Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Alicia Alonso-Hernando"'
Autor:
Laura Ramos, Alicia Alonso-Hernando, Miriam Martínez-Castro, Jose Alejandro Morán-Pérez, Patricia Cabrero-Lobato, Ana Pascual-Maté, Eduardo Téllez-Jiménez, Jorge R. Mujico
Publikováno v:
Foods, Vol 10, Iss 7, p 1498 (2021)
Recent studies suggest that the beneficial properties provided by sourdough fermentation may be translated to the development of new GF products that could improve their technological and nutritional properties. The main objective of this manuscript
Externí odkaz:
https://doaj.org/article/d278e163157a44279aa1babdfa774903
Publikováno v:
International Journal of Applied Behavioral Economics. 11:1-18
With the aim of preventing malnutrition, it has been proposed to provide information to consumers about the nutritional content of food using labelling on packages to promote healthier eating habits. Since the way in which the consumer uses the infor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7dba60562fa80437d218b24e972730a7
https://doi.org/10.4018/ijabe.311050
https://doi.org/10.4018/ijabe.311050
Autor:
Miriam Martínez-Castro, Eduardo Téllez-Jiménez, Jorge R Mujico, Patricia Cabrero-Lobato, Alicia Alonso-Hernando, Jose Alejandro Morán-Pérez, Ana Pascual-Maté, Laura Ramos
Publikováno v:
Foods, Vol 10, Iss 1498, p 1498 (2021)
Foods
Foods
Recent studies suggest that the beneficial properties provided by sourdough fermentation may be translated to the development of new GF products that could improve their technological and nutritional properties. The main objective of this manuscript
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db025c547367680a7638d893b7ddc4fc
http://hdl.handle.net/10261/258786
http://hdl.handle.net/10261/258786
Autor:
Rosa Capita, Cristina Rodríguez-Melcón, Camino García-Fernández, Alicia Alonso-Hernando, Félix Riesco-Peláez, Carlos Alonso-Calleja
Publikováno v:
Food microbiology. 94
The objective of this study was to characterize the biofilms formed by Salmonella enterica serotype Agona, Listeria monocytogenes, methicillin-resistant Staphylococcus aureus (MRSA) and vancomycin-resistant Enterococcus faecium (VRE) after 12, 48, 72
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1700922da3dd95f19ea15daafeea793a
https://pubmed.ncbi.nlm.nih.gov/33279059
https://pubmed.ncbi.nlm.nih.gov/33279059
Publikováno v:
Food Control. 56:86-94
The objective of this paper was to determine whether Escherichia coli ATCC 12806 can adapt to growth in increasing concentrations of three biocides commonly used in food processing facilities (trisodium phosphate [TSP], sodium nitrite [SNI] or sodium
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e28d08ec829ad9611e5e30a8f95eec1c
https://doi.org/10.1016/j.foodcont.2015.03.012
https://doi.org/10.1016/j.foodcont.2015.03.012
Publikováno v:
Food Control. 47:71-76
The aim of this research was to compare the effectiveness of various chemical decontamination treatments against pathogenic and spoilage Gram-positive bacteria on poultry during storage under different simulated cold chain disruptions. The effect of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::835516305e277297004992571574d63a
https://doi.org/10.1016/j.foodcont.2014.06.032
https://doi.org/10.1016/j.foodcont.2014.06.032
Publikováno v:
Food Control. 40:329-334
Ten multi-drug resistant Salmonella enterica isolates belonging to ten different serotypes were exposed to increasing sub-inhibitory concentrations of three biocides widely used in food industry facilities (trisodium phosphate, sodium nitrite, or sod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d978ef8e0a004bee2c86a67f69a96b2a
https://doi.org/10.1016/j.foodcont.2013.11.046
https://doi.org/10.1016/j.foodcont.2013.11.046
Publikováno v:
Food Control. 34:574-580
Five chemical compounds – 12% trisodium phosphate (TSP), 1200 ppm acidified sodium chlorite (ASC), 2% citric acid (CA), 220 ppm peroxyacids (PA) and 50 ppm chlorine dioxide (CD) – were analyzed to determine their effectiveness against Gram-negati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ab04b25206c177839c060dd4d87f9b8
https://doi.org/10.1016/j.foodcont.2013.05.020
https://doi.org/10.1016/j.foodcont.2013.05.020
Publikováno v:
Food Control. 33:429-432
The aim of this study was to determine the influence of 12% trisodium phosphate (TSP), 1200 ppm acidified sodium chlorite (ASC), 2% citric acid (CA), 220 ppm peroxyacids (PA) and 50 ppm chlorine dioxide (CD) on the lag phase (L; days), the maximum gr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5c393d0f76266b34f699f406414b5bd
https://doi.org/10.1016/j.foodcont.2013.03.009
https://doi.org/10.1016/j.foodcont.2013.03.009
Publikováno v:
Journal of Food Protection. 76:833-842
The influence of the temperature of the dipping solution on the antimicrobial effectiveness of several chemical poultry decontaminants was assessed. A total of 765 poultry legs were inoculated with gram-positive bacteria (Listeria monocytogenes, Stap
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::738cc6657ac95b2b7e776fffa108bd15
https://doi.org/10.4315/0362-028x.jfp-12-396
https://doi.org/10.4315/0362-028x.jfp-12-396