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Increase in nutritional value of food raw materials by addition, activity, or in situ production of microbial nutraceuticals

Objectif

This proposal's main objective is to improve the nutritional value of food raw materials and fermented food products. This will be accomplished by increasing the level of nutraceuticals in food products of dairy and soy origin. The targetednutraceuticals are low-calory-sugars, digestion-stimulating oligosaccharides andessential B-vitamins. These components will all be produced by food-grademicroorganisms. In addition, some undesirable sugars such as lactose, galactoseand raff nose will be selectively removed from either dairy or soy-containing food products. The involvement of industrial partners in the area of dairy, nutritional foods and starter production ensures dissemination of the scientific results in abroad range of Food (and Parma) applications.

Appel à propositions

Data not available

Régime de financement

CSC - Cost-sharing contracts
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Coordinateur

STICHTING HET NEDERLANDS INSTITUUT VOOR ZUIVELONDERZOEK
Adresse
Kernehemseweg 2
6710 BA Ede gld
Pays-Bas

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Contribution de l’UE
Aucune donnée

Participants (7)