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Projects & Grants
|Nutrition evaluation of cereals, pseudo-cereals, legumes and products from these foods and their use in gluten-free diet|
|Main solver||Mgr. Karin Petřeková, Ph.D.|
|Periodr||1/2019 - 12/2020|
|Provider||Specifický VŠ výzkum|
|Anotation||Grains, pseudo-cereals and legumes are highly recommended for their positive nutritional properties for regular consumption in accordance with good eating habits. Nevertheless, we encounter many myths and incorrect practices when using them. That's why we decided to create, characterize the nutritional aspects and practically verify a set of recipes for preparing food from these foods, including their key versions.
The food industry uses cereals, pseudo-cereals and legumes, including their key versions, to produce a range of rational nutrition products. Fruit, mash, cereals, flakes, crisps, etc. are important semifinals of these foods. Some cereals and legumes are, used in the diet of patients with celiac disease or other food allergies.