Fidel Toldrá Vilardell

fidel-toldravilardell.jpg

Fidel Toldrá Vilardell

Food Science

ext: 2112

e-mail:

ftoldra@iata.csic.es

Researcher ID:

I-9758-2014

Orcid:

ID link

Ver mis publicaciones

Biography

Fidel Toldrá holds a BSc in Chemistry (1980), High Degree on Food Technology (1981) and PhD in Chemistry (1984). Since 2001, he is Research Professor and Head of the Laboratory of Biochemistry, Innovation and Technology of Meat and Meat Products at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC), in Burjassot, Valencia (Spain). He is also Associate Professor of Food Technology at the Polytechnical University of Valencia since 1996. Prof. Toldrá was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), as well as a visiting scientist at the Institute of Food Research (Bristol, UK, 1987). He has successfully leadered numerous national and international research projects and contracts with diverse European and Canada food companies. In 1992, he received the Iber Award on Food and Cardiovascular Diseases. In 1995, he was considered as Honorary Associate Fellow by the University of Wisconsin-Madison. In 2001 he received the National Award of the Institute DANONE to the best Scientific Trajectory in last 10 years. He received the 2002 International Prize for Meat Science and Technology and in 2002 the GEA award on R+D activity in agro-food in the Valencia Community. In 2008 he was elected as Fellow of the International Academy of Food Science and Technology (IAFOST) and in 2009 elected Fellow of the Institute of Food Technologists (IFT). He received the Distinguished Research Award in 2010 and the Meat processing Award in 2014, both from the American Meat Science Association and in 2015 he received the prestigious DUPONT Science Award. He is also the recipient of the 2019 Award for the Advancement of Agricultural and Food Chemistry of the American Chemical Society and the ANICE 2019 Award José Flores to Innovation from the National Association of Spanish Meat Industries (ANICE). All these awards recognise his scientific contributions and technological innovations as well as the wide scientific diffusion of his results and its applicability to the agro-industry sector. Prof. Toldrá has filed 11 patents and directed 24 PhD thesis. He is currently directing 2 additional PhD thesis. He has published over 300 manuscripts in world-wide recognized scientific journals (listed in the Science Citation Index) and 131 chapters of books. His work is quite cited, with more than 900 citations in recent years and, in fact, he holds an h index of 56. He has also published 55 divulgative articles and presented more than 120 communications to Congresses. Prof. Toldrá is the European Editor of Trends in Food Science and Technology (Elsevier, since 2005) and Associate Editor of Meat Science (Elsevier, since 2014); he was Editor-in-Chief of Current Nutrition & Food Science (Bentham, 2005-12) and section Editor of the Journal of Muscle Foods (Wiley-Blackwell, 2009-10). He is a member of the Editorial Boards of Food Chemistry (Elsevier, since 1999), Journal of Muscle Foods (Wiley-Blackwell, 2001-10), Food Analytical Methods (Springer, since 2008), Journal of Food Engineering (Elsevier,, since 2011), Journal of Food and Nutrition Research (VUP, since 2008), The Open Nutrition Journal (Bentham, since 2008), The Open Enzyme Inhibition Journal (Bentham, since 2008), Recent Patents in Agriculture, Food and Nutrition (Bentham, since 2009), Food Science & Nutrition (Wiley, since 2012), Current Opinion in Food Science (Elsevier, since 2014), Food Science & Human Wellness (Elsevier, since 2017), International Journal of Molecular Sciences (MDPI, since 2017), Heliyon (Elsevier, since 2018) and data-in-Brief (Elsevier, since 2018). He is the Editor of the prestigious serial books entitled Advances in Food and Nutrition Research (Academic Press/Elsevier, since 2016). He has acted as Guest Editor of 15 special issues for Trends in Food Science & Technology, Food Chemistry, Meat Science, Journal of Food Engineering, International Journal of Food Microbiology, Food Research International and Current Opinion in Food Science. He authored the book Dry-cured meat products (Wiley-Blackwell, 2002) and has worked as Editor or Associate Editor of 48 books for major US Publishers (Academic Press, Elsevier, Springer, CRC Press, Wiley-Blackwell). He was one Editor-in-Chief of the Encyclopedia of Food and Health (Academic Press/Elsevier, 2016) and Editor of the 8th edition of the famous book Lawrie´s Meat Science (Woodhead/Elsevier, 2017). He has been the chairman and member of the organizing / scientific committees of several Workshops, Symposia and Congresses supported by international Organisations like OECD, IMS and the European Commission. He was also member of the Executive Committee (2002-05 & 2006-09) of the European Federation of Food Science and Technology (EFFOST). Prof. Toldrá was a member of the Scientific Panel on Food Additives (2003-08) and the Panel on Flavorings, enzymes, processing aids and materials in contact with foods (2008-15) of the European Food Safety Authority (EFSA). He chaired the WG Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-2015). In 2008-09 he joined the group of FAO/WHO experts to evaluate chlorine based disinfectants in foods.

