Application of plant cell wall degrading enzymes in food technology.

    Project Details


    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 date01/01/199531/12/1996

    Collaborative partners


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