{"id":190,"date":"2019-02-27T23:49:10","date_gmt":"2019-02-27T23:49:10","guid":{"rendered":"https:\/\/www.unioviedo.es\/TBR\/wp\/?page_id=190"},"modified":"2021-06-21T15:14:33","modified_gmt":"2021-06-21T15:14:33","slug":"technological-offer","status":"publish","type":"page","link":"https:\/\/www.unioviedo.es\/TBR\/technological-offer\/","title":{"rendered":"Technological Offer"},"content":{"rendered":"\n<div class=\"wp-block-columns has-2-columns\">\n<div class=\"wp-block-column\">\n<div class=\"wp-block-cover has-background-dim-80 has-cyan-bluish-gray-background-color has-background-dim\" style=\"background-image:url(https:\/\/www.unioviedo.es\/TBR\/wp-content\/uploads\/2020\/06\/Diapositiva1-2.png)\"><div class=\"wp-block-cover__inner-container\">\n<p class=\"has-text-align-center has-large-font-size\"><strong>Egg Sector<\/strong><\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column\">\n<ul><li>Egg yolk fractions: two by-products with interesting capacities<\/li><li>Products made from egg yolk fractions with better nutritional characteristics than the original: mayonnaise, jellies, pastry products, baked goods, snacks, and edible and biodegradable films (packaging)<\/li><\/ul>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns has-2-columns\">\n<div class=\"wp-block-column\">\n<div class=\"wp-block-cover has-background-dim-80 has-cyan-bluish-gray-background-color has-background-dim\" style=\"background-image:url(https:\/\/www.unioviedo.es\/TBR\/wp-content\/uploads\/2020\/06\/carne.png)\"><div class=\"wp-block-cover__inner-container\">\n<p class=\"has-text-align-center has-large-font-size\"><strong>Meat Sector <\/strong><\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column\">\n<ul><li>Separation of blood components with good technological capabilities<\/li><li>Plasma filtration with three ultrafiltration systems (sterilization)<\/li><li>Chemical fractionation of plasma proteins: fibrinogen, immunoglobulins, alpha-1-antitrypsin and albumin<\/li><li>Obtaining globin<\/li><li>Development of biomaterials from plasma<\/li><li>Preparation of sausages replacing animal fat with a preparation of olive oil<\/li><li>Textural and chemical characterization of meat products: protein and lipid content, characterization of rheological and textural properties<\/li><li>Physical-chemical and biological treatments of aqueous effluents<\/li><li>Life cycle analysis of products and processes<\/li><\/ul>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns has-2-columns\">\n<div class=\"wp-block-column\">\n<div class=\"wp-block-cover has-background-dim-80 has-cyan-bluish-gray-background-color has-background-dim\" style=\"background-image:url(https:\/\/www.unioviedo.es\/TBR\/wp-content\/uploads\/2020\/06\/lacteos.png)\"><div class=\"wp-block-cover__inner-container\">\n<p class=\"has-text-align-center has-large-font-size\"><strong>Dairy Sector <\/strong><\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column\">\n<p class=\"has-text-color has-background\" style=\"background-color:#888686;color:#ffffff\"><strong>CHEESE<\/strong><\/p>\n\n\n\n<ul><li>Textural characterization, its relationship with maturation time and additives with antioxidant agents<\/li><li>Monitoring of physicochemical and organoleptic properties in cheese during maturation<\/li><li>Microbiological control during maturation time: presence of lactic bacteria before the cave and in the maturation cave in artisan cheese<\/li><\/ul>\n\n\n\n<p class=\"has-text-color has-background\" style=\"background-color:#888686;color:#ffffff\"><strong>CURD<\/strong><\/p>\n\n\n\n<ul><li>Rheological characterization<\/li><li>Cheese yield improvement<\/li><\/ul>\n\n\n\n<p class=\"has-text-color has-background\" style=\"background-color:#888686;color:#ffffff\"><strong>YOGHURT<\/strong><\/p>\n\n\n\n<ul><li>Rheological characterization: impact of the concentration of lactic acid bacteria in the inoculum, as well as the addition of different additives on the elasticity and viscosity of the final product<\/li><\/ul>\n\n\n\n<p