Results 31 to 40 of about 497,635 (207)
Microbial Biotechnology, 2022 Summary Phenylethanol (PE) and phenylethyl acetate (PEA) are commonly desired compounds in wine because of their rose‐like aroma. The yeast S. cerevisiae produces the PE either through de novo biosynthesis by shikimate pathway followed by the Ehrlich ...
Sebastián M. Tapia +5 more
doaj +1 more source
Rapid Detection of Foodborne ESBL-Producing Enterobacteriaceae Using MALDI-TOF Mass Spectrometry
Medical Sciences Forum, 2023 The proliferation of enterobacteria that produce extended spectrum β-lactamases (ESBLs) has become an important public health concern. The objective of this work was to optimize a phenotypic method for straightforward and rapid ESBL detection in strains ...
Ángel Alegría +4 more
doaj +1 more source
La Saeta Universitaria Académica y de Investigación, 2017 La necesidad de contar con un diagnóstico en relación a las necesidades de los empleadores llevó a desarrollar una investigación con el objetivo general de evaluar el perfil de los egresados de Licenciatura en Producción de los Alimentos.
Mónica Judith Bogado Bogado +2 more
semanticscholar +1 more source
Grasas y Aceites, 2008 The objective of this work was to determine the contents of fatty acids, squalen and triglycerides and the values of some spectrophotometric parameters in a representative number of samples of refined seed oil (sunflower and soybean), refined olive ...
A. Contiñas +3 more
doaj +1 more source
Grasas y Aceites, 2004 The total and free fatty acid contents were studied in ready for consumption samples of four different varieties of traditional dry-fermented sausages made in Galicia (NW of Spain): Chorizo gallego, Chorizo de cebolla, Androlla and Botillo.
Inmaculada Franco +3 more
doaj +1 more source
Composición nutricional y estabilidad oxidativa de harinas y sopas de quinua [PDF]
, 2013 La quinua (Chenopodium quinua Willd) es un pseudocereal de gran valor histórico-cultural y nutricional que formó parte de la alimentación básica de los antiguos pueblos de Sudamérica.
Calandri, Edgardo Luis +3 more
core
Animal Research and One Health, EarlyView.Intensive or organic farming systems may expose pigs to management or environmental challenges. Our preliminary results concluded that organic farming might enhance adaptive immune function, showing that improvements in welfare can translate into measurable immunological benefits, based on the correlation between welfare assessment and physiological ...
Dorotea Ippolito +15 more
wiley +1 more source
Envasado inteligente. Tecnología de los alimentos [PDF]
, 2017 La tecnología RFID tiene muchas funciones, entre ellas está la función de trazabilidad, además de esto, las etiquetas inteligentes RFID permiten ser leídas de forma múltiple y sin necesidad de lectura directa por parte de un trabajador.
Fresnillo Genafo, Daniel
core
ChemFoodChem, EarlyView.Cassava starch films were functionalized with Ucuúba fat and cellulose nanocrystals to tailor wettability, optical, mechanical, and barrier properties. Integrating Amazonian bioresources with nanotechnology enables sustainable edible coatings with tunable performance for fresh food preservation and enhanced UV protection.
Geovana Cristina Pinto Rodrigues +4 more
wiley +1 more source
Microbial Cell, 2014 Wine produced by low-temperature fermentation is mostly considered to have improved sensory qualities. However few commercial wine strains available on the market are well-adapted to ferment at low temperature (10 – 15°C).
María López-Malo +3 more
doaj +1 more source