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Selección de levaduras de debaryomyces hansenii y determinación de su efecto en la calidad aromática de los embutidos crudos curados

Cano García, Liliana (Universitat Politècnica de València, 2015-03-30)

El aroma de los embutidos crudos curados es uno de los atributos más valorados por los consumidores. Por este motivo, es de gran importancia para la industria cárnica conocer los principales compuestos aromáticos ...
Study of the production and release of aromas during winemaking carried out by different Saccharomyces species and hybrids

GAMERO LLUNA, AMPARO (Universitat Politècnica de València, 2011-04-15)

Aroma is one of the most important attributes involved in wine quality. Current trend in winemaking consists of producing wines with different aroma nuances to offer variety of wines to a developing market. Several studies ...
Yeast diversity in artisanal cheeses: biotechnological applications

Padilla López, Beatriz (Universitat Politècnica de València, 2014-03-03)

The impact of yeasts on food production, quality and safety is closely linked with their ecology and biological activities. Recently, as a consequence of the relationship between diet and health, yeasts are becoming ...

Mostrando ítems 1-3 de 3