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Development of nutraceuticals from by-products from the brewing industry
Cunha Neves, Adriana
(Principal Investigator)
Ryan, David
(Team Member)
Perez Gavilan van Marweijk, Ariane
(Team Member)
Department of Applied Sciences
enviroCORE
South East Technological University
Overview
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Research output
(5)
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Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
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Weight
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Food Science
Hydrolysate
100%
Functional Food
50%
Fermentation Conditions
50%
Thermostability
30%
Subtilisin
30%
Solid-State Fermentation
25%
Value-added Food Products
25%
Value-added Food
25%
Techno-functional
25%
Antioxidant
25%
Nutritional Benefits
25%
Angiotensin
25%
Food Development
25%
Solubilization
25%
Alkaline Extraction
25%
Protein Recovery
25%
Cellulase
25%
Nutritional Potential
25%
Food Industry
20%
Foaming Capacity
20%
Emulsion Activity Index
20%
Bovine Serum Albumin
16%
Enzymatic Hydrolysis
10%
Water Holding Capacity
10%
Functional Property of Proteins
10%
Emulsifying Properties
10%
Foaming Properties
10%
Consumer demand
10%