Tecnología del Procesado Industrial y Culinario de Alimentos.
Tecnología del Procesado Industrial y Culinario de Alimentos.
Cargando datos
- 1.- Conservación y mejora tecnológica de carnes y productos cárnicos
- Cayuela García, José María
- 2.- Caracterización bioquímica, propiedades nutricionales y sensoriales de alimentos.
- Tejada Portero, Luis
- 3.- Desarrollo de alimentos funcionales y con componentes biactivos. Efecto del procesado y tratamiento culinario.
- Abellán Guillén, María Adela
- 4.- Utilización de enzimas vegetales para la elaboración de productos lácteos y obtención de péptidos bioactivos
- Tejada Portero, Luis
- 5.- Efectos del tratamiento culinario de alimentos sobre las características nutricionales y sensoriales
- Abellán Guillén, María Adela
- 6.- Desarrollo de nuevos alimentos a base de insectos y productos derivados
- Cayuela García, José María
- 7.- Formulación y prototipado de alimentos funcionales y emergentes.
- Gil Martínez, María Dolores
- 8.- Mejora tecnológica de productos lácteos y cárnicos. Modificaciones bioquímicas, microbiológicas y sensoriales.
- Tejada Portero, Luis
- 9.- Caracterización de quitosano obtenido de quitina procedente de larva de mosca soldado
- Cayuela García, José María
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