Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Cid R. Gonzalez-Gonzalez"'
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
Externí odkaz:
https://doaj.org/article/b216321fac454d018e9a52dc187124d5
Publikováno v:
Applied Sciences, Vol 11, Iss 8, p 3567 (2021)
Cold atmospheric pressure plasma (CAP) is a novel non-thermal technology that is gaining increasing importance as a decontamination method. Stainless steel is a widespread food contact surface used in food-processing environments. In this study, for
Externí odkaz:
https://doaj.org/article/7f488dc343ea4cd99c35bab897e78dec
Autor:
Guiomar Melgar-Lalanne, Cid R. Gonzalez-Gonzalez, Francisco Javier Benavente Beltrán, Liliana Morales Barrera, Amaury Andrade Velasquez
Publikováno v:
International Journal of Food Science & Technology. 56:2146-2155
The technological stress during food processing may alter the beneficial interactions of food‐associated Lactobacillus on the host. The effect of initial combined acidic (pH 5.0) and osmotic stress (NaCl 5 %, w/v with or without CaCl₂ 0.02 %, w/v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::979f238c1f428f568634f8c7f8fcabfa
https://doi.org/10.1111/ijfs.14871
https://doi.org/10.1111/ijfs.14871
Autor:
Paula Jauregi, Joana César Machado, Cid R. Gonzalez-Gonzalez, J. Stephen Elmore, Anne L. McCartney, Sandra F. H. Correia
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Chiapas cream cheese (CCH) manufacturing process involves a long acid-enzymatic coagulation period of full-fat cow raw milk to achieve an acid and crumbly cheese. These sensorial aspects are related to lactic acid bacteria activity during ripening. O
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ec740bd1b5d03f17538712fd2514935
https://doi.org/10.1016/j.lwt.2019.05.039
https://doi.org/10.1016/j.lwt.2019.05.039
Autor:
D.I. Téllez-Medina, Cid R. Gonzalez-Gonzalez, E. Azuara-Nieto, T. Meza, J. Ley-Martinez, Gustavo F. Gutiérrez-López, Guiomar Melgar-Lalanne
Publikováno v:
Revista Mexicana de Ingeniería Química. 18:151-164
Bacterial aggregation and adhesion are ruled by specific and nonspecific adhesion mechanisms. In the case of the probiotic strain Lactobacillus plantarum 299v (Lp299v) the biochemistry of adhesion has been previously studied and s-layer proteins have
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7bd132be8d39b95db1e1decedb712ca
https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2019v18n1/melgar
https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2019v18n1/melgar
Publikováno v:
Applied Sciences, Vol 11, Iss 3567, p 3567 (2021)
Applied Sciences
Volume 11
Issue 8
Applied Sciences
Volume 11
Issue 8
Cold atmospheric pressure plasma (CAP) is a novel non-thermal technology that is gaining increasing importance as a decontamination method. Stainless steel is a widespread food contact surface used in food-processing environments. In this study, for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::326972907a5c6ec56b2c75ec4fbada92
Autor:
Cid R. Gonzalez-Gonzalez, Olena Doran, Katerina Theodoridou, Alexandros Ch. Stratakos, Olaoniye Labo-Popoola, Gonzalo Delgado-Pando
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
In this study, the antimicrobial efficiency of a novel low-voltage piezoelectric direct discharge generated cold plasma (CAP) and linalool-loaded nanoemulsion washing (LW) was assessed against Salmonella and Escherichia coli O157:H7 on ready-to-eat (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30d515571df8588a57f7297225990c00
http://hdl.handle.net/10261/267190
http://hdl.handle.net/10261/267190
Autor:
Guiomar Melgar-Lalanne, Francisco Javier Benavente Beltrán, Amaury Andrade Velasquez, Liliana Morales Barrrera, Cid R. Gonzalez-Gonzalez
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d0c08ac88a5112550c5cc6fa4f0df6b
https://doi.org/10.1111/ijfs.14871/v2/response1
https://doi.org/10.1111/ijfs.14871/v2/response1
Autor:
Cid R. Gonzalez-Gonzalez, E. Azuara-Nieto, L. Cerecedo-Cruz, Alan Javier Hernández-Álvarez, Guiomar Melgar-Lalanne
Publikováno v:
Grasas y Aceites. 69:240
Capsicum annuum L. (Chipotle chili) is a natural source of bioactive metabolites with antioxidant properties. The objective of this research was to obtain and characterize the oxidative stability under storage of Chipotle chili oleoresins extracted w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20d6aa8d87c8c022c4489807fbb33f38
https://doi.org/10.3989/gya.0884171
https://doi.org/10.3989/gya.0884171