Results 1 to 10 of about 144 (98)

Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria [PDF]

Foods
The present research evaluated the effect of selected Lacticaseibacillus casei strains with anti-Listeria monocytogenes properties on the characteristics of traditional soft-ripened cheeses produced in two different seasons.
José M. Martín Miguélez, Irene Martín, Jurgen Robledo, Sonia Ventanas, Juan J. Córdoba   +4 more
doaj   +2 more sources

Antioxidant Effect of Pumpkin Flower (Cucurbita maxima) in Chicken Patties [PDF]

Foods, 2022
In this work, the antioxidant effect of pumpkin flower powder was evaluated in chicken patties. For this purpose, three drying methods were proposed to obtain the pumpkin flower powder and preserve its properties (antioxidants, color, odor): foam-mat ...
Eva María Santos, Jose A. Rodriguez, Jose M. Lorenzo, Alicia C. Mondragón, Mirian Pateiro, Evelin Gutiérrez, Thania Alexandra Ferreira   +6 more
doaj   +2 more sources

From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT Aminopeptide seasonings, produced through proteolytic fermentation or enzymatic hydrolysis, represent a global family of ingredients with a high concentration of umami‐active free amino acids and umami‐ or kokumi‐active peptides derived from protein‐rich substrates.
Martín-Miguélez JM, de la Rosa Morón J, Rodríguez Valerón N, Alía A, Delgado J.   +4 more
europepmc   +2 more sources

Talaromyces pinophilus Strain HD25G2 as a Novel Biocontrol Agent of Fusarium culmorum, the Causal Agent of Root and Crown Rot of Soft Wheat [PDF]

Journal of Fungi
Fusarium culmorum is the causal agent of root rot and crown rot in soft wheat. The aim of this study was to investigate the control mechanism of Talaromyces pinophilus HD25G2 as a biocontrol agent against F. culmorum.
Amel Bennacer, Fatma Sahir-Halouane, Micaela Alvarez, Zahia Oukali, Nour El Houda Bennacer, Abdelhamid Foughalia, Josué Delgado   +6 more
doaj   +2 more sources

Editorial: Microbial safety of animal-based food products [PDF]

Frontiers in Nutrition
María J. Andrade, Micaela Álvarez, Paula Rodrigues   +2 more
doaj   +2 more sources

Strategies for Biocontrol of Listeria monocytogenes Using Lactic Acid Bacteria and Their Metabolites in Ready-to-Eat Meat- and Dairy-Ripened Products

Foods, 2022
Listeria monocytogenes is one of the most important foodborne pathogens. This microorganism is a serious concern in the ready-to-eat (RTE) meat and dairy-ripened products industries. The use of lactic acid bacteria (LAB)-producing anti-L.
Irene Martín, Alicia Rodríguez, Josué Delgado, Juan J. Córdoba   +3 more
doaj   +1 more source

Evaluación de riesgos sanitarios en el Centro de Faenamiento Municipal de Portoviejo – Manabí, Ecuador

Revista Científica, 2023
El riesgo sanitario en el matadero corresponde a las probabilidades que tiene la carne de contaminarse biológica, química o físicamente con agentes perjudiciales presentes en el ambiente, materiales, equipos, por una incorrecta higiene e inadecuada ...
María Hipatia Delgado-Demera, Jonathan Josué Proaño–Morales, María Margarita Delgado-Demera, Gabriel Alfonso Burgos–Briones, Carlos Alfredo Cedeño–Palacios   +4 more
doaj   +1 more source

Producción, manejo, valoración, consumo y atributos de calidad de carne vacuna argentina: estudio mediante encuestas a carniceros

Ciencia y Tecnología Agropecuaria, 2021
El sector productivo de carne vacuna crece y las características en el consumo cambian. Los aspectos que se tienen en cuenta al momento de comprar son variados, como también las condiciones y manejos en los locales de venta.
Estefanía M. Cáffaro Tommasiello, Marcelo G. Rodríguez, Juan Passucci, Peter P. Purslow, María E. Latorre   +4 more
doaj   +1 more source

Effect of selected agents for ochratoxin A biocontrol on the colour, texture and volatile profile of dry‐cured fermented sausages

Journal of the Science of Food and Agriculture, Volume 103, Issue 15, Page 7862-7868, December 2023., 2023
Abstract BACKGROUND Traditional dry‐cured fermented sausages favour the growth of an autochthonous microbial population, which plays an important role in their sensory aspects. However, some moulds can produce mycotoxins such as ochratoxin A (OTA). The biocontrol agents (BCAs) Debaryomyces hansenii FHSCC 253H and Staphylococcus xylosus FHSCC Sx8 have ...
Micaela Álvarez, Félix Núñez, Eva Cebrián, Elia Roncero, María Jesús Andrade   +4 more
wiley   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the determination of the date of minimum durability for frozen meat in retail establishments

Food Risk Assess Europe, Volume 1, Issue 1, March 2023., 2023
Abstract Delegated Regulation (EU) 2021/1374, which amends Regulation (EC) No. 853/2004 laying down specific hygiene rules for food of animal origin, introduces the possibility for food business operators carrying out a retail activity to freeze meat for food donation purposes. Furthermore, Royal Decree 1376/2003 currently prohibits thawing, refreezing
Antonio Valero Díaz, Carlos Alonso Calleja, Pablo Fernández Escámez, Carlos Manuel Franco Abuín, Sonia Marín Sillué, Gloria Sánchez Moragas   +5 more
wiley   +1 more source