- Enzymatic synthesis of structured lipids enriched in functional fatty acids. Study of its oxidative stability.
- Enzymatic treatment of by-products of the meat industry to obtain protein for food use.
- Enzyme technology to reduce acrylamide levels in processed products.
- Immobilization of enzymes for application in the agri-food industry: (i) Immobilized biocatalysts for debittering citrus juices; (ii) Immobilization of glucose oxidase for oenological application to obtain wines with low alcohol content; (iii). Microencapsulation of enzymes to accelerate the cheese ripening process
- Biotechnological debittering of green table olives.
- Coating of seeds with enzymes to improve the bioavailability of the plant.
- Traceability and authentication of animal and plant species and processed foods: (i) Authentication of olive oil by q-PCR. - (ii) Traceability of food of plant and animal origin by PCR.
- Immunodetection and quantification of proteins in biological samples related to diseases (neurodegenerative, food allergies, celiac disease).
- Study of the effect of different types of processing (thermal, high pressure, microwaves) on the detection of food allergens.
- Characterization of bioactive compounds (polyphenols, vitamins, fatty acids, peptides).
- Identification of therapeutic targets and predisposition syndromes to hereditary cancer in oncological patients.
Última actualización: 19 de Mayo de 2021