DEVELOPMENT OF FUNCTIONAL AND INNOVATIVE INGREDIENTS BASED ON MAIZE FOR THE FORMULATION OF GLUTEN-FREE PRODUCTS IN ORDER TO IMPROVE THEIR NUTRITIONAL AND TECHNOLOGICAL CHARACTERISTICS (Q4198553): Difference between revisions
Jump to navigation
Jump to search
(Changed label, description and/or aliases in en: Setting new description) |
(Changed label, description and/or aliases in en, and other parts: Adding English translations) |
||||||||||||||
| label / en | label / en | ||||||||||||||
DEVELOPMENT OF FUNCTIONAL AND INNOVATIVE INGREDIENTS BASED ON MAIZE FOR THE FORMULATION OF GLUTEN-FREE PRODUCTS IN ORDER TO IMPROVE THEIR NUTRITIONAL AND TECHNOLOGICAL CHARACTERISTICS | |||||||||||||||
| Property / summary | |||||||||||||||
THE FOOD INDUSTRY IS CALLED TO INTERCEPT INCREASING NEEDS OF CONSUMERS IN TERMS OF BOTH HEALTH AND HEDONISTIC IMPACTS, AS EVIDENCED BY THE GROWING DEMAND FOR GLUTEN-FREE FOODS TO MEET THE THERAPEUTIC NEEDS OF CE-LYACS AND THOSE WHO WANT TO AVOID GLUTEN BY CHOICE. IT IS THEREFORE NECESSARY TO MAKE THE GLUTEN-FREE PRODUCT THE BEST POSSIBLE FROM A NUTRITIONAL AND TECHNOLOGICAL POINT OF VIEW, IDENTIFYING POSSIBLE COMPOSITIONS AND INGREDIENTS SUITABLE FOR USE. AGAINST THIS BACKGROUND, ÂCELISTOPÂ AIMS TO:1-DEVELOPMENT OF CORN-FREE GLUTEN-FREE SEMI-FINISHED PRODUCTS TO BE USED AS FUNCTIONAL AND INNOVATIVE INGREDIENTS FOR THE FORMULATION OF GLUTEN-FREE PRODUCTS IN ORDER TO IMPROVE THEIR NUTRITIONAL AND TECHNICAL CHARACTERISTICS2-DETECTION OF PARTICULAR VARIETIES OF MAIZE (PIGMENTED MAIZE) WITH A HIGH NUTRITIONAL/FUNCTIONAL PROFILE 3-EXPERIMENTAL DEVELOPMENT OF PRODUCTION PROCESSES FOR THE BEST USE OF INGREDIENTS, IF (English) | |||||||||||||||
| Property / summary: THE FOOD INDUSTRY IS CALLED TO INTERCEPT INCREASING NEEDS OF CONSUMERS IN TERMS OF BOTH HEALTH AND HEDONISTIC IMPACTS, AS EVIDENCED BY THE GROWING DEMAND FOR GLUTEN-FREE FOODS TO MEET THE THERAPEUTIC NEEDS OF CE-LYACS AND THOSE WHO WANT TO AVOID GLUTEN BY CHOICE. IT IS THEREFORE NECESSARY TO MAKE THE GLUTEN-FREE PRODUCT THE BEST POSSIBLE FROM A NUTRITIONAL AND TECHNOLOGICAL POINT OF VIEW, IDENTIFYING POSSIBLE COMPOSITIONS AND INGREDIENTS SUITABLE FOR USE. AGAINST THIS BACKGROUND, ÂCELISTOPÂ AIMS TO:1-DEVELOPMENT OF CORN-FREE GLUTEN-FREE SEMI-FINISHED PRODUCTS TO BE USED AS FUNCTIONAL AND INNOVATIVE INGREDIENTS FOR THE FORMULATION OF GLUTEN-FREE PRODUCTS IN ORDER TO IMPROVE THEIR NUTRITIONAL AND TECHNICAL CHARACTERISTICS2-DETECTION OF PARTICULAR VARIETIES OF MAIZE (PIGMENTED MAIZE) WITH A HIGH NUTRITIONAL/FUNCTIONAL PROFILE 3-EXPERIMENTAL DEVELOPMENT OF PRODUCTION PROCESSES FOR THE BEST USE OF INGREDIENTS, IF (English) / rank | |||||||||||||||
Normal rank | |||||||||||||||
