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• New cereal (tritordeum) for the production of cereal-based functional foods

• 
  Jordi Rafols

  The company name is only visible to registered members.

  New cereal (tritordeum) for the production of cereal-based functional foods

  A company has developed lines of the new cereal tritordeum showing novel characteristics of interest for the production of cereal-based functional foods and with processing properties suitable for a range of applications including breads, biscuits, breakfast cereals, etc. The novelty of tritordeum is that it has a range of characteristics not present in other cereals which give the opportunity to develop new cereal-based functional foods. Among these traits are included exceptionally high levels of the carotenoid anti-oxidant lutein, high levels of soluble fibre, high protein content, variation in starch, microelements. The technology / product is a new cereal crop tritordeum which has been developed from the hybridization of durum (pasta) wheat with a wild barley species (Hordeum chilense). The new cereal resembles bread wheat and has agronomic performance and yield comparable to conventional wheat, but with improved resistance to drought and high temperature stress.
  
  The company is open to discuss different types of business relationships, although preference is for licensing or joint development agreements. As they hold all commercial exploitation rights and all rights to plant lines they are able to grant exclusive licenses to appropriate partners.
  
  This is a technology offer published in Innoget.com *. To view the details of this offer and contact directly with the vendor organization click on the link below http://tinyurl.com/5uuyx4e#fb.
  
  If you have any questions please contact Innoget.com at info@innoget.com.
  
  *Innoget is a provider of Open Innovation services. Through the web site Innoget.com we connect our customers with companies and research institutions worldwide.
  
  • 10 Mar 2011, 12:42 pm
  Jordi Rafols wrote: > A company has developed lines of the new cereal tritordeum showing > novel characteristics of interest for the production of cereal-based > functional foods and with processing properties suitable for a range > of applications including breads, biscuits, breakfast cereals, etc. > The novelty of tritordeum is that it has a range of characteristics > not present in other cereals which give the opportunity to develop > new cereal-based functional foods. Among these traits are included > exceptionally high levels of the carotenoid anti-oxidant lutein, high > levels of soluble fibre, high protein content, variation in starch, > microelements. The technology / product is a new cereal crop > tritordeum which has been developed from the hybridization of durum > (pasta) wheat with a wild barley species (Hordeum chilense). The new > cereal resembles bread wheat and has agronomic performance and yield > comparable to conventional wheat, but with improved resistance to > drought and high temperature stress. > > The company is open to discuss different types of business > relationships, although preference is for licensing or joint > development agreements. As they hold all commercial exploitation > rights and all rights to plant lines they are able to grant exclusive > licenses to appropriate partners. > > This is a technology offer published in Innoget.com *. To view the > details of this offer and contact directly with the vendor > organization click on the link below http://tinyurl.com/5uuyx4e#fb. > > If you have any questions please contact Innoget.com at > info@innoget.com. > > *Innoget is a provider of Open Innovation services. Through the web > site Innoget.com we connect our customers with companies and research > institutions worldwide.