Production technology of crispbread with bioactive ingredients for hypertension sufferers
Title of the offer
Production technology of crispbread with bioactive ingredients for hypertension sufferers
Offer description
The technologies presented in this proposal were designed as components of the diet for consumers suffering from moderate hypertension and associated disorders. The main purpose of these recipes is to improve the antioxidant status of the organism through the use of plant fragments rich in bioflavonoids and other bioactive ingredients. Fermented seed of field bean, chokeberry juice, beet juice and nettle leaf extract were used as main ingredients of the new products. As confirmed by research on patients carried out under the “Bioactive Food” project, some of the developed product technologies (or products with a similar content of active ingredients) 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 fruit and vegetable beverages. Also, particular products may be the basis for customized meals composed by the consumer himself/herself (e.g. crispbread, soup).
Keywords
Production technology of crispbread
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
National patent
Application number
P.401596
Patent number
PAT. 232944
TRL level
5
Form of transfer
Exclusive license, Non-exclusive license, Rights sale