| Property / summary: THE FOOD INDUSTRY IS CALLED TO INTERCEPT INCREASING NEEDS OF CONSUMERS IN TERMS OF BOTH HEALTH AND HEDONISTIC IMPACTS, AS EVIDENCED BY THE GROWING DEMAND FOR GLUTEN-FREE FOODS TO MEET THE THERAPEUTIC NEEDS OF CE-LYACS AND THOSE WHO WANT TO AVOID GLUTEN BY CHOICE. IT IS THEREFORE NECESSARY TO MAKE THE GLUTEN-FREE PRODUCT THE BEST POSSIBLE FROM A NUTRITIONAL AND TECHNOLOGICAL POINT OF VIEW, IDENTIFYING POSSIBLE COMPOSITIONS AND INGREDIENTS SUITABLE FOR USE. AGAINST THIS BACKGROUND, ÂCELISTOPÂ AIMS TO:1-DEVELOPMENT OF CORN-FREE GLUTEN-FREE SEMI-FINISHED PRODUCTS TO BE USED AS FUNCTIONAL AND INNOVATIVE INGREDIENTS FOR THE FORMULATION OF GLUTEN-FREE PRODUCTS IN ORDER TO IMPROVE THEIR NUTRITIONAL AND TECHNICAL CHARACTERISTICS2-DETECTION OF PARTICULAR VARIETIES OF MAIZE (PIGMENTED MAIZE) WITH A HIGH NUTRITIONAL/FUNCTIONAL PROFILE 3-EXPERIMENTAL DEVELOPMENT OF PRODUCTION PROCESSES FOR THE BEST USE OF INGREDIENTS, IF (English) / qualifier | |||||||||||||||
point in time: 1 February 2022
| |||||||||||||||
Revision as of 06:19, 1 February 2022
Project Q4198553 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | DEVELOPMENT OF FUNCTIONAL AND INNOVATIVE INGREDIENTS BASED ON MAIZE FOR THE FORMULATION OF GLUTEN-FREE PRODUCTS IN ORDER TO IMPROVE THEIR NUTRITIONAL AND TECHNOLOGICAL CHARACTERISTICS |
Project Q4198553 in Italy |
Statements
12,500.0 Euro
0 references
25,000.0 Euro
0 references
50.0 percent
0 references
MOLINO BRESCIANO DI COFFINARDI GIUSEPPE & C. S.N.C.
0 references
L INDUSTRIA ALIMENTARE Ê CHIAMATA A INTERCETTARE SEMPRE MAGGIORI ESIGENZE DEI CONSUMA-TORI IN TERMINI DI RICADUTE SIA SALUTISTICHE CHE EDONISTICHE, COME Ê TESTIMONIATO DALLA CRE-SCENTE RICHIESTA DI ALIMENTI PRIVI DI GLUTINE PER SODDISFARE LE ESIGENZE TERAPEUTICHE DEI CE-LIACI E DI COLORO CHE PER SCELTA INTENDONO EVITARE IL GLUTINE. E' QUINDI NECESSARIO RENDERE IL PRODOTTO SENZA GLUTINE IL MIGLIORE POSSIBILE DAL PUNTO DI VISTA NUTRIZIONALE E TECNOLOGICO, IDENTIFICANDO POSSIBILI COMPOSIZIONI ED INGREDIENTI ADATTI AD ESSERE UTILIZZATI. DATE QUESTE PREMESSE, ÂCELISTOP MIRA A:1-SVILUPPO DI SEMILAVORATI GLUTEN-FREE DA MAIS DA UTILIZZARE COME INGREDIENTI FUNZIONALI E INNOVATIVI PER LA FORMULAZIONE DI PRODOTTI GLUTEN-FREE AL FINE DI MIGLIORARNE LE CARATTERISTI-CHE NUTRIZIONALI E TECNOLOGICHE2-INDIVIDUAZIONE DI VARIETà PARTICOLARI DI MAIS (MAIS PIGMENTATI) DALL ALTO PROFILO NUTRIZIO-NALE/FUNZIONALE 3-SVILUPPO SPERIMENTALE DI PROCESSI PRODUTTIVI PER IL MIGLIOR UTILIZZO DI INGREDIENTI, SE (Italian)
0 references
THE FOOD INDUSTRY IS CALLED TO INTERCEPT INCREASING NEEDS OF CONSUMERS IN TERMS OF BOTH HEALTH AND HEDONISTIC IMPACTS, AS EVIDENCED BY THE GROWING DEMAND FOR GLUTEN-FREE FOODS TO MEET THE THERAPEUTIC NEEDS OF CE-LYACS AND THOSE WHO WANT TO AVOID GLUTEN BY CHOICE. IT IS THEREFORE NECESSARY TO MAKE THE GLUTEN-FREE PRODUCT THE BEST POSSIBLE FROM A NUTRITIONAL AND TECHNOLOGICAL POINT OF VIEW, IDENTIFYING POSSIBLE COMPOSITIONS AND INGREDIENTS SUITABLE FOR USE. AGAINST THIS BACKGROUND, ÂCELISTOPÂ AIMS TO:1-DEVELOPMENT OF CORN-FREE GLUTEN-FREE SEMI-FINISHED PRODUCTS TO BE USED AS FUNCTIONAL AND INNOVATIVE INGREDIENTS FOR THE FORMULATION OF GLUTEN-FREE PRODUCTS IN ORDER TO IMPROVE THEIR NUTRITIONAL AND TECHNICAL CHARACTERISTICS2-DETECTION OF PARTICULAR VARIETIES OF MAIZE (PIGMENTED MAIZE) WITH A HIGH NUTRITIONAL/FUNCTIONAL PROFILE 3-EXPERIMENTAL DEVELOPMENT OF PRODUCTION PROCESSES FOR THE BEST USE OF INGREDIENTS, IF (English)
1 February 2022
0 references
AZZANO MELLA
0 references