Zobrazeno 1 - 10
of 82
pro vyhledávání: '"Alfredo Palop"'
Autor:
Ioana M Bodea, Giorgiana M Cătunescu, Alfredo Palop Gómez, Pablo S Fernández Escámez, Alberto Garre Perez
Publikováno v:
EFSA Journal, Vol 21, Iss S1, Pp n/a-n/a (2023)
Abstract The prevention and control of bacterial contamination on ready‐to‐eat (RTE) fresh produce is an essential task to ensure food safety. Therefore, the development of novel and effective decontamination technologies to ensure microbiologica
Externí odkaz:
https://doaj.org/article/0ac2850252cf4abcb0dbd9278096ae69
Autor:
Theofilos Papadopoulos, Ana Allende, Jose A Egea, Alfredo Palop Gómez, Pablo S Fernández Escámez
Publikováno v:
EFSA Journal, Vol 20, Iss S1, Pp n/a-n/a (2022)
Abstract Water resources are increasingly coming under pressure specially around the Mediterranean area, leading to water scarcity and a deterioration in water quality. The use of treated wastewater represents an alternative source to enhance the dem
Externí odkaz:
https://doaj.org/article/f3b58a0c3321402bbd3c14611ecc3f1f
Autor:
Marta Clemente-Carazo, José-Juan Leal, Juan-Pablo Huertas, Alberto Garre, Alfredo Palop, Paula M. Periago
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Microbial cells respond to sub-lethal stresses with several physiological changes to increase their chance of survival. These changes are of high relevance when combined treatments (hurdle technology) are applied during food production, as the cells
Externí odkaz:
https://doaj.org/article/5da3407b902b4b25b7e4e8eac427eb7e
Autor:
Juan-Pablo Huertas, María Ros-Chumillas, Alberto Garre, Pablo S. Fernández, Arantxa Aznar, Asunción Iguaz, Arturo Esnoz, Alfredo Palop
Publikováno v:
Foods, Vol 10, Iss 7, p 1496 (2021)
Alicyclobacillus acidoterrestris is a spoilage microorganism responsible for relevant product and economic losses in the beverage and juice industry. Spores of this microorganism can survive industrial heat treatments and cause spoilage during poster
Externí odkaz:
https://doaj.org/article/d3915f6858c7498889722e187250703d
Autor:
Dolores Rodrigo, Alfredo Palop
Publikováno v:
Foods, Vol 10, Iss 3, p 568 (2021)
In the food science field, the term “antimicrobial” basically refers to active substances of synthetic or natural origin, that are directly or indirectly present in a specific food, packaging material or food contact surface that affect the viabi
Externí odkaz:
https://doaj.org/article/df0de66578d64e9f9525e2ef45d7db2a
Publikováno v:
Foods, Vol 9, Iss 5, p 567 (2020)
Biofilms represent a serious problem for food industries due to their persistence in processing surfaces, from which they can cause food spoilage or, even worse, lead to foodborne diseases. Microorganisms immersed in biofilms are more resistant to bi
Externí odkaz:
https://doaj.org/article/7f05163c56c4443bae24dfaec5a7b52e
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Decisions regarding microbial risk assessment usually have to be carried out with incomplete information. This is due to the large number of possible scenarios and the lack of specific data for the problem considered. Consequently, risk assessment st
Externí odkaz:
https://doaj.org/article/9336deb32190495f9ff5e8fc88155eb5
Autor:
Juan Pablo Huertas, Arantxa Aznar, Arturo Esnoz, Pablo S Fernandez, Asunción Iguaz, Paula M Periago, Alfredo Palop
Publikováno v:
Frontiers in Microbiology, Vol 7 (2016)
Heat resistance of microorganisms can be affected by different influencing factors. Although the effect of heating rates has been scarcely explored by the scientific community, recent researches have unraveled its important effect on the thermal resi
Externí odkaz:
https://doaj.org/article/9669fb1e921a4b2a806d6ce9bfdc1b8f
Autor:
María-Dolores Esteban, Alfredo Palop
Publikováno v:
Food Technology and Biotechnology, Vol 49, Iss 1, Pp 89-95 (2011)
Listeria monocytogenes is a Gram-positive microorganism responsible for one of the most serious food-borne diseases in the world, listeriosis. The aim of this study is to evaluate the combined effect of a heat pretreatment with the use of antimicrobi
Externí odkaz:
https://doaj.org/article/eb75b70fe4f6472faf12b1e4c4fb41b2
Publikováno v:
Food Technology and Biotechnology, Vol 44, Iss 1, Pp 17-23 (2006)
Natural antimicrobials are an alternative to the use of chemically synthesized preservatives and other technological treatments. They have the advantage of not being rejected by consumers because of their natural origin. However, prior to their usage
Externí odkaz:
https://doaj.org/article/74c7aa95fbde4db2b0e408b2770aab96