Zobrazeno 1 - 10
of 13
pro vyhledávání: '"María C. García Fontán"'
Publikováno v:
Food Microbiology. 34:12-18
The aim of this work was to study the yeast population during the manufacture of dry-cured "lacón" (a Spanish traditional meat product) and the effect of the salting time. For this study, six batches of "lacón" were manufactured with three differen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f22965bfd8fb04866ce4743cb1666f05
https://doi.org/10.1016/j.fm.2012.11.003
https://doi.org/10.1016/j.fm.2012.11.003
Publikováno v:
Food Microbiology. 27:229-235
Total aerobic mesophilic microflora (on SPC agar), lactic acid bacteria (on MRS agar) and lactobacilli (on Rogosa agar) were enumerated in samples from the surface and the interior of the pieces throughout the manufacture of six batches of lacón. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f4340554e3b69060392e86c7b48bb23
https://doi.org/10.1016/j.fm.2009.10.003
https://doi.org/10.1016/j.fm.2009.10.003
Publikováno v:
Food Control. 19:1148-1158
The gross composition, the main physicochemical parameters, the proteolytic changes and the characteristics of the fat throughout the manufacture process, and the sensorial characteristics of the final product, were studied in dry-cured lacon, a trad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad42434cd7615e2904d6b6417830afef
https://doi.org/10.1016/j.foodcont.2007.12.005
https://doi.org/10.1016/j.foodcont.2007.12.005
Autor:
Inmaculada Franco, José M. Lorenzo, Sidonia Martínez, Javier Carballo, María C. García Fontán
Publikováno v:
LWT - Food Science and Technology. 40:1610-1622
Counts of total aerobic mesophilic flora on Standard Plate Count (SPC) agar, lactic acid bacteria on de Man Rogosa Sharpe (MRS) agar, salt tolerant flora on SPC agar +7.5% NaCl, and Enterobacteriaceae on Violet Red Bile Glucose (VRBG) agar, and some
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9147d3f277f5d02162f3f66efce1d6b0
https://doi.org/10.1016/j.lwt.2006.10.007
https://doi.org/10.1016/j.lwt.2006.10.007
Autor:
Javier Carballo, Inmaculada Franco, Ana Dopico Parada, María C. García Fontán, José M. Lorenzo
Publikováno v:
Food Microbiology. 24:52-58
Counts of total aerobic mesophilic microflora, lactic acid bacteria, salt-tolerant microflora, Enterobacteriaceae, enterococci, moulds and yeasts, and staphylococci, and some physico-chemical parameters (total solids, NaCl and nitrate contents and pH
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b299a424bc38940ab186d4464e70b6c9
https://doi.org/10.1016/j.fm.2006.03.007
https://doi.org/10.1016/j.fm.2006.03.007
Publikováno v:
International Dairy Journal. 16:762-767
The counts of total aerobic mesophilic bacteria, lactic acid bacteria (in three different culture media, M17 agar, MSE agar, and Rogosa agar) and yeasts, and some biochemical parameters (levels of lactose, glucose, galactose, L(+)- and D(−)-lactic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26bed55c2f85a65061038f08640e23f5
https://doi.org/10.1016/j.idairyj.2005.07.004
https://doi.org/10.1016/j.idairyj.2005.07.004
Publikováno v:
Food Control. 17:213-221
Chorizo de cebolla is a dry-fermented sausage abundantly produced and consumed in Galicia (NW Spain). The aim of this article is to perform an exhaustive biochemical characterisation of this sausage variety and to try to differentiate between the hom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f82f5cb5fb649f26c1635b94771dd374
https://doi.org/10.1016/j.foodcont.2004.10.003
https://doi.org/10.1016/j.foodcont.2004.10.003
Publikováno v:
Food Chemistry. 92:413-424
Chorizo de cebolla is a dry-fermented sausage abundantly produced and consumed in Galicia (NW Spain). The gross chemical composition and the main physicochemical, proteolytic, lipolytic and fat autooxidative parameters were determined throughout the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4331cfd8078ad7c709689cf5ecacbd9e
https://doi.org/10.1016/j.foodchem.2004.07.032
https://doi.org/10.1016/j.foodchem.2004.07.032
Publikováno v:
Acta Microbiologica et Immunologica Hungarica. 49:119-128
A comparison of the results obtained using the classical methods with those of the API 20 Strep system was carried out in identifying 24 enterococci strains isolated from San Simón cow's milk cheese, a traditional Spanish variety. The results of bot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1977d3aceac973e58bd85fd7b81f5a6e
https://doi.org/10.1556/amicr.49.2002.1.12
https://doi.org/10.1556/amicr.49.2002.1.12
Publikováno v:
Food chemistry. 155
The effect of fat content (30%, 35% and 40%) on physical, microbial, lipid and protein changes, during chill storage, of foal liver pâté was studied. Microbial counts showed differences (P0.05) during storage time and among fat levels. Lightness an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::accfa060c70c0fb9c06cbc612d45566e
https://pubmed.ncbi.nlm.nih.gov/24594154
https://pubmed.ncbi.nlm.nih.gov/24594154