Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification

por Abril, Blanca, Bou, Ricard, García-Pérez, Jose V., Benedito, Jose
Publicado 2023

Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing

por Romo, María, Castellari, Massimo, Bou, Ricard, Gou, Pere, Felipe, Xavier
Publicado 2023

Fatty acid composition and parasitism of European sardine (Sardina pilchardus) and anchovy (Engraulis encrasicolus) populations in the northern Catalan Sea in the context of changi...

por Biton-Porsmoguer, Sebastian, Bou, Ricard, Lloret, Elsa, Alcaide, Manuel, Lloret, Josep
Publicado 2020

Consumer Attitudes toward Consumption of Meat Products Containing Offal and Offal Extracts

por Llauger, Mar, Claret, Anna, Bou, Ricard, López-Mas, Laura, Guerrero, Luis
Publicado 2021

Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigment Optimized by a Response Surface Methodology

por Llauger, Mar, Arnau, Jacint, Albano-Gaglio, Michela, Bover-Cid, Sara, Martín, Belén, Bou, Ricard
Publicado 2023