Listar Departamento de Bromatología y Tecnología de los Alimentos por autor "d62c03a8-54ed-4d0c-aee5-32edd085e7bc"

Mostrando ítems 1-8 de 8

    • A new expanded modelling approach for investigating the bioprotective capacity of Latilactobacillus sakei CTC494 against Listeria monocytogenes in ready-to-eat fish products 

      Bolívar Carrillo, Araceli; Tarlak, Fatih; Correia Peres Costa, Jean Carlos; Cejudo-Gómez, Manuel; Bover-Cid, Sara; Zurera Cosano, Gonzalo; Pérez-Rodríguez, Fernando (Elsevier, 2021)
      Understanding the role of food-related factors on the efficacy of protective cultures is essential to attain optimal results for developing biopreservation-based strategies. The aim of this work was to assess and model ...

    • Aportaciones a la determinación de nitrito residual en embutidos con colorantes 

      Rincón León, Francisco; Zurera Cosano, Gonzalo (Universidad de Córdoba, Servicio de Publicaciones, 1983)
      We have carried out a study on the problem of coloured filtrations found in the analysis of residual nitrites when the technique International Norm ISO/DIS 2918 is used. I.t is observed that the recommendation of Official ...

    • Evaluación del crecimiento de Brochothrix thermosphacta en salchichas envasadas al vacío 

      Zurera Cosano, Gonzalo (Universidad de Córdoba, Servicio de Publicaciones, 1984)
      Growth of B. thermosphacta was investigated on four types of vacuum packed sausages in gas-proof film over a storage period of six weeks. Survival of B. thermosphacta is a direct function of the temperature used in the ...

    • Food Safety Risk Management 

      Carrasco Jiménez, Elena; Valero Díaz, Antonio; Pérez Rodríguez, Fernando; García Gimeno, Rosa María; Zurera Cosano, Gonzalo (INTECH, 2011)
      It is a principal aim of governments to assure the safety of societies in all sectors. In the food field, safety has been dealt with for a long time by making decisions in an empirical manner. Recently, risk management ...

    • Influencia del pH sobre los niveles de nitrito residual en salchichas envasadas al vacío 

      Zurera Cosano, Gonzalo (Universidad de Córdoba, Servicio de Publicaciones, 1984)
      Nitrite levels were investigated on four types of vacuum packed sausages over a storage period of six weeks. Decrease in the initial levels of residual nitrite over this storage period is a function of pH and storage temperature.

    • Investigación de aflatoxinas en leche natural, esterilizada y en polvo 

      Jodral Villarejo, M.; Pozo Lora, R.; Polo Villar, L.M.; Zurera Cosano, Gonzalo; Jordano-Salinas, R. (Universidad de Córdoba, Servicio de Publicaciones, 1984)
      Aflatoxins of groups M and B have been investigated in 1150 samples of natural milk from Andalusian (Spain), collected during .the four sea-sons; in 330 samples of sterilized milk from 49 Spanish dairy centers, and in 77 ...

    • Modelización predictiva del desarrollo bacteriano en los alimentos 

      García Gimeno, Rosa María; Zurera Cosano, Gonzalo (RACVAO, 2004)

    • Plaguicidas organoclorados en quesos españoles 

      Pozo Lora, R.; Polo Villar, L.M.; Jodral Villarejo, M.; Zurera Cosano, Gonzalo; Jordano-Salinas, R. (Universidad de Córdoba, Servicio de Publicaciones, 1984)
      A quantitative and qualitative determination of present organochloride plaguicides residues has been carried out in 135 samples corresponding to 29 Spanish cheese types. All the samples contained residues. We have investigated ...