen Ergebnissen und Veröffentlichungen von HORIZONT-Projekten.

Links zu Ergebnissen und Veröffentlichungen von RP7-Projekten sowie Links zu einigen Typen spezifischer Ergebnisse wie Datensätzen und Software werden dynamisch von OpenAIRE abgerufen.

Leistungen

Websites, patent fillings, videos etc. (5)

First submission of papers

One paper submitted to peer-reviewed scientific journals

First Scientific paper

One paper published on a peer-reviewed scientific journals

Corporate website: an official website of the company NGW
Second submission of papers

One paper submitted to peer-reviewed scientific journals

Second Scientific paper

One paper published on a peer-reviewed scientific journals

Documents, reports (3)

Social profiles: Google+, LinkedIn, Twitter, Facebook and a dedicate YouTube channel
Communication and Dissemination Plan: main documents highlighting the communication strategy of NGW

The plan for communication and dissemination will lay down the actions of the communication and dissemination strategy, with indication of target audience, special groups of interest, communication and dissemination channels and means to assess the impact of the communication strategy.

Communication materials: brochures, stickers, and other promotional gadgets

Veröffentlichungen

Peer reviewed articles (4)

The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk

Autoren: Barbara Speranza, Antonio Bevilacqua, Daniela Campaniello, Milena Sinigaglia, Daniela Musaico, Maria R. Corbo, Carmela Lamacchia
Veröffentlicht in: Frontiers in Microbiology, Ausgabe 9, 2018, ISSN 1664-302X
Herausgeber: Frontiers Media
DOI: 10.3389/fmicb.2018.02042

Temperature-treated gluten proteins in Gluten-Friendly™ bread increase mucus production and gut-barrier function in human intestinal goblet cells

Autoren: Carmela Lamacchia, Daniela Musaico, Mary E. Henderson, Triana Bergillos-Meca, Morgane Roul, Loretta Landriscina, Ivana Decina, Giulia Corona, Adele Costabile
Veröffentlicht in: Journal of Functional Foods, Ausgabe 48, 2018, Seite(n) 507-514, ISSN 1756-4646
Herausgeber: Elsevier BV
DOI: 10.1016/j.jff.2018.07.047

An In Vitro Fermentation Study on the Effects of Gluten FriendlyTM Bread on Microbiota and Short Chain Fatty Acids of Fecal Samples from Healthy and Celiac Subjects

Autoren: Adele Costabile, Triana Bergillos-Meca, Loretta Landriscina, Antonio Bevilacqua, Isidro Gonzalez-Salvador, Maria R. Corbo, Leonardo Petruzzi, Milena Sinigaglia, Carmela Lamacchia
Veröffentlicht in: Frontiers in Microbiology, Ausgabe 8, 2017, ISSN 1664-302X
Herausgeber: Frontiers Media
DOI: 10.3389/fmicb.2017.01722

Impact of gluten-friendly™ technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy

Autoren: L. Landriscina, P. D'Agnello, A. Bevilacqua, M.R. Corbo, M. Sinigaglia, C. Lamacchia
Veröffentlicht in: Food Chemistry, Ausgabe 221, 2017, Seite(n) 1258-1268, ISSN 0308-8146
Herausgeber: Elsevier BV
DOI: 10.1016/j.foodchem.2016.11.031

Rechte des geistigen Eigentums

Patent (1)

METHOD FOR THE DETOXIFICATION OF GLUTEN PROTEINS FROM CEREAL GRAINS AND USES THEREOF IN MEDICAL FIELD

Antrags-/Publikationsnummer: PCT /EP2016/081589
Datum: 2016-12-16
Antragsteller: NEW GLUTEN WORLD S.R.L.