ProductUpdated on 16 April 2025
Development of functional foods and bioactive compounds. Effects of the food processing.
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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Catedrático de Universidad, Tecnología de Alimentos at University of Murcia-Veterinary Faculty (inc. Food Science & Tech.)
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- Commercial Agreement with technical assistance
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Valencia, Spain