In vitro functionality tests and biochemical methods

Assessment of the functional properties and the digestibility and bioavailability for the human organism of different food products

Objectives

  • Biochemical characterization of bioactive ingredients
  • Functional characterization of bioactive ingredients

Degree of integration of marine resources

Low to moderate

Potential sectors of aplication

  • Bakery and pastry
  • Beverages
  • Dairy
  • Fruits & veg
  • Meat
  • Olive oil
  • Prepared food
  • Seafood

Entities