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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.

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Subjects

  • Crop Production
  • Physiology of Nutrition
  • Food Chemistry
  • Food Processing
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