Results 41 to 50 of about 10,852 (216)
Innovación en el desarrollo de queso fundido para lonchear a partir de queso fresco de cabra
Ars Pharmaceutica, 2020 RESUMEN Introducción: El objetivo principal de este trabajo es desarrollar un derivado lácteo, queso fundido, con unas propiedades sensoriales adecuadas, mediante un proceso tecnológicamente viable para las empresas lácteas artesanales de Andalucía, de
Álvaro Pedregosa-Cabrero +2 more
doaj +1 more source
QUESO: Containment data report [PDF]
, 1995 The OUESO event was detonated in hole U10bf of the Nevada Test Site as indicated in figure 1.1. The device had a depth-of-budal (DOB) of 216 m in the alluvium of Area 2, about 460 m above the Paleozoic and about 360 m above the standing water level, as shown in figures 1.2 and 1.3(l).
Stubbs, T., Heinle, R.
openaire +2 more sources
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
Elaboración de queso campesino [PDF]
, 1987 Unidad 5 del bloque modular “ Procesamiento de quesos blancos” de la serie “Derivados lácteos” en la que se describen métodos y procesos para elaborar queso campesino así como prácticas de empacado, como conservarlo,controlar su calidad, cuidados durante
García G., Ofelia, Ochoa M., Isabel
core
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
Ingenio, 2023 El queso fresco constituye un alimento rico en nutrientes, además es considerado como un excelente complemento alimenticio. En Ecuador la producción de queso se realiza de manera artesanal lo cual implica insuficientes condiciones higiénico-sanitarias y
Reni Danilo Vinocunga Pillajo +2 more
doaj
Revista Mexicana de Ciencias Pecuarias, 2017 La fabricación artesanal del queso, es una actividad integradora del sistema producto leche. Para evaluar las condiciones de comercialización y caracterización del queso fresco en mercados y tianguis de Toluca, Estado de México, se realizó un muestreo ...
Edaena Pamela Díaz Galindo +6 more
doaj +1 more source
QuESo - A Quality Model for Open Source Software Ecosystems [PDF]
Proceedings of the 9th International Conference on Software Engineering and Applications, 2014 Peer ...
Franco Bedoya, Oscar +3 more
openaire +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
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