LOCALNUTLEG presents its first innovative product prototypes based on legumes and nuts
Food technology
IRTA’s Food Quality and Technology program works on food technology and food processing.
This activity is mainly developed at IRTA Monells.
08/04/2022 · Food Technology
27/01/2022 · Food Technology
Local nuts and legumes from Mediterranean countries as a base of new plant-based products
We offer 14 serveis about Food technology.
- 01/02/2024 · Food Technology LEQUSOS - Development of a decision support tool for design, optimisation and validation of thermal treatments based on microbiological lethality, quality and sustainability.
- 01/01/2023 · Food Technology CERCA GINYS 2023 - Mobile TAC (Protocol for the planning, development and access to scientific and technological facilities of the CERCA centres 2023)
- 01/12/2022 · Food Technology REDUCE_PI: PROJECTES DE TRANSICIÓ ECOLÒGICA I TRANSICIÓ DIGITAL 2021
- 01/09/2022 · Food Technology FOSTER: Fostering the transformation of the food system by integrating heterogeneous perspectives on knowledge and innovation within the ERA
- 01/09/2022 · Food Technology SmoothFUN: Application of Pulse Combustion Spray Drying for the development of new smoothies in powder form enriched with functional ingredients obtained from by-products.
- 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
- 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 Food Technology
- Bou, R., Llauger, M., Arnau, J., Olmos, A., & Fulladosa, E. (2020). Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams. Food Research International, 133, 10, Article 109156 Food Technology
- 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
- Font-i-Furnols, M., Brun, A., & Gispert, M. (2019). Intramuscular fat content in different muscles, locations, weights and genotype-sexes and its prediction in live pigs with computed tomography. Animal, 13(3), 666-674. doi:10.1017/s1751731118002021 http://hdl.handle.net/20.500.12327/67 Food Technology
