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Action 927 Thermally Processed foods: Possible Health Implications
| Copy Link | |
| Coordinating organisation: | Department of Food Technology, Kaunas University of Technology |
| Description: | The main objective of the Action is the production of more healthy heat-treated foods and to improve knowledge of the beneficial and detrimental properties of newly formed compounds. Secondary Objectives: To identify and elucidate the formation pathways of newly formed compounds in the various food matrices and in the processing. To develop and optimise analytical protocols for the quantification on new markers of thermal treatment and for health-promoting compounds. To suggest appropriate modification in the EU regulations and industrial practices for improving traceability and safety. To quantify hazardous compounds in European staple foods and to correlate this data with the cancer incidence. To design processing conditions able to reduce the concentrations of hazardous/toxic compounds. To test possible strategies for the reduction of acrylamide formation in potato chips. To elucidate the intestinal absorption and prebiotic effects of compounds formed by thermal treatment in foods. To investigate at molecular level the transduction pathways following the interaction of dietary compounds with AGEs receptors. |
| Budget (in &euro): | 7450 |
| Internet: | Projects Link |
| Start: | 2004-12-01 |
| End: | 2009-04-01 |
| Categories | |
| ARD-theme: | food technology & human nutrition |
| Activity: | research information networking |
| Registered related items | |
| Donor organisations: | 1 |
| Participating organisations: | 1 |
| Programmes funding: | 1 |
| Last editing: | 2006-10-08 11:19:48 |