Design and engineering of carbohydrate functionality in foods.

Información del proyecto

CARBENG

Identificador del acuerdo de subvención: QLK5-CT-1999-50512

Proyecto cerrado

Fecha de inicio 27 Abril 2001

Fecha de finalización 26 Abril 2005

Financiado con arreglo a

• Specific Programme for research, technological development and demonstration on "Quality of life and management of living resources", 1998-2002

Coste total € 180 000,00

Aportación de la UE € 180 000,00

Coordinado por

INSTITUTE OF FOOD RESEARCH
United Kingdom

Objetivo

Chemistry and physical chemistry of food polysaccharides relevant to their technological usefulness. Including studies on molecular characterisation, dynamics, imaging, and material properties and enzymes modification.

Ámbito científico

• natural sciences › biological sciences › biochemistry › biomolecules › carbohydrates
• natural sciences › biological sciences › biochemistry › biomolecules › proteins › enzymes
• natural sciences › chemical sciences › physical chemistry

Programa(s)

• FP5-LIFE QUALITY - Specific Programme for research, technological development and demonstration on "Quality of life and management of living resources", 1998-2002

Tema(s)

• 1.1.1.-5. - Key action Sustainable Agriculture, Fisheries and Forestry

Convocatoria de propuestas

Data not available

Régimen de financiación

BUR - Bursaries, grants, fellowships

Coordinador

INSTITUTE OF FOOD RESEARCH

• Aportación de la UE: Sin datos
• Dirección: Norwich Research Park, Colney ; NR4 7UA NORWICH ; Reino Unido
• Coste total: Sin datos