Ohmic heating and moderate electric fields technology are being explored for the innovative processing of food products, regarding enhancement of food quality attributes, optimization of process efficiency and reduction of spoilage agents by inactivation of target microorganisms. Fundamental knowledge about the interaction of electric fields with food systems and macronutrients (such as proteins and polysaccharides) has been addressed by our team.
e.g. thermal set-hydrogels, cold set hydrogels and emulsions
intended for encapsulation of bioactive compounds, using emergent food proteins
aiming the extraction of important bioactive compounds through a biorefinery concept, in cooperation with B.Factory Group
on molecular, structural and functional aspects of food proteins
e.g. polysaccharides and proteins
extracted and obtained from food wastes