Ribas Agustí, Albert (Date of defense: 2013-05-31)
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 ...
Collell i Corominas, Carles (Date of defense: 2012-07-30)
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. ...
Fort Fort, Nuri (Date of defense: 2010-04-07)
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 ...
Stollewerk, Katharina (Date of defense: 2012-09-20)
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 ...