Zobrazeno 1 - 10
of 107
pro vyhledávání: '"Pere Gou"'
Publikováno v:
Applied Food Research, Vol 4, Iss 1, Pp 100382- (2024)
Spray drying is a well-established approach to converting liquid food into powder. This review discusses four types of spray drying techniques currently being used for that purpose, namely: pulse combustion (PC) spray drying, electrostatic spray dryi
Externí odkaz:
https://doaj.org/article/c44f47281fad4b2e8e015e555e8f83d5
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Listeria monocytogenes is one of the most relevant pathogens for ready-to-eat food, being a challenge for the food industry to comply with microbiological criteria. The aim of the work was to assess the behavior of L. monocytogenes in two types of ch
Externí odkaz:
https://doaj.org/article/fde4cf95a53a4d4f968cab3a8ecb4636
Publikováno v:
Foods, Vol 12, Iss 14, p 2688 (2023)
Whey from goat and sheep have been gaining attention in the last few years for their nutritional properties. Unfortunately, β-Lg, not found in human milk, may trigger infant allergies if used in infant food formulations, so there is a growing intere
Externí odkaz:
https://doaj.org/article/f783387008664adeb275ca2eb9a89980
Autor:
Anna Austrich-Comas, Cristina Serra-Castelló, Maria Viella, Pere Gou, Anna Jofré, Sara Bover-Cid
Publikováno v:
Foods, Vol 12, Iss 11, p 2199 (2023)
Dry-cured ham (DCH) could support the growth of Staphylococcus aureus as a halotolerant bacterium, which may compromise the shelf-stability of the product according to the growth/no growth boundary models and the physicochemical parameters of commerc
Externí odkaz:
https://doaj.org/article/eeaebd641dd44d72a85e3730549ab6f2
Publikováno v:
Microorganisms, Vol 11, Iss 2, p 432 (2023)
Salmonella is the main relevant pathogen in chicken dry-fermented sausages (DFS). The safety of shelf-stable DFS must rely on the production process, which should not only prevent growth but promote inactivation of Salmonella. The aim of the study wa
Externí odkaz:
https://doaj.org/article/bd85da99e7404dd38d24411a19b089ce
Publikováno v:
Foods, Vol 10, Iss 12, p 3124 (2021)
Tomato-based processed foods are a key component of modern diets, usually combined with salt and olive oil in different ratios. For the design of radiofrequency (RF) and microwave (MW) heating processes of tomato-based products, it is of importance t
Externí odkaz:
https://doaj.org/article/53502ea83ac44b7ea57a15e18262b753
Publikováno v:
Italian Journal of Animal Science, Vol 10, Iss 1, Pp e6-e6 (2011)
Association between polymorphisms on PRKAG3 (Ile199Val) and CAST (Lys249Arg and Ser638Arg) genes and dry ham seasoning losses was studied. A total of 724 green hams (same pig crossbreed, same pig producer) were selected, genotyped (PCR-RFLP) and proc
Externí odkaz:
https://doaj.org/article/edc6c9e18e324a23a54c71633a64d274
Autor:
Pere Gou, Marjeta Čandek-Potokar, Véronique Santé-Lhoutellier, Branka Javornik, Stanislav Mandelc, Martin Škrlep
Publikováno v:
Italian Journal of Animal Science, Vol 9, Iss 2, Pp e29-e29 (2010)
In the present study we investigated the effect of green ham pH value on the proteomic profile of m. biceps femoris of the 14 months old ‘Kraški pršut’ dry hams. Two groups (n= 12) of samples were chosen according to green ham m. semimembranosu
Externí odkaz:
https://doaj.org/article/e61d6878db254a828827505b846addc6
Publikováno v:
Microorganisms
Volume 11
Issue 2
Pages: 432
Volume 11
Issue 2
Pages: 432
Salmonella is the main relevant pathogen in chicken dry-fermented sausages (DFS). The safety of shelf-stable DFS must rely on the production process, which should not only prevent growth but promote inactivation of Salmonella. The aim of the study wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4213dd7d214a24de8b6f6ca5cf582b7
Autor:
Andres Abea, Pere Gou, Maria Dolors Guàrdia, Pierre Picouet, Marina Kravets, Sancho Bañón, Israel Muñoz
Publikováno v:
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Dielectric heating is one of the most promising alternatives to conventional thermal treatment of fluid foods. Higher thermal efficiency and better heating uniformity of radio frequency and microwave processes have been proven successful in providing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2544bd950aa9086ef346a73b2569a74a
http://hdl.handle.net/20.500.12327/1829
http://hdl.handle.net/20.500.12327/1829
