Listar DBTA-Artículos, capítulos... por autor "533234c0-db92-470f-8cef-e16615d7b009"
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Cocoa Mucilage as a Novel Ingredient in Innovative Kombucha Fermentation
Rodríguez-Castro, Rossy; Guerrero, Raquel; Valero, Antonio; Franco-Rodríguez, John; Posada-Izquierdo, Guiomar Denisse (MDPI, 2024)Cocoa tree plantations aim to harvest grains found in the cob to produce cocoa and chocolate. There has been a growing interest in valorizing the secondary components of the cocoa fruit, such as the peel, placenta, and ... -
Internalization capacity of Salmonella enterica sv Thompson in strawberry plants via root
Pérez-Lavalle, Liliana; Carrasco, Elena; Vallesquino-Laguna, Pedro; Cejudo-Gómez, Manuel; Posada-Izquierdo, Guiomar Denisse; Valero Díaz, Antonio (Elsevier, 2021)Strawberry production represents an agriculture sector of high relevance for the Spanish economy, due to their strawberries, highly appreciated for their organoleptic characteristics and health benefits. However, the ... -
Modelling of the Behaviour of Salmonella enterica serovar Reading on Commercial Fresh-Cut Iceberg Lettuce Stored at Different Temperatures
Tarlak, Fatih; Johannessen, Gro; Bascón-Villegas, Isabel; Bolívar Carrillo, Araceli; Posada Izquierdo, Guiomar Denisse; Pérez-Rodríguez, Fernando (MDPI, 2020)The aim of this study was to model the growth and survival behaviour of Salmonella Reading and endogenous lactic acid bacteria on fresh pre-cut iceberg lettuce stored under modified atmosphere packaging for 10 days at ... -
Modelling the Effect of Salt Concentration on the Fate of Listeria monocytogenes Isolated from Costa Rican Fresh Cheeses
Posada Izquierdo, Guiomar Denisse; Mazón-Villegas, Beatriz; Redondo-Solano, Mauricio; Huete-Soto, Alejandra; Víquez-Barrantes, Diana; Valero Díaz, Antonio; Fallas-Jiménez, Paula; García Gimeno, Rosa María (MDPI, 2021)“Turrialba cheese” is a Costa Rican fresh cheese highly appreciated due to its sensory characteristics and artisanal production. As a ready-to-eat dairy product, its formulation could support Listeria monocytogenes growth. ... -
Nutritional and Organoleptic Characteristics of Sausage Based on an Autochthonous Ecuatorian Fish, Old Blue (Andinoacara rivulatus)
Medina, Marlene; García Gimeno, Rosa María; Neira Mosquera, Juan Alejandro; Barrera, Alexandra; Posada-Izquierdo, Guiomar Denisse (MDPI, 2024)The consumption of fisheries and aquaculture products has been increasing in recent decades, and it is necessary to strike a balance between production and sustainability in aquaculture; this is essential homework to support ... -
Nutritional and Organoleptic Characteristics of Sausage Based on an Autochthonous Ecuatorian Fish, Old Blue (Andinoacara rivulatus)
Medina, Marlene; García Gimeno, Rosa María; Neira Mosquera, Juan Alejandro; Barrera, Alexandra; Posada-Izquierdo, Guiomar Denisse (MDPI, 2024)The consumption of fisheries and aquaculture products has been increasing in recent decades, and it is necessary to strike a balance between production and sustainability in aquaculture; this is essential homework to support ... -
Puesta a punto y aplicación de una nueva herramienta metodológica adaptada al Espacio Europeo de Enseñanza Superior: píldoras informativas aplicadas en los Grados de Ciencia y Tecnología de los Alimentos (CYTA), Ingeniería Forestal (GIFOR) y Veterinaria
Posada Izquierdo, Guiomar Denisse; Ruiz Gómez, Francisco; García Gimeno, Rosa María; Navarro Cerrillo, Rafael M. (UCOPress, 2018)La masificación en las aulas de las universidades plantea grandes retos en el desarrollo de la enseñanza según el modelo del Espacio Europeo de Enseñanza Superior (EEES). El presente trabajo desarrolló una herramienta ... -
Unveiling fresh-cut lettuce processing in argentine industries: evaluating Salmonella levels using predictive microbiology models
Cuggino, Sofia Griselda; Melo Possas, Arícia Mara; Posada-Izquierdo, Guiomar Denisse; Gustavo Theumer, Martin; Pérez-Rodríguez, Fernando (MDPI, 2023)A survey was performed to gather information on the processing steps, conditions, and practices employed by industries processing ready-to-eat (RTE) leafy vegetables in Argentina. A total of seven industries participated ...