AGR

3 groups | Agri-Food Stuffs

Analytic Chemistry of Wine and Wine Products

AGR-122

Study of components in wine and agri-food products and their potential benefits to health. Analysis of polypehnols, aroma and other parameters in grapes, must, wines, vinegar, brandy, liquors and agri-food products. Characterisation and...

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Physical Chemistry - Spectroscopy

AGR-179

Wines, vinegars, brandies. Edible oils and their quality control. Molecular modeling applied to pharmacological components. Colour and food application.

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Food Engineering and Technology (ITA)

AGR-203

Hydrolysis of lignocellulosic materials for lignocellulose biorefineries. Research into marine food resources and the development of new products. Research and innovation in culinary and food technologies. Use of new natural fermentation activators...

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tags

culture (16)  education (17)  energy (14)  health (14)  history (22)  language (12)  law (14)  literature (15)  sea (18)  social (11) 

Research Groups

AGR (3)  BIO (1)  CTS (34)  FQM (24)  HUM (49)  RNM (17)  SEJ (32)  TEP (22)  TIC (9) 

endorsed technical services

AGR (2)  BIO (1)  CTS (4)  FQM (5)  HUM (2)  RNM (12)  SEJ (1)  TEP (15)  TIC (5) 

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