Forum Carni will deal with the meat analogues and the cultivated meat
Food technology
IRTA’s Food Technology program works on food technology and food processing.
This activity is mainly developed at IRTA Monells.
10/07/2019 · Food Technology
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 14 serveis about Food technology.
- 01/06/2019 · Food Technology CAMELMILK fase2: Boost the production, processing and consumption of camel milk in the Mediterranean basin
- 01/04/2019 · Food Technology 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
- 01/05/2018 · Food Technology Bluefish valorization for the improvement of the competitiveness of the fishing sector.
- 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
- 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
- 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
