Shirota Foods

Lines of work

Development of new ingredients and functional foods

Drying / Freeze drying Microencapsulation (Spray dryer) Ingredient formulation Analysis of basic operations in food technology

Department of Bioinformatics

Through in silico methods, we evaluated the activity of an ingredient ...

Characterization by non-chromatographic tecniques

Phenolic compounds Antioxidant capacity (DPPH, ORAC, etc.). Fat fraction stability Enzyme kits Etc

Department of Food Technology & Processes

Currently, Shirota Functional Foods working in different lines of rese...

View all