Resultados de búsqueda - FOOD STORAGE

The complex dependence of non-enzymatic browning development on processing conditions in maize snacks por Rolandelli, Guido, Favre, Leonardo Cristian, Mshicileli, Ndumiso, Vhangani, Lusani Norah, Farroni, Abel Eduardo, Van Wyk, Jessy, Buera, María del Pilar

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Almacenamiento de carbono en sistemas agroforestales en los Llanos Orientales de Colombia por Hernández Núñez, Héctor E., Andrade, Hernán J., Suárez Salazar, Juan C., Sánchez A., José R., Gutiérrez S., David R., Gutiérrez García, Gustavo A., Trujillo Trujillo, Edwin, Casanoves, Fernando

“…The botanical families Fabaceae, Lauraceae and Primulaceae presented the greatest carbon storage. In SAF cocoa, the greatest accumulation of carbon was found in species for human food; in SAF coffee and SSP, the greatest storage was presented by timber species.…”
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Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion por Paez, Roxana Beatriz, Lavari, Luisina, Vinderola, Celso Gabriel, Audero, Gabriela Maria, Cuatrin, Alejandra, Zaritzky, Noemi Elisabet, Reinheimer, Jorge Alberto

“…The application of a heat treatment was effective for enhancing survival during storage of L.p. 8329, irrespective of the storage temperature and period. …”
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Quality preservation and safety ensurement of a vegetable smoothie by high-pressure processing por Fernandez, María Verónica, Denoya, Gabriela Inés, Agüero, Maria Victoria, Vaudagna, Sergio Ramon, Jagus, Rosa Juana

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Intoxication by Astragalus garbancillo var. garbancillo in llamas por Marín, Raúl Eduardo, Micheloud, Juan Francisco, Vignales, Nilda D., Gimeno, Eduardo Juan, O"Toole, Donal, Gardner, Dale R., Woods, Leslie., Uzal, Francisco A.

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Current DPA and ethoxyquin situation and alternatives to superficial scald control in apples and pears por Calvo, Gabriela, Kufpferman, Eugene

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Current Production and Potential of Quinoa (Chenopodium quinoa Willd.) in Peru por Mujica Sánchez, Ángel, Marca Vilca, Saturnino, Jacobsen, Sven Erik

“…The goals of INIA are to increase production and productivity, while maintaining environmental safety and increasing food security. Demand for quinoa has during recent years increased considerably, both nationally and internationally.…”
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Efectividad del tratamiento fitohormónico para el almacenaje de papas en las zonas altas en los Andes por Alvim C, P.de T., Félix, A, Chiriboga, Jorge Hernán

“…In the Andean Highlands, where the potato is a daily staple food, the prevailing average temperatures of 10° to 13° C, have indicated the possibility of using inhibitors without special storage structures for artificial refrigeration. …”
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Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics por Zhang, Renyu, Pavan, Enrique, Ross, Alastair, Deb-choudhury, Santanu, Dixit, Yash, Mungure, Tanyaradzwa, Realini, Carolina, Cao, Mingshu, Farouk, Mustafa

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Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration por Nkukwana, Thobela T., Muchenje, Voster, Masika, P.J., Hoffman, Louwrens C., Dzama, K., Descalzo, Adriana Maria

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Effectiveness of Sprayed Bioactive Fruit Extracts in Counteracting Protein Oxidation in Lamb Cutlets Subjected to a High-Oxygen MAP por Morcuende, David, Vallejo Torres, Christian, Ventanas, Sonia, Martínez, Sandra Luz, Ruiz, Silvana Cecilia, Estévez, Mario

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High-pressure processing treatment of beef burgers: Effect on Escherichia coli O157 inactivation evaluated by plate count and PMA-qPCR por Rey, Maria De Los Angeles, Rodriguez, Anabel, Rossi Ribeiro, Luma, Dos Santos Cruz, Fabiano, Cap, Mariana, Mozgovoj, Marina Valeria, Cristianini, Marcelo, Vaudagna, Sergio Ramon

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Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments por Castellano, Patricia Haydee, Pérez Ibarreche, Mariana, Blanco Massani, Mariana Raquel, Fontana, Cecilia Alejandra, Vignolo, Graciela Margarita

“…In this context, Lactic Acid Bacteria (LAB) as GRAS organisms offer an alternative for developing pathogen-free foods, particularly avoiding Listeria monocytogenes, with minimal processing and fewer additives while maintaining the foods’ sensorial characteristics. …”
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Heat and anaerobic treatments affected physiological and biochemical parameters in tomato fruits por Polenta, Gustavo Alberto, Lucangeli, C.D., Budde, Claudio Olaf, Gonzalez, Claudia Beatriz, Murray, Ricardo Ernesto

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Effects of functional diversity on ecosystem services in cocoa agroforestry systems in Costa Rica por Pinheiro Edelstein, Cassio, Isaac, Marney E, Orozco-Aguilar, Luis, Peguero, Felipe, Delgado-Rodríguez, Diego, Cerda, Rolando H

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Identificación y caracterización bacteriológica y molecular de cepas de Mycobacterium avium subsp. paratuberculosis en productos lácteos y agua. por Cirone, Karina Mariela

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Quantitative risk assessment of haemolytic uremic syndrome associated with beef consumption in Argentina por Brusa, Victoria, Costa, Magdalena, Padola, Nora Lía, Etcheverría, Analía Inés, Sampedro, Fernando, Fernandez, Pablo S., Leotta, Gerardo Anibal, Signorini Porchiett, Marcelo Lisandro

“…Since other routes of contamination can be involved, including those not related to food, further research on the beef production chain, other food chains, person-to-person transmission and outbreak studies should be conducted to reduce the impact of HUS on the child population of Argentina.…”
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Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions por Rojo, Cecilia, Arroyo López, Francisco Noe, Lerena, María Cecilia, Mercado, Laura Analia, Torres, Adriana Mabel, Combina, Mariana

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Influencia de la dieta con taninos y del almacenamiento refrigerado sobre la calidad sensorial del músculo semitendinosus cocido sous – vide de vaca de refugo por Urbani, Valeria Maria, Biolatto, Andrea, Palladino, Pablo Martin

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Efecto de la dieta y la aplicación de tecnología sous-vide sobre la calidad de carne de vaca de refugo por Urbani, Valeria Maria

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