Mostrando ítems 1-5 de 5
Martín Juárez, Belén (Fecha de defensa: 2005-04-22)
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 ...
Marcos Muntal, Begonya (Fecha de defensa: 2007-06-25)
La demanda creixent de productes mínimament processats i llestos per al consum planteja un important repte per a la seguretat alimentaria i ha conduit al desenvolupament de tractaments suaus que permetin ...
Rubio Moreno, Raquel (Fecha de defensa: 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. ...
Hereu Soms, Anna (Fecha de defensa: 2014-09-19)
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 ...
Rubiño Campoy, Susana (Fecha de defensa: 2023-07-28)
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 ...