New food products and technology
Separation of components of food gives raise to their use for preparation of new types of food, with substitution of components, or to their application for example for packaging.
Food safety is a common field of interest in food industry, with many áreas for work, one is the obtention and application in food of antimicrobial compounds and another one is determine the effect of the food structure on the growth of pathogens to know how to reduce the danger and effects. (M. Rendueles, Ad. Laca, S.Collado, Am. Laca, M. Díaz//V.)
- Separation of components of food: from eggs
- Substitution of ingredients in food
- Edible biofilms for food packaging
- Obtention of antimicrobial compounds
- Food safety: Impact of the food structure
Products obtention by fermentation (and hydrolisis)
Fermentation of food materials produces different valuable materials, in particular organic acids like lactobionic one. The previous hydrolisis is frequently promoted, from different substrate, or from proteins. In the procedure for fermentation, knowledge of the activity or physiological state of microorganisms is key for better production (M. Rendueles, I. Marcet, P. Oulego, M. Díaz//, V. )
- Dairy whey substrate: lactobionic acid
- Other substrates: hydrolizates
- Bioactive peptides from egg peptides
- Use of flow cytometry for fermentation control