Universitat de Girona
Now showing items 1-20 of 31
La sang és un subproducte amb un alt potencial de valorització que s'obté en quantitats importants en els escorxadors industrials. Actualment, la majoria de sistemes de recollida de la sang no segueixen unes mesures d'higiene ...
La sangre obtenida en el matadero es un producto altamente contaminado que requiere un procesamiento inmediato si se pretende utilizarla como insumo alimentario en la fabricación de productos destinados al consumo humano. ...
The present doctoral dissertation deals with the study of the effect of food preservation technologies, such as high pressure (HP) treatments and biopreservation with nisin, on the behaviour of Listeria monocytogenes during ...
Surgical castration of piglets is a common practice in farms to avoid boar taint (androstenone and skatole) in meat, and to improve its sensory quality. The European Commission is planning to ban surgical castration by ...
The aim of this doctoral thesis was to evaluate the application of microbial transglutaminase (MTGase), produced by BDF Natural Ingredients, in the manufacture of acid and enzymatic coagulation fresh cheeses. In the case ...
Computed Tomography and Microcomputed Tomography are X-ray based technologies. They were tested in this thesis as potential tools for the optimization of the processing of dry-cured meat products. On one hand, several ...
The doctoral thesis has developed new methods for the analysis of phenolic compounds in tomato, lettuce and dry-cured sausages with vegetable extracts. The new-developed chromatographic methods are simplified and validated, ...
Macroalgae have been recognized as an interesting source of compounds with multiple applications in different fields due to their various bioactivities since current trends are moving towards the use of alternative compounds ...
La tesi s'ha estructurat en tres apartats que, en conjunt, han de permetre determinar les possibilitats d'aprofitament dins la mateixa indústria alimentària de la fracció plasmàtica de la sang de porc generada per escorxadors ...
Fire blight is a disease caused by Erwinia amylovora. For the limited effectiveness of copper products and the new regulations for the sustainable use of pesticides, biological control is considered a good alternative for ...
La soca EPS125 ha mostrat ser un efectiu agent de control biològic de diferents patògens fúngics de postcollita en diferents fruits. Degut a la seva elevada eficàcia, es va plantejar desenvolupar aquesta soca comercialment ...
The food safety challenges derived from the market demands towards convenient food, such as ready-to-eat meat products with extended durability, motivate food business operators to explore and adopt new intervention ...
Traditional food products (TFP) are an important part of European culture, identity, and heritage. The main objective of present research is to obtain a consumer-driven definition for the concept of ‘‘traditional food ...
Global forecasts of an impending shortage of animal protein for human consumption have led to the search for new sources of dietary protein, either from alternative plant, fungal or insect sources, or from by-products of ...
High pressure processing is a food preservation technique which can be an alternative to heat treatment. Pressurization, in theory, produces changes in organoleptic properties and antioxidant compounds to a lesser extent. ...
Two pieces of complementary research dealing with the study of the importance of genetic factors on the quality of the Spanish dry-cured ham Jamón Serrano were carried out for this thesis. The first one compared Serrano ...
The aim of this study was to determine whether NIRS technology would be suitable to develop a control system to correct drying conditions in order to avoid the appearance of defects in the product. Several predictive models ...
The aim of the present work was to study the effects of tylosin A and doxycycline administration to laying hens on egg nutritional and compositional parameters during antibiotic treatment and after a withdrawal period. ...
Los embutidos fermentados ligeramente acidificados son un grupo de productos tradicionales mediterráneos, caracterizados por un pH superior a 5,3.<br/>Para un control eficiente de la seguridad microbiológica de los embutidos ...
The objective of this thesis is to develop fermented sausages with lower fat and sodium content by means of innovative processing and the use of fat and NaCl substitutes. The effect of sunflower oil and pork lard-based ...
