• Assessment of "metabolic quality" of starch containing products in healthy volunteers and diabetic patients.
  • Techniques for measuring starch digestion and fermentation.
  • Availability of 13C-labelled starch and food products.
  • Health parameters related to industrial starch processing.
  • Scientific basis for recommendations for the development of starch based functional foods.
  • Definition of the role of the "glycemic index" concept in communication strategies concerning 'healthier' starch products.
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Fifth framework programme Quality of life and management of living resources

 

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