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AntioxFunctional

Antioxidant and nutritional potential of a functional food derived from fermented maize and fruit extracts containing phytosterols, carotenoids and tocopherols.

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Abstract

The general objective is to generate knowledge on the nutritional aspects linked to antioxidants and digestibility of a fermented food prototype with bioactive compounds derived from traditional staples and selected fruits from local and tropical biodiversity.

Project Number : 1502-603

Year : 2015

Type of funding : AAP MOBILITE

Project type : AAP

Research units in the network : INNOVATION

Start date :
01 May 2018

End date :
30 Sep 2018

Flagship project :
Non

Project leader :
DHUIQUE-MAYER Claudie

Project leader's institution :
CIRAD

Project leader's RU :
QUALISUD

Budget allocated :
9720 €

Total budget allocated ( including co-financing) :
9720 €

Funding :
Labex