Zobrazeno 1 - 10
of 151
pro vyhledávání: '"Vasco Cadavez"'
Publikováno v:
Italian Journal of Food Safety (2024)
Fresh meat is highly perishable, presenting challenges in spoilage mitigation and waste reduction globally. Despite the efforts, foodborne outbreaks from meat consumption persist. Biopreservation offers a natural solution to extend shelf life by mana
Externí odkaz:
https://doaj.org/article/427da608b1d0479fafa338c6b45ba950
Publikováno v:
Foods, Vol 13, Iss 16, p 2635 (2024)
This systematic review and meta-analysis compile the in vitro antimicrobial efficacy of lactic acid bacteria (LAB) supernatants against three common pathogenic bacteria found in dairy products: Salmonella spp., L. monocytogenes, and Staphylococcus au
Externí odkaz:
https://doaj.org/article/f18a35d62188448fbdf4bcef3b2ac822
Autor:
Ursula Gonzales-Barron, Vasco Cadavez, Juliana De Oliveira Mota, Laurent Guillier, Moez Sanaa
Publikováno v:
Foods, Vol 13, Iss 7, p 1111 (2024)
A review of quantitative risk assessment (QRA) models of Listeria monocytogenes in produce was carried out, with the objective of appraising and contrasting the effectiveness of the control strategies placed along the food chains. Despite nine of the
Externí odkaz:
https://doaj.org/article/5f322994d47448878458b01ed58691e1
Autor:
Beatriz Nunes Silva, Nathália Fernandes, Laís Carvalho, Ana Sofia Faria, José António Teixeira, Carina Rodrigues, Ursula Gonzales-Barron, Vasco Cadavez
Publikováno v:
Italian Journal of Food Safety (2023)
In cheese-making, a starter culture composed of adequately chosen lactic acid bacteria (LAB) may be suitable to ensure the rapid acidification of milk, improve textural and sensorial characteristics, and avoid pathogen proliferation. In this work, 23
Externí odkaz:
https://doaj.org/article/81604b8ae53a467e974dfa7a31d8997e
Autor:
Ursula Gonzales-Barron, Vasco Cadavez, Juliana De Oliveira Mota, Laurent Guillier, Moez Sanaa
Publikováno v:
Foods, Vol 13, Iss 5, p 716 (2024)
Invasive listeriosis, due to its severe nature in susceptible populations, has been the focus of many quantitative risk assessment (QRA) models aiming to provide a valuable guide in future risk management efforts. A review of the published QRA models
Externí odkaz:
https://doaj.org/article/e4c9bb54d15c4c15995ab558fa9d6af6
Publikováno v:
Foods, Vol 13, Iss 5, p 751 (2024)
Better knowledge regarding the Listeria monocytogenes dose–response (DR) model is needed to refine the assessment of the risk of foodborne listeriosis. In 2018, the European Food Safety Agency (EFSA) derived a lognormal Poisson DR model for 14 diff
Externí odkaz:
https://doaj.org/article/edb06e79f409412c8a6048143a522b5a
Autor:
Nathália Fernandes, Ana Sofia Faria, Laís Carvalho, Altino Choupina, Carina Rodrigues, Ursula Gonzales-Barron, Vasco Cadavez
Publikováno v:
Foods, Vol 13, Iss 4, p 598 (2024)
Alheira is a naturally fermented meat sausage traditionally made in the Portuguese region of Trás-os-Montes. Lactic acid bacteria (LAB) are the dominant microorganisms in alheira and can endow it with various technological properties. This study aim
Externí odkaz:
https://doaj.org/article/646727780ff8457f80d09ca1873b1e02
Autor:
Ursula Gonzales-Barron, Vasco Cadavez, Juliana De Oliveira Mota, Laurent Guillier, Moez Sanaa
Publikováno v:
Foods, Vol 13, Iss 3, p 359 (2024)
A review of the published quantitative risk assessment (QRA) models of L. monocytogenes in meat and meat products was performed, with the objective of appraising the intervention strategies deemed suitable for implementation along the food chain as w
Externí odkaz:
https://doaj.org/article/fd1f47479089486190df214971e268bd
Publikováno v:
Foods, Vol 12, Iss 24, p 4436 (2023)
A review of the published quantitative risk assessment (QRA) models of L. monocytogenes in dairy products was undertaken in order to identify and appraise the relative effectiveness of control measures and intervention strategies implemented at prima
Externí odkaz:
https://doaj.org/article/de89d1752eee4b789a2000066c252140
Autor:
Franz Tucta-Huillca, Evelyn Quispe-Rivera, Ursula Gonzales-Barron, Vasco Cadavez, Marcial Silva-Jaimes
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 3 (2023)
Monascus purpureus is a red pigment-producing fungus. In the present study, the effect of fish hydrolysate and sodium chloride on the colour of quinoa flour fermented with M. purpureus was analysed. The colour of each sample was evaluated in CIELAB s
Externí odkaz:
https://doaj.org/article/5f13a25b2c15428a8413e73ac27e02bb