Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Liliana Haydeé Lound"'
Autor:
Rosa Ana Abalos, Liliana Haydeé Lound, Elisa Fernanda Naef, María Beatriz Gómez, Daniela Flavia Olivera, Maria Victoria Aviles
Publikováno v:
Acta Agronómica. 70:57-65
La carne de pescado es altamente perecedera y microbiológicamente sensible. Este trabajo tuvo como objetivo caracterizar la carne de boga (Leporinus obtusidens) y evaluar el efecto de impregnación a vacío con jugo de limón en sus características
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4154b72d2978e31ae7fddd8d6980c032
https://doi.org/10.15446/acag.v70n1.90921
https://doi.org/10.15446/acag.v70n1.90921
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Cooking becomes the meat more digestible, eating, and palatable. However, heat treatment can cause undesirable nutritional changes inmeat, such as loss of minerals and vitamins, oxidation of lipids and changes in some segments of the protein fraction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1cb44b43d3633a5c452141f716974eeb
https://juniperpublishers.com/nfsij/NFSIJ.MS.ID.555789.php
https://juniperpublishers.com/nfsij/NFSIJ.MS.ID.555789.php
Autor:
Purificación García-Segovia, M. Victoria Aviles, Elisa Fernanda Naef, Rosa Ana Abalos, Daniela Flavia Olivera, Liliana Haydeé Lound
Publikováno v:
International Journal of Gastronomy and Food Science. 21:100225
Because consumers are the last key step in the food-production chain, an identification of conditions affecting their behavior patterns is useful. That understanding would enable sectors of the food industry to more closely meet consumers´ expectati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e64467b61cba4fa438551feb64d93c9
https://doi.org/10.1016/j.ijgfs.2020.100225
https://doi.org/10.1016/j.ijgfs.2020.100225
Autor:
Kinue Irino, Mercedes C. Piaggio, Gerardo Anibal Leotta, Marta Rivas, Liliana Haydeé Lound, Carolina Carbonari, José Daniel Tanaro, Lucía Galli
Publikováno v:
Foodborne Pathogens and Disease. 9:878-884
The purposes of this study were to detect non-O157 Shiga toxin-producing Escherichia coli (STEC) in bovine rectums and water in a beef cattle farm in Argentina, and to determine the pathogenic potential of the circulating strains. During the study, 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b945fc65b3e01b34ea784c4fe7539eb
https://doi.org/10.1089/fpd.2012.1182
https://doi.org/10.1089/fpd.2012.1182
Autor:
Germán Chillemi, Liliana Haydeé Lound, Ariela Baschkier, Isabel Chinen, Eduardo Manfredi, José Daniel Tanaro, Marta Rivas, Marta Scarpin, Silvia Ledri, Elizabeth Miliwebsky
Publikováno v:
Journal of Food Protection. 64:1346-1351
Between February and May 2000, 279 meat samples were collected from 136 retail stores in Gualeguaychú City, Argentina. Samples were assayed for Escherichia coli O157:H7 by selective enrichment in modified EC broth containing novobiocin, followed by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d70fb1f4b53379f31f9ca34352fe785d
https://doi.org/10.4315/0362-028x-64.9.1346
https://doi.org/10.4315/0362-028x-64.9.1346
Autor:
Carolina Carbonari, Mercedes C. Piaggio, Lucía Galli, Gerardo Anibal Leotta, Liliana Haydeé Lound, Santiago Araujo, José Daniel Tanaro, Marta Rivas
Publikováno v:
Foodborne Pathogens and Disease. 7:475-477
Shiga toxin-producing Escherichia coli (STEC) is an important foodborne pathogen, and ruminants are recognized as the main natural reservoir. The purposes of this study were to detect E. coli O157 in bovine feces and surface water in a beef cattle fa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::579259e7e004f22e6eef30422c7079a1
https://doi.org/10.1089/fpd.2009.0431
https://doi.org/10.1089/fpd.2009.0431