Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments.

Autor: Mariana Cap, Celeste Cingolani, Carla Lires, Marina Mozgovoj, Trinidad Soteras, Adriana Sucari, Jimena Gentiluomo, Adriana Descalzo, Gabriela Grigioni, Marcelo Signorini, Celina Horak, Sergio Vaudagna, Gerardo Leotta

Publikováno v: PLoS ONE, Vol 15, Iss 3, p e0230812 (2020)

The aim of this study was to assess the efficacy of lactic acid (LA), caprylic acid (CA), high- (HDI) and low- (LDI) dose gamma irradiation and LDI combined with LA or CA on the inactivation of a pool of Shiga toxin-producing Escherichia coli (STEC)

Externí odkaz: https://doaj.org/article/405c242cd75e4c65bdf6282cd207a8d2

Development of a welfare assessment protocol for practical application in Argentine feedlots

Autor: Débora Silvia Racciatti, Diego Nicolas Bottegal, Natalia María Aguilar, Marcela Liliana Menichelli, Trinidad Soteras, María Zimerman, Andrea Karina Cancino, Gisela Ariana Marcoppido, Isabel Blanco-Penedo, Joaquim Pallisera Lloveras, Leandro Ezequiel Langman

Publikováno v: Applied Animal Behaviour Science. 253:105662

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e491a4b921c894e7957736f02d8329a1
https://doi.org/10.1016/j.applanim.2022.105662

Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate shiga toxin-producing escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments

Autor: Gabriela Maria Grigioni, Carla Lires, Adriana Maria Descalzo, Celeste Cingolani, Jimena Gentiluomo, Adriana Sucari, Marcelo Signorini, Gerardo Anibal Leotta, Sergio Ramon Vaudagna, Mariana Cap, Celina Horak, Marina Valeria Mozgovoj, Trinidad Soteras

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Plos One March 27 (2020)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA
PLoS ONE
PLoS ONE, Vol 15, Iss 3, p e0230812 (2020)

The aim of this study was to assess the efficacy of lactic acid (LA), caprylic acid (CA), high-(HDI) and low- (LDI) dose gamma irradiation and LDI combined with LA or CA on the inactivation of a pool of Shiga toxin-producing Escherichia coli (STEC) s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::727117cea59e9a9c45764a2b264a2fa3
https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0230812

Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment

Autor: Trinidad Soteras, Luciana Rossetti, Livia M. Negri Rodríguez, Ana Maria Sancho, Nora Aimaretti, María Luisa Rojas Cervantes, Ricardo Arias, H. E. Tacca, Natalia Szerman, Natalia Pesquero

Publikováno v: LWT. 145:111255

This study aimed to evaluate the effect of pasteurization of carrot juice by heat treatment (80 °C–7 min) and ohmic heating (OH) on its physicochemical and chromatic parameters, enzymatic and microbiological inactivation, volatile compounds, antio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::911cfd7864b92e1541edc4328b124c0c
https://doi.org/10.1016/j.lwt.2021.111255

Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor

Autor: Gabriela Grigioni, Fernanda Paschetta, Trinidad Soteras, Valeria Messina

Publikováno v: Sensors & Transducers, Vol 149, Iss 2, Pp 199-204 (2013)

The development of the aroma and flavour of cooked meat is a very complex process in which different components react to produce chemical intermediates or final flavour volatiles compounds. The aim of the present research was to study the odour profi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::6b18eb9b714719765e2b142a02d2f753
http://www.sensorsportal.com/HTML/DIGEST/P_1148.htm