Zobrazeno 1 - 6
of 6
pro vyhledávání: '"María Manuela Hernández-Herrero"'
Autor:
María Martínez-García, Jezer N. Sauceda-Gálvez, Idoia Codina-Torrella, María Manuela Hernández-Herrero, Ramón Gervilla, Artur X. Roig-Sagués
Publikováno v:
Foods, Vol 12, Iss 20, p 3813 (2023)
Vegetative cells of Listeria monocytogenes and Escherichia coli and spores of Bacillus subtilis and Aspergillus niger were inoculated in soy milk at an initial concentration of ≈5 log CFU/mL. Inoculated and control (non-inoculated) soy milk samples
Externí odkaz:
https://doaj.org/article/d4c20a3699f446318b5a41d37b7bed2d
Autor:
Esther Ramírez-Moreno, Raquel Cariño-Cortés, Nelly del Socorro Cruz-Cansino, Luis Delgado-Olivares, José Alberto Ariza-Ortega, Vanessa Yelina Montañez-Izquierdo, María Manuela Hernández-Herrero, Tomás Filardo-Kerstupp
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
Seed oils from two Mexican varieties of cactus pear (green: Opuntia albicarpa and red: Opuntia ficus indica) were extracted with different solvents (hexane, ethanol, and ethyl acetate) to evaluate their antioxidant activity. The seed oil with higher
Externí odkaz:
https://doaj.org/article/eb6f1749fa044c7db528a4b4a55ac9ac
Autor:
Artur‐Xavier Roig‐Saguès, Rita‐María Velázquez‐Estrada, María‐Manuela Hernández‐Herrero, B. Guamis-López
Publikováno v:
International Journal of Food Science & Technology. 54:1858-1864
The effect of different ultra‐high pressure homogenisation (UHPH) treatments on physicochemical and sensorial properties of orange juice was studied in comparison with thermal pasteurisation (90 °C, 1 min). UHPH treatments consisted on combination
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5363e4a2bf153ba28a655756c4a6c03
https://doi.org/10.1111/ijfs.14089
https://doi.org/10.1111/ijfs.14089
Autor:
Rita M, Velázquez-Estrada, Tomás J, López-Pedemonte, María Manuela, Hernández-Herrero, Artur Xavier, Roig-Sagués
Publikováno v:
The Journal of dairy research. 87(1)
The objectives of this study were: to assess the efficiency of high hydrostatic pressure or ultra-high pressure homogenization against Mycobacterium smegmatis in milk and to discuss whether M. smegmatis can be considered a suitable surrogate for othe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e1f5e0e429f70bf0250894a2bb52f682
https://pubmed.ncbi.nlm.nih.gov/32019613
https://pubmed.ncbi.nlm.nih.gov/32019613
Autor:
Sonia Genuina Moisés, Buenaventura Guamis, Artur Xavier Roig-Sagués, Idoia Codina-Torrella, Maria Manuela Hernández-Herrero
Publikováno v:
Foods, Vol 11, Iss 24, p 3969 (2022)
The effect of ultra-high-pressure homogenization (UHPH) treatments at 300 MPa at inlet temperatures (Ti) between 45 and 75 °C on the microbiological, physical, and sensorial characteristics of fish broth was evaluated. Before the application of UHPH
Externí odkaz:
https://doaj.org/article/c9e40fec7bc847418eb977ad945660a8
Publikováno v:
Foods, Vol 7, Iss 9, p 137 (2018)
Two artisanal varieties of cheese made in Spain, one made of ewes’ raw milk and the other of goats’ raw milk were selected to evaluate the effect of a high hydrostatic pressure (HHP) treatment at 400 MPa during 10 min at 2 °C on the formation of
Externí odkaz:
https://doaj.org/article/15778a97d153410b95260761302c63b7