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146 results

Standard and legislative aspects for valorisation of agricultural residues and side streams from the agro-food industry
document
Mar 31, 2017
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AgriMax
Angela Montanari
Śruta rzepakowa w żywieniu trzody chlewne
document
Jun 30, 2023
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Innovative fermentation technology for rapeseed meal as pig feed
Beata Bartodziejska
- trzoda chlewna
- śruta rzepakowa
- mikrobiot zwierząt
- żywienie zwierząt
- dobrostan zwierząt
- jakość mięsa
5-PROTEG Project: Meat Protein-Based Meals for Elderly Nutrition
document
Jan 10, 2021
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5-PROTEG: pre-cooked foods based on meat protein for senior citizens
INNOVACC

Tailored Biscuits with Enhanced Satiety: Protein and Fiber Enrichment
document
Jan 02, 2012
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Innovations agronomiques
Villemejane C., Suciu I., Lesdema A., Delarue J., Ndiaye A., Marsset-Baglieri A., Aymard P., Marcuz M.C., Vinoy S., Michon C.
- connaissances
- ingénierie des connaissances
- transfert de connaissances
- approche intégrée
- appréciation hédonique
- biscuits
- satiété
- fibres
- protéines
- connaissance structurée
Regional tasting labs for diverse cereal products: sensory analysis
document
Feb 01, 2025
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Cereals Diversity for adaptation to climate change (CEREALI RESILIENTI 2.0)
Alba Pietromarchi+ 1

Relevant projects

We found some projects that might be relevant for you, based on your search-query.

Impact de la structure alimentaire sur l'indice glycémique du pain et des pâtes
document
Jan 02, 2012
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Innovations agronomiques
Saulnier L., Micard V.
Scheda tecnica "Ricette resilienti
document
Feb 01, 2022
-
Cereals Diversity for adaptation to climate change (CEREALI RESILIENTI 2.0)
Alba Pietromarchi+ 1
Evaluador nutricional Jilorio para menús escolares sostenibles
document
Jan 08, 2021
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Capacity Building for local organic fruit and vegetable producers to promote the transition to sustainability of public procurement in Madrid, Valenci
Observatorio para una Cultura del Territorio, OCT
Conciling pleasure and nutrition: PNNS working groups on fats and taste
document
Jan 02, 2010
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Innovations agronomiques
Souliac L., Bizet G., Remy S.
Scheda tecnica “Diversificazione dei prodotti: analisi sensoriale mediante panel test”
document
Feb 01, 2022
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Cereals Diversity for adaptation to climate change (CEREALI RESILIENTI 2.0)
Alba Pietromarchi
- resilient cereals
- consumer acceptance
- composite cross population
- climate change adaptation
- traditional recipes
- ancient grains
- food innovation
- sensory evaluation
- flour diversity
- product development