Forum Carni will deal with the meat analogues and the cultivated meat
Food Industries
These are the IRTA scientific programs that work in the field of Food Industries:
Product Quality, Food Safety and Food Technology.
These programs work at the IRTA Monells center.
10/07/2019 · Conservation and food security
Lactobacillus sakei CTC494 as a bioprotective against Listeria monocytogenes in smoked salmon
17/06/2019 · Food Technology
The 7th Course in Dry Cured Meat Products has ended. See you in the next course!
We offer 21 serveis about Food Industries.
- 01/06/2019 · Food Technology CAMELMILK fase2: Boost the production, processing and consumption of camel milk in the Mediterranean basin
- 01/04/2019 · Conservation and food security ELBIO: Detection and treatment of biofilms in the food industry for the production of safer foods and with an optimized life expectancy
- 01/04/2019 · Conservation and food security NIR Low cost: "Low cost NIR" system for the determination of quality parameters and food safety in meat products during drying.
- 01/04/2019 · Food Technology RFALIM: Radiofrequencies for thawing or rapid tempering of frozen foods
- 15/10/2018 · Food Technology Cheese & yogurt: Innovations in the development of cheese and yogurt
- López-Pedrouso, M.; Pérez-Santaescolástica, C.; Franco, D.; Fulladosa, E. ; Carballo, J.; Zapata, C.; Lorenzo, J.M. (2018). Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness. Food Chemistry 244 :238-245 Food Technology
- Guerrero, L. ; Claret, A. ; Lazo, O.; Reinders, M.J.; Krystallis, A. (2015). Consumer beliefs regarding farmed versus wild fish: a cross-cultural perspective . A: 11th Pangborn Sensory Science Symposium. Gothenburg (Sweden), 23 – 27 August, 2015 (Pòster) Consumers and food
- Bou, R. ; Cofrades, S.; Jiménez-Colmenero, F. (2017). Fermented meat sausages. A: Frías, J.; Martínez-Villaluenga, C.; Peñas, E. (eds.). Fermented Foods in Health and Disease Prevention. Amsterdam: Elsevier, 203-235 Food Technology
- Bover-Cid, S. ; Belletti, N.; Aymerich, T. ; Garriga, M. (2017). Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing. Meat Science 123 :120-125 Conservation and food security
- Fernández-Martín, F.; Freire, M.; Bou, R. ; Cofrades, S.; Jiménez-Colmenero, F. (2017). Olive oil based edible W/O/W emulsions stability as affected by addition of some acylglycerides. Journal of Food Engineering 196 (1 ):18-26 Food Technology
