Data to Platform: AI-Powered Insights into Sourdough Bread Digestibility (IDigest) + Fondo sviluppo nuovi progetti - Gobbetti 2018
Deadline: 06/03/2026
Scientific-Disciplinary Group
07/AGRI-08 - Agricultural, Food And Environmental Microbiology
Description
To evaluate the effects of formulation and processing variables on the digestibility and nutritionalquality of sourdough breads, a comprehensive set of compositional, biochemical, and nutritional, and structural analyses will be performed. Nutritional profiling will include measurements of total carbohydrates, ash, protein, free amino acids, dietary fiber, and resistant starch. Fermentation parameters will be monitored, to assess fermentation dynamics and their implications for flavor and glycemic potential. Digestibility-related indices, including the starch hydrolysis index, predicted glycemic index, and protein digestibility, will be determined via in vitro enzymatic digestion protocols... (see call)
Job posting website
Number of positions
1
Funding body
Libera Università di Bolzano
View the original posting on the MUR website: Go to MUR website