Dolors Parés

Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing

Cultured meat with enriched organoleptic properties by regulating cell differentiation

Utilisation of protein fractions from porcine spleen as technofunctional ingredients in emulsified cooked meat sausages

Color stabilization of porcine hemoglobin during spray-drying and powder storage by combining chelating and reducing agents