Investigations on Production Possibilities and Technological Potential of Convenience Foods from Pseudocereals
Project management Berghofer Emmerich
organizational unit Institute of Food Technology (LMT)
duration 01.10.2002 to-
30.06.2005
Research project (§ 26 & § 27)
Program none
Funder none
Competencies
Abstract
The aim of this project focuses the following aspects: 1. Innovative processes for the manufacture of amaranth food products containing amaranth in amounts up to 100 %, like baked goods, pasta, and beverages, which offer high quality, healthy, and safe products for the European consumer as well as for people with specific dietary needs (i.e. gluten-free products). 2. New types of functional foods based on amaranth, i.e. non dairy probiotic foods.
keywords amaranth Quinoa
Publikationen
Project staff
Emmerich Berghofer
Ao.Univ.Prof.i.R. Dipl.-Ing. Dr.techn. Emmerich Berghofer
emmerich.berghofer@boku.ac.at
Project Leader
01.10.2002 - 30.06.2005
Regine Schönlechner
Assoc. Prof. Dr. Regine Schönlechner
regine.schoenlechner@boku.ac.at
Tel: +43 1 47654-75240
Project Staff
01.10.2002 - 30.06.2005