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Researchers at the University of Murcia achieve a new range of low salt capers and optimal nutritional content (27/09/2013)

The research group of Food Biotechnology, University of Murcia, directed by Professor Fulgencio Marín, has obtained a new range of canned capers, caper berries and stems low in salt, which, in the words of the researchers, combine, "excellent optimal flavor and nutritional content. "

The achievement is the result of the research project "Canned vegetables for salad and appetizer ready to eat", which is funded by the Center for Industrial Technological Development (CDTI) and with the collaboration of the company of Eagles "Agrucapers SA".

A few months ago, the same project and resulted in a novel broccoli retains market for its excellent flavor, texture and nutritional maintenance of the plant.

Source: Universidad de Murcia

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