EMULSIFOOD

EMULSION DESIGN TO IMPROVE NUTRITIONAL AND ORGANOLEPTIC QUALITY OF CEREAL BASED FOOD SYSTEMS

 Coordinatore KATHOLIEKE UNIVERSITEIT LEUVEN 

 Organization address address: Oude Markt 13
city: LEUVEN
postcode: 3000

contact info
Titolo: Dr.
Nome: Stijn
Cognome: Delauré
Email: send email
Telefono: +32 16 320 944
Fax: +32 16 324 198

 Nazionalità Coordinatore Belgium [BE]
 Totale costo 267˙551 €
 EC contributo 267˙551 €
 Programma FP7-PEOPLE
Specific programme "People" implementing the Seventh Framework Programme of the European Community for research, technological development and demonstration activities (2007 to 2013)
 Code Call FP7-PEOPLE-2011-IOF
 Funding Scheme MC-IOF
 Anno di inizio 2013
 Periodo (anno-mese-giorno) 2013-01-15   -   2016-01-14

 Partecipanti

# participant  country  role  EC contrib. [€] 
1    KATHOLIEKE UNIVERSITEIT LEUVEN

 Organization address address: Oude Markt 13
city: LEUVEN
postcode: 3000

contact info
Titolo: Dr.
Nome: Stijn
Cognome: Delauré
Email: send email
Telefono: +32 16 320 944
Fax: +32 16 324 198

BE (LEUVEN) coordinator 267˙551.40

Mappa


 Word cloud

Esplora la "nuvola delle parole (Word Cloud) per avere un'idea di massima del progetto.

nutritional    structured    functional    profile    bioactive    food    prof    emulsions      

 Obiettivo del progetto (Objective)

'In light of the alarming reports on (the evolution of) the health condition of consumers in the developed world, research and food industry environments are currently investing much time and effort in the quest for ‘healthier’ food systems. However, inclusion or in situ production of bioactive compounds in food systems to improve their nutritional profile while maintaining their organoleptic properties presents real challenges. While emulsions offer perspectives for improved food systems, conventional emulsions suffer from droplet coalescence, flocculation, gravitational separation and Ostwald ripening. The design of structured emulsions with an improved stability and tailor-made functionality has already proven to be a valuable strategy for enhancing the nutritional profile and overall product quality of ‘liquid’ food systems as exemplified by protection and controlled release of bioactive and functional agents during processing. However, such approach needs to be elaborated on for complex 'dry' cereal based food systems. This project thus focuses on rational design of structured emulsions as functional carrier systems for application in such products, which include bread as an important staple food. The project will benefit from interdisciplinary collaboration between the research groups of Prof. J.A. Delcour (K.U.Leuven, Belgium) and Prof. D.J. McClements (University of Massachusetts, Amherst, USA), two highly renown researchers in their respective research areas.'

Altri progetti dello stesso programma (FP7-PEOPLE)

SYNAPSE ARCHITECTURE (2010)

Molecular architecture of the neuronal synapse

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GWAS BMI T2D AND DEP (2009)

"A genome wide association study of the relationship between BMI, type II diabetes and recurrent depression"

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DENATUREPROBE (2011)

DEVELOPMENT OF AN OPTICAL BACKSCATTER SENSOR FOR DETERMINING THERMAL DENATURATION OF WHEY PROTEINS DURING MILK PROCESSING

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