Results 11 to 20 of about 53,291 (195)
DISEÑO Y DESARROLLO DE QUESO FRESCO ENRIQUECIDO CON ACEITE DE SOYA
Anales Científicos, 2015 The objetivo fue obtener a queso fresco enriquecido con soybean aceite, con aceptabilidad sensorial y rico in grasasas poliinsaturadas, the main component of which is linoleico y linolénico esenciales. How we use raw materias: leche fresca descremada de raza Holstein and soy aceite.
Tarsila Tuesta +4 more
core +5 more sources
Journal of Food ProtectionA Proficiency Test (PT) was conducted for Food Emergency Response Network (FERN) laboratories for quantitative assessment of Listeria monocytogenes (L. monocytogenes) in queso fresco cheese.
Neha Singh +5 more
doaj +3 more sources
Elaboración segura del queso fresco [PDF]
, 2019 El queso fresco es un tipo de queso blanco y desmenuzable que desde hace muchas generaciones elaboran las familias latinoamericanas. Tradicionalmente, el queso fresco se prepara con leche fresca sin pasteurizar (la pasteurización es un tratamiento con ...
Powers-Hammond, Lizann
core +4 more sources
Development of Dose-Response Models for the Ingestion Exposure Route and Stillbirth Outcome for Listeria monocytogenes. [PDF]
Risk AnalABSTRACT 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 ...
Stump T, Gomez C, Mitchell J.
europepmc +2 more sources
The Journal of Latin American and Caribbean Anthropology, Volume 27, Issue 4, Page 564-574, December 2022., 2022 Abstract Rich in raw materials, the state of Guerrero, Mexico, is one of the main enclaves of opium production, mineral extraction, and a focus for the multiplication of armed actors in Latin America, which, together with the overlapping of counterinsurgent violence in the past, post‐colonial violence and the militarization of the policies of the so ...
Inés Giménez Delgado
wiley +1 more source
The efficacy and safety of high‐pressure processing of food
EFSA Journal, Volume 20, Issue 3, March 2022., 2022 Abstract High‐pressure processing (HPP) is a non‐thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common holding times (t) from 1.5 to 6 min. The main factors that influence the efficacy (log10 reduction of vegetative microorganisms) of HPP when applied to foodstuffs are ...
EFSA Panel on Biological Hazards (BIOHAZ Panel) +27 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 21, Issue 1, Page 198-226, January 2022., 2022 Abstract The global food processing industries represent a challenge and a risk to the environment due to the poor handling of residues, which are often discarded as waste without being used in further sidestreams. Although some part of this biomass is utilized, large quantities are, however, still under‐ or unutilized despite these byproducts being a ...
Imen Hamed +2 more
wiley +1 more source
La Técnica: Revista de las Agrociencias, 2022 El objetivo de este trabajo fue determinar las propiedades del queso artesanal, el cual fue elaborado a partir de vacas lecheras alimentadas con pastos tropicales Brachiaria decumbens; Panicum maximum como fuente única de alimentación isocalórica en ...
Luis Fernando Mecias Moreira +3 more
doaj +1 more source
International Journal of Food Science, Volume 2022, Issue 1, 2022., 2022 Quesillo is an artisanal Honduran cheese made from raw milk. During fabrication, curd melting is considered a killing step for pathogenic bacteria. This work was aimed at determining the survival of Salmonella enterica and Listeria monocytogenes on inoculated curd packaged in plastic bags and immersed in a water bath at 48, 54, 60, 65, and 70°C for ...
Mayra Márquez-González +4 more
wiley +1 more source
Journal of Food Quality, Volume 2022, Issue 1, 2022., 2022 High‐pressure processing (HPP) is a mild technology alternative to thermal pasteurization and sterilization of different food products. HPP has emerged to provide enormous benefits to consumers, i.e., mildly processed food and additive‐free food. It effectively retains bioactive compounds and extends the shelf life of food commodities by inactivating ...
Prabhat K. Nema +6 more
wiley +1 more source