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Horizon 2020 project information and now also report summaries are available on CORDIS. All H2020 projects can be downloaded from the EU Open Data Portal .

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Results 1 - 10 of 1005
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Reduzierung chemischer Zusatzstoffe in Nahrungsmitteln
Künstliche Zusatzstoffe in Lebensmitteln werden beim Verbraucher zunehmend unbeliebter. Mit neuen Extraktionsverfahren ist man nun auf der Suche nach pflanzlichen Alternativen.
Programme: FP6-FOOD
Record Number: 87616
Last updated on: 2011-12-07
Available languages: DE, EN, ES, FR, IT, PL
Reducir el contenido químico de los alimentos
El rechazo de los consumidores a los aditivos alimentarios artificiales cobra intensidad y ya hay nuevas técnicas de extracción que ofrecen otras posibilidades, gracias al descubrimiento de productos alternativos naturales de origen vegetal.
Programme: FP6-FOOD
Record Number: 87616
Last updated on: 2011-12-07
Available languages: DE, EN, ES, FR, IT, PL
Cutting the chemical content of food
Consumer opposition to artificial food additives is gathering momentum. New extraction techniques are set to offer an alternative through the discovery of alternative natural plant products.
Programme: FP6-FOOD
Record Number: 87616
Last updated on: 2011-12-07
Available languages: DE, EN, ES, FR, IT, PL
Ridurre il contenuto chimico dei prodotti alimentari
L'opposizione dei consumatori agli additivi alimentari artificiali sta acquistando forza. Nuove tecniche di estrazione sono definite per offrire un'alternativa attraverso la scoperta di prodotti vegetali naturali alternativi.
Programme: FP6-FOOD
Record Number: 87616
Last updated on: 2011-12-07
Available languages: DE, EN, ES, FR, IT, PL
Éliminer la chimie de notre alimentation
L'opposition des consommateurs aux additifs alimentaires de synthèse est de plus en plus forte. De nouvelles techniques d'extraction nous ouvrent peut-être une alternative, basée sur des produits végétaux naturels.
Programme: FP6-FOOD
Record Number: 87616
Last updated on: 2011-12-07
Available languages: DE, EN, ES, FR, IT, PL
Ograniczanie liczby sztucznych dodatków chemicznych w żywności
Opór konsumentów wobec sztucznych dodatków do żywności jest coraz większy. Dzięki odkrywaniu alternatywnych naturalnych produktów roślinnych, nowo opracowane metody ekstrakcji stanowią alternatywę dla sztucznych dodatków.
Programme: FP6-FOOD
Record Number: 87616
Last updated on: 2013-09-24
Available languages: DE, EN, ES, FR, IT, PL
Final Report Summary - NOCHEMFOOD (NOvel Vegetal-based Extracts Additives for CHEMical-Free FOOD)
Additives have long been used with major foodstuffs; early seamen in particular used salt and vinegar to preserve meats and add flavour to their food. However, the nature and scale of modern food production means manufacturers rely on both natural and artificial additives to a...
Programme: FP6-FOOD
Record Number: 47519
Last updated on: 2011-04-14
NOvel Vegetal-based Extracts Additives for CHEMical-Free FOOD
ID: 23060
Start date: 2006-08-01, End date: 2009-07-31
The main objective of NOCHEMFOOD is the development of a novel class of food-additives based on a mixtures of substances extracted from vegetal sources. A group of potential assailants to food safety is represented by food additives which are still one of the most misunderstoo...
Programme: FP6-FOOD
Record Number: 79857
Last updated on: 2013-03-26
Novel Processing Methods for the Production and Distribution of High-Quality and Safe Foods
ID: 15710
Start date: 2006-03-01, End date: 2011-02-28
NovelQ brings together acknowledged European expertise in science [incl. social] and technology and a substantial Industry Advisory Platform, [IAP] 50% SME, to address incremental innovations in novel processing (NP) and packaging. Europe already has a competitive position bas...
Programme: FP6-FOOD
Record Number: 78542
Last updated on: 2013-03-26
Mapping and Comparing Oils
[PROJECT] MAC-OILS - Mapping and Comparing Oils
ID: 43083
Start date: 2007-01-15, End date: 2009-04-14
MAC-Oils focuses on the individual and comparative assessment of safety, quality, environmental impact and aspects of eight different oils, sumed in Europe, and their respective production and manufacturing methods. It will be structured in two different phases: the first phas...
Programme: FP6-FOOD
Record Number: 83986
Last updated on: 2013-03-26
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List retrieved on: 2018-11-19
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