Production technology of potato juice for use in functional food
Title of the offer
Production technology of potato juice for use in functional food
Offer description
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).
Keywords
Production technology of potato juice
Scientific field
Food and drink, Health biotechnology
Industry sector
Food Industry, Pharmacological industry
Type of technology
Technology
Technology Visualization
-
Authors/inventors
prof. dr hab. Józef Korczak
Rights holder
Poznań University of Life Sciences
Poznań University of Life Sciences
Intellectual property rights
International patent application
Application number
P.406918
Patent number
-
TRL level
5
Form of transfer
Exclusive license, Non-exclusive license, Rights sale
