We use cookies on our website. Some are necessary for the operation of the website. You can also allow cookies for statistical purposes. You can adjust the data protection settings or agree to all cookies directly.
LeguAN: Innovative and integrated value-added concepts for functional food and feed from grain legume crops local from cultivation to usage. Subproject 7: Development and application of hydrothermal modification methods
Project
Project code: 2815407610
Contract period: 01.10.2011
- 30.03.2015
Budget: 191,896 Euro
Purpose of research: Experimental development
The aim of this research project is the efficient and market-oriented production of innovative foodstuffs and ingredients (semi-finished commodities) on the basis of local legume species such as peas (grain-feed peas and vegetable peas) and field beans.
During the development works, the entire value-added chain is taken into account to ensure sustainable development concepts and high consumer acceptance across all levels - from plant cultivation to consumption. With this research approach, the value-added chain of grain legumes is strengthened and extended from the cultivation right up to consumption.
A special feature of the project is the cooperation between all stages of the processing chain to the examination of consumer acceptance and the evidence of the nutritional impacts using a clinical study.
Section overview
Subjects
- Crop Production
- Physiology of Nutrition
- Food Chemistry
- Food Processing