L’IRTA participa en la segona edició del premi “Alimentos de España al Mejor Jamón” organit ...
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.
06/08/2018 · Conservation and food security
IRTA uses advanced technology in ageing studies for the revaluation of beef
We offer 21 serveis about Food Industries.
- 01/05/2018 · Food Technology Bluefish valorization for the improvement of the competitiveness of the fishing sector.
- 01/04/2018 · Conservation and food security INPROCARSA: innovation in safe and healthy meat prodcuts
- 01/01/2018 · Food Technology ALBERAPASTUR: Valuation of the cattle bulk and silvopastoral resources of cross-border Mediterranean Pyrenees
- 01/01/2018 · Conservation and food security CIGUASENSING: Bioanalytical devices for the rapid and cost-effective detection of Gambierdiscus and ciguatoxins
- 01/01/2018 · Consumers and food DietaPYR2: Innovations applied to the bovine production chain in the Pyrenees to value a meat for the consumers
- 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
