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
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
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
Identification and Characterisation of Lactic Acid Bacteria from “Torta del Casar”, a Semi-Soft Artisanal Cheese [PDF]
Foods“Torta del Casar” is a traditional Spanish cheese made from raw ewe’s milk under Protected Designation of Origin (PDO) regulations. Its unique characteristics result from the use of vegetable rennet and an abundant indigenous microbiota, primarily lactic
Micaela Álvarez +3 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
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 +6 more sources
From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings [PDF]
Compr Rev Food Sci Food SafABSTRACT 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 J +4 more
europepmc +2 more sources
Pigmentos vegetales y compuestos naturales aplicados en productos cárnicos como colorantes y/o antioxidantes: revisión [PDF]
Inventum Ingeniería, Tecnología e Investigación, 2016 La necesidad de encontrar productos naturales que tengan aplicación funcional como colorantes y/o antioxidantes en los productos cárnicos es una temática que hoy por hoy tiene una gran acogida, debido al interés social de consumir productos saludables y ...
Jader Martínez Girón +4 more
doaj +2 more sources