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Programa de Doctorat en Tecnologia Agroalimentària i Biotecnologia: Recent submissions

Now showing items 41-48 of 48

    Individual-based observations and individual-based simulations to study Saccharomyces cerevisiae cultures 

    Portell Canal, Xavier (Date of defense: 2014-12-09)

    Saccharomyces cerevisiae is one of the yeasts with major economic, social, and health significance in human culture. Depending on the growth conditions experienced by the cell, S. cerevisiae growth can proceed via fermentative, ...

    Freeze concentration of cofee extract : study of block and fallling-film techniques = Crioconcentración de extracto acuoso de café : estudio de las técnicas de bloque total y película descendente 

    Moreno Moreno, Fabián Leonardo (Date of defense: 2014-11-05)

    Coffee is the most traded food in the world. The coffee industry has a great economic and social relevance worldwide. The sensory and functional properties of the product are highly important for the consumers, and therefore, ...

    Utilització de l'espectroscòpia d'infraroig com a eina per a la selecció i millora de la mongeta seca (Phaseolus vulgaris L.) 

    Plans Pujolràs, Marçal (Date of defense: 2014-05-15)

    Common beans (Phaseolus vulagaris L.) are one of the most consumed and produced legumes in the world. Its high protein content makes it a high nutritional value product. As a result of its wide diversity, there are thousands ...

    Recuperación de solutos del hielo proveniente de un crioconcentrador de placas : cinética y concentración 

    Gulfo Cabrales, Rafael Antonio (Date of defense: 2014-09-22)

    Research about the cryoconcentration process of food fluids is an important area of study. Cryoconcentration is a concentration process of fluids by separating water into ice shape. Freeze concentration, allows to obtain ...

    Ultrasound-assisted liquefaction of honey 

    Kabbani, Dania (Date of defense: 2014-03-28)

    Crystallization of honey is a common process of the honey industry. Liquid honey is preferred by most of the consumers and by food companies for ease of handling. Honey is commonly heated during pasteurization in order to ...

    Soil water management: evaluation of infiltration in furrow irrigarion systems, assessing water and salt content spatially and temporally in the Parc Agrari del Baix Llobregat area. 

    Aljoumani, Basem (Date of defense: 2012-12-27)

    Sustainability of irrigated agriculture is a growing concern in the Baix Llobregat area. Although irrigated land accounts for a substantial proportion of food supply to the local market, it has been, and still is increasingly ...

    Lixiviados en horticultura intensiva ornamental y su tratamiento mediante humedades artificales 

    Narváez Torres, Lola (Date of defense: 2012-07-09)

    Nurseries growing potted ornamental plants carry an important activity in the overall agricultural production in Catalonia. As a result of the activity developed and agricultural practices adopted by nursery growers ...

    Filogènia i variabilitat genètica de les varietats tradicionals de tomàquet (Solanum lycopersicum L.) Montserrat/Pera de Girona i Penjar: estratègies per a la millora de la seva qualitat organolèptica 

    Casals Missio, Joan (Date of defense: 2012-07-27)

    Tomato landraces are highly appreciated by consumers in the market. The main reasons are the presumed superior organoleptic quality with respect to modern cultivars, as well as the widespread perception that landraces are ...