Team

Leticia Mora Soler

Alejandro Heres Gozalbes

Marta Gallego Ibáñez

Projects

AGL2017-89831-R, Proyecto I+D+i, Enero 2018 a Diciembre 2020, del Programa Estatal de Investigación, Desarrollo e Innovación Orientada a los Retos de la Sociedad

Sabor del jamón curado: Generación de di y tripéptidos durante el proceso, su contribución al sabor y posibles efectos de su oxidación

RTC2017-6500-1, Proyecto Retos-Colaboración, Julio 2018 a Diciembre 2020, del Programa Estatal de Investigación, Desarrollo e Innovación Orientada a los Retos de la Sociedad

“Estudio para valorar la acción del consumo de jamón curado con alto contenido de peptidos bioactivos sobre la presión arterial, y el metabolismo glucídico y colesterolémico en humanos”

FP7-KBBE-2012-6, Proposal nº 312090 BACCHUS, October 2012 to September 2016

Beneficial effects of dietary bioactive peptides and polyphenols on cardiovascular health in humans

Proposal n° 614281, HIGHVALFOOD. FP7-PEOPLE-2013-CIG

The Application of Modern Proteomic and Metabolomic Methodologies in the Assessment of High Added-Value Traditional Meat Products

Norwegian Research Council, project 16Y062 DRY-MEAT

Sustainable production of traditional and novel cured dried meat products

Plan Nacional, AGL2014-57367-R

Cuantificación mediante proteómica de péptidos bioactivos y/o afectados por oxidación en jamon curado

Plan Nacional, AGL2013-47169-R

Generación de péptidos bioactivos y potenciación de su bioactividad en el jamón curado

Grupo de Excelencia PROMETEO/2012/001, Conselleria de Educación, Generalitat Valenciana.

Optimización y control de indicadores químicos de calidad y seguridad de la carne y productos cárnicos

Plan Nacional, AGL2010-16305

Estudio de los péptidos bioactivos del jamón curado

Plan Nacional, AGL2007-65379-C02-01/ALI

Desarrollo de métodos rápidos de control de la calidad y seguridad del proceso de fabricación del jamón curado

Plan Nacional, AGL2004-05064-C02

Nuevo proceso de obtención de jamón curado con bajo contenido en sodio y respetuoso con el medio ambiente

CICYT, AGL2001-1141

Mejora de la percepción sensorial del jamón curado basada en el conocimiento de la interacción entre la matriz proteica y los compuestos aromáticos

CICYT, AGL2000-2007

Interacción entre compuestos aromáticos y la matriz proteica del jamón curado como base para el desarrollo de nuevos saborizantes

CICYT ALI97-0353

Influencia de la materia prima y del proceso de fabricación en la generación enzimática de componentes responsables del aroma y sabor del jamón curado

CICYT, ALI 94-0728

Hidrólisis enzimática de péptidos y fosfolípidos musculares implicados en el aroma y sabor del curado

CICYT, ALI 91-0752

Actuación del sistema enzimático muscular en el desarrollo del aroma y sabor del curado

Programa COST-921 de la UE

Food matrices: Structural organisation and impact on flavour release and perception

Programa FAIR-CT96-1107 de la UE

The prediction of meat quality at the early post-mortem period by detection of novel physical and chemical markers

Programa COST-96 de la UE

Interactions of food matrix with small ligands influencing flavor and texture

NATO CRG 941159

Develop cured pork products with improved flavor, nutrition and safety

Programa AIR-CT93-1757 de la UE

Establishing scientific bases for control and improvement of sensory quality of dry-cured hams in Sothern European Countries

Publications

PUBLICATIONS IN SCIENTIFIC JOURNALS SINCE 2016:

243. Martínez-Arellano, I., Flores, M. & Toldrá, F.
“Ability of peptide extracts obtained at different dry cured ham ripening stages to bind aroma compounds”
Food Chemistry, 2016, 196, 9-16 UK

