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 ...
Moreno González, M. del Carmen (Date of defense: 2006-11-27)
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 ...
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 ...
Santos Garcés, Eva (Date of defense: 2012-06-29)
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 ...
Zhen, Zongyuan (Date of defense: 2012-07-30)
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 ...
Serra Castelló, Cristina (Date of defense: 2023-07-07)
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 ...
Rubiño Campoy, Susana (Date of defense: 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 ...