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Modelling of salt uptake for salt content standardization in dry-cured ham
(Meat Science, 2024-04-26)Salt content standardization in dry-cured ham production is complex as there are many factors that influence salt uptake. The aim of this work was to study and model salt uptake as a function of salting ... -
Effect of pH and temperature on tropane alkaloids within a processing strategy to provide safe infant cereal-based food
(Food Research International, 2024-05-06)Tropane alkaloids (TAs) are secondary metabolites from weeds that can contaminate cereals and vegetables during harvest. Due to their toxicity, the Regulation (EC) 2023/915 sets maximum levels for ... -
Differentiation between fresh and frozen-thawed mackerel fish using low-cost portable near infrared spectrometry devices
(Journal of Food Engineering, 2024-05-11)Mislabelling frozen-thawed fish fillets as fresh is one of the most important fraudulent practices during commercialisation. This study aimed to determine the ability of two portable miniaturised low-cost ... -
Gut‑associated microbes are present and active in the pig nasal cavity
(Scientific Reports, 2024-04-11)The nasal microbiota is a key contributor to animal health, and characterizing the nasal microbiota composition is an important step towards elucidating the role of its diferent members. Eforts ... -
Nuevas variedades de maíz para grano de los ciclos 600 y 700
(Vida Rural, 2024, 549, Abril, 18-22, 2024-04-15)En este artículo se presentan los resultados de los ensayos de variedades de maíz para grano de los ciclos 600 y 700 (convencionales y transgénicas derivadas del evento MON810) que se han evaluado en ...