SPAIN | ACTIS
06/11/2019
Lmite 13 Ene 2021
Oferta Tecnolgica
Ref.
TOSG20200106001
Development of functional food ingredients from underutilised okara
Despite being nutrient-rich, the use of okara (soy pulp) as human food is limited due to its high amount of indigestible fibre and low palatability. As a result, tonnes are discarded as food waste or recycled as animal feed. A Singapore institute has developed a cost-effective enzymatic and fermentation technique to transform okara as a functional ingredient for innovative food applications. The institute seeks licensing partnerships with MNEs/SMEs of all sizes.
Socios

logotipo CEOE Aragnlogotipo ITAINNOVAlogotipo Cmara Toledologotipo FEDAlogotipo UCLM
logotipo FUNDECYT-PCTEX logotipo ADERlogotipo FERlogotipo AINlogotipo UNAV

06/11/2019

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06/11/2019