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One of the major problem in the industrial process management of fruit-based products (i.e. fruit juice, beer, wine and vinegar), is the undesirable turbidity in the final product. This project aims to develop novel clarification methods of such products, alternative to the conventional fining treatments that may damage the quality attributes of the final fruit-based products. These new proposed strategies will employ free or immobilized enzyme systems as clarification agents that specifically act on the molecules involved in haze formation without altering the final product properties. In addition, these novel enzyme-based clarification methods will reduce the environmental impacts caused by the fining agents that are normally used during conventional treatments.