ProductUpdated on 7 April 2025
Use of vegetable enzymes for the elaboration of milk products and bioactive peptides.
About
Characterization and use of proteases of vegetable origin in the making process of an egg product (pasteurized egg white powder) enriched with bioactive peptides
Effects of processing and culinary treatments on their functional and technological properties
Organisation
Similar opportunities
Product
Development of functional foods and bioactive compounds. Effects of the food processing.
- Health and nutrition
- Research Cooperation Agreement
- Technical Cooperation Agreement
- Biotechnology and sustainability
- Commercial Agreement with technical assistance
Luis Tejada Portero
Catedrático Universidad at UCAM Universidad Católica San Antonio
MURCIA, Spain
Service
Design of Fermentation Processes for the Development of Foods with Functional Potential
- Development
- Food safety and fraud prevention
- Biotechnology and sustainability
Javier Campión Zabalza
Head of Health and Gastronomy Area at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia-San Sebastián, Spain
Service
Design of Fermentation Processes for the Development of Foods with Functional Potential
- Development
- Food safety and fraud prevention
- Biotechnology and sustainability
Ibai Martín
Business Developer at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia, Spain