Cel
MAXFUN will develop novel enzyme-aided processing technologies for grape and berry applications with special emphasis on increasing the yield and enhancing the quality of the final consumer products, i.e. juice or wine. Enzymatic treatments will be combined to selected novel physical/physicochemical and mechanical treatments . The same technologies will also be applied for extraction of valuable food ingredients from the current process by-products . Bioactivity assays and in vitro models will elucidate the potential health-promoting value of consumer products or novel ingredients. The sensory quality of the improved products will also be studied. Finally, the consumer attitudes and acceptance of products manufactured with the new technologies will be assessed together with an economical and process technical feasibility analysis.
Zaproszenie do składania wniosków
Data not availableSystem finansowania
CSC - Cost-sharing contractsKoordynator
02044 ESPOO
Finlandia