Mora Gallego, Héctor (Date of defense: 2014-09-08)
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 ...
Roselló Prados, Gemma (Date of defense: 2016-06-13)
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 ...
Clariana Orduña, Maria (Date of defense: 2011-12-16)
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 ...
Rubio Moreno, Raquel (Date of defense: 2014-10-14)
Fermented meats play an important part in many diets and are very appreciate by the consumer. However, these products are an important source of fat and salt, associated to chronic cardiovascular diseases. ...