class=\"has-text-color has-background\" style=\"background-color:#888686;color:#ffffff\"><strong>NEW PRODUCTS<\/strong><\/p>\n\n\n\n<ul><li>Milk protein hydrolyzates<\/li><li>Symbiotic cheese with probiotics and prebiotics<\/li><\/ul>\n\n\n\n<p class=\"has-text-color has-background\" style=\"background-color:#888686;color:#ffffff\"><strong>BIO-MATERIALS<\/strong><\/p>\n\n\n\n<ul><li>Edible films (casein)<\/li><li>Casein microparticles for encapsulation of bioactive agents<\/li><li>Casein microspheres with the possibility of incorporating lactic bacteria<\/li><\/ul>\n\n\n\n<p class=\"has-text-color has-background\" style=\"background-color:#888686;color:#ffffff\"><strong>WHEY FERMENTATION<\/strong><\/p>\n\n\n\n<ul><li>Lactic acid production by fermentation with lactic acid bacteria<\/li><li>Lactobionic acid production<\/li><li>Enzymes production (proteases)<\/li><\/ul>\n\n\n\n<p class=\"has-text-color has-background\" style=\"background-color:#888686;color:#ffffff\"><strong>SEPARATION PROCESSES <\/strong><\/p>\n\n\n\n<ul><li>Microfiltration of whey as an alternative method of sterilization<\/li><li>Dairy spray drying<\/li><\/ul>\n\n\n\n<p class=\"has-text-color has-background\" style=\"background-color:#888686;color:#ffffff\"><strong>SUSTAINABILITY &amp; ENVIRONMENT<\/strong><\/p>\n\n\n\n<ul><li> Life cycle analysis <\/li><\/ul>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns has-2-columns\">\n<div class=\"wp-block-column\">\n<div class=\"wp-block-cover aligncenter has-background-dim-80 has-cyan-bluish-gray-background-color has-background-dim\" style=\"background-image:url(https:\/\/www.unioviedo.es\/TBR\/wp-content\/uploads\/2020\/06\/bebidas-fermentadas.png)\"><div class=\"wp-block-cover__inner-container\">\n<p class=\"has-text-align-center has-large-font-size\">Fermented Drinks<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column\">\n<p class=\"has-text-color has-background\" style=\"background-color:#888686;color:#ffffff\"><strong>CIDER<\/strong><\/p>\n\n\n\n<ul><li>Cider production: fermentation control, selection of microorganisms<\/li><li>Quality control<\/li><\/ul>\n\n\n\n<p class=\"has-text-color has-background\" style=\"background-color:#888686;color:#ffffff\"><strong>BEER<\/strong><\/p>\n\n\n\n<ul><li>Column fermentation: hydrodynamics impact, CO<sub>2<\/sub> generation, mixing degree <\/li><li>Quality control: aromas, diacetyl<\/li><\/ul>\n\n\n\n<p class=\"has-text-color has-background\" style=\"background-color:#888686;color:#ffffff\"><strong>NEW PRODUCTS<\/strong><\/p>\n\n\n\n<ul><li>Alcoholic beverage from egg residues: use of egg yolk<\/li><li>Final product with good organoleptic characteristics<\/li><li>Vinegar production from whey by fermentation<\/li><\/ul>\n\n\n\n<p class=\"has-text-color has-background\" style=\"background-color:#888686;color:#ffffff\"><strong>QUALITY<\/strong><\/p>\n\n\n\n<ul><li>Chemical analysis, fermentation monitoring: identification of aromatic molecules throughout the fermentation process of natural cider. Fermentation time optimization<\/li><li>Microbiological monitoring of fermentation processes: study of microbiological composition in natural cider<\/li><\/ul>\n\n\n\n<p class=\"has-text-color has-background\" style=\"background-color:#888686;color:#ffffff\"><strong>WASTE &amp; SUSTAINABILITY<\/strong><\/p>\n\n\n\n<ul><li>Effluent treatment<\/li><li>Use of solid by-products: obtaining pectin and polyphenols from cider industry waste <\/li><li>Life cycle analysis  <\/li><\/ul>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns has-2-columns\">\n<div class=\"wp-block-column\">\n<div class=\"wp-block-cover has-background-dim-80 has-cyan-bluish-gray-background-color has-background-dim\" style=\"background-image:url(https:\/\/www.unioviedo.es\/TBR\/wp-content\/uploads\/2020\/06\/residuos-2.png)\"><div class=\"wp-block-cover__inner-container\">\n<p class=\"has-text-align-center has-large-font-size\"><strong>Solid waste and Sewage<\/strong><\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column\">\n<p