Preparation of functional beverage, source of omega 3 and microencapsulated antioxidants of camu camu and mango peels, to promote the commercial development of Peruvian biodiversity

Project: Research

Project Details


The project proposes to carry out the technical and commercial evaluation of the functional food prototypes (AF), previously prepared with financing from the National Agrarian Innovation Program - PNIA, in order to define critical variables of the technological package for its definitive application on a larger scale. It proposes to improve the production processes of functional drink, source of omega-3, using assisted microwave and selecting new wall materials to increase the life time, sensory characteristics, and bioaccessibility of AF.
Effective start/end date30/04/1829/08/19


Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.