Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Laura Pastoriza"'
Autor:
Laura Pastoriza, Marta Bernárdez
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
6 páginas, 5 tablas, 1 figura
The objective of this study was to evaluate the behaviour of small-sized (∼19 g/unit) Mediterranean mussels packaged hermetically with different proportions of oxygen in the interior of the package and stored at
The objective of this study was to evaluate the behaviour of small-sized (∼19 g/unit) Mediterranean mussels packaged hermetically with different proportions of oxygen in the interior of the package and stored at
Autor:
Marta Bernárdez, Laura Pastoriza
Publikováno v:
CyTA - Journal of Food. 9:126-130
The effectiveness of packaging material on the shelf-life of fresh salmon (Salmo salar) derived from aquaculture has been studied using an atmosphere rich in carbon dioxide and low in oxygen (80% CO2, 5% O2, 15% N2). Multilayer materials with differe
Autor:
Laura Pastoriza, Juan José Rodríguez Herrera, Marta López Cabo, Gabriel Sampedro, Marta Bernárdez
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
9 páginas, 7 tablas, 4 figuras
Hake (Merluccius merluccius) from the Galician inshore fishing fleet, has been used to study the effectiveness of sterile and ozonized water in the conservation of fresh fish. This water was used to wash the fish
Hake (Merluccius merluccius) from the Galician inshore fishing fleet, has been used to study the effectiveness of sterile and ozonized water in the conservation of fresh fish. This water was used to wash the fish
Autor:
Laura Pastoriza, Gabriel Sampedro, Marta Bernárdez, Marta López Cabo, Juan José Rodríguez Herrera
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
4 páginas, 4 figuras, 2 tablas
The objective of this study was the development of a method for the quantification of free fatty acids (FFA) using less aggressive reactants against the handler and the environment than those used in the classic m
The objective of this study was the development of a method for the quantification of free fatty acids (FFA) using less aggressive reactants against the handler and the environment than those used in the classic m
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
8 páginas, 3 tablas, 5 figuras
Gram-negative bacteria aremainly responsible for spoilage of refrigerated fish. Nevertheless, to preserve refrigerated fresh fish no additives are permitted and only packaging as in a modified atmosphere can be us
Gram-negative bacteria aremainly responsible for spoilage of refrigerated fish. Nevertheless, to preserve refrigerated fresh fish no additives are permitted and only packaging as in a modified atmosphere can be us
Autor:
Juan José Rodríguez Herrera, Laura Pastoriza, Gabriel Sampedro, Marta Bernárdez, Marta López Cabo
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
6 páginas, 1 tabla, 5 figuras
The aim of the present study was to design methods for the digestion of fish proteins from processing wastes, leading to new possibilities for little-used species or those generating a significant volume of residue
The aim of the present study was to design methods for the digestion of fish proteins from processing wastes, leading to new possibilities for little-used species or those generating a significant volume of residue
Autor:
Marta López Cabo, Laura Pastoriza, Juan José Rodríguez Herrera, Marta Bernárdez, Gabriel Sampedro
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
5 páginas, 4 tablas, 2 figuras
The effects of lauric acid on pre-cooked products derived from minced cod or shrimp tails stored in the refrigerated state were studied. Lauric acid was employed either with or without modified atmosphere packagin
The effects of lauric acid on pre-cooked products derived from minced cod or shrimp tails stored in the refrigerated state were studied. Lauric acid was employed either with or without modified atmosphere packagin
Publikováno v:
European Food Research and Technology. 214:382-387
Addition of several maltodextrins (dextrose equivalent 9, 12, 18 and 28) or sucrose to minced blue whiting muscle slowed down decreases in protein solubility and viscosity during storage at –20 and –10 °C. These effects were greater at –20 °C
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
6 páginas
A study on the joint effect of either nisin or Nisaplin, headspace CO2 levels, and EDTA on the survival of Pseudomonas aeruginosa and Enterococcus faecium was carried out in a water-soluble fish muscle extract at 3°C using a second-o
A study on the joint effect of either nisin or Nisaplin, headspace CO2 levels, and EDTA on the survival of Pseudomonas aeruginosa and Enterococcus faecium was carried out in a water-soluble fish muscle extract at 3°C using a second-o
Publikováno v:
Enzyme and Microbial Technology. 29:264-273
A study on the effects of aeration and pH on nisin production by Lactococcus lactis showed significant increases as either aeration or pH drop gradient were risen. Nisin production at the maximum biomass point quadrupled when the oxygen saturation pe