Healthy ProFood. Optimised processes for preparing healthy and added value food ingredients from Lupin Kernels, the european protein-rich grain legume

This is the book of proceedings of the Final Conference of the Project Healthy–Profood “Optimised processes for preparing healthy and added value food ingredients from lupin kernels, the European protein–rich grain legume”. A European Commission project funded within the Fifth Framework Programme, “Quality of Life and Management of Living Resources, Key Action 1: Food, Nutrition and Health”. Contract n.: QLRT 2001–002235; duration: 01/01/2003 – 12/31/2005; Coordinator: Università degli Studi di Milano. The Conference was organised on November 9–10th 2005 at Visconti di Vimodrone Palace, Milan, for presenting the most relevant results of the project to the international public. In brief, the Healthy–Profood project has optimised industrial processes for the preparation of healthy and added value food ingredients from lupin kernel, has applied them in the formulation of innovative palatable food products, has addressed some specific safety issues, and has demonstrated some potential health benefits in the prevention of cardiovascular disease based on well–established animal models and the first clinical study ever performed on lupin.