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Showing 8 out of a total of 8 results for collection: Institut de Tecnologia Agroalimentària. (0.589 seconds)

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Advances in animal blood processing: development of a biopreservation system and insights on the functional properties of plasma

Dàvila Ribot, Eduard
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 ...
Improvement of heat-induced gel properties of porcine plasma

Fort Fort, Nuri
L'objectiu és millorar els gels de plasma porcí induïts per calor a pH àcid utilitzant transglutaminasa microbiana (MTGasa). El tractament millora textura i CRA dels gels a pH 5,5, però les millores no són suficients per ...
Avaluació de compostos fenòlics en aliments mitjançant tècniques HPLC-DAD i UHPLC-DAD-MSn

Ribas Agustí, Albert (Date of defense: 31-05-2013)
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, ...
Espectroscòpia NIR per a la determinació on-line de l'AW i del contingut d'aigua i sal durant l'assecat de productes crus-curats

Collell i Corominas, Carles (Date of defense: 30-07-2012)
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 ...
Food safety in fast drying (QDS process®) of dry-cured meat products: high pressure and NaCl-free processing implementation

Stollewerk, Katharina (Date of defense: 20-09-2012)
With the objective to study food safety aspects of innovative meat technologies and combinations among them, QDS (Quick-dry-slice), NaCl-free processing and high pressure were integrated in the production of two types of ...
Aislamiento, identificación y conservación de cultivos de bacterias lácticas antagonistas de microbiota contaminante de sangre de matadero

Zamora Rodríguez, Lucero M.
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. ...
Anàlisi del potencial de mercat de la carn procedent de porcs mascles sencers com a alternativa a la castració quirúrgica

Borrisser Pairó, Francesc (Date of defense: 28-11-2016)
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 ...
Aplicación de la transglutaminasa microbiana en quesos frescos de coagulación ácida y de coagulación enzimática

Cadavid Tobón, Ana Maria (Date of defense: 15-02-2019)
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 ...