Murcia FOOD 2025

20–21 May 2025 | Murcia, Spain

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ProductUpdated on 16 April 2025

Development of functional foods and bioactive compounds. Effects of the food processing.

Luis Tejada Portero

Catedrático Universidad at UCAM Universidad Católica San Antonio

MURCIA, Spain

About

• Extraction, characterization and use of proteases of vegetable origin in the making process of an egg product (pasteurised egg white powder) enriched with bioactive peptides

• Effects of processing and culinary treatments on the functional and technological properties of foods

Looking for

  • Commercial Agreement with technical assistance
  • Technical Cooperation Agreement
  • Research Cooperation Agreement

Applies to

  • Biotechnology and sustainability
  • Health and nutrition

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