Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Julia Toledo del Árbol"'
Autor:
Julia Toledo del Árbol, Rosario Lucas, Antonietta La Storia, Antonio Gálvez, Danilo Ercolini, María José Grande Burgos, Rubén Pérez Pulido
Publikováno v:
International Journal of Food Microbiology. 216:1-8
The application of high hydrostatic pressure (HHP, 600 MPa, 8 min) on brined green asparagus and the changes in bacterial diversity after treatments and during storage at 4 °C (30 days) or 22 °C (10 days) were studied. HHP treatments reduced viable
Autor:
Julia Toledo del Árbol, Danilo Ercolini, María José Grande Burgos, Rubén Pérez Pulido, Antonietta La Storia, Antonio Gálvez, Rosario Lucas
Publikováno v:
Food Research International. 89:790-796
Food Research International Volume 89, 1 November 2016, Pages 790-796 Microbial diversity in pitted sweet cherries (Prunus avium L.) as affected by High-Hydrostatic Pressure treatment (Article) Toledo del Árbol, J.ab, Pérez Pulido, R.a, La Storia,
Autor:
Rubén Pérez Pulido, Julia Toledo del Árbol, Ma José Grande Burgos, Antonio Gálvez, Rosario Lucas López
Publikováno v:
LWT - Food Science and Technology. 65:1054-1058
A cocktail of Leuconostoc mesenteroides, Leuconostoc gasicomitatum and Leuconostoc gelidum inoculated on autoclaved cherimoya pulp were treated by high hydrostatic pressure (HHP; 400, 500 or 600 MPa for 8 min) and with enterocin AS-48 (35 μg/g), sin
Publikováno v:
Journal of Food Science. 80:M2517-M2521
UNLABELLED Salmorejo is a traditional tomato-based creamy product. Because salmorejo is not heat-processed, there is a risk of contamination with foodborne pathogens from raw materials. Even though bacterial growth in salmorejo is strongly inhibited
Autor:
Rubén Pérez Pulido, Hikmate Abriouel, Juan Manuel Palomino, Antonio Gálvez, Julia Toledo del Árbol, Nabil Benomar, Magdalena Martínez Cañamero
Publikováno v:
LWT - Food Science and Technology. 60:788-794
Fermentation of caper berries is a traditional process relying on the indigenous microbiota. In this study, the application of Lactobacillus plantarum Lb9 isolated from spontaneous caper berry fermentation as starter culture was evaluated by means of
Publikováno v:
Food Control. 28:19-24
Inactivation of Staphylococcus aureus strains by high hydrostatic pressure (HHP) treatments applied singly or in combination with natural antimicrobials (nisin, enterocin AS-48, cinnamon oil and clove oil) was investigated in rice pudding. Treatments
Autor:
Julia, Toledo Del Árbol, Rubén, Pérez Pulido, Ma José, Grande, Antonio, Gálvez, Rosario, Lucas
Publikováno v:
Journal of food science. 80(11)
Salmorejo is a traditional tomato-based creamy product. Because salmorejo is not heat-processed, there is a risk of contamination with foodborne pathogens from raw materials. Even though bacterial growth in salmorejo is strongly inhibited because of