Elimination of added sugar as a sweetener in balsamic reductions.

消除香脂还原中添加的糖作为甜味剂。

• 批准号: 514536-2017
• 负责人: Frostad, John
• 金额: $ 1.82万
• 依托单位: University of British Columbia
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2017
• 资助国家: 加拿大
• 起止时间: 2017-01-01 至 2018-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=640499
• 关键词: Elimination; added; sugar; sweetener; balsamic

British Columbia has a substantial number of locally-owned-and-operated companies that contribute to thefood and agricultural industry. The continued growth and success of these companies is therefore essential forthe economic growth of British Columbia and Canada. This research project will be a collaborative effortbetween the University of British Columbia and Nonna Pia's Gourmet Sauces (based in Whistler, BritishColumbia) and will accelerate the development of new food products through the application and discovery ofnew principles of food engineering. The successful completion of this project will directly result in bringingnew products to market and set Canada apart as the premier producer of all-natural balsamic vinegarreductions.

不列颠哥伦比亚省拥有大量当地拥有和经营的公司，为食品和农业做出了贡献。因此，这些公司的持续增长和成功对于不列颠哥伦比亚省和加拿大的经济增长至关重要。该研究项目将是不列颠哥伦比亚省大学和Nonna Pia的美食酱（总部设在英国哥伦比亚省惠斯勒）之间的合作努力，并将通过应用和发现食品工程的新原理来加速新食品的开发。该项目的成功完成将直接导致将新产品推向市场，并使加拿大成为全天然香醋的主要生产国。