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Area 03 – Scienze chimiche
This is the book of proceedings of the Final Conference of the Project Healthy–Profood “Optimised processes for preparing healthy and added value food ingredients from lupin kernels, the European protein–rich grain legume”. A European Commission project funded within the Fifth Framework Programme, “Quality of Life and Management of Living Resources, Key Action 1: Food, Nutrition and Health”. Contract n.: QLRT 2001–002235; duration: 01/01/2003 – 12/31/2005; Coordinator: Università degli Studi di Milano.
The Conference was organised on November 9–10th 2005 at Visconti di Vimodrone Palace, Milan, for presenting the most relevant results of the project to the international public.
In brief, the Healthy–Profood project has optimised industrial processes for the preparation of healthy and added value food ingredients from lupin kernel, has applied them in the formulation of innovative palatable food products, has addressed some specific safety issues, and has demonstrated some potential health benefits in the prevention of cardiovascular disease based on well–established animal models and the first clinical study ever performed on lupin.

Contributions by Anna Arnoldi, Christian L. Bagger, Jürgen Bez, Giovanna Boschin, Silvia Caligari, Davide Camisassi, Silvia Castiglioni, Zhong Jian Cheng, Giulia Chiesa, Katell Crépon, Alessandra D'Agostina, G. Doxastakis, A. Drakos, Marcello Duranti, Ivano Eberini, Evelyne Fénart, Nicolai Foss, Hanne Frøkiær, Elisabetta Gianazza, Donatella Gilio, Ramon Hall, Leng Heng, Tiina Jauhiainen, Stuart K. Johnson, V. Kiosseoglou, Udo Knauf, Riitta Korpela, Daniela Locati, Maria Rosa Lovati, Chiara Magni, E. Makri, D. Mandalou, Cristina Manzoni, Marta Marchesi, Eero M. Mervaala, Sheila Morandi, Harry Morrow-Brown, Marek Naruszewicz, E. Papalamprou, V. Papoti, Cinzia Parolini, Taru K. Pilvi, Michael Radcliffe, M.H. Rahman, Donatella Resta, Pilar Rodríguez-Iglesias, Glenis Scadding, Alessio Scarafoni, Anne Schneider, Michael Schott, Alice Seger, Fabio Sessa, Elena Sironi, Cesare R. Sirtori, Stuart Smith, Hilmer Sørensen, Jens Christian Sørensen, Heikki Vapaatalo.

Dr. Anna Arnoldi, coordinator of the Healthy-Profood Project and Editor of this book, is Professor of Food Chemistry and Functional Foods in the Faculty of Pharmacy at the University of Milan, Italy.
pagine: 216
formato: 17 x 24
ISBN: 978-88-548-0267-4
data pubblicazione: Ottobre 2005
editore: Aracne
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