Search Results - "Gaya, Pilar"

Expression of a β-glucosidase in bacteria with biotechnological interest confers them the ability to deglycosylate lignans and flavonoids in vegetal foods by Gaya, Pilar, Peirotén, Ángela, Landete, José M.

“…Lignans and flavonoids are found in plants in their glycosylated forms and need to be hydrolyzed to aglycones to become bioavailable. Putative β-glucosidase…”
Get full text

Phytoestrogen Metabolism by Adult Human Gut Microbiota by Gaya, Pilar, Medina, Margarita, Sánchez-Jiménez, Abel, Landete, José Mᵃ

“…Phytoestrogens are plant-derived polyphenols with a structure similar to human estrogens. The three main groups of phytoestrogens, isoflavones, ellagitannins,…”
Get full text

Transformation of plant isoflavones into bioactive isoflavones by lactic acid bacteria and bifidobacteria by Gaya, Pilar, Peirotén, Ángela, Landete, José Mª

“…•Transformation of plant isoflavones is essential to be protective against certain chronic diseases.•Glycosidase and O-demethylase activities are present in…”
Get full text

Bifidobacterium pseudocatenulatum INIA P815: The first bacterium able to produce urolithins A and B from ellagic acid by Gaya, Pilar, Peirotén, Ángela, Medina, Margarita, Álvarez, Inmaculada, Landete, José M.

“…[Display omitted] •B. pseudocatenulatum INIA P815, first bacterium producing urolithins A and B.•Media of incubation influence urolithin production from…”
Get full text

Prevention of late blowing defect by reuterin produced in cheese by a Lactobacillus reuteri adjunct by Gómez-Torres, Natalia, Ávila, Marta, Gaya, Pilar, Garde, Sonia

“…In this study, reuterin-producing Lactobacillus reuteri INIA P572 was added to cheese as an adjunct culture together with 50 or 100 mM glycerol (required for…”
Get full text

Inactivation of Listeria monocytogenes during dry-cured ham processing by Montiel, Raquel, Peirotén, Ángela, Ortiz, Sagrario, Bravo, Daniel, Gaya, Pilar, Martínez-Suárez, Joaquín V., Tapiador, Julio, Nuñez, Manuel, Medina, Margarita

“…The effect of Serrano and Iberian dry-cured ham processing and ripening on Listeria monocytogenes inactivation at the surface of whole hams was investigated…”
Get full text

Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese by Ávila, Marta, Gómez-Torres, Natalia, Delgado, David, Gaya, Pilar, Garde, Sonia

“…In this study we evaluated the application of different high pressure (HP) treatments (200–500 MPa at 14 °C for 10 min) to industrial sized semi-hard cheeses…”
Get full text

Proteolysis and Flavor Characteristics of Serrano Ham Processed under Different Ripening Temperature Conditions by del Olmo, Ana, Calzada, Javier, Gaya, Pilar, Nuñez, Manuel

“…Physicochemical, proteolysis and sensory characteristics of Serrano hams processed under low, medium and high ripening temperature conditions (RTC), with…”
Get full text

Reuterin and High Hydrostatic Pressure Treatments on the Inactivation of Listeria monocytogenes and Effect on the Characteristics of Cold-Smoked Salmon by Montiel, Raquel, Martín-Cabrejas, Izaskun, Gaya, Pilar, Medina, Margarita

“…The effect of reuterin and high hydrostatic pressure (HHP) processing at 450 MPa for 5 min on the inactivation of Listeria monocytogenes and the…”
Get full text

Bifidobacterium adolescentis INIA P784: The first probiotic bacterium capable of producing enterodiol from lignan extracts by Gaya, Pilar, Peirotén, Ángela, Medina, Margarita, Landete, José Ma

“…•Obtention of SECO from lignan extracts was found extensively among bifidobacteria.•More than half of the lactic acid bacteria tested produced SECO.•First…”
Get full text

Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments by CALZADA, Javier, DEL OLMO, Ana, PICON, Antonia, GAYA, Pilar, NUNEZ, Manuel

“…Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit…”
Get full text

Staphylococcus aureus in the Processing Environment of Cured Meat Products by Pérez-Boto, David, D'Arrigo, Matilde, García-Lafuente, Ana, Bravo, Daniel, Pérez-Baltar, Aida, Gaya, Pilar, Medina, Margarita, Arqués, Juan L

“…The presence of in six dry-cured meat-processing facilities was investigated. was detected in 3.8% of surfaces from five facilities. The occurrence was clearly…”
Get full text

Proteolysis, Texture, and Sensory Characteristics of Serrano Hams from Duroc and Large White Pigs during Dry-Curing by del Olmo, Ana, Calzada, Javier, Gaya, Pilar, Nuñez, Manuel

“…Proteolysis, texture, physicochemical, and sensory characteristics of Serrano hams from Duroc and Large White pigs at 5, 7, 9, 12, and 15 m of curing (3 hams…”
Get full text

Production of the bioactive isoflavone O-desmethylangolensin by Enterococcus faecium INIA P553 with high efficiency by Gaya, Pilar, Peirotén, Ángela, Álvarez, Inmaculada, Medina, Margarita, Landete, José Mª.

“…•In vitro studies suggests that O-DMA has several cancer-related biological actions.•Enteroccus faecium INIA P553 has probiotic potential.•E. faecium INIA P553…”
Get full text

Using High-Pressure Processing for Reduction of Proteolysis and Prevention of Over-ripening of Raw Milk Cheese by Calzada, Javier, del Olmo, Ana, Picon, Antonia, Gaya, Pilar, Nuñez, Manuel

“…High-pressure-processing (HPP) at 400 or 600 MPa was applied to cheeses made from ewe raw milk, on days 21 or 35 after manufacturing, to reduce proteolysis and…”
Get full text

Effect of High-Pressure Processing on the Microbiology, Proteolysis, Biogenic Amines and Flavour of Cheese Made from Unpasteurized Milk by Calzada, Javier, del Olmo, Ana, Picon, Antonia, Gaya, Pilar, Nuñez, Manuel

“…Cheese varieties with long ripening periods are prone to form biogenic amines and develop off-flavours. High-pressure processing (HPP), which inactivates…”
Get full text

High-Pressure Processing for the Control of Lipolysis, Volatile Compounds and Off-odours in Raw Milk Cheese by Calzada, Javier, del Olmo, Ana, Picon, Antonia, Gaya, Pilar, Nuñez, Manuel

“…Build-up of flavour compounds throughout ripening of raw milk cheeses may result in strong over-ripening notes during refrigerated storage. In order to control…”
Get full text

High-Pressure Treatment and Freezing of Raw Goat Milk Curd for Cheese Manufacture: Effects on Cheese Characteristics by Picon, Antonia, Alonso, Rocío, Gaya, Pilar, Nuñez, Manuel

“…High-pressure treatment of raw goat milk curd was investigated as an alternative to thermal treatment of milk in cheese manufacture, and curd freezing as a…”
Get full text

A Comparison Between E-Beam Irradiation and High-Pressure Treatment for Cold-Smoked Salmon Sanitation: Shelf-Life, Colour, Texture and Sensory Characteristics by Montiel, Raquel, Cabeza, María C., Bravo, Daniel, Gaya, Pilar, Cambero, Isabel, Ordóñez, Juan A., Nuñez, Manuel, Medina, Margarita

“…The effect of electron beam irradiation and high-pressure treatment on the characteristics of cold-smoked salmon during refrigerated storage at 5 °C was…”
Get full text

Combined Effect of High-Pressure Treatments and Bacteriocin-Producing Lactic Acid Bacteria on Inactivation of Escherichia coli O157:H7 in Raw-Milk Cheese by Rodriguez, Eva, Arques, Juan L, Nuñez, Manuel, Gaya, Pilar, Medina, Margarita

“…The effect of high-pressure (HP) treatments combined with bacteriocins of lactic acid bacteria (LAB) produced in situ on the survival of Escherichia coli…”
Get full text