An EU-sponsored project was launched on the development of nutraceuticals and functional foods through fermentation of dairy and soy raw materials (Nutra Cells, contract QLK1-CT-2000-01376,
http://www.nutracells.com). Ten partners combine forces to improve the nutritional value or functionality of food products by concentrating on food components with proven health or medical benefits. This will be accomplished by increasing the level of nutraceuticals, food components that have a positive effect on the human health. The project focuses on (i) production of components such as low-calorie-sugars, oligosaccharides or B-type vitamins and on (ii) removal of undesirable food components such as lactose, galactose and raffinose. The nutraceuticals will be produced by lactic acid bacteria, propionic acid bacteria and bifidobacteria, all with a secure record of safe use in the food industry.
The nutraceutical-generating activity will be enhanced in food-grade micro-organisms either by selection of optimal strains and fermentation conditions or by food-grade modification of metabolism. The involvement of industrial partners in the area of dairy, nutritional foods and starter production ensures dissemination of the scientific results in a broad range of food applications. (Available from <
http://molgen.biol.rug.nl/lab7/postersid.php?id=A5 >. access on 30 November 2003.)
Keywords:
functional foods,
nutraceuticals
Molecular Genetics. Available from <
http://www.molgenrug.nl/ >. access on 16 November 2013.
http://www.google.com.br/search?hl=pt-BR&q=orientation+community+%22food+applications%22&btnG=Pesquisar
Number of topics:
4
Number of topics:
0
Number of topics:
0
Number of topics:
1
http://pipl.com/directory/tags/Food
--
GregorioIvanoff - 17 Dec 2013
to top