Zobrazeno 1 - 10
of 115
pro vyhledávání: '"David Santo"'
Publikováno v:
Cadernos de Língua e Literatura Hebraica. :64-74
In the pictography of the medieval period, the presence of biblical characters is frequent. Iconographic and iconological studies reveal that David's motifs have adapted to both pictography and literature. If, in the images, King David was not depict
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78fdc901becf33cfaa02f18b6a1bd976
https://doi.org/10.11606/issn.2179-0892.cllh.2019.178689
https://doi.org/10.11606/issn.2179-0892.cllh.2019.178689
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100337- (2024)
The processing of vinegar from non-valorized fruits and agricultural surpluses is an attractive strategy for biomass waste management. The present study aimed to characterize vinegar of fermented fruits, namely fresh fig, plum, dried fig, grape, rasp
Externí odkaz:
https://doaj.org/article/b2f303e01e4e46d483e1e45019eb7b81
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
The present study aimed at evaluating the growth of Escherichia coil, Salmonella enterica, and Listeria spp. and studying the efficacy of Ultraviolet-C (UV-C) irradiation, acidic electrolyzed (AEW) and neutral electrolyzed (NEW) waters in the reducti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a367be397fb8becf06a0a6dc8d4a2c8
https://doi.org/10.1016/j.foodcont.2017.01.017
https://doi.org/10.1016/j.foodcont.2017.01.017
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
Cronobacter sakazakii, found in foods such as powdered infant formula and plant origin ready-to-eat food, is an opportunistic pathogen to infants, neonates and vulnerable adults. The objective of this study was to monitor the growth of C. sakazakii i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e61bdafbfffcff25ef71e5a3c1c6b0c3
https://doi.org/10.1016/j.ijfoodmicro.2016.04.023
https://doi.org/10.1016/j.ijfoodmicro.2016.04.023
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
The growth of a yeast mixture, Candida sake, Hanseniaspora uvarum, Pichia fermentans, Metschnikowia pulcherrima, on fresh-cut apple (Royal gala), at 4 degrees C, was studied, as well as the reduction of yeasts using Ultraviolet-C (UV-C), acidic (AEW)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::363e13b9a03f3a4f7314e897602758bb
https://doi.org/10.1016/j.jfoodeng.2020.110034
https://doi.org/10.1016/j.jfoodeng.2020.110034
Autor:
David Santo Orcero
El objetivo de este libro es dar ayudar al lector a conocer Kali Linux, una gran suite de seguridad informática. De una forma gráfica y didáctica el lector aprenderá: • Que es Kali y cómo se instala. • Cómo se configura el modo de persisten
Publikováno v:
Food Microbiology. 51:179-185
The present work's aim was to study the microbial quality of minimally processed apples commercialized in Portugal. Sixty eight samples of fresh-cut apple were analyzed before their best-before date in 2011 and 2012 for aerobic mesophilic and psychro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2800234b309c2029a8019683ef3602f2
https://doi.org/10.1016/j.fm.2015.06.003
https://doi.org/10.1016/j.fm.2015.06.003
Publikováno v:
Food microbiology. 70
These studies were aimed at assessing the growing capacity of Escherichia coli and Cronobacter sakazakii and the effectiveness of Ultraviolet-C (UV-C) radiation, acidic electrolyzed (AEW) and neutral electrolyzed (NEW) waters in the inhibition of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d323e7d3493dc8dd7a59f1e0a4909c0d
https://pubmed.ncbi.nlm.nih.gov/29173639
https://pubmed.ncbi.nlm.nih.gov/29173639
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
The present work aimed at studying the effect of the partial replacement of NaCl with KCl and CaCl2 of the fermenting brines on the microbiological quality of natural cracked green Macanilha Algarvia table olives. Olives were fermented in different s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff85048714de7a263e908df72eb4a743
https://pubmed.ncbi.nlm.nih.gov/26613162
https://pubmed.ncbi.nlm.nih.gov/26613162