Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Eugenia Rendueles"'
Autor:
Eugenia Rendueles, Elba Mauriz, Javier Sanz-Gómez, Ana M. González-Paramás, Félix Adanero-Jorge, Camino García-Fernández
Publikováno v:
Microorganisms, Vol 12, Iss 5, p 914 (2024)
The search for natural food additives makes propolis an exciting alternative due to its known antimicrobial activity. This work aims to investigate propolis’ behavior as a nitrite substitute ingredient in cooked ham (a ready-to-eat product) when co
Externí odkaz:
https://doaj.org/article/259554930e9a4ad3b8540c772f2bbc88
Autor:
Eugenia Rendueles, Elba Mauriz, Javier Sanz-Gómez, Ana M. González-Paramás, María-E. Vallejo-Pascual, Félix Adanero-Jorge, Camino García-Fernández
Publikováno v:
Foods, Vol 12, Iss 23, p 4337 (2023)
The antioxidant, anti-inflammatory, and antimicrobial characteristics of propolis, a bioactive compound collected from hives, have prompted its use in the food sector in recent times. This study investigated the physicochemical characteristics, pheno
Externí odkaz:
https://doaj.org/article/e4b96b443cec41eda30ff78367486919
Antimicrobial Activity of Spanish Propolis against Listeria monocytogenes and Other Listeria Strains
Autor:
Eugenia Rendueles, Elba Mauriz, Javier Sanz-Gómez, Félix Adanero-Jorge, Camino García-Fernandez
Publikováno v:
Microorganisms, Vol 11, Iss 6, p 1429 (2023)
The outbreaks of Listeria associated with food consumption are increasing worldwide concurrently with public concern about the need for natural growth inhibitors. In this context, propolis seems to be a promising bioactive product collected by honeyb
Externí odkaz:
https://doaj.org/article/18974b57d0bb4a20b71c627cf7f68709
Autor:
Rosa A. Menéndez, Eugenia Rendueles, José J. Sanz, Jesús A. Santos, María C. García-Fernández
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 199-204 (2018)
A study about the influence of commercial packaging on physicochemical and microbiological characteristics of Spanish cured meat products was performed. For this purpose, 100 samples of fermented sausages (FS) and pieces of cured meat (P) were analyz
Externí odkaz:
https://doaj.org/article/0e145463951543be83fe690a63b25988
Autor:
Jesús Santos, Rosa Ana Menéndez, Eugenia Rendueles, José Javier Sanz, María del Camino García-Fernández
Publikováno v:
CyTA-Journal of Food, Vol 16, Iss 1, Pp 199-204 (2018)
A study about the influence of commercial packaging on physicochemical and microbiological characteristics of Spanish cured meat products was performed. For this purpose, 100 samples of fermented sausages (FS) and pieces of cured meat (P) were analyz
Autor:
Ole Alvseike, Bernardo Prieto, Miguel Prieto, Kathrine Lunde, Eugenia Rendueles, M.K. Omer, Avelino Alvarez-Ordóñez
Publikováno v:
Meat Science. 108:115-119
The aim of this trial was to describe physicochemical, microbiological and organoleptic characteristics of dry fermented sausages produced from high hydrostatic pressure (HHP) pre-processed trimmings. During ripening of the meat products pH, weight,
Autor:
Ole Alvseike, Eugenia Rendueles, Carlos Alonso-Calleja, M.K. Omer, Rosa Capita, Miguel Prieto
Publikováno v:
LWT - Food Science and Technology. 44:1251-1260
High hydrostatic pressure (HHP) processing as a novel non-thermal method has shown great potential in producing microbiologically safer products while maintaining the natural characteristics of the food items. Scientific research of the process and i
Publikováno v:
Journal of food protection. 78(10)
The objective of this research was to determine the behavior of Listeria monocytogenes in three types of sliced ready-to-eat meat products packaged under vacuum or modified atmosphere conditions and stored at three temperatures. Slices of about 25 g