¿Cómo podemos emplear la microestructura de los alimentos en el diseño de nuevos productos?

SAIOA ÁLVAREZ. Experta en nuevos alimentos. AZTI

La estabilidad, la textura o el sabor de los alimentos viene definida no sólo por su composición, sino también por cómo es la estructuración interna de los ingredientes. Conocer cuáles son las características de estas microestructuras nos permite diseñar y desarrollar estructuras a medida con características sensoriales específicas. Es por ello que en AZTI introducimos el diseño microestructural a la hora de desarrollar alimentos con perfiles nutricionales mejorados.

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¿Cómo podemos emplear la microestructura de los alimentos en el diseño de nuevos productos?

Últimas noticias

Oarsoaldea avanza hacia un futuro más azul con la celebración de una nueva jornada técnica del Polo de Economía Azul

Tablas de mareas 2025

Ligera disminución sobre la media de biomasa de juveniles de anchoa, aunque superior a la registrada en las temporadas 2019, 2020 y 2021

Últimas noticias

Oarsoaldea avanza hacia un futuro más azul con la celebración de una nueva jornada técnica del Polo de Economía Azul

Tablas de mareas 2025

Ligera disminución sobre la media de biomasa de juveniles de anchoa, aunque superior a la registrada en las temporadas 2019, 2020 y 2021

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