Pathogen and Spoilage Microorganisms in Meat and Dairy Analogues: Occurrence and Control Strategies [PDF]
FoodsRecent advances in the production of meat and dairy analogues and plant-based products have introduced new food safety challenges, as these foods are susceptible to contamination by both pathogens and spoilage microorganisms originating from raw ...
José M. Martín-Miguélez +4 more
doaj +2 more sources
Lactic Acid Bacteria Isolated from Traditional Dry-Cured Fermented Foods with Probiotic Effect: Selection, Mechanisms of Action and Applications [PDF]
FoodsTraditional dry-cured and fermented foods are part of the diet of many countries all over the world. These products are a source of lactic acid bacteria (LAB).
José M. Martín-Miguélez +5 more
doaj +2 more sources
Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain [PDF]
Heliyon, 2021 The cacao shell (CS) and cacao pod husk (CPH), two of the most promising high-fiber co-products of the cacao agro-industrial chain, were evaluated to determine their potential incorporation into food products. This research determined bioactive compounds
Johannes Delgado-Ospina +6 more
doaj +2 more sources
Biocontrol of L. monocytogenes with Selected Autochthonous Lactic Acid Bacteria in Raw Milk Soft-Ripened Cheese under Different Water Activity Conditions [PDF]
FoodsThe effect of selected autochthonous Lactic Acid Bacteria (LAB) against Listeria monocytogenes was evaluated in two elaborations of soft-ripened cheese performed under high and low relative humidity (RH) elaborations, to achieve aw ranging from 0.97 to 0.
José M. Martín-Miguélez +5 more
doaj +2 more sources
Impact of Water Activity on the Inactivation and Gene Expression of Listeria monocytogenes during Refrigerated Storage of Pressurized Dry-Cured Ham [PDF]
Foods, 2020 Listeria monocytogenes population and the expression patterns of three virulence (plcA, hly, and iap) and one stress-related (sigB) genes in dry-cured ham with different water activity (aw) values (0.92, 0.88, and 0.84) and treated with high pressure ...
Aida Pérez-Baltar +5 more
doaj +2 more sources
Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties [PDF]
Foods, 2021 The cocoa pod husk is considered a source of dietary fiber with a high content of water-soluble pectins, bioactive compounds which should be viewed as a by-product with the potential to be incorporated into food.
Johannes Delgado-Ospina +8 more
doaj +2 more sources
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 +4 more
wiley +1 more source
Food Risk Assess Europe, Volume 1, Issue 2, September‐December 2023., 2023 Abstract Royal Decree 126/2015, of 27 February, approving the general rule on food information on foodstuffs presented unpackaged for sale to the final consumer and to mass caterers, those packaged in places of sale at the request of the purchaser, and those packaged by retail trade operators (BOE, 2015), states that it is mandatory to mention, among ...
Pablo Fernández Escámez +4 more
wiley +1 more source
Potential of the cocoa shell to improve the quality properties of a burger‐like meat product
Journal of Food Processing and Preservation, Volume 46, Issue 8, August 2022., 2022 Abstract Cocoa shell powder (CSP) has a high nutritional value due to their fiber content and bio‐compounds, including polyphenols with high antioxidant activity. In this study, CSP (0%, 1.5%, and 3.0%) was incorporated into a meat burger and its effect on the properties of the raw and cooked hamburger was evaluated. The CSP significantly increased the
Johannes Delgado‐Ospina +6 more
wiley +1 more source
ERP para la gestión de la información económica de los productos cárnicos
Serie Científica de la Universidad de las Ciencias Informáticas, 2021 La presente investigación consiste en la presentación de la propuesta de un Enterprise Resource Planning para la gestión de la información económica de los productos cárnicos en la Unidad Empresarial de Base Tomás Rojas Rodríguez de la provincia de ...
Mailyn Torres Vivanco +5 more
doaj +4 more sources