Departamento de Bromatología y Tecnología de los Alimentos
Browse by
En esta Comunidad se recogen los documentos generados por el Departamento de Bromatología y Tecnología de los Alimentos y que cumplen los requisitos de Copyright para su difusión en acceso abierto.
Si usted es miembro del Departamento y desea depositar un documento puede enviarnos un mensaje.
Los contenidos se encuentran sujetos bajo una Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Collections in this community
Recent Submissions
-
Butter from different species: composition and quality parameters of products commercialized in the south of Spain
(MDPI, 2023)Butter is an important product for the dairy industry due to its particular sensory attributes and nutritional value, while the variability of the composition of the fatty acids in the milk can alter the nutritional and ... -
Variability in physicochemical parameters and its impact on microbiological quality and occurrence of foodborne pathogens in artisanal Italian organic salami
(MDPI, 2023)Artisanal salami is produced in small-scale production plants, where the lack of full automation might result in higher variability in food intrinsic properties. The aim of the present study was to evaluate the inter- and ... -
Evaluación de contaminación por Salmonella en la carne de pavo, desde el sacrificio hasta su comercialización. Eficacia de las medidas implantadas par su reducción y control
(Universidad de Córdoba, UCOPress, 2023)Salmonella es el principal microorganismo identificado como causa de brotes de origen alimentario en la UE/EEE. La incidencia de este microorganismo en la industria avícola hace necesaria la continua actualización de los ... -
Dynamic thermal treatments in green coconut water induce dynamic stress adaptation of listeria innocua that increases its thermal resistance
(MDPI, 2023)The global coconut water market is projected to grow in the upcoming years, attributed to its numerous health benefits. However, due to its susceptibility to microbial contamination and the limitations of non-thermal ... -
Unveiling fresh-cut lettuce processing in argentine industries: evaluating Salmonella levels using predictive microbiology models
(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 ...
RSS 1.0