Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Giannina Brugnini"'
Autor:
Giannina Brugnini, Jesica Rodríguez, Soledad Rodríguez, Inés Martínez, Ronny Pelaggio, Caterina Rufo
Publikováno v:
Journal of Food Protection, Vol 87, Iss 6, Pp 100286- (2024)
The effect of fermentation and drying temperatures, caliber, and sodium lactate on Listeria monocytogenes inactivation was studied in salami, produced in a pilot scale, inoculated with 107 CFU/g of Listeria innocua ATCC® 33090 as a surrogate microor
Externí odkaz:
https://doaj.org/article/32de1878eeb447c680b71a26bacc148f
Autor:
Pablo Rovira, Giannina Brugnini, Jesica Rodriguez, María C. Cabrera, Ali Saadoun, Guillermo de Souza, Santiago Luzardo, Caterina Rufo
Publikováno v:
Foods, Vol 12, Iss 4, p 694 (2023)
We evaluated a combination of two temperatures and two packaging materials for long-term storage of vacuum-packaged (VP) beef striploins. Microbial populations and microbiome composition were monitored during refrigerated storage (120 days between 0
Externí odkaz:
https://doaj.org/article/696310efeca5457d878e6a065baba5b2
Publikováno v:
Foods, Vol 10, Iss 6, p 1217 (2021)
The objective of this study was to test the effect of the combined application of lactic acid (0–5%) (LA) and UV-C light (0–330 mJ/cm2) to reduce Listeria monocytogenes and lactic acid bacteria (LAB) on beef without major meat color (L *, a *, b
Externí odkaz:
https://doaj.org/article/a38d9644ec444aa986fbc6cf5d6d1a97
Publikováno v:
Foods, Vol 10, Iss 1217, p 1217 (2021)
Foods
Volume 10
Issue 6
Foods
Volume 10
Issue 6
The objective of this study was to test the effect of the combined application of lactic acid (0–5%) (LA) and UV-C light (0–330 mJ/cm2) to reduce Listeria monocytogenes and lactic acid bacteria (LAB) on beef without major meat color (L *, a *, b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c61415be0eab7ddf84798e29dc3a5117
https://www.mdpi.com/2304-8158/10/6/1217
https://www.mdpi.com/2304-8158/10/6/1217
Autor:
Helena Pardo, Patricia Zimet, Iris Miraballes, Giannina Brugnini, Alvaro W. Mombrú, Ricardo Faccio, Caterina Rufo
Publikováno v:
LWT. 91:107-116
Nanoencapsulation may improve antimicrobial activity of nisin when applied on food systems such as lean beef. Nisin-loaded nanoparticles were prepared by alginate ionic gelation and further complexation with chitosan. A 3-factor, 3-level Box-Behnken
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec8eea84356fa995bf58af077a819642
https://doi.org/10.1016/j.lwt.2018.01.015
https://doi.org/10.1016/j.lwt.2018.01.015
Publikováno v:
INNOTEC. 15
En este trabajo se evaluo el efecto de la aplicacion de acido lactico en carne envasada al vacio sobre el crecimiento de Listeria monocytogenes, utilizando cepas aisladas de frigorifcos nacionales. Se aislaron e identifcaron 35 cepas de Listeria: 29
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6171ba41199100f9dfb6f82fb7b7edd4
https://doi.org/10.26461/15.06
https://doi.org/10.26461/15.06