Results 21 to 30 of about 3,607 (150)

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 establishment of shelf‐life of certain ready‐to‐eat foods sliced or cut and packaged before sale in retail establishments

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, Carlos Alonso Calleja, Carlos Franco Abuín, Gloria Sánchez Moragas, Antonio Valero Díaz   +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, Raquel Lucas‐González, Manuel Viuda‐Martos, Juana Fernández‐López, José Ángel Pérez‐Álvarez, Maria Martuscelli, Clemencia Chaves‐López   +6 more
wiley   +1 more source

Conservación de productos cárnicos por aceites esenciales de Citrus spp. [PDF]

, 2022
Los consumidores en la actualidad prefieren productos cárnicos frescos (Sánchez et al., 2008) y un tiempo de vida útil mayor; sin embargo, su deterioro por la presencia de microorganismos deterioradores como Escherichia coli, Salmonella spp., Listeria ...
Navarro Garcia, Iris del Pilar
core   +2 more sources

Study of pH Changes in Media during Bacterial Growth of Several Environmental Strains

Proceedings, 2018
The effect of pH on bacterial cell-growth and the evolution of extracellular pH triggered by bacterial growth has been monitored for three bacterial strains, Escherichia coli ATCC 25922 and Pseudomonas putida KT2440 as reference strains, and Pseudomonas ...
Rubén Sánchez-Clemente, María Isabel Igeño, Ana G. Población, María Isabel Guijo, Faustino Merchán, Rafael Blasco   +5 more
doaj   +1 more source

Desarrollo de productos cárnicos frescos con análogos de grasa

, 2020
Resumen del trabajo presentado a la Reunión Virtual de la Red Consolider Innovación en Productos Cárnicos Seguros y Saludables (INPROCARSA), celebrada del 25 al 26 de noviembre de 2020.
Carballo, José, Saiz, Arancha, Martínez, José María, Cofrades, Susana, Heras, Jorge de las, Mancebo, Javier   +5 more
core   +1 more source

Determinación de aflatoxinas en especias, ingredientes y mezclas de especias usados en la formulación de productos cárnicos comercializados en la Ciudad de México

Revista Mexicana de Ciencias Pecuarias, 2021
Las aflatoxinas son sustancias tóxicas producidas por algunas especies de hongos que suponen un grave peligro para la salud humana, en especial la aflatoxina B1 que es uno de los principales analitos encontrados en alimentos y está catalogado como ...
Montserrat Lizeth Ríos Barragán, José Fernando González Sánchez, Rey Gutiérrez Tolentino, Arturo Camilo Escobar Medina, José Jesús Pérez González, Salvador Vega y León   +5 more
doaj   +1 more source

La fibra dietética como ingrediente funcional en la formulación de productos cárnicos

Tecnociencia Chihuahua, 2022
Las características de los alimentos pueden modificarse mediante la incorporación de componentes que muestran propiedades funcionales, como la capacidad de retención de agua y la formación de geles, que no sólo afectan el comportamiento del alimento ...
Jocelyn Abigail Rivera-De Alba, Emmanuel Flores Girón   +1 more
doaj   +1 more source

Alimentos cárnicos funcionales: desarrollo y evaluación de sus propiedades saludables

Nutrición Hospitalaria, 2014
Por múltiples razones los productos cárnicos son alimentos excepcionalmente adecuados para introducir en la dieta diversos compuestos bioactivos sin modificar los hábitos de consumo.
Begoña Olmedilla-Alonso, Francisco Jiménez-Colmenero   +1 more
doaj   +1 more source

Productos cárnicos crudo-curados

, 2023
Maturated meat products are widely consumed in Europe, ready-to-eat products without thermal treatment, employing a curing-maturing process, fermented or not, sometimes smoked, and can be stuffed in natural or synthetic casings.
Viuda Martos, Manuel
core