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Mednarodni projekti vir: SICRIS

The application of innovative fundamental food-structure-property relationships to the design of foods for health, wellness and pleasure

Uredi
Raziskovalci (3)
št. Evidenčna št. Ime in priimek Razisk. področje Vloga Obdobje Štev. publikacij
1.  32607  dr. Katja Istenič  Interdisciplinarne raziskave  Raziskovalec  2010 - 2014  35 
2.  10873  dr. Nataša Poklar Ulrih  Kemija  Raziskovalec  2010 - 2014  830 
3.  08384  dr. Nataša Šegatin  Kemija  Raziskovalec  2010 - 2014  135 
Organizacije (1)
št. Evidenčna št. Razisk. organizacija Kraj Matična številka Štev. publikacij
1.  0481  Univerza v Ljubljani, Biotehniška fakulteta  Ljubljana  1626914  66.844 
Povzetek
The food industry is constantly challenged to meet consumer demands for new food products that are safe, convenient, affordable, pleasurable and healthy. An understanding of fundamental structure-function relationships of food components is a key to the design of new foods. Ingredient formulation and production processes have a major role in commercial food development but their impact on food structure is poorly characterised. Furthermore the influence of structure and physical properties on the nutritional and health inducing properties of foods (e.g. bioavailability/efficacy of nutrients/ bioactives) has received very little research. This Action will create an interdisciplinary team to apply the fundamental structure-properties knowledge of multiphase-foods (foams, emulsions) to real food systems, with a view to designing end-products with good sensory quality and health benefits. The Action will create an expert network to bridge the gap between material scientists, food technologists and nutritionists.
Zahtevana je potrditev
Zgodovina ogledov
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