Zobrazeno 1 - 10
of 54
pro vyhledávání: '"3309.13 Conservación de Alimentos"'
Autor:
Khaoula Boudjaber, Yamina Ben Miri, Amina Benabdallah, Nada Bennia, Chaima Hamadi, Boudjema Soumati, Djamel Djenane, Jesus Simal-Gandara
The present study strengthens the food preservative potential of Chamaerops humilis extracts viz. hexane extract, chloroform extract, ethanol extract, chloroform extract, and methanol extract based on their antifungal, antiaflatoxin, and antioxidant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::321981225dd77916a3779d5af3cd25b0
https://hdl.handle.net/11093/4926
https://hdl.handle.net/11093/4926
Publikováno v:
Foods; Volume 12; Issue 7; Pages: 1381
The unique qualities of Spanish cheeses, such as the San Simón da Costa (SSC) cheese, are protected by the Protected Designation of Origin (PDO) status. The technological importance of chilled storage at 4 °C of vacuum-packaged (V) and natural (N)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e55208a442b97ccbfa00c7d3a8905a8c
https://hdl.handle.net/11093/4750
https://hdl.handle.net/11093/4750
Autor:
Paulo E. S. Munekata, Mirian Pateiro, Rubén Domínguez, Gema Nieto, Manoj Kumar, Kuldeep Dhama, José M. Lorenzo
The use of additives with preservative effects is a common practice in the food industry. Although their use is regulated, natural alternatives have gained more attention among researchers and professionals in the food industry in order to supply pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a721df572c7b5b222f87cefbe3f0229d
https://www.mdpi.com/2304-8158/12/2/343
https://www.mdpi.com/2304-8158/12/2/343
Autor:
Mirian Pateiro, Márcio Vargas-Ramella, Daniel Franco, Adriano Gomes da Cruz, Gökhan Zengin, Manoj Kumar, Kuldeep Dhama, José M. Lorenzo
Financiaciado para publicación en acceso aberto: Universidade de Vigo/CISUG Berries are among the fruits with the highest nutritional and commercial value. This paper reviews the conventional and emerging dehydration methods most commonly used as po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8b199e13081a9a0adee09538deb2e4a
https://hdl.handle.net/11093/4133
https://hdl.handle.net/11093/4133
Autor:
Chinchilla Lee, Ana Catalina
Publikováno v:
Repositorio Institucional de la Universidad de Burgos (RIUBU)
instname
instname
Las enfermedades transmitidas por alimentos se han convertido en un problema de salud pública debido al aumento de reporte de brotes alrededor del mundo en las últimas décadas. La organización mundial de la salud ha establecido una incidencia glo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e288deb684801c6fc9e2e5909a4c352
https://doi.org/10.36443/10259/7125
https://doi.org/10.36443/10259/7125
Publikováno v:
Scientia Horticulturae. 313:111888
Fresh in-hull pistachio is one of the highly consumed but perishable forms of pistachio and can still be contaminated by aflatoxin-producing fungi. In this study, the packaging film prepared from an electrospun nanofibers was evaluated in order to in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5733645810f0e3543b10fef42a252f2d
https://doi.org/10.1016/j.scienta.2023.111888
https://doi.org/10.1016/j.scienta.2023.111888
Autor:
Smaoui, Slim, Chérif, Ichraf, Ben Hlima, Hajer, Khan, Muhammad Usman, Rebezov, Maksim, Thiruvengadam, Muthu, Sarkar, Tanmay, Shariati, Mohammad Ali, Lorenzo Rodríguez, José Manuel
Publikováno v:
Food Packaging and Shelf Life. 36:101045
Questions have been raised apropos food spoilage, which may pose a great hazard to the global environment and human health. Amongst bio-safe material that retains photocatalysis and impacts, photo-oxidizing on biological and species chemical are ZnO
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95d98f630fc3f7b10101c32c2c1268e6
https://doi.org/10.1016/j.fpsl.2023.101045
https://doi.org/10.1016/j.fpsl.2023.101045
Autor:
Hammad Ullah, Yaseen Hussain, Cristina Santarcangelo, Alessandra Baldi, Alessandro Di Minno, Haroon Khan, Jianbo Xiao, Maria Daglia
Publikováno v:
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Universidade de Vigo (UVigo)
Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limit the growth of spoiling microbes, e.g., drying, heating, salting, or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3125c3dab3a1275a183f38b9f0d3bcc9
https://pubmed.ncbi.nlm.nih.gov/35335268
https://pubmed.ncbi.nlm.nih.gov/35335268
Autor:
Gioacchino Bono, Rosa Perestrelo, Miguel A. Prieto, Shahida Anusha Siddiqui, Abderrahmane AIT KADDOUR, Dr. Rai Naveed Arshad, Paula García-Oliveira, Slim SMAOUI, ABDO HASSOUN, José Câmara, İlknur UCAK
Publikováno v:
Applied Sciences
Applied Sciences, 2022, 12 (3), pp.1703. ⟨10.3390/app12031703⟩
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Applied Sciences, Vol 12, Iss 1703, p 1703 (2022)
Applied Sciences, 2022, 12 (3), pp.1703. ⟨10.3390/app12031703⟩
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Applied Sciences, Vol 12, Iss 1703, p 1703 (2022)
Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analyti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e975f5c9938aabaf2dd956a238f6e987
https://hal.inrae.fr/hal-03663923
https://hal.inrae.fr/hal-03663923
Publikováno v:
UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname
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Las nuevas tecnologías en la conservación de alimentos hacen que nos expongamos a alérgenos insospechados. Una de las técnicas más utilizadas en la conservación y almacenamiento de frutas son las biopelículas que utilizan propóleos de abeja,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::76cedb8648add18392ebd83cda3290c8
https://uvadoc.uva.es/handle/10324/54971
https://uvadoc.uva.es/handle/10324/54971