INNOVATIVE UTILIZATION APPROACHES AND COMPARATIVE ADVANTAGES OF CHEESE WHEY OF OVINE/CAPRINE ORIGIN FROM THE REGION OF EPIRUS



Ref.No: 68129600
Start date: 08.10.2018
End date: 31.08.2021
Approval date: 08.10.2018
Department: CHEMICAL ENGINEERING
Sector: SYNTHESIS AND DEVELOPMENT OF INDUSTRIAL PROCESSES
Financier: ΕΣΠΑ 2014-2020, PERIFEREIA IPEIROU
Budget: 25.479,00 €
Public key: 65ΚΑ46ΨΖΣ4-Φ4Β
Scientific Responsible: Prof. TAOUKIS
Email: taoukis@chemeng.ntua.gr
Description: THE AIMS OF THE PROPOSED PROJECT ARE: A)THE DETERMINATION OF IMMUNOMODULATORY AND ANTI-HYPERTENSIVE COMPONENTS IN CHEESE WHEY, B) THE IMPROVEMENT OF THE THERMAL STABILITY OF PROTEIN CONCENTRATES FROM CHEESE WHEY....
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