Results 31 to 40 of about 10,852 (216)

Evolución fisico-química y organoleptica del queso afuega-l pitu durante el proceso de maduración [PDF]

, 2015
La maduración es la última etapa de elaboración de un queso, que comprende una serie de cambios en las propiedades físicas y químicas adquiriendo el queso su aspecto, textura y consistencia, así como su aroma y sabor característico.
Pombal álvarez, María
core  

Development of Dose‐Response Models for the Ingestion Exposure Route and Stillbirth Outcome for Listeria monocytogenes

Risk Analysis, Volume 46, Issue 4, April 2026.
ABSTRACT Foodborne listeriosis can cause stillbirth in pregnant individuals, prompting numerous population‐specific food safety guidelines. Dose‐response models are employed in quantitative microbial risk assessments (QMRAs) to develop such guidelines; however, pregnant hosts are under‐considered when developing dose‐response models, and the few ...
Tyler Stump, Carly Gomez, Jade Mitchell
wiley   +1 more source

Exploring the Global Tradition of Fried Cheese: Origins, Processing, and Culinary Significance

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Globally, cheese stands as a cornerstone in culinary traditions, with its variety and consumption deeply embedded in each nation′s cultural heritage. Among the diverse cheese types, certain cheese types are particularly amenable to frying applications, owing to composition such as moisture content, fat composition, and protein structure.
Feray İnci Maden, Cihat Özdemir, Salih Özdemir, Essam Hebishy   +3 more
wiley   +1 more source

Bacterias ácido lácticas nativas como cultivo iniciador para la elaboración de queso crema mexicano

Agronomía Mesoamericana, 2019
Introducción. Los cultivos bacterianos iniciadores son empleados exitosamente en la elaboración de quesos artesanales, ayudan a mantener las características sensoriales sui generis, además, controlan la presencia de patógenos.
Rodrigo Cobo-Monterroza, Raymundo Rosas-Quijano, Didiana Gálvez-López, Lourdes Adriano-Anaya, Alfredo Vázquez-Ovando   +4 more
doaj   +1 more source

Lipólisis de queso fresco y quesos madurados: factores que afectan y consecuencias

AlfaPublicaciones, 2023
Introducción el proceso de lipólisis en quesos es uno de los mayores cambios bioquímicos especialmente en los de tipo maduro, este proceso se genera por la degradación de la grasa, por vía enzimática que influye sobre las características sensoriales de los quesos, ya que los ácidos grasos libres (AGL) producidos durante la lipólisis contribuyen junto ...
Byron Adrián Herrera Chávez, Lucy Angelita Quevedo Barreto, Alexis Wladimir García Gaibor, Sebastián Alberto Guerrero Luzuriaga   +3 more
openaire   +1 more source

Simultaneous Study of the Combined Effect of Gliding Arc Plasma and Zataria multiflora Essential Oil on Pathogens Inactivation and Quality Changes in Sliced Iranian White Cheese

Food Science &Nutrition, Volume 13, Issue 6, June 2025.
This study aimed to inactivate two pathogens on Iranian white cheese by using the combination of gliding arc nonthermal plasma (GAP) and Zataria multiflora essential oil (ZEO). The cheese samples were exposed to different levels of GAP and ZEO, and samples were stored. According to the results, Iranian white cheese samples treated with 2 min of GAP and
Mahdieh Raoofi Asl Soofiani, Negin Noori, Afshin Akhondzadeh Basti, Hassan Gandomi, Hamed Ahari, Mohammadreza Khani   +5 more
wiley   +1 more source

Quesos de leches finas: Quesos de leche de oveja

, 2022
Fil: George, Guillermo Andres. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química.
Rebechi, Silvina Roxana, Bergamini, Carina Viviana, Ale, Elisa Carmen, George, Guillermo Andres, Meinardi, Carlos Alberto, Cuffia, Facundo   +5 more
openaire   +1 more source

Dos Miradas a la Autenticidad: Nostalgia Sensorial y Nostalgia de Conquista en el Campo Culinario Mexicano de la Ciudad de Nueva York

The Journal of Latin American and Caribbean Anthropology, Volume 30, Issue 2, June 2025.
ABSTRACT This article analyzes the different expressions of authenticity, fidelity, and genuineness surrounding the Mexican culinary scene in New York. On the one hand, self‐identified Mexicans express sensory and memory nostalgia during the production and consumption of foods they recognize as their own.
Axel G. Elías Jiménez
wiley   +1 more source

Phage‐derived proteins: Advancing food safety through biocontrol and detection of foodborne pathogens

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 2, March 2025.
Abstract The emergence of antimicrobial‐resistant foodborne pathogens poses a continuous health risk and economic burden as they can easily spread through contaminated food. Therefore, the demand for new antimicrobial agents to address this problem is steadily increasing.
Dahee Choi, Sangryeol Ryu, Minsuk Kong
wiley   +1 more source

Influencia de los valores humanos en el consumo de quesos tradicionales chiapanecos: una comparación de las rutas directa e indirecta

Revista Mexicana de Ciencias Pecuarias, 2019
La preferencia de productos puede ser influenciada por valores humanos específicos y creencias individuales, entre otros factores. El propósito de la investigación fue identificar la influencia directa e indirecta de los valores humanos, mediados a ...
Carolina Illescas-Marín, Arturo Hernández-Montes, Esaú Estrada-Estrada, Rolando Murguía-Cozar, Anastacio Espejel-García, Armando Santos-Moreno   +5 more
doaj   +1 more source