New technologies for processing and preserving of seafood

PhD Campus do mar - Year 2013-14

Feb 17, 2014

Introduction to technologies in agricultural products

Introduction to technologies in agricultural products

  • Private video  |   Spanish  |  73' 04''
    • : Mr. Javier Borderías
      Research Professor, ICTAN-CSIC
Introduction to technologies in agricultural products

Introduction to technologies in agricultural products

  • Private video  |   Spanish  |  121' 41''
    • : Mr. Javier Borderías
      Research Professor, ICTAN-CSIC
Seafood restructured products

Seafood restructured products

  • Private video  |   Spanish  |  104' 56''
    • : Mr. Javier Borderías
      Research Professor, ICTAN-CSIC

Feb 18, 2014

Seafood restructured products

Seafood restructured products

  • Private video  |   Spanish  |  91' 13''
    • : Mr. Javier Borderías
      Research Professor, ICTAN-CSIC
Resistive technology

Resistive technology

  • Private video  |   Portuguese  |  33' 59''
    • : Mr. José Antonio Teixeira
      Professor, University of Minho
Resistive technology

Resistive technology

  • Private video  |   Portuguese  |  24' 37''
    • : Mr. José Antonio Teixeira
      Professor, University of Minho
New processing technologies-radiofrequency and microwaves

New processing technologies-radiofrequency and microwaves

  • Private video  |   Spanish  |  54' 55''
    • : Mss. Elena Ibáñez
      Teacher, CIAL-CSIC
High hydrostatic pressures

High hydrostatic pressures

  • Private video  |   Spanish  |  68' 53''
    • : Mss. Elena Ibáñez
      Teacher, CIAL-CSIC

Feb 19, 2014

Production of natural food preservatives from marine origin

Production of natural food preservatives from marine origin

  • Private video  |   Spanish  |  125' 18''
    • : Mss. Elena Ibáñez
      Teacher, CIAL-CSIC
Production of natural food preservatives from marine origin

Production of natural food preservatives from marine origin

  • Private video  |   Spanish  |  84' 23''
    • : Mss. Elena Ibáñez
      Teacher, CIAL-CSIC
Determination and prediction of shelf-life and safety of seafood preserved under map

Determination and prediction of shelf-life and safety of seafood preserved under map

  • Private video  |   Portuguese  |  143' 59''
    • : Mss. Leonor Nunes
      Professor, IPIMAR

Feb 20, 2014

Importance and production of Omega-3

Importance and production of Omega-3

  • Private video  |   Portuguese  |  111' 39''
    • : Mss. Leonor Nunes
      Professor, IPIMAR
Antioxidant and anti hypertensive enzymes and peptides from seafood

Antioxidant and anti hypertensive enzymes and peptides from seafood

  • Private video  |   Portuguese  |  111' 19''
    • : Mss. Leonor Nunes
      Professor, IPIMAR
Valorization of sea discards and subproducts from fish processing

Valorization of sea discards and subproducts from fish processing

  • Private video  |   Portuguese  |  92' 41''
    • : Mss. Leonor Nunes
      Professor, IPIMAR

Feb 21, 2014

Food active packaging

Food active packaging

  • Private video  |   Spanish  |  52' 59''
    • : Mr. Lorenzo Pastrana Castro
      Programme Area Director, Vicerectory of Transfer Research - President, University of Vigo - Food and Agriculture Platform of Galicia
Edible films and coatings: application on fish products

Edible films and coatings: application on fish products

  • Private video  |   Portuguese  |  69' 52''
    • : Mr. José Antonio Teixeira
      Professor, University of Minho
Round table

Round table

  • Private video  |   Spanish  |  92' 53''
    • : Mr. Lorenzo Pastrana Castro
      Programme Area Director, Vicerectory of Transfer Research - President, University of Vigo - Food and Agriculture Platform of Galicia
    • : Mr. Juanjo De la Cerda
      I+D Director, Pescanova
    • : Mr. José Antonio Teixeira
      Professor, University of Minho
  • 1 (current)