I&D of the use of macroalgae and halophyte plants in the production of traditional chorizo. (Q2867033)
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Project Q2867033 in Portugal
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | I&D of the use of macroalgae and halophyte plants in the production of traditional chorizo. |
Project Q2867033 in Portugal |
Statements
14,963.0 Euro
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19,950.0 Euro
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75.0 percent
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6 February 2019
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4 May 2020
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CCEL-CASA DAS CARNES DO ERVEDAL LDA
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40°8'54.89"N, 8°51'20.38"W
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O presente projeto tem como principal objetivo, a investigação e desenvolvimento da utilização de macroalgas e plantas halófitas na produção de chouriço tradicional, como intensificadores de sabor, substituindo o sal e aditivos emulsionantes contendo fosfatos e beneficiando a saúde do consumidor. (Portuguese)
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The main objective of this project is to research and develop the use of macroalgae and halophyte plants in the production of traditional sausage, as flavour enhancers, replacing salt and emulsifying additives containing phosphates and benefiting consumer health. (English)
7 July 2021
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L’objectif principal de ce projet est de rechercher et de développer l’utilisation de macroalgues et d’halophytes dans la production de chorizo traditionnels, en tant qu’améliorateurs de saveurs, en remplaçant les émulsifiants contenant du sel et du phosphate et en favorisant la santé des consommateurs. (French)
4 December 2021
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Hauptziel dieses Projekts ist die Erforschung und Entwicklung der Verwendung von Makroalgen- und Halophyten-Pflanzen bei der Herstellung traditioneller Chorizos als Geschmacksverstärker, die Salz- und Phosphat enthaltende Emulgatoren ersetzen und die Gesundheit der Verbraucher begünstigen. (German)
13 December 2021
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Het hoofddoel van dit project is het onderzoeken en ontwikkelen van het gebruik van macroalgen- en halophyteplanten bij de productie van traditionele chorizo, als smaakversterkers, ter vervanging van zout- en fosfaathoudende emulgatoren en ten behoeve van de gezondheid van de consument. (Dutch)
18 December 2021
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L'obiettivo principale di questo progetto è quello di ricercare e sviluppare l'uso di piante macroalghe e alofite nella produzione di corizo tradizionale, come esaltatori di sapidità, sostituendo gli emulsionanti contenenti sale e fosfati e favorendo la salute dei consumatori. (Italian)
17 January 2022
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Figueira da Foz
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Identifiers
CENTRO-01-0247-FEDER-042010
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