244. Gallego, M., Grootaert, C., Mora, L., Aristoy, MC., Van Camp, J. & Toldrá, F.
“Transepithelial transport of dry-cured ham peptides with ACE inhibitory activity through a Caco-2 cell monolayer”
Journal of Functional Foods, 2016, 21, 388-395 UK

245. Gallego, Mora, L., M., Aristoy, M-C. & Toldrá, F.
“The use of label-free mass spectrometry for the relative quantitation of sarcoplasmic proteins during the processing of dry-cured ham”
Food Chemistry, 2016, 196, 437-444 UK

246. Jadán, F, Aristoy, M-C. & Toldrá, F.
“Selective determination of lysine in dry-cured meats using a sensor based on the chemistry immobilization of the lysine--oxidase on a nylon membrane”
Food Analytical Methods, 2016, 9, 2484-2490 Alemania

247. Merino, L., Darnerud, P.O., Toldrá, F. & Ilbäck, N.-G.
“Time-dependent depletion of nitrite in pork-beef and chicken meat products affects nitrite intake estimations”
Food Additives and Contaminants, 2016, 33, 186-192 UK

248. Mora, L., Gallego, M. & Toldrá, F.
“Peptidomics as a tool for quality control in dry-cured ham processing”
Journal of Proteomics, 2016, 147, 98-107 UK

249. Abdelhedi, O., Jemil, I., Nasri, R., Mora, L., Jridi, M., Mbarek, A., Toldrá, F., Ayedi, M.A. & Nasri, M.
“Molecular forces study and microstructure and gelling properties of smooth hound protein gels prepared by heat induced-gelation process: Effect of pH variation on textural and functional properties”
Process Biochemistry, 2016, 51, 1511-1520 UK

250. Mora, L., Calvo, L., Escudero, E. & Toldrá, F.
“Influence of pig genotypes in the dry-cured ham generation of peptides during proteolysis”
Food Research International, 2016, 86, 74-82 Canadá

251. Lassoued I, Mora L, Barkia A, Aristoy MC, Nasri M & Toldrá F
“Novel angiotensin converting enzyme inhibitory peptides from Bacillus subtilis A26 Hydrolysate of Thornback Ray muscle (Raja clavata)”
International Journal of Food Science & Technology, 2016, 51, 1604-1609 USA

252. Abdelhedi, O., Jridi, M., Jemil, I., Mora, L., Toldrá, F., Aristoy, M.-C., Boualga, A., Nasri, M., Nasri, R.
“Combined biocatalytic conversion of smooth hound viscera: Protein hydrolysates elaboration and assessement of their antioxidant, anti-ACE and antibacterial activities”
Food Research International, 2016, 86, 9-23 Canada

253. Castellano, P., Mora, L., Escudero, E., Vignolo, G., Aznar, R. & Toldrá, F.
“Antilisterial peptides from Spanish dry-cured hams: purification and identification”
Food Microbiology, 2016, 59, 133-141 UK

254. Toldrá, F., Mora, L. & Reig, M
“New insights into meat by-products utilization”
Meat Science, 2016, 120, 54-59 UK

255. Calvo, L., Toldrá, F., Aristoy. M.C., López-Bote, C.J. & Rey, A.I.
“Effect of dietary organic selenium on muscle proteolytic activity and water-holding capacity in pork”
Meat Science, 2016, 121, 1-11 UK

256. Petrova, I., Tolstorebrov, I., Mora, L., Toldrá, F., Eikevik, T.M.
“Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processing”
Meat Science, 2016, 121, 243-249 UK

257. Jemil, I., Mora, L., Abdelhedi, O., Aristoy, M.C., Jridi, M., Hajji, M., Toldrá, F. & Nasri, M.
“Peptidomic analysis of bioactive peptides in zebra blenny (Salaria basilisca) muscle protein hydrolysate exhibiting antimicrobial activity obtained by fermentation with Bacillus mojavensis A21”
Process Biochemistry, 2016, 51, 2186-2197 UK

258. Deniz, E., Mora, L., Aristoy, M.C., Candoğan, K. & Toldrá, F.
“Free amino acids and bioactive profile of Pastırma during its processing”
Food Research International, 2016, 89, 194-201 Canada

