Search Results - "Cabeza, M Concepción"
-
1
Fatty acids released from cream by psychrotrophs isolated from bovine raw milk
Published in International journal of dairy technology (01-08-2017)“…The ability of 15 psychrotrophic strains to release fatty acids C‐8:0 to C‐20:1 from cream by GC/MS and the substrate specificity of their lipases against…”
Get full text
Journal Article -
2
Use of E-beam radiation to eliminate Listeria monocytogenes from surface mould cheese
Published in International microbiology (01-03-2015)“…Camembert and Brie soft cheese varieties were subjected to E-beam irradiation as a sanitation treatment. The effects of treatments on microbiota and selected…”
Get full text
Journal Article -
3
Electron spin resonance (ESR) spectroscopy study of dry-cured ham treated with electron-beam
Published in Food chemistry (15-08-2012)“…► New information about the use of electron spin resonance (ESR) spectroscopy on irradiated foods is reported. ► ESR potential to detect the generation of free…”
Get full text
Journal Article -
4
The impact of E-beam treatment on the microbial population and sensory quality of hard annatto-coloured cheese
Published in Food science & technology (01-03-2019)“…The effects of E-beam radiation on microbiota, colour, texture and sensorial properties of hard annatto-coloured cheese during storage at 4 and 14 °C were…”
Get full text
Journal Article -
5
Effect of E-beam sanitation of surface mould cheese on texture and sensory attributes
Published in Food science & technology (01-07-2016)“…The effects of E-beam radiation at doses up to 3 kGy on mechanical and colorimetric parameters and sensory attributes of Camembert and Brie cheeses and their…”
Get full text
Journal Article -
6
Optimization of E-beam irradiation treatment to eliminate Listeria monocytogenes from ready-to-eat (RTE) cooked ham
Published in Innovative food science & emerging technologies (01-06-2007)“…The inactivation kinetics of death of five Listeria monocytogenes and one Listeria innocua by E-beam irradiation have been studied in order to optimize the…”
Get full text
Journal Article