Search Results - "Aymerich, T"

Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods by Rubiño, S., Peteiro, C., Aymerich, T., Hortós, M.

“…[Display omitted] •Fucoxanthin and chlorophyll a content were assessed in 24 macroalgae species.•Highest content was observed in Fucales species and Undaria…”
Get full text

Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing by Bover-Cid, S., Belletti, N., Aymerich, T., Garriga, M.

“…This work aimed to quantify the impact of aw and fat content of dry-cured ham on the Log reduction of Salmonella enterica by high pressure (HP). Dry-cured ham…”
Get full text

Antimicrobial potential of Ericaria selaginoides extracts against Listeria monocytogenes in “mató”, a Catalan fresh cheese by Rubiño, S., Aymerich, T., Peteiro, C., Bover-Cid, S., Hortós, M.

“…The objective of this work was to assess the antimicrobial effect of crude extracts and non-polar and mid-polar subfractions of the brown macroalga Ericaria…”
Get full text

Analysing and modelling the growth behaviour of Listeria monocytogenes on RTE cooked meat products after a high pressure treatment at 400 MPa by Hereu, A, Dalgaard, P, Garriga, M, Aymerich, T, Bover-Cid, S

“…Various predictive models are available for high pressure inactivation of Listeria monocytogenes in food, but currently available models do not consider the…”
Get full text

Decontamination technologies for meat products by Aymerich, T., Picouet, P.A., Monfort, J.M.

“…Consumers demand high quality, natural, nutritious, fresh appearance and convenient meat products with natural flavour and taste and an extended shelf-life. To…”
Get full text

Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing by Bover-Cid, S., Belletti, N., Garriga, M., Aymerich, T.

“…The aim of the work was to develop and validate a model of the inactivation of Listeria monocytogenes on dry-cured ham by high hydrostatic pressure (HHP)…”
Get full text

Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages. [Erratum: 2005 Mar., v. 71, no. 3, p. 1674.] by Aymerich, T, Martin, B, Garriga, M, Hugas, M

“…Detection of six species of lactic acid bacteria and six species of gram-positive catalase-positive cocci from low-acid fermented sausages (fuets and chorizos)…”
Get full text

Modeling the protective effect of aw and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham by Bover-Cid, S., Belletti, N., Aymerich, T., Garriga, M.

“…High pressure processing (HPP) is a promising food preservation technology as an alternative to thermal processing for microbial inactivation. The…”
Get full text

Functionalty of enterococci in meat products by Hugas, Marta, Garriga, M., Aymerich, M.T.

“…The presence of enterococci in meat fermentation is a constant as reported in the literature. Despite the concern about pathogenicity of enterococci, recent…”
Get full text

Impact of different cryoprotectants on the survival of freeze-dried Lactobacillus rhamnosus and Lactobacillus casei/paracasei during long-term storage by Jofré, A, Aymerich, T, Garriga, M

“…The production of long shelf-life highly concentrated dried probiotic/starter cultures is of paramount importance for the food industry. The aim of the present…”
Get more information

Modeling the high pressure inactivation kinetics of Listeria monocytogenes on RTE cooked meat products by Hereu, A., Dalgaard, P., Garriga, M., Aymerich, T., Bover-Cid, S.

“…High pressure (HP) inactivation curves of Listeria monocytogenes CTC1034 (ca. 107CFU/g) on sliced RTE cooked meat products (ham and mortadella) were obtained…”
Get full text

Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages by Aymerich, T., Martín, B., Garriga, M., Vidal‐Carou, M.C., Bover‐Cid, S., Hugas, M.

“…Aim:  To evaluate the biodiversity of lactobacilli from slightly fermented sausages (chorizo, fuet and salchichon) by molecular typing, while considering their…”
Get full text

Potentially probiotic and bioprotective lactic acid bacteria starter cultures antagonise the Listeria monocytogenes adhesion to HT29 colonocyte-like cells by Garriga, M, Rubio, R, Aymerich, T, Ruas-Madiedo, P

“…The capability of five lactic acid bacteria (LAB) to counteract the adhesion of Listeria monocytogenes to the epithelial intestinal cell line HT29 was studied…”
Get more information

Biogenic amines in traditional fermented sausages produced in selected European countries by Latorre-Moratalla, M.L., Veciana-Nogués, T., Bover-Cid, S., Garriga, M., Aymerich, T., Zanardi, E., Ianieri, A., Fraqueza, M.J., Patarata, L., Drosinos, E.H., Lauková, A., Talon, R., Vidal-Carou, M.C.

“…Aminogenesis in traditional fermented sausages produced in Europe was studied during manufacturing process taking into account technological, physico-chemical…”
Get full text

Modeling the protective effect of a w and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham by Bover-Cid, S, Belletti, N, Aymerich, T, Garriga, M

“…High pressure processing (HPP) is a promising food preservation technology as an alternative to thermal processing for microbial inactivation. The…”
Get full text

Inactivation of Serratia liquefaciens on dry-cured ham by high pressure processing by Belletti, N., Garriga, M., Aymerich, T., Bover-Cid, S.

“…To quantify the inactivation of Serratia liquefaciens exerted by high pressure processing (HPP), slices of dry-cured ham were inoculated and processed…”
Get full text

Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages by Martín, B., Garriga, M., Hugas, M., Bover-Cid, S., Veciana-Nogués, M.T., Aymerich, T.

“…The population of Gram-positive catalase-positive cocci from slightly fermented sausages was characterized at species and strain level by molecular techniques…”
Get full text

Genetic diversity and safety aspects of enterococci from slightly fermented sausages by Martin, B., Garriga, M., Hugas, M., Aymerich, T.

“…Aims:  To determine the biodiversity of enterococci from slightly fermented sausages (chorizo and fuet) at species and strain level by molecular typing, while…”
Get full text

Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments by Talon, R., Lebert, I., Lebert, A., Leroy, S., Garriga, M., Aymerich, T., Drosinos, E.H., Zanardi, E., Ianieri, A., Fraqueza, M.J., Patarata, L., Lauková, A.

“…Microbial ecosystems were surveyed in 314 environmental samples from 54 Southern and Eastern European small-scale processing units (PUs) manufacturing…”
Get full text

Identification and tracing of Enterococcus spp. by RAPD‐PCR in traditional fermented sausages and meat environment by Martín, B., Corominas, L., Garriga, M., Aymerich, T.

“…Aims:  Four local small‐scale factories were studied to determine the sources of enterococci in traditional fermented sausages. Methods and Results:  Different…”
Get full text