Monitoring, fractionation and cereals utilization for healthy foods production.Supervisor: doc. Ing. Ernest Šturdík, CSc.
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|Project description:||The first goal of this project is the monitoring and fractionation of substances in cereals with respect to biologically active substances relevant in terms of health. Upon the evaluation of analyses and the selection of the most suitable species and varieties of cereals, these primary raw materials will be used to make foods for particular nutritional purposes as a healthy human diet, with main emphasis being laid on their preventive and medicinal properties. Selective nutrients will be added to such foods in order to improve the qualitative properties of doughs and final bakery products, including the possibility of extending their life. The sanitary and sensorial quality of newly proposed functional foods will be considered at the same time. Main emphasis is accelerated on the knowledge transfer in praxis.|
|Kind of project:||RAV MŠ SR ()|
|Department:||Department of Nutrition and Food Assessment (IBM FCFT)|
|Project status:||Successfully completed|
|Project start date :||01. 01. 2007|
|Project close date:||31. 12. 2009|
|Number of workers in the project:||1|
|Number of official workers in the project:||0|