Reduced Sugar in Ice Cream
This research focuses on the optimization of reduced-sugar ice cream formulations using alternative sweeteners. By integrating physicochemical characterization and sensory analysis, we evaluate the effects of sugar reduction on product functionality and overall quality.
Use of Enzymes in Meat Tenderization
Proteolytic enzymes are studied for their role in meat tenderization. The effects of enzymatic activity and process conditions on muscle structure, texture and sensory properties are analyzed to develop controlled and efficient tenderization strategies.
Greenzym - From Plants to Powerful Enzymes srls
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