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Acquisition of theoretical and practical experience by taking an internship in the leading research institution the Spanish National Research Council, Murcia, Spain


Image author: No DI arhīva

The full profile of cereal and fruit agro-industrial by-products and their derived hydrolysates obtained through the enzymatic hydrolysis with starch and non-starch polysaccharides-degrading enzymes has been elucidated within an internship of V. Radenkovs at the leading research institution the Spanish National Research Council (CEBAS-CSIC), Murcia, Spain under the ERDF funding project No. “The development of new synbiotic food products using enzymatic hydrolysis of plant by-product”. 

Under the supervision of experienced leading researcher Diego Ángel Moreno-Fernández part of the results has been summarized in the journal Food BioscienceWild apple (Malus spp.) by-products as a source of phenolic compounds and vitamin C for food applications and in Comprehensive Reviews in Food Science and Food Safety – Naturally occurring melatonin: Sources and possible ways of its biosynthesis.


Ready-to-eat synbiotic product containing live probiotic bacteria and dietary fibers


Submitted on: 07/10/2020