Promotion of cooperation between enterprises and the public. Research institutions in R & D & I (Q3304788): Difference between revisions
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(Changed label, description and/or aliases in el, da, fi, mt, lv, sk, ga, cs, pt, et, hu, bg, lt, hr, sv, ro, sl, pl, nl, fr, de, it, es, and other parts: Adding translations: el, da, fi, mt, lv, sk, ga, cs, pt, et, hu, bg, lt, hr, sv, ro, sl, pl,) |
(Set a claim value: summary (P836): Investigação e desenvolvimento de produtos de panificação com baixo teor de estimulantes e valor nutricional para pessoas com utilização intensiva de glúten que utilizam Amarant.) |
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| Property / summary: Research and development of low-stimulant, nutritionally valuable bakery products for gluten-intensive people using Amarant. (English) / qualifier | |||||||
readability score: 0.0119003078288209
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| Property / summary | Property / summary | ||||||
Investigação e desenvolvimento de produtos de panificação com baixo teor de estimulantes e valor nutricional para pessoas com utilização intensiva de glúten que utilizam Amarant. (Portuguese) | |||||||
| Property / contained in Local Administrative Unit | |||||||
| Property / contained in Local Administrative Unit: Ueckermünde, Stadt / rank | |||||||
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Latest revision as of 22:38, 10 October 2024
Project Q3304788 in Germany
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Promotion of cooperation between enterprises and the public. Research institutions in R & D & I |
Project Q3304788 in Germany |
Statements
250,227.2 Euro
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312,784.0 Euro
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80.0 percent
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2 July 2018
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31 August 2021
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Jörg Reichau Bäckerei & Konditorei
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53°42'58.00"N, 14°4'5.02"E
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17375 - Grambin
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Forschung und Entwicklung reizstoffarmer, ernährungsphysiologisch wertvoller Backwaren für glutenintensive Personen unter Einsatz von Amarant. (German)
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Research and development of low-stimulant, nutritionally valuable bakery products for gluten-intensive people using Amarant. (English)
24 October 2021
0.0119003078288209
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Recherche et développement de produits de boulangerie à faible teneur en irritants et de valeur nutritionnelle pour les personnes à forte teneur en gluten, utilisant l’amarant. (French)
6 December 2021
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Onderzoek en ontwikkeling van weinig stimulerende, vanuit voedingsoogpunt waardevolle bakkerijproducten voor glutenintensieve mensen die Amarant gebruiken. (Dutch)
19 December 2021
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Ricerca e sviluppo di prodotti da forno a basso tasso di stimolazione e di valore nutrizionale per le persone ad alta intensità di glutine che utilizzano Amarant. (Italian)
18 January 2022
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Investigación y desarrollo de productos de panadería poco estimulantes y nutritivos para personas con alto consumo de gluten que utilizan Amarant. (Spanish)
22 January 2022
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Έρευνα και ανάπτυξη προϊόντων αρτοποιίας χαμηλής διεγερτικής αξίας για άτομα έντασης γλουτένης που χρησιμοποιούν το Amarant. (Greek)
19 August 2022
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Forskning og udvikling af lavt stimulerende, ernæringsmæssigt værdifulde bageriprodukter til glutenintensive mennesker, der bruger Amarant. (Danish)
19 August 2022
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Vähästistimulanttien, ravitsemuksellisesti arvokkaiden leipomotuotteiden tutkimus ja kehittäminen gluteeni-intensiivisille ihmisille, jotka käyttävät Amarantia. (Finnish)
19 August 2022
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Riċerka u żvilupp ta’ prodotti tal-forn b’livell baxx ta’ stimulanti u ta’ valur nutrittiv għal persuni intensivi fil-glutina li jużaw Amarant. (Maltese)
19 August 2022
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Mazstimulantu, uzturvērtības ziņā vērtīgu maizes izstrādājumu izpēte un izstrāde cilvēkiem ar augstu lipekļa intensitāti, kuri lieto Amarantu. (Latvian)
19 August 2022
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Výskum a vývoj nízkostimulačných, nutrične hodnotných pekárenských výrobkov pre ľudí s vysokým obsahom lepku používajúcich liek Amarant. (Slovak)
19 August 2022
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Taighde agus forbairt táirgí bácála íseal-spreagthach, luachmhar ó thaobh cothaithe de do dhaoine atá dian ar ghlútan ag baint úsáide as Amarant. (Irish)
19 August 2022
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Výzkum a vývoj nízkostimulantních, nutričních pekařských produktů pro osoby s vysokým obsahem lepku používající přípravek Amarant. (Czech)
19 August 2022
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Investigação e desenvolvimento de produtos de panificação com baixo teor de estimulantes e valor nutricional para pessoas com utilização intensiva de glúten que utilizam Amarant. (Portuguese)
19 August 2022
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Vähestimuleerivate, toitaineliselt väärtuslike pagaritoodete uurimine ja arendamine gluteenimahukatele inimestele, kes kasutavad Amaranti. (Estonian)
19 August 2022
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Alacsony stimuláns, táplálkozási szempontból értékes péktermékek kutatása és fejlesztése az Amarantot használó gluténintenzív emberek számára. (Hungarian)
19 August 2022
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Научноизследователска и развойна дейност в областта на хлебните изделия с ниско съдържание на стимуланти, ценни от хранителна гледна точка за хора с интензивно използване на глутен, използващи Amarant. (Bulgarian)
19 August 2022
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Mažai stimuliuojančių, maistiškai vertingų kepyklų produktų, skirtų daug glitimo turintiems žmonėms, naudojantiems Amarantą, moksliniai tyrimai ir plėtra. (Lithuanian)
19 August 2022
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Istraživanje i razvoj niskostimulansa, nutritivno vrijednih pekarskih proizvoda za glutenske intenzivne ljude koji koriste Amarant. (Croatian)
19 August 2022
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Forskning och utveckling av lågstimulerande, näringsmässigt värdefulla bageriprodukter för glutenintensiva människor som använder Amarant. (Swedish)
19 August 2022
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Cercetarea și dezvoltarea de produse de panificație cu conținut scăzut de stimuli, valoroase din punct de vedere nutrițional, pentru persoanele cu utilizare intensivă a glutenului care utilizează Amarant. (Romanian)
19 August 2022
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Raziskave in razvoj nizkostimulantnih, hranilno dragocenih pekovskih izdelkov za ljudi z intenzivno uporabo glutena, ki uporabljajo zdravilo Amarant. (Slovenian)
19 August 2022
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Badania i rozwój nisko pobudzających, wartościowych pod względem odżywczym produktów piekarniczych dla osób intensywnie korzystających z glutenu wykorzystujących Amarant. (Polish)
19 August 2022
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Identifiers
DE_TEMPORARY_7573
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