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Enzyme technology for Lean and Green food processing (LeanGreenFood)

Start date: Oct 1, 2009, End date: Nov 30, 2013,

Plant material, including industrial vastes from grain production and the juice and vegetable oil industry, is a rich source for valuable functional ingredients for processed foods. Processing of relevant agricultural vaste and product refinery needs, however, rethinking, as it often depends on use of chemical reagents of environmental concern and of harsh reaction conditions with high energy dema ...
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