INSTITUTO DEL FRÍO

Functional food. Isolation of probiotics from vegetable products of the food industry. Characterization and properties. Utilization in nutrition and dietetics

OBJECTIVES

1. Extraction and characterisation of oligosaccharides and  fibre, from vegetable products and by-products, in the food industry.

2. Nutritional quality of oligosaccharides and concentrated fibre (prebiotic) of high quality, from  vegetable products and by-products.

3. Extraction and  characterización of soy proteins (tofu, okara and whey). Importance on health as a functional food.