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ProductUpdated on 7 April 2025

Use of vegetable enzymes for the elaboration of milk products and bioactive peptides.

Luis Tejada Portero

Catedrático Universidad at UCAM Universidad Católica San Antonio

MURCIA, Spain

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

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