CORDIS Project
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This project aims to improve the nutritional profile of dry cereal-based foods by designing structured emulsions that can effectively incorporate bioactive compounds. The goal is to enhance food quality while maintaining desirable sensory properties.
In light of the alarming reports on (the evolution of) the health condition of consumers in the developed world, research and food industry environments are currently investing much time and effort in the quest for ‘healthier’ food systems.
However, inclusion or in situ production of bioactive compounds in food systems to improve their nutritional profile while maintaining their organoleptic properties presents real challenges.
While emulsions offer perspectives for improved food systems, conve…
KATHOLIEKE UNIVERSITEIT LEUVEN
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