Objective
The overall objective of this proposal is to improve the product quality, storage characteristics and nutritional value of processed foods vulnerable to oxidative changes by optimized utilisation of antioxidants naturally occurring in foods.
The project addresses a vital problem in the food industry : the adverse changes in taste, colour and storage stability occurring in processed foods due to oxidative processes. The rationale behind the project is that addition of food ingredients with a naturally high content of antioxidants will reduce this problem and at the same time improve the nutritional value to the consumer. Recent epidemiological and experimental findings suggest that intake of foods rich in antioxidants play a crucial role in the prevention of non-communicable diseases. Processed food products based on this concept are furthermore likely to have a positive appeal to the consumer.
The work consists of :
- basic investigations of antioxidant mechanisms of selected antioxidants
naturally occurring in foods, and of the synergistic effects of food antioxidants;
- development and evaluation of processes for extraction, concentration and
increased utilisation of food antioxidants;
- investigations of the quality and storage stability of selected processed
foods added naturally occurring antioxidants as components or ingredients;
- measurements of the bioavailability and in vivo antioxidative effects in
humans of food antioxidants in the processed foods.
The proposal is based on close cooperation between well established European scientists from the fields of food science, nutrition and biochemistry together with food industry.
Expected outcomes of the project are new strategies for the food industry to improve the quality and thereby the image of processed foods in general. In addition, the suggested concept could lead to an increased utilisation of plant foods and by-products from plant foods rich in antioxidants and available in abundance in EU and thereby be of economical relevance for the European community.
Fields of science (EuroSciVoc)
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques. See: The European Science Vocabulary.
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques. See: The European Science Vocabulary.
- natural sciences biological sciences biochemistry
- engineering and technology materials engineering colors
- medical and health sciences health sciences nutrition
You need to log in or register to use this function
Programme(s)
Multi-annual funding programmes that define the EU’s priorities for research and innovation.
Multi-annual funding programmes that define the EU’s priorities for research and innovation.
Topic(s)
Calls for proposals are divided into topics. A topic defines a specific subject or area for which applicants can submit proposals. The description of a topic comprises its specific scope and the expected impact of the funded project.
Calls for proposals are divided into topics. A topic defines a specific subject or area for which applicants can submit proposals. The description of a topic comprises its specific scope and the expected impact of the funded project.
Call for proposal
Procedure for inviting applicants to submit project proposals, with the aim of receiving EU funding.
Data not available
Procedure for inviting applicants to submit project proposals, with the aim of receiving EU funding.
Funding Scheme
Funding scheme (or “Type of Action”) inside a programme with common features. It specifies: the scope of what is funded; the reimbursement rate; specific evaluation criteria to qualify for funding; and the use of simplified forms of costs like lump sums.
Funding scheme (or “Type of Action”) inside a programme with common features. It specifies: the scope of what is funded; the reimbursement rate; specific evaluation criteria to qualify for funding; and the use of simplified forms of costs like lump sums.
Coordinator
1958 FREDERIKSBERG C
Denmark
The total costs incurred by this organisation to participate in the project, including direct and indirect costs. This amount is a subset of the overall project budget.