IRTA makes computer tomography available to the entire agri-food sector
Food Industries
These are the IRTA scientific programs that work in the field of Food Industries:
Food Safety and Functionality and Food Quality and Technology.
These programs work at the IRTA Monells center.
12/12/2019 · Meat, dairy and fish industries
An IRTA study wins the Monte Nevado Award at the 5th Fatty Pig International Conference
We offer 21 serveis about Food Industries.
- 27/07/2020 · Consumers and food NUTRI-SCORE -New healthier products according to the Nutri-score level A, B, C, D and E
- 18/06/2020 · Conservation and food security ECOCARN -Extension of the shelf life of organically certified pork and beef products
- 01/06/2020 · Food Technology GO HORTIVALOR: Recovery of products from the organic garden using emerging technologies for the treatment of juices and vegetable soups.
- 01/06/2020 · Food Technology XERIGOT, from waste to food supplement.
- 01/12/2019 · Food Technology DAINME-SME Fase 2: Dairy Innovation for Mediterranean SME
- Terriente-Palacios, C., Diaz, I., & Castellari, M. (2019). A validated ultra-performance liquid chromatography with diode array detection coupled to electrospray ionization and triple quadrupole mass spectrometry method to simultaneously quantify taurine, homotaurine, hypotaurine and amino acids in macro- and microalgae. Journal Of Chromatography A, 1589, 83-92. doi:10.1016/j.chroma.2018.12.058 http://hdl.handle.net/20.500.12327/247 Food Technology
- Jofré, A., Latorre-Moratalla, M., Garriga, M., & Bover-Cid, S. (2019). Domestic refrigerator temperatures in Spain: Assessment of its impact on the safety and shelf-life of cooked meat products. Food Research International, 126, 108578. doi:10.1016/j.foodres.2019.108578 http://hdl.handle.net/20.500.12327/474 Conservation and food security
- Coll-Brasas, E., Arnau, J., Gou, P., Lorenzo, J., García-Pérez, J., & Fulladosa, E. (2019). Effect of high pressure processing temperature on dry-cured hams with different textural characteristics. Meat Science, 152, 127-133. doi:10.1016/j.meatsci.2019.02.014 http://hdl.handle.net/20.500.12327/294 Conservation and food security
- Lafarga, T., Acién-Fernández, F., Castellari, M., Villaró, S., Bobo, G., & Aguiló-Aguayo, I. (2019). Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup. LWT, 111, 167-174. doi:10.1016/j.lwt.2019.05.037 http://hdl.handle.net/20.500.12327/585 Consumers and food
- Kartakoullis, A., Comaposada, J., Cruz-Carrión, A., Serra, X., & Gou, P. (2019). Feasibility study of smartphone-based Near Infrared Spectroscopy (NIRS) for salted minced meat composition diagnostics at different temperatures. Food Chemistry, 278, 314-321. doi:10.1016/j.foodchem.2018.11.054 http://hdl.handle.net/20.500.12327/465 Food Technology
