The project i-choose-chick establishes new processes for the physical modification of chickpea ingredients. With this new choice of clean-label ingredients the quality and consumer acceptance of gluten-free bakery products will be enhanced and new product concepts for celiac people are enabled.
To develop a new range of food products, with high nutritional and sensory quality, for preservation in cold storage and at room temperature by high pressure processing in combination with other hurdles. Additionally the project will develop packaging solutions.
Improvement of cellulose casing mechanical properties and stuffing performance when are produced with new dwp development as raw material.
To develop a fermentation-based technology by recovering a fraction of the by-products generated in cheese and milk production, with applications for the agro-food industry such as ingredients, beverages, etc., Focusing on the development of healthy products.
The goal is to design methods based on genomics and advanced technological control of fresh meat, to develop specific genetic pig lines that can reduce the productivity gap between industrial lines and iberian pigs, standardizing and improving the deposition of oleic acid in the iberian cured ham.
The present study will develop a new drink, based on components with lower glycemic index, oat beta-glucans and potato proteins with the goal of lowering blood lipids, increase glucose tolerance and insulin sensitivity and improve general health.
Harvesting and the newest high pressure and deep vacuum techniques in production of standardized plant extracts/bioactive molecules for application in formulation of nutraceuticals/medicine. In vivo studies to support evidence for health benefits.