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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 4072
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High added value products ( marine phospholipids) for nutraceutical applications
ID: QLK1-CT-2001-41973
Start date: 2001-08-31, End date: 2002-04-30
The main objective of the project is the obtaining of marine phospholipids for nutraceutical applications from fish by-products by supercritical fluids extraction (SFE). Bovine brain GPS is a natural source of glycerophospholipids. which are enriched with docosahexanoic acid (...
Record Number: 61764
Last updated on: 2005-04-12
Antimicrobials on line
[PROJECT] A/OL - Antimicrobials on line
ID: QLK1-CT-2001-30187
Start date: 2001-07-01, End date: 2003-12-31
The objective of this study is to develop a web-based expert knowledge system on the properties and practical applications of four natural food preservatives (nosing, lysozyme, caracole and lactic acid). The multidisciplinary team in food microbiology and knowledge engineering...
Record Number: 71029
Last updated on: 2005-04-12
Genetic polymorphism of goat milk proteins: incidence on allergenicity
ID: QLK1-CT-1999-51574
Start date: 2000-09-15, End date: 2003-01-14
Preliminary results suggest that naturally devoid of as1-casein goat milk could be less allergenic than cow and goat milks containing as1-casein. The project aims at confirming these results and understanding mechanisms involved.
Record Number: 56668
Last updated on: 2005-04-12
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
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List retrieved on: 2018-11-19
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