Code
01D07917
Duration
01 October 2017 → 30 September 2021
Funding
Regional and community funding: Special Research Fund
Promotor
Fellow
Research disciplines
-
Agricultural and food sciences
- Food and additive engineering
- Food physics
- Food technology
Keywords
pseudocereals
digestibility
functionality
bread
extrusion
Project description
There is a growing interest in the grain processing industry to nutritionally enrich grain products by incorporating pseudocereals. In order to guarantee an optimal utilization of quinoa, buckwheat and amaranth in food applications, the nutritional and technological properties of these pseudocereals
and the impact of processing on both aspects will be studied.