The overall purpose is to develop new enzyme processes to produce new, natural food ingredients from vegetable material. Presently we investigate the possibilities for employing new, specific, so-called mono-component enzymes to release functional food ingredients from plant material: a) To solubilise dietray fibre from complex poysaccharides, b) to modify selected, functional properties (texture enhancers) from non-starch polysaccharide material, c) to release antioxidant phytochemicals from fruit byproducts. There is a strong collaboration with the Rheology Group, of which Merete Norsker is also a member.
|Effective start/end date||01/01/1995 → 31/12/1996|
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