Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Sonia Garde"'
Autor:
Ramón Arias, Claudio Alba, Javier Calzada, Lorena Jiménez, Leónides Fernández, Marta Ávila, Mario Roman, Juan Roman, Juan M. Rodríguez, Sonia Garde
Publikováno v:
Foods, Vol 13, Iss 14, p 2296 (2024)
Adjunct cultures originating from artisanal cheese environments may play an important role in recreating and developing traditional cheese flavours, thanks to their enzymatic activities, involved in different metabolic pathways that occur during chee
Externí odkaz:
https://doaj.org/article/893787b25b134ee39f12d265238eb442
Publikováno v:
International Journal of Food Science & Technology. 55:3343-3349
Publikováno v:
International Journal of Food Microbiology. 299:8-22
In this study, a collection of 298 wild strains of lactic acid bacteria (LAB) isolated from raw goat milk cheeses, belonging to 8 genera and 24 species, was investigated for their ability to generate volatile compounds. Sensory evaluation showed that
Publikováno v:
Repositorio de Resultados de Investigación del INIA
INIA: Repositorio de Resultados de Investigación del INIA
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA
INIA: Repositorio de Resultados de Investigación del INIA
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA
Clostridium tyrobutyricum is a bacteria of concern in the cheese industry, capable of surviving the manufacturing process and causing butyric acid fermentation and late blowing defect of cheese. In this work, we implement a method based on the cell w
Autor:
Carmen Sánchez, Marta Ávila, Rob Meijers, Sonia Garde, Melinda J. Mayer, Javier Calzada, Arjan Narbad, Pilar Gaya
Publikováno v:
Int J Food Microbiol
Clostridium tyrobutyricum has been identified as a major species associated with the late blowing defect (LBD) of semi-hard and hard cheeses, due to undesirable butyric acid fermentation. To find new strategies to control this spoilage bacterium, we
Publikováno v:
Repositorio de Resultados de Investigación del INIA
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA
INIA: Repositorio de Resultados de Investigación del INIA
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA
INIA: Repositorio de Resultados de Investigación del INIA
The biochemical, physical and sensory characteristics of ewe milk cheeses made with reuterin-producing Lactobacillus reuteri and glycerol (substrate for reuterin production) were assessed. Cheese made with lactococci starter (CTRL), cheese made with
Autor:
Rob Meijers, Arjan Narbad, Melinda J. Mayer, Javier Calzada, Pilar Gaya, Marta Ávila, Sonia Garde, Carmen Sánchez
Publikováno v:
International Journal of Food Microbiology. 331:108794
Autor:
Natalia Gómez-Torres, Arjan Narbad, Matthew Dunne, Melinda J. Mayer, Marta Ávila, Rob Meijers, Sonia Garde
Publikováno v:
Repositorio de Resultados de Investigación del INIA
INIA: Repositorio de Resultados de Investigación del INIA
Microbial Biotechnology
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA
Microbial Biotechnology, 11 (2)
INIA: Repositorio de Resultados de Investigación del INIA
Microbial Biotechnology
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA
Microbial Biotechnology, 11 (2)
Late blowing defect (LBD) is a major cause of spoilage in cheeses, caused by the growth of Clostridium spp. in the cheese matrix. We investigated the application of CTP1L, a bacteriophage endolysin active against Clostridium tyrobutyricum, and its en
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47e18d8fd9597d12e2771e8225164130
https://hdl.handle.net/20.500.12792/548
https://hdl.handle.net/20.500.12792/548
Publikováno v:
Microbiology in Dairy Processing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dfedbc039da6d00d0dd2f6647a6c946d
https://doi.org/10.1002/9781119115007.ch2
https://doi.org/10.1002/9781119115007.ch2
Publikováno v:
Repositorio de Resultados de Investigación del INIA
INIA: Repositorio de Resultados de Investigación del INIA
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA
INIA: Repositorio de Resultados de Investigación del INIA
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA
High pressure (HP) offers potential industrial applications in cheese preservation, but it is essential to provide knowledge concerning their effects on the ripening process and sensory characteristics. In this study, we investigated the effect of di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0796cfb740eac0aa90dc824722b56435
http://hdl.handle.net/20.500.12792/2263
http://hdl.handle.net/20.500.12792/2263