Maria Carmo Serrano

Valorization of plant products and by-products from agro-industries. In vitro tests to evaluate biomolecules functional properties. Phytochemical identification of biomolecules enhancing product innovation. Encapsulation techniques: spray-drying, freeze-drying, emulsion, or solvent evaporation. New packaging systems: coatings and edible films. Food ingredients to reduce salt and sugar content and replace synthetic colors, antioxidants, antimicrobials in food products.