class=\"has-text-color has-background\" style=\"background-color:#888686;color:#ffffff\"><strong>FRUIT WASTE<\/strong><\/p>\n\n\n\n<ul><li>Free sugars production by hydrolysis<\/li><li>Obtaining bioethanol through hydrolysis and subsequent fermentation<\/li><\/ul>\n\n\n\n<p class=\"has-text-color has-background\" style=\"background-color:#888686;color:#ffffff\"><strong>COFFEE WASTE<\/strong><\/p>\n\n\n\n<ul><li>Preparation of fiber enriched cookies using coffee husk<\/li><li>Adsorbent development and capacity determination<\/li><\/ul>\n\n\n\n<p class=\"has-text-color has-background\" style=\"background-color:#888686;color:#ffffff\"><strong>EGGSHELL<\/strong><\/p>\n\n\n\n<ul><li>Protein extraction using ultrasound<\/li><li>Use of eggshell as support for iron nanoparticles with oxidative capacity<\/li><\/ul>\n\n\n\n<p class=\"has-text-color has-background\" style=\"background-color:#888686;color:#ffffff\"><strong>FRUIT STONE<\/strong><\/p>\n\n\n\n<ul><li>Extraction of phenolic compounds<\/li><li>Preparation of nano-cellulose<\/li><\/ul>\n\n\n\n<p class=\"has-text-color has-background\" style=\"background-color:#888686;color:#ffffff\"><strong>SLUDGE<\/strong><\/p>\n\n\n\n<ul><li>Obtaining compounds: proteins, carbohydrates, humic acids, phosphates, organic acids<\/li><li>Use of humic acids in films with antioxidant capacities<\/li><\/ul>\n\n\n\n<p class=\"has-text-color has-background\" style=\"background-color:#888686;color:#ffffff\"><strong>SEWAGE WATER<\/strong><\/p>\n\n\n\n<ul><li>Biological aerobic or anaerobic processes through the use of bioreactors for the study of elimination of low biodegradability industrial compounds<\/li><li>Biodegradability tests and toxicity tests for different pollutants by using a respirometer<\/li><li>Characterization of the microbiological composition of different biological water treatment systems in terms of diversity and physiological state<\/li><\/ul>\n\n\n\n<p class=\"has-text-color has-background\" style=\"background-color:#888686;color:#ffffff\"><strong>SUSTAINABILITY &amp; ENVIRONMENT<\/strong><\/p>\n\n\n\n<ul><li>Impact of the presence of anaerobic treatments in the analysis of life cycle and carbon footprint<br><br><\/li><\/ul>\n\n\n\n<p><\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><a href=\"https:\/\/www.unioviedo.es\/TBR\/wp-content\/uploads\/2020\/06\/Oferta-tecnol\u00f3gica-y-de-servicios.pdf\"><img loading=\"lazy\" src=\"https:\/\/lh3.googleusercontent.com\/proxy\/t9S6sCJPCTs8DHimiBO6cjPzog13KIg2xAWcLSG8_hQH10OZhgIxSxXVhLemgD7oKE1veMZ2h1AthU20jVlp0PgxwSqaLvnBc0j1sVBgQdqPbcBx2PCAp6ipBtGX\" alt=\"Cat\u00e1logo de oferta tecnol\u00f3gica grupo TBR\" width=\"158\" height=\"158\"\/><\/a><figcaption><strong>Catalog (Spanish)<\/strong><\/figcaption><\/figure><\/div>\n\n\n\n<h2><\/h2>\n","protected":false},"excerpt":{"rendered":"<p>Egg yolk fractions: two by-products with interesting capacities Products made from egg yolk fractions with better nutritional characteristics than the original: mayonnaise, jellies, pastry products, baked goods, snacks, and edible and biodegradable films (packaging) Separation of blood components with good technological capabilities Plasma filtration with three ultrafiltration systems (sterilization) Chemical fractionation of plasma proteins: fibrinogen, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":232,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ngg_post_thumbnail":0},"_links":{"self":[{"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/pages\/190"}],"collection":[{"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/comments?post=190"}],"version-history":[{"count":42,"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/pages\/190\/revisions"}],"predecessor-version":[{"id":799,"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/pages\/190\/revisions\/799"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/media\/232"}],"wp:attachment":[{"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/media?parent=190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}