Listar Departamento de Bromatología y Tecnología de los Alimentos por título
Mostrando ítems 1-20 de 290
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A new expanded modelling approach for investigating the bioprotective capacity of Latilactobacillus sakei CTC494 against Listeria monocytogenes in ready-to-eat fish products
(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 ... -
A system using in situ NIRS sensors for the detection of product failing to meet quality standards and the prediction of optimal postharvest shelf-life in the case of oranges kept in cold storage
(Elsevier, 2019)The viability of using near infrared (NIR) spectroscopy was studied as a non-destructive analytical technique with the potential of being applied in situ to establish quality standards and the postharvest shelf-life of ... -
Actitudes y barreras para la aplicación del sistema de autocontrol en la industria oleícola
(Universidad de Córdoba, Servicio de Publicaciones, 2006)El derecho de los ciudadanos como consumidores a que se garantice la seguridad de los alimentos ha impulsado a nivel global el desarrollo y la implantación del sistema HACCP, convirtiéndose en un requisito indispensable ... -
Actividad coagulante del extracto de la flor del cardo Cynara Humilis L.
(Universidad de Córdoba, Servicio de Publicaciones, 1980) -
Actividad del agua de la miel y crecimiento de microorganismos osmotolerantes
(Universidad de Córdoba, Servicio de Publicaciones, 1977)El contenido en agua de 55 muestras de miel comercial osciló entre el 14,8% y el 25,0% siendo la media de 18,1 ± 2,15%. El valor aw varió entre 0,44 y 0,76 siendo la media de 0,60 ± 0,07. Ambos factores están en general ... -
Actividad del agua de la miel y retención de sustancias volátiles aromáticas
(Universidad de Córdoba, Servicio de Publicaciones, 1977)La actividad del agua de la miel influye en la liberación/retención de sustancias volátiles aromáticas, existiendo entre la actividad del agua y el aroma de la miel una relación positiva. Este efecto de naturaleza física, ... -
Actividad del agua y pH de algunos quesos españoles
(Universidad de Córdoba, Servicio de Publicaciones, 1979)Twelve Spanish cheese varieties have been screened for their aw and pH values. The sample of the internal mol-ripened cheese Cabrales, highly proteolyzed, has the lowest au, value (0.86). The samples of the fresh cheeses ... -
Actividad del agua, pH y principales minerales del queso de Mahón
(Universidad de Córdoba, Servicio de Publicaciones, 1983)The a of Mahón cheese is relatively low (0,93-0,94) due to the high salt content (about 4 per cent). Since th pH value was also low (about 5,0) the poduct is stable against the growth of pathogen microorganisms and toxin ... -
Acute Effects of Beetroot Juice Supplements on Resistance Training: A Randomized Double-Blind Crossover
(MDPI, 2020)The ingestion of beetroot juice (BJ) has been associated with improvements in physical performance in endurance sports, however the literature on resistance training (RT) is scarce. The aim of this study was to investigate ... -
El alelo Tfj del sistema genético de transferrina (Tf) en el caballo pura raza española (P.R.E.)
(Universidad de Córdoba, Servicio de Publicaciones, 1990)In this work we have studied a sample of 3.000 horses belonging to the Spanish Pure Breed (P.R.E.) for the electrophoretic genetic polymorphism of Transferrin locus (Tf). We have shown the presence of the TO allele, with ... -
Alérgenos alimentarios; un reto actual en seguridad alimentaria
(RACVAO, 2016) -
Alternativas al anhídrido sulfuroso en la elaboración de vinos: antioxidantes de naturaleza fenólica procedentes de subproductos de la industria oleícola y enológica
(Universidad de Córdoba, UCOPress, 2017)El anhídrido sulfuroso (SO2) es el conservante más utilizado en la industria vitivinícola debido sus propiedades antimicrobianas y antioxidantes. Sin embargo, dada su toxicidad y el creciente número de alergias asociadas ... -
Aminoácidos libres del queso manchego
(Universidad de Córdoba, Servicio de Publicaciones, 1979)In commenrciai Manchego cheese 16 different free amino acids have identified and roughly quantified by dimensional paper chromatography; the mean content of total free amino acids is about 10 mg.g-r cheese and the values ... -
An innovative non-targeted control system based on NIR spectral information for detecting non-compliant batches of sweet almonds
(Elsevier, 2021)Nowadays, there is growing awareness about the need to develop new methodologies to fight against deliberate fraud. This study explored the use of near infrared spectroscopy (NIRS) as an instantaneous, non-targeted method ... -
Analysis of the Acid Detergent Fibre