CORDIS Project
Funding breakdown and partner intelligence are Premium
Sign in and upgrade to Premium for EU contribution totals, consortium analytics, OpenAlex research context, and AI summaries. · 0 consortium intelligence fields visible of 1
Start free • Cancel anytime • 14-day refund guarantee
This research investigates how food processing techniques affect the formation of advanced glycation end products (AGEs) in soy flour and their potential health impacts. It aims to understand the inflammatory effects of these compounds and develop strategies to reduce harmful substances in food.
Food safety and quality is one of the major priority in the European Society.
The food manufacturing may change the biological properties of food compounds.
One of the most common interaction between proteins and sugars occurs during food processing is Maillard reaction.
The products of this reaction named advanced glycation end products (AGEs) may influence on human health by the interaction with receptor for advanced glycation end products (RAGE).
In that way dietary derived AGEs may modulate…
WAGENINGEN UNIVERSITY
Partner organizations (coordinator is shown above), with normalized type and CORDIS activity type. Guests see up to 4 partners.
Similar projects, consortium collaboration history, frequent partners, and OpenAlex research context.
Guests see up to 5 EuroSciVoc fields.
Guests see up to 5 topics.
