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Design of foods with improved functionality and superior health effects using cereal beta-glucans

Objective

For the first time beta-glean of high purity will be prepared from cereals on a large scale. The processing conditions will be optimised to provide different preparations with tailor-made functional properties for different uses. Several partners will characterize the preparations in detail using a modern combination of advanced chemical and physic-chemical methods in a joint effort. These new beta-glean preparations physiological effects (lipid and glucose metabolism) will be studied in an animal model and also in humans. The beta-gleans is thereafter added into food prototypes and the developed products properties with respect to health effects, taste and theology will be evaluated. Consumer attitudes to the food prototypes and the concept behind them will also be investigated.

Funding Scheme

CSC - Cost-sharing contracts

Coordinator

LUND UNIVERSITY
Address
Getingevaegen, 60
22100 Lund
Sweden

Participants (7)

ARISTOTLE UNIVERSITY OF THESSALONIKI
Greece
Address
University Campus
54006 Thessaloniki
CENTRE DE RECHERCHE EN NUTRITION HUMAINE DE LYON
France
Address
Place D'arsonval
69437 Lyon
CEREAL BASE CEBA AB
Sweden
Address
Schleelevaegen 18
22363 Lund
DOEHLER-EURO CITRUS
Germany
Address
Riedstrasse
64295 Darmstadt
FINDUS R&D
Sweden
Address

267 25 Bjuv
TECHNICAL RESEARCH CENTRE OF FINLAND
Finland
Address
Tietotie 2
02044 Espoo
UNIVERSITY OF MAASTRICHT
Netherlands
Address
Universiteitssingel, 40
6229 ER Maastricht