Processing characteristics and food uses of special rye- and wheat varieties.
Abstract
Within this project grain varieties will be characterised due to their secondary plant metabolites and their total antioxidant capacity. Using various food production processes (milling, extrusion, drum drying, baking etc.) the raw materials will be used to create innovative foods. Process related parameters will be defined and described and functional properties will be determined in intermediate and final products.
keywords cereal technology food technology secondary plant metabolites
Publikationen
Yellow pigments in wheat species: Determination and influence of processing
Autoren: Siebenhandl S., Grausgruber H., Zweytick G., Firdissa Eticha, Pundy T., Gast C., Berghofer E. Jahr: 2006
Conference & Workshop proceedings, paper, abstract
Project staff
Emmerich Berghofer
Ao.Univ.Prof.i.R. Dipl.-Ing. Dr.techn. Emmerich Berghofer
emmerich.berghofer@boku.ac.at
Project Leader
01.02.2006 - 31.08.2006
Regine Schönlechner
Assoc. Prof. Dr. Regine Schönlechner
regine.schoenlechner@boku.ac.at
Tel: +43 1 47654-75240
Project Staff
01.02.2006 - 31.08.2006
Susanne Siebenhandl-Ehn
Dipl.-Ing. Dr. Susanne Siebenhandl-Ehn
Project Staff
01.02.2006 - 31.08.2006
Gernot Zweytick
Dipl.-Ing. Dr.nat.techn. Gernot Zweytick
gernot.zweytick@boku.ac.at
Project Staff
01.02.2006 - 31.08.2006
BOKU partners
External partners
industry, trade
none
partner