Search Results - "Cabeza, M Concepción"

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  1. 1

    Fatty acids released from cream by psychrotrophs isolated from bovine raw milk by Decimo, Marilù, Brasca, Milena, Ordóñez, Juan A, Cabeza, M Concepción

    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…”
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    Journal Article
  2. 2

    Use of E-beam radiation to eliminate Listeria monocytogenes from surface mould cheese by Velasco, Raquel, Ordóñez, Juan A, Cambero, M Isabel, Cabeza, M Concepción

    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…”
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  3. 3

    Electron spin resonance (ESR) spectroscopy study of dry-cured ham treated with electron-beam by Escudero, Rosa, Valhondo, Margarita, Ordoñez, Juan A., de la Hoz, Lorenzo, Cabeza, M. Concepción, Velasco, Raquel, Cambero, M. Isabel

    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…”
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    Journal Article
  4. 4

    The impact of E-beam treatment on the microbial population and sensory quality of hard annatto-coloured cheese by Velasco, Raquel, Cambero, M. Isabel, Ordóñez, Juan A., Cabeza, M. Concepción

    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…”
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    Journal Article
  5. 5

    Effect of E-beam sanitation of surface mould cheese on texture and sensory attributes by Velasco, Raquel, Ordóñez, Juan A., Cabeza, M. Concepción, Cambero, M. Isabel

    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…”
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  6. 6

    Optimization of E-beam irradiation treatment to eliminate Listeria monocytogenes from ready-to-eat (RTE) cooked ham by Concepción Cabeza, M., Cambero, Isabel, de la Hoz, Lorenzo, Ordóñez, Juan A.

    “…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…”
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    Journal Article