INNPACTO 2012 Project

INNPACTO 2012 Project

INNPACTO 2012 Project Development of gluten-free bakery products by using competitive and sustainable raw materials (Reference: IPT-2012-0487-060000) This project seeks to develop breads, pastries and biscuits, by assessing the various raw materials. As regards the...
MASVEGA Project

MASVEGA Project

MASVEGA Project Replacement of majority components in industrial pastries with proteins and peptides from vegetable flours with increased functional activity. MASVEGA A partnership project between: IMASDEA INSTITUTO DE LA GRASA (CSIC) Funding: Spanish Ministry of...
INTALIM Project

INTALIM Project

INTALIM Project New solutions in food technology for the development of products aimed at people with food intolerances Partnership project between SIRO ANTEQUERA, SIRO JAEN, CORPORACIÓN ALIMENTARIA PEÑASANTA and INNOVAOLEO and supported by the Spanish Ministry of...
BISCOTEX Project

BISCOTEX Project

BISCOTEX Project The dynamic of oral processing in the development of biscuit textures. Biscotex Participating entities: IMASDEA DESARROLLOS ALIMENTARIOS GRUPO SIRO INSTITUTE OF AGRO-CHEMISTRY AND FOOD TECHNOLOGY (IATA-CSIC) Call for applications: Retos Colaboración...
SMARTFOODS Project

SMARTFOODS Project

SMARTFOODS Project Industrial research and experimental development of smart foods. Project developed at: Galletas Siro S.A. Supported by: Ministerio de Economía y Competitividad Call for applications: CDTI CIEN 2014 Co-financed under: Structural Funds of the European...
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