High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat products

Autor: N. Higuero, L. Ladero, Ramón Cava

Publikováno v: Meat science. 171

The effects of high hydrostatic pressure (HHP) processing (600 MPa, 8 min, 16 °C) and storage temperature (4 °C and 18 °C) on experimentally inoculated Listeria monocytogenes (L. monocytogenes), mesophilic aerobic plate counts (APC) and yeast and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23351b8db992a96b9ad8844205223374
https://pubmed.ncbi.nlm.nih.gov/32784037

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Targeting cow's milk allergy using hypoallergenic protein-polyphenol formulas: A proof of concept.

Autor: Gil MV; IACYS-Green Chemistry and Sustainable Development Unit, Department of Organic and Inorganic Chemistry, Faculty of Sciences, University of Extremadura, 06006 Badajoz, Spain. Electronic address: vgil@unex.es., Gutiérrez-Díaz G; Department of Biochemistry and Molecular Biology, Faculty of Chemistry, Complutense University of Madrid, Madrid, Spain., Higuero N; IACYS-Green Chemistry and Sustainable Development Unit, Department of Organic and Inorganic Chemistry, Faculty of Sciences, University of Extremadura, 06006 Badajoz, Spain., Palma E; IACYS-Green Chemistry and Sustainable Development Unit, Department of Organic and Inorganic Chemistry, Faculty of Sciences, University of Extremadura, 06006 Badajoz, Spain., Fernández-Rivera N; IACYS-Green Chemistry and Sustainable Development Unit, Department of Organic and Inorganic Chemistry, Faculty of Sciences, University of Extremadura, 06006 Badajoz, Spain., Parrón-Ballesteros J; Department of Biochemistry and Molecular Biology, Faculty of Chemistry, Complutense University of Madrid, Madrid, Spain., Betancor D; Department of Allergy and Immunology, IIS-Fundación Jiménez Díaz, UAM, Madrid, Spain., Pastor-Vargas C; Department of Biochemistry and Molecular Biology, Faculty of Chemistry, Complutense University of Madrid, Madrid, Spain. Electronic address: cpasto01@ucm.es., Cintas P; IACYS-Green Chemistry and Sustainable Development Unit, Department of Organic and Inorganic Chemistry, Faculty of Sciences, University of Extremadura, 06006 Badajoz, Spain., Delgado-Adamez J; Technological Institute of Food and Agriculture (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX). Avda. Adolfo Suárez s/n, 06007, Badajoz, Spain.

Publikováno v: Food chemistry [Food Chem] 2024 Sep 16; Vol. 463 (Pt 3), pp. 141285. Date of Electronic Publication: 2024 Sep 16.