Results 41 to 50 of about 77,698 (221)
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
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 +4 more
doaj +1 more source
Caracterización del Fundido y Textura de Queso Oaxaca y Queso Oaxaca de Imitación Comercial [PDF]
, 2013 En alimentos, las propiedades funcionales se refieren a las características fisicoquímicas, sensoriales, microbiológicas, entre otras, relacionadas con la aplicación o uso de los alimentos.
Aceves Sánchez, José Francisco +1 more
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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 +5 more
openaire +1 more source
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
Genercion de valor en la cadean tradcional leche-queso en el centro de México [PDF]
, 2008 El objetivo del trabajo fue analizar la cadena productiva leche queso de Aculco, Estado de México y determinar la generación de valor en cada eslabón de la cadena desde la materia prima hasta la comercialización del queso.
Arriaga Jordan, Carlos Manuel +3 more
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International Journal of Dairy Technology, Volume 78, Issue 1, February 2025.The results of this study contribute valuable insights into the field of food microbiology and biocontrol, supporting the role of endolysins as a targeted, effective means of controlling Listeria monocytogenes in food (cheese), reinforcing their potential as an antimicrobial tool in food processing and preservation, enhancing food safety.
Noemi Battistelli +9 more
wiley +1 more source
Food Risk Assess Europe, Volume 2, Issue 3, July 2024.Abstract The Barcelona Public Health Agency (ASPB) asked the Scientific Advisory Committee on Food Safety for an opinion on the safe shelf life of Listeria monocytogenes in certain products (cheeses, cooked meats, including pâtés, and cured meats) sliced and prepackaged prior to retail sale.
Sara Bover Cid +6 more
wiley +1 more source
Salud Pública de México, 2016 Objetivo. Determinar la prevalencia y el grado de contaminación por mohos y levaduras (M&L), bacterias mesófilas aerobias (BMA), coliformes totales (CT) y Salmonella spp. (S) como indicadores de calidad e higiene en el entorno de fabricación del queso de
Jair Jesús Sánchez-Valdés +5 more
doaj
Plant‐based meat analogues marketed in Catalonia: evaluation of the nutritional profile
Food Risk Assess Europe, Volume 2, Issue 3, July 2024.Abstract In later years, a growing trend is apparent of vegetarian or vegan diets attributable to a number of causes, among of others, consumers’ concern for animal welfare, climate change and, to a lesser degree, for health‐related issues. On a par to this growth, availability of meat analogues in the market has also been on the rise. In this context,
Judit Costa Català +4 more
wiley +1 more source