Production technology of crispbread with bioactive ingredients for hypertension sufferers
Tytuł oferty
Production technology of crispbread with bioactive ingredients for hypertension sufferers
Opis oferty
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).
Słowa kluczowe
Production technology of crispbread
Dziedzina naukowa
Żywność i napoje, Biotechnologia zdrowotna
Branża
Przemysł spożywczy, Przemysł farmakologiczny
Rodzaj technologii
Technologia
Wizualizacja technologii
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Twórcy/wynalazcy
prof. dr hab. Józef Korczak
Właściciel/e praw
Poznań University of Life Sciences
Poznań University of Life Sciences
Ochrona prawna
Patent krajowy
Numer zgłoszenia do ochrony
P.401596
Numer prawa ochronnego
PAT. 232944
Poziom TRL
5
Forma komercjalizacji
Licencja wyłączna, Licencja niewyłączna, Sprzedaż praw
