CONICET Community
Internal doctoral strategic topics
Speciality
Fisicoquímica de alimentos
Scientific discipline
Food engineering and Biotechnology
- Process Engineering
Topic
Fermentation of legume flour for the preparation of bakeries enriched with proteins and fiber
Workplace
DEPARTAMENTO DE QUIMICA Y FISICA
Dependencies
- UNIVERSIDAD NACIONAL DE ROSARIO
- FACULTAD DE CIENCIAS BIOQUIMICAS Y FARMACEUTICAS
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| Address: |
| SUIPACHA 531, 2000 - Rosario - Santa Fe - Argentina |
Summary
Information provided by the agent in
SIGEVA
-Procesos de separación de proteínas de harinas de legumbres.-Propiedades estructurales y tecno funcionales de proteínas alimentarias. Empleo de técnicas espectrofotométricas.-Fermentación en estado sólido con microorganismos kéfir de harina de legumbres.-Formulación de productos alimentarios con calidad nutricional mejorada. Análisis sensorial.
Lines of Investigation
Proteínas alimentarias
Engineering and technologies
- Other engineering and technologies
- Food and beverages
Technological Capacities
6 - Biological sciences
6.6 - Industrial Biotechnology
- 6.6.8 - Biopolymers
- 6.6.12 - Fermentation
8 - Agrofood industry
8.1 - Technologies for the food industry
- 8.1.2 - Food Additives/Ingredients/Functional Food
- 8.1.4 - Food Processing
- 8.1.5 - Food Technology
Key Words
Proteínas alimentariasFermentaciónHarina de legumbresFood proteinsFermentationLegume flour
Directed by:
BOERIS, VALERIA
Scientific Research Career at CONICET
BOERIS, Valeria
Scientific Research Career at CONICET
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