Zobrazeno 1 - 10
of 60
pro vyhledávání: '"Antonia Picon"'
Autor:
María Jesús López-González, Ana Belén Campelo, Antonia Picon, Ana Rodríguez, Beatriz Martínez
Publikováno v:
BMC Microbiology, Vol 18, Iss 1, Pp 1-10 (2018)
Abstract Background Lactococcus lactis is the main component of the mesophilic starters used in cheese manufacture. The success of milk fermentation relies on the viability and metabolic activity of the starter bacteria. Therefore, robust strains abl
Externí odkaz:
https://doaj.org/article/51b2ed2a61c94a3e8d95ec3bda982d31
Publikováno v:
LWT. 107:249-255
Dynamics of probiotics Lactobacillus rhamnosus LGG, L. reuteri BioGaia, Bifidobacterium animalis subsp. lactis BB12 and B. longum subsp. longum BB536 were investigated during the fermentation of milk supplemented with extracts of Chondrus crispus (CC
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a8e8338d06a1ab8bb6890961a40a37b
https://doi.org/10.1016/j.lwt.2019.03.006
https://doi.org/10.1016/j.lwt.2019.03.006
Publikováno v:
International Journal of Food Microbiology. 299:8-22
In this study, a collection of 298 wild strains of lactic acid bacteria (LAB) isolated from raw goat milk cheeses, belonging to 8 genera and 24 species, was investigated for their ability to generate volatile compounds. Sensory evaluation showed that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abe6fccc058dc3761e3c43d7bfe644db
https://doi.org/10.1016/j.ijfoodmicro.2019.03.011
https://doi.org/10.1016/j.ijfoodmicro.2019.03.011
Publikováno v:
Innovative Food Science & Emerging Technologies. 52:420-428
The effect of high pressure processing (HPP) at 400 and 600 MPa for 5 min on Laminaria ochroleuca (kombu seaweed) shelf-life during storage at 4 °C for 180 days was investigated. Viable bacterial counts increased in untreated kombu from 5.42 log cfu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88f523f550ebab97e28cbd01a33c67dc
https://doi.org/10.1016/j.ifset.2019.02.007
https://doi.org/10.1016/j.ifset.2019.02.007
10 Pág. Departamento de Tecnología de Alimentos
Edible seaweeds Chondrus crispus, Codium fragile, Himanthalia elongata, Ulva lactuca and Undaria pinnatifida, without any treatment (control seaweeds), were stored at 4 °C for 15, 30, 60,
Edible seaweeds Chondrus crispus, Codium fragile, Himanthalia elongata, Ulva lactuca and Undaria pinnatifida, without any treatment (control seaweeds), were stored at 4 °C for 15, 30, 60,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::016a1d990799a00f60965ff4cab5c51a
http://hdl.handle.net/10261/287578
http://hdl.handle.net/10261/287578
Publikováno v:
Meat science. 172
9 Pág. Departamento de Tecnología de Alimentos
Lipid oxidation and proteolysis are essential processes in Serrano dry-cured ham quality. The influence of high pressure processing (HPP) at 600 MPa for 6 min on lipid oxidation, aminopeptid
Lipid oxidation and proteolysis are essential processes in Serrano dry-cured ham quality. The influence of high pressure processing (HPP) at 600 MPa for 6 min on lipid oxidation, aminopeptid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ad67772577e30a0120180b33a980418
https://pubmed.ncbi.nlm.nih.gov/33120177
https://pubmed.ncbi.nlm.nih.gov/33120177
Publikováno v:
Repositorio de Resultados de Investigación del INIA
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA
INIA: Repositorio de Resultados de Investigación del INIA
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA
INIA: Repositorio de Resultados de Investigación del INIA
The effect on the biochemical characteristics of Iberico semi-hard cheese supplemented with Himanthalia elongata (HE), Laminaria ochroleuca (LO), Porphyra umbilicalis (PU), Ulva lactuca (UL) or Undaria pinnatifida (UP) seaweeds was investigated. Addi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8207ddfe4ea659db5af7feb96fe0a17f
Publikováno v:
Food Microbiology. 94:103646
15 Pág. Departamento de Tecnología de Alimentos
Seaweeds are highly perishable foods due to their richness in nutrients. High pressure processing (HPP) has been applied for extending the shelf life of fresh seaweeds but there is no infor
Seaweeds are highly perishable foods due to their richness in nutrients. High pressure processing (HPP) has been applied for extending the shelf life of fresh seaweeds but there is no infor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1c7ade90d2e1cb3119b2f64ae88b94c
https://doi.org/10.1016/j.fm.2020.103646
https://doi.org/10.1016/j.fm.2020.103646
Autor:
Manuel Nuñez, Antonia Picon
Publikováno v:
Repositorio de Resultados de Investigación del INIA
INIA: Repositorio de Resultados de Investigación del INIA
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA
INIA: Repositorio de Resultados de Investigación del INIA
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA
Supplementation of dairy products with seaweeds can contribute to attaining a balanced diet, but they may affect their sensory characteristics. Yogurt and quark were supplemented with dehydrated Himanthalia elongata, Porphyra umbilicalis, Saccharina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5628b322a2992411694d136e6921eebe
https://doi.org/10.1111/ijfs.13298
https://doi.org/10.1111/ijfs.13298
Publikováno v:
Algal Research. 49:101938
Edible seaweeds Chondrus crispus (CC, Irish moss), Codium fragile (CF, green sea fingers), Himanthalia elongata (HE, sea spaghetti), Ulva lactuca (UL, sea lettuce) and Undaria pinnatifida (UP, wakame) were high pressure processed (HPP) at 400 or 600
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63cd33349c8dc265124363b0f6463fc2
https://doi.org/10.1016/j.algal.2020.101938
https://doi.org/10.1016/j.algal.2020.101938