259. Jemil, I., Mora, L., Nasri, R., Abdelhedi, O., Aristoy, M.C., Hajji, M., Toldrá, F. & Nasri, M.
“A peptidomic approach for the identification of antioxidant and ACE-inhibitory peptides in sardinelle protein hydrolysates fermented by Bacillus subtilis A26 and Bacillus amyloliquefaciens An6”
Food Research International, 2016, 89, 347-358 Canada

260. Mora, L., Escudero, E. & Toldrá, F.
“Characterisation of the peptide profile of Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivity”
Food Research International, 2016, 89, 638-646 Canadá

261. Calvo, L., Toldrá, F., Rodríguez, A.I., López-Bote, C. J.
“Effect of dietary selenium source (organic vs. mineral) and muscle pH on meat quality characteristics of pigs”
Food Science & Nutrition, 2017, 5, 94-102 USA

262. Alfaia, C.M., Alves, S.P., Pestana, J.M., Madeira, M.S.,Santos-Silva, J., Bessa, R.J.B., Toldrá, F. & Prates, J.A.M.
“Distinct fatty acid composition of some edible by-products from bovines fed high or low silage diets”
Food Science & Technology International, 2017, 23, 209-221 Spain

263. Moayedi, A., Mora, L., Aristoy, M-C., Hashemi, M., Safari, M. & Toldrá, F.
“ACE-inhibitory and antioxidant activities obtained in fermented tomato seed by-products using Bacillus subtilis: Effect of Amino Acid Composition and Peptides Molecular Weight Distribution”
Applied Biochemistry & Biotechnology, 2017, 181, 48-64 USA

264. Jridi, M., Sellimi, S., Lassoued, I., Beltaief, S., Souissi, N., Mora, L., Toldrá, F., Elfeki, A., Nasri, M. & Nasri, R.
“Wound healing activity of cuttlefish gelatin gels and films enriched by henna (Lawsonia inermis) extract”
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2017, 512, 71-79

265. Jemil, I., Nasri, R., Abdelhedi, O., Aristoy, M.C., Ben Slama-Ben Salem, R, Kallel, C., Marrekchi, R., Jamoussi, K., Jamoussi, K. , ElFeki, A., Hajji, M., Toldrá, F., Nasri, M.
“Beneficial effects of fermented sardinelle protein hydrolysates on hypercaloric diet induced hyperglycemia, oxidative stress and deterioration of kidney function in wistar rats”
Journal of Food Science & Technology-Mysore, 2017, 54, 313-325

266. Cañete, M., Mora, L. & Toldrá, F.
“Deamidation post-translational modification in naturally generated peptides in Spanish dry-cured ham”
Food Chemistry, 2017, 229, 710-715

267. Jadán, F, Aristoy, M-C. & Toldrá, F.
“Biosensor for the quantification of nitrate ions in dry cured ham based on immobilised Nitrate Reductase”
Food Analytical Methods, 2017, 10, 3481-3486 Alemania

268. Gallego, M., Mora, L., Reig, M., Hayes, M. & Toldrá, F.
“Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products”
Food Research International, 2017, 97, 296-306 Canadá

269. Jemil, I., Abdelhedi, O., Nasri, R., Mora, L., Marrekchi, R., Jamoussi, K., ElFeki, A., Hajji, M., Toldrá, F. & Nasri, M.
“Hypolipidemic, antiobesity and cardioprotective effects of fermented protein hydrolysates from sardinelle (Sardinella aurita) in high-fat and fructose diet fed Wistar rats”
Life Sciences, 2017, 176, 54-66

270. Abdelhedi, O., Mora, L., Jemil, I., Toldrá, F., Nasri, M. & Nasri, R.
“Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates”
Food Chemistry, 2017, 230, 507-515

271. Mora, L., Gallego, M., Reig, M. & Toldrá, F.
“Challenges in the quantitation of naturally generated bioactive peptides in processed meats”
Trends in Food Science & Technology, 2017, 69, 306-314 UK

272. Abdelhedi, O., Nasri, R., Jridi, M., Mora, L., Oseguera-Toledo, M.E., Aristoy, MC., Ben Amara, I., Toldrá, F., & Nasri, M.
“In silico analysis and antihypertensive effect of ACE-inhibitory peptides from smooth-hound viscera protein hydrolysate: Enzyme-peptide interaction study using molecular docking simulation”
Process Biochemistry, 2017, 48, 145-159 UK

273. Jridi, M., Abdelhedi, O., Mora, L., Toldrá, F., Nasri, R. & Nasri, M.
“Collagenous proteins from Black-barred halfbeak skin as a source of food-quality gelatin and bioactive protein hydrolysate”
Food Hydrocolloids, 2017, 70, 123-133 UK

274. Montoro-García, S., Zafrilla- Rentero, M.P., Celdrán-de Haro, F.M., Piñero-de Armas, J.J., Toldrá, F., Tejada-Portero, L. & Abellán-Alemán, J.
“Effects of Dry-Cured Ham Peptides on Cardiovascular Risk Factors: a randomized controlled trial”
Journal of Functional Foods, 2017, 38, 160-167 UK

275. Jemil, I., Abdelhedi, O., Nasri, R., Mora, L., Jridi, M., Aristoy, M-C., Toldrá, F. & Nasri, M.
“Novel bioactive peptides from enzymatic hydrolysate of Sardinelle (Sardinella aurita) muscle proteins hydrolysed by Bacillus subtilis A26 proteases”
Food Research International, 2017, 100,121-133 UK

276. Mora, L., Bolumar, T., Heres, A. & Toldrá, F.
“Effect of cooking and simulated gastrointestinal digestion of aged beef meat on the activity of generated bioactive peptides”
Food & Function, 2017, 8, 4347 - 4355 UK

277. Calvo, L., Segura, J., Toldrá, F., Flores, M., Rodríguez, A., Lopez-Bote, C. & Rey, A.
"Meat quality, free fatty acid concentration and oxidative stability of pork from animals fed diets containing different sources of Selenium"
Food Science & Technology International, 2017, 23, 716-728 Spain

278. Abdelhedi, O., Nasri, R., Mora, L., Jridi, M., Toldrá, F. & Nasri, M.
“In silico analysis and molecular docking study of angiotensin I-converting enzyme inhibitory peptides from smooth-hound viscera protein hydrolysates fractionated by ultrafiltration”
Food Chemistry 2018, 239, 453-463 UK

279. Jridi, M., Mora, L., Souissi, N., Aristoy, M-C., Nasri, M. & Toldrá, F.
“Effects of active gelatin coated with henna (L. inermis) extract on beef meat quality during chilled storage”
Food Control, 2018, 84, 238-245 UK

280. Gallego, M., Mora, L. & Toldrá, F.
“Evaluation of oxidised peptides during the processing of 9 months Spanish dry-cured ham”
Food Chemistry 2018, 239, 823-830 UK

281. Lorenzo, J.M., Munekata, P.E.S., Sant´Ana, A.S., Barba, F.J., Toldrá, F., Mora, L. & Trindade, M.A.
“Main characteristics of peanut skin and its role for the preservation of meat products”
Trends in Food Science & Technology, 2018, 77, 1-10 UK

282. Gallego, M., Mora, L., Reig, M. & Toldrá, F.
“Stability of the potent antioxidant peptide SNAAC derived from Spanish dry-cured ham”
Food Research International, 2018, 105, 873-879 Canada

283. Gallego, M., Mora, L. & Toldrá, F.
“Health relevance of antihypertensive peptides in foods”
Current Opinion in Food Science, 2018, 19, 8-14 UK

284. Gallego, M., Mora, L. & Toldrá, F.
“New approaches based on comparative proteomics for the assessment of food quality”
Current Opinion in Food Science, 2018, 22, 22-27 UK

285. Moayedi, A., Mora, L., Aristoy, M.C., Safari, M., Hashemi, M.. & Toldrá, F.
“Peptidomic analysis of antioxidant and ACE-inhibitory peptides from tomato waste proteins fermented using Bacillus subtilis”
Food Chemistry, 2018, 250, 180-187 UK

286. Gallego, M., Mora, L. & Toldrá, F.
“Characterisation and quantitation of the antioxidant peptide AEEEYPDD in dry-cured ham”,
Food Chemistry 2018, 258, 8-15 UK

287. Ben Slama-Ben Salem, R., Ktari, N., R., Bkhairia, I., Nasri, R., Mora, L., Kallel, R., Hamdi, S., Jamoussi, K., Boudaouara, T., El-Feki, A., Toldrá, F., Nasri, M.
“In vitro and in vivo antidiabetic and anti-hyperlipidemic effect of proteins hydrolysates from Octopus vulgaris in alloxanic rats”
Food Research International, 2018, 106, 952-963 Canada

288. Gallego, M., Mora, L., Escudero, E. & Toldrá, F.
“Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages”
International Journal of Food Microbiology, 2018, 276, 71-78 UK

289. Gallego, M., Mora, L. & Toldrá, F.
“Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham”
Food Research International, 2018, 109, 343-349 Canada

290. Toldrá, F., Reig, M., Aristoy, M.C. & Mora, L.
“Generation of bioactive peptides during food processing”
Food Chemistry, 2018, 267, 395-404 UK

291. Mora, L ,Gallego, M. & Toldrá, F.
“ACE-inhibitory peptides naturally generated in meat and meat products and their health relevance”
Nutrients, 2018,10, 1259, 1-12 Suiza

292. Gallego, M., Mora, L. & Toldrá, F.
“Perspectives in the use of peptidomics in ham”
Proteomics, 2018, 18, 1700422 (1-9) Alemania

293. Lorenzo, J.M., Munekata, P., Gómez, B., Barba, F.J., Mora, L., Domínguez, R., Perez-Santaescolastica, C. & Toldrá, F.
“Bioactive peptides as natural antioxidants in food products – A review”
Trends in Food Science & Technology, 2018, 79, 136-147 UK

294. Gómez, B., Barba , F.J., Domínguez, R., Putnik, P., Bursac Kovacevic, D., Pateiro, M., Toldrá, F., Lorenzo, J.M.
“Microencapsulation of antioxidant compunds through innovative technologies and its specific application to meat processing”
Trends in Food Science & Technology, 2018, 82, 135-147 UK

295. Gallego, M., Mora, L., Hayes, M., Reig, M. & Toldrá, F.
“Peptides with potential cardioprotective actions derived from dry-cured ham by-products”
Journal of Agricultural & Food Chemistry, 2019, 67, 1115-1126 USA

296. Abdelhedi, O., Jridi, M., Nasri, R., Mora, L., Toldrá, F. & Nasri, M.
“Rheological and structural properties of Hemiramphus far skin gelatin: Potential use as an active fish coating agent”
Food Hydrocolloids, 2019, 87, 331-341 UK

Patents

Request number:
P200801433
Title:
Sistema de medida y/o monitorización del grado de curación y composición en el interior de productos cárnicos y de la pesca, y otros productos seco-salados durante su procesado
Date of the request:
Monday, 25 August, 2008
Request number:
P5930PC00
Title:
Procedimiento para la caracterizacion no destructiva de la calidad de carne fresca y productos carnicos curados o cocidos mediante la aplicacion de espectros dielectricos 40hz-20ghz aplicando…” “Procedimiento y dispositivo para la discriminación de alimen
Date of the request:
Monday, 25 August, 2008
Request number:
200700358
Title:
Composición, procedimiento de obtención de un aroma a jamón curado y sus aplicaciones
Date of the request:
Friday, 9 February, 2007
Request number:
02738193.8
Title:
Animal feed formulation which is used to control the fatty acid profile in pig meat
Date of the request:
Wednesday, 12 June, 2002
Request number:
200102511
Title:
Formulación de un pienso para el control del perfil de ácidos grasos de la carne de cerdo
Date of the request:
Tuesday, 2 January, 2001
Request number:
2160048
Title:
Procedimiento basado en el análisis de nucleótidos para la detección inmediata en línea de sacrificio de carnes de cerdo exudativas
Date of the request:
Saturday, 2 January, 1999
Request number:
2142767
Title:
Método para la determinación del tiempo total del proceso de fabricación de jamón curado de cerdo blanco (GLUJAM)
Date of the request:
Thursday, 2 April, 1998
Request number:
2123440
Title:
Un método de predicción de la intensidad del aroma y defectos en la fabricación de productos cárnicos
Date of the request:
Sunday, 12 May, 1996
Request number:
2123441
Title:
Un método de predicción de la intensidad del sabor y defectos en la fabricación de jamones curados y/o cocidos
Date of the request:
Sunday, 12 March, 1916
Request number:
2129332
Title:
Procedimiento para predicción de texturas y defectos en la fabricación de jamones curados y/o cocidos
Date of the request:
Wednesday, 15 June, 2016
Request number:
2116229
Title:
Método de diferenciación bacteriana basado en la determinación de actividades aminopeptidásicas
Date of the request:
Friday, 12 January, 1996

News

Date:

Wednesday, 4 November, 2015