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results found for 'Food processing'.
- Palatable, nutritious and digestible foods for prevention of undernutrition in active aging
- The aim of the project is to develop a comprehensive toolbox of optimized existing and novel technologies for developing healthy, high quality, safe and sustainable fish products from pelagic fish species. Pelagic fish is rich in omega-3 lipids (EPA and DHA) with documented beneficial health effects, easily digestible proteins; vitamins (E and D). However, during processing; high temperatures…
- Below you can find the general factsheet of the call and the factsheet with the projects per call.
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HDHL would like to announce several changes in the Scientific Advisory Board (SAB). - Committed to the responsible development of meat replacement products and practices: comparing multidimensional barriers and potentials in European countries
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In 2013 started the first Joint Funding Action (JFA) initiated by HDHL followed by six further funding activities until 2015. From these seven calls much can be learned for future activities. For this purpose, detailed evaluation reports were conducted to assess the monitoring data of the funded research projects in relation to the respective aim of the call and to analyse the output, outcomes and… - Combining biomarker panels and dietary intake data for improved assessment of healthful/unhealthful plant food intake
- The physiological impact of dietary methylglyoxal Image AbstractBioactive compounds produced during food processing can have strong pro-inflammatory properties with potential health implications. Modulation of chronic inflammation may be the mechanism linking diet to the risk of chronic diseases such as diabetes and cardiovascular…
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The JPI HDHL welcomes five new members in the Scientific Advisory Board (SAB) - Carbohydrate staple foods - facing the challenge to improve their quality for a better metabolic healthAbstract Image Carbohydrates are the main energy source in most European diets. Their metabolic effects depend on several aspects ranging from chemical structure to food matrix and food processing which are best captured by the…
- Microbiota-Inflammation-Brain axis in heart failure: new food, biomarkerS and AI Approach for the prevention of undeRnutrition in Older Image AbstractIn agreement to the Joint Programming Initiative “A Healthy Diet for a Healthy Life”, the transnational and multidisciplinary AMBROSIA project fits with the areas of food…