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Food products quality
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Biotechnology, Sustainable Chemistry
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| 2011 |
- a bioactive peptide beta-CN(94-123), from fermented milks B-Actiprod
- Sustainable VALOrization of Buttermilk: nutritionAl Benefits, functional value in food products and consumer perceptionValobab
- Provide and Consume a Sustainable Food Ocad
- Lowering energy and contaminants in bread and rusk tins SAFE bread TIN
- Sustainable, local or localised, innovative food chains ILLIAD
- Control of pathogenic and spoilage microorganisms in food products by a rational use of the oxydoreduction potential FoodRedox
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- Toulouse White Biotechnology: a pre-industrial demonstrator to develop renewable carbon applications TWB
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| 2010 |
- Salivary tags and diet - Oralisens
- Anti-inflammatory properties of wheat fibers - Wheafi
- Satiety & Flavour - Satiarome
- Optimisation of bread nutritional qualities - Nutripan
- New PET packaging for wine - Novinpak
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- Eco-design of safe food packaging - SafeFoodPack Design
- Integrated system of micro-algae biorefinery - Algoraffinerie
- High pressure molding of biopolymers and biocomposit materials - Hypomobb
- Medical system of resorbable implants with starch shape memory. IRMAS
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| 2009 |
- Risk/nutritional benefit for processed vegetables - Ribenut
- Developing a grape production sector devoted to juice - FIJUS-R@isol
- Home heating of fried foods with owen or pan Dominove
- Salted meat products with a reduced content of salt and sodium NA-
- Impact of processes on the nutritional quality of meat proteins - Pronutrial
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- A Franco Finnish project to develop the wheat straw and wheat bran valorization. Valowheat
- Investigation and reduction of hemicellulases-lignin interactions for improved enzymatic pretreatment and fractionation processes of lignocellulose
Hemili
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| 2008 |
- Oxidation markers of polyunsaturated fatty acids in omega-3 enriched foods: consequences on oxidative stress in vivo and perception by the elderly AGEcaninox
- In silico prediction of B-epitops from food allergens and experimental validation on wheat allergens Predexpitope
- New tools for managing the fate of cereal nutrients in the gut NOMAC
- Food powders, granulation and surface properties of the particules Reactive Powder
- High pressure homogenization of nanoparticles, molecules vectorisation Nanolia
- Design of biscuits with satiety benefit Bisens
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- Biotechnology for pentanoic acids from biorefinery by-products Pentoval
- New bioethanol Futurol
- Elaboration of real and virtual analogs of plant cell wall Analogs
- Liignins-polysaccharides complex of grass cell wall Magic
- Solubilisation of proteins from seeds oleosome with amphiphilic polymers SOPOL
- Preventing the biocontamination of plastic based material by modifying their surfaces Prevent'BIO
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| 2007 |
- Development of Information and Communication Technologies to met the new challenges of wine industry Vinnotec
- Salivary Proline Rich Protein-Tannins: Intrinsically Unstructured Protein Interaction Model Protanin
- New processes for fruit-based foods - ex. of result: Tempantiox
- Modelling the release mechanisms of sensorial stimuli in the mouth SensInMouth
- Impact of processing on the nutritional value and the allergenicity of egg proteins Ovonutrial
- From nano to micro-structures of food proteins Laclys
- Prediction and control of the appearance or disappearance of reaction markers during food processing and conservation Reactial
- Structures, oxidation stability, properties and bioaccessibility of unsatured fatty-acid enriched milk fats Agilait
- Integration of knowledge and sustainability methods to control food quality Incalin
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- Lipids microbial production for energetic uses in the aeronautic industry LipicAero
- Active and biodegradable packaging for fresh fruits and vegetables Tailorpack
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| 2006 |
- Eco-design of membrane processes to obtain targeted-function proteins ECOProm
- Quality wines with reduced alcohol content VDQA
- Design of mediterranean foods using durum wheat and grain legumes Pastaleg
- Nutritional quality of breads with increased dietary fiber content Aquanup
- Reducing salt content in food products SEL
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- Development and validation of a reverse methodology for eco-designed wood-based polymers Eco-composite
- Combinations of physico-chemical and enzymatic pre-treatments (hemicellulases and ligninases) of straw for the production of bioethanol.
- Structural and functional study of oil and protein storage bodies in A. thaliana and in B. napus GENOBODIES
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