SUBJECT 2. Manufacture of smoked products.
Technological variables. |
- Production of smoked salmon, herring, etc.
- Technological variables of the process and its incident in the characteristics
Of the final product.
- Controls applicable in industrial processing.
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| SUBJECT 3. Specific packaging processes. |
- Packaging in modified atmospheres and controlled atmospheres.
- Additives and technological adjuvants, bacteriocins.
- Novel procedures: high pressures, electrical pulses,
Microwave, ohmic heating.
- Active and intelligent packaging.
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SUBJECT 4. Biotechnological methods of
Conservation of fishery products. |
- Bioconservation. Protective cultures. Bacteriocins. Probiotics.
- Other methods * Natural conservation of wool products Fishing:
Essential oils, spices, other additives.
- Production of wool additives wool fishing industries.
- Trends in Functional Foods.
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