Search Results - "PICON, Antonia"

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

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Effect of High Pressure Processing on the Lipolysis, Volatile Compounds, Odour and Colour of Cheese Made from Unpasteurized Milk by Calzada, Javier, del Olmo, Ana, Picon, Antonia, Nuñez, Manuel

“…Cheeses made from unpasteurized milk were high pressure processed (HPP) for 14 or 21 days after manufacture at 400 or 600 MPa, in order to prevent excessive…”
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Resistance to bacteriocin Lcn972 improves oxygen tolerance of Lactococcus lactis IPLA947 without compromising its performance as a dairy starter by López-González, María Jesús, Campelo, Ana Belén, Picon, Antonia, Rodríguez, Ana, Martínez, Beatriz

“…Lactococcus lactis is the main component of the mesophilic starters used in cheese manufacture. The success of milk fermentation relies on the viability and…”
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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…”
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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…”
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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…”
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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…”
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Volatile compounds in high-pressure-treated dry-cured ham: A review by Picon, Antonia, Nuñez, Manuel

“…The use of high pressure processing (HPP) for the treatment of dry-cured ham and other meat products has considerably increased worldwide. Its well-documented…”
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Cheese supplementation with five species of edible seaweeds: Effect on microbiota, antioxidant activity, colour, texture and sensory characteristics by del Olmo, Ana, Picon, Antonia, Nuñez, Manuel

“…Supplementation of dairy products with non-dairy ingredients with the aim of increasing the concentration of particular nutrients is a common industrial…”
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Bacterial diversity in six species of fresh edible seaweeds submitted to high pressure processing and long-term refrigerated storage by Picon, Antonia, del Olmo, Ana, Nuñez, Manuel

“…Seaweeds are highly perishable foods due to their richness in nutrients. High pressure processing (HPP) has been applied for extending the shelf life of fresh…”
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High pressure processing for the extension of Laminaria ochroleuca (kombu) shelf-life: A comparative study with seaweed salting and freezing by del Olmo, Ana, Picon, Antonia, Nuñez, Manuel

“…The effect of high pressure processing (HPP) at 400 and 600 MPa for 5 min on Laminaria ochroleuca (kombu seaweed) shelf-life during storage at 4 °C for…”
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Preservation of five edible seaweeds by high pressure processing: effect on microbiota, shelf life, colour, texture and antioxidant capacity by del Olmo, Ana, Picon, Antonia, Nuñez, Manuel

“…Edible seaweeds Chondrus crispus (CC, Irish moss), Codium fragile (CF, green sea fingers), Himanthalia elongata (HE, sea spaghetti), Ulva lactuca (UL, sea…”
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The microbiota of eight species of dehydrated edible seaweeds from North West Spain by del Olmo, Ana, Picon, Antonia, Nuñez, Manuel

“…The microbiota of eight species (Chondrus crispus, Himanthalia elongata, Laminaria ochroleuca, Palmaria palmata, Porphyra umbilicalis, Saccharina latissima,…”
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Probiotic dynamics during the fermentation of milk supplemented with seaweed extracts: The effect of milk constituents by del Olmo, Ana, Picon, Antonia, Nuñez, Manuel

“…Dynamics of probiotics Lactobacillus rhamnosus LGG, L. reuteri BioGaia, Bifidobacterium animalis subsp. lactis BB12 and B. longum subsp. longum BB536 were…”
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Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham by Rivas-Cañedo, Ana, Martínez-Onandi, Nerea, Gaya, Pilar, Nuñez, Manuel, Picon, Antonia

“…Lipid oxidation and proteolysis are essential processes in Serrano dry-cured ham quality. The influence of high pressure processing (HPP) at 600 MPa for 6 min…”
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Seaweeds in yogurt and quark supplementation: influence of five dehydrated edible seaweeds on sensory characteristics by Nuñez, Manuel, Picon, Antonia

“…Summary Supplementation of dairy products with seaweeds can contribute to attaining a balanced diet, but they may affect their sensory characteristics. Yogurt…”
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Kinetics and Consequences of Binding of Nona- and Dodecapeptides to the Oligopeptide Binding Protein (OppA) of Lactococcus lactis by Lanfermeijer, Frank C, Picon, Antonia, Konings, Wil N, Poolman, Bert

“…The oligopeptide transport system (Opp) of Lactococcus lactis belongs to the class of binding protein-dependent ABC-transporters. This system has the unique…”
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Mangosteen extracts: Effects on intestinal bacteria, and application to functional fermented milk products by Rodríguez-Mínguez, Eva, Ríos, Maritza Graciela, Sánchez, Carmen, Picon, Antonia

“…[Display omitted] •Strains grown with 5 % mangosteen extract showed increased antioxidant capacity.•Growth with 5 % mangosteen extract reduced strain biofilm…”
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Volatile compounds and odour characteristics during long-term storage of kombu seaweed (Laminaria ochroleuca) preserved by high pressure processing, freezing and salting by López-Pérez, Olga, del Olmo, Ana, Picon, Antonia, Nuñez, Manuel

“…Kombu seaweed (Laminaria ochroleuca) was preserved by refrigeration at 5 °C (control), by high pressure processing (HPP) at 400 or 600 MPa for 5 min followed…”
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Symbiotic sheep milk cheese containing Moringa oleifera extract and Bifidobacterium pseudolongum INIA P2 by Rodríguez-Mínguez, Eva, Calzada, Javier, Sánchez, Carmen, Vázquez, María, Ávila, Marta, Garde, Sonia, Picon, Antonia

“…Healthy non-bovine functional dairy products are reaching high interest among consumers. In the present study, an aqueous polyphenol-rich Moringa oleifera…”
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