Production technology of potato juice for use in functional food
Tytuł oferty
Production technology of potato juice for use in functional food
Opis oferty
Product technologies presented in this proposal were designed as components of the diet for consumers suffering from inflammatory bowel disease and associated disorders, mainly anemia. The main purpose of these recipes is to reduce or stamp out intestine inflammation, to regulate iron metabolism, and to improve the antioxidant status of the organism through the use of plant fragments rich in bioflavonoids and other bioactive ingredients. Soybean sprouts enriched with iron and potato juice were proposed to be the main active ingredients of the new products. As confirmed by research on patients carried out under the “Bioactive Food” project, the developed products may potentially have a positive impact on consumer health. While these food technologies are above all a dietary supplement for consumers, they may also be a part of a dietary therapy based exclusively on newly developed recipes. The technologies covered by this proposal extend over various product groups classed as “meals,” including: bakery products, snacks, lunch meals, desserts and beverages. Also, particular products may be the basis for customized meals composed by the consumer himself/herself (e.g. bread, pasta, sausages, pâté, soup).
Słowa kluczowe
Production technology of potato juice
Dziedzina naukowa
Żywność i napoje, Biotechnologia zdrowotna
Branża
Przemysł spożywczy, Przemysł farmakologiczny
Rodzaj technologii
Technologia
Wizualizacja technologii
-
Twórcy/wynalazcy
prof. dr hab. Józef Korczak
Właściciel/e praw
Poznań University of Life Sciences
Poznań University of Life Sciences
Ochrona prawna
Zgłoszenie patentowe międzynarodowe
Numer zgłoszenia do ochrony
P.406918
Numer prawa ochronnego
-
Poziom TRL
5
Forma komercjalizacji
Licencja wyłączna, Licencja niewyłączna, Sprzedaż praw
