Eco-friendly products with high nutritional value
Project objectives are: definition and check sensorial and nutritional features, Moringa oleifera and Salvia officinalis experimentation and cultivation, consequent continuity nutraceutical spinneret through spinneret operating procedures application and validation and plant lay-out and obtaining nutraceutical products with recognizable and restrained quality.
Definition of Salvia officinalis and Moringa oleifera cultivars suitable for the Sicilian pedo-climatic environment; Cultural protocols to be adopted; Development of nutraceutical products; Devices, methods and analytical systems; Reduction of contamination of raw materials and products in primary production; Nutraceutical and functional food; Project management.
Improving the production of Salvia and Moringa and defining the biochemical parameters and the health and nutraceutical value. Implementation of operational methods for the production of functional and nutraceutical foods. The innovations to be introduced will consist in the development of:
• Cultural protocols on the varieties / species of interest;
• Database with the main qualitative characteristics obtained from variety screening for the creation of variety lists for the species of interest;
• Mathematical models for the preparation of the shelf-life;
• Protocols for treatment and packaging;
• Transformation processes;
• Processes for the development of new functional products;
• Extraction processes;
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