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

Información del proyecto

New Gluten World

Identificador del acuerdo de subvención: 732640

DOI

10.3030/732640

Proyecto cerrado

Fecha de la firma de la CE 16 Octubre 2016

Fecha de inicio 1 Noviembre 2016

Fecha de finalización 31 Octubre 2018

Financiado con arreglo a

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

Coste total

€ 1 807 418,25

Aportación de la UE

€ 1 265 192,00

Coordinado por

NEW GLUTEN WORLD S.R.L.
Italy

CORDIS proporciona enlaces a los documentos públicos y las publicaciones de los proyectos de los programas marco HORIZONTE.

Los enlaces a los documentos y las publicaciones de los proyectos del Séptimo Programa Marco, así como los enlaces a algunos tipos de resultados específicos, como conjuntos de datos y «software», se obtienen dinámicamente de OpenAIRE .

Resultado final

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

Publicaciones

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

Autores: Barbara Speranza, Antonio Bevilacqua, Daniela Campaniello, Milena Sinigaglia, Daniela Musaico, Maria R. Corbo, Carmela Lamacchia
Publicado en: Frontiers in Microbiology, Edición 9, 2018, ISSN 1664-302X
Editor: 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

Autores: Carmela Lamacchia, Daniela Musaico, Mary E. Henderson, Triana Bergillos-Meca, Morgane Roul, Loretta Landriscina, Ivana Decina, Giulia Corona, Adele Costabile
Publicado en: Journal of Functional Foods, Edición 48, 2018, Página(s) 507-514, ISSN 1756-4646
Editor: 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

Autores: Adele Costabile, Triana Bergillos-Meca, Loretta Landriscina, Antonio Bevilacqua, Isidro Gonzalez-Salvador, Maria R. Corbo, Leonardo Petruzzi, Milena Sinigaglia, Carmela Lamacchia
Publicado en: Frontiers in Microbiology, Edición 8, 2017, ISSN 1664-302X
Editor: 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

Autores: L. Landriscina, P. D'Agnello, A. Bevilacqua, M.R. Corbo, M. Sinigaglia, C. Lamacchia
Publicado en: Food Chemistry, Edición 221, 2017, Página(s) 1258-1268, ISSN 0308-8146
Editor: Elsevier BV
DOI: 10.1016/j.foodchem.2016.11.031

Derechos de propiedad intelectual

Patent (1)

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

Número de solicitud/publicación: PCT /EP2016/081589
Fecha: 2016-12-16
Solicitante(s): NEW GLUTEN WORLD S.R.L.