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are: i) to determine the technical specifications for the production of powdered vinegar; ii) physicochemical characterization of vinegar; iii) bioactive characterization of vinegar; iv) to promote
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of grant, consecutive or interpolated. Preferences Requirements: Preference will be given to candidates with experience in the extraction, isolation, characterisation and identification of bioactive
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properties of the different protein extracts, with particular emphasis on properties relevant to the food industry, namely emulsifying capacity and bioactivities. iii) To investigate the interaction
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techniques for protein analysis (such as high-performance liquid chromatography and electrophoresis), and in the identification of bioactive compounds from plant-based food matrices. Hiring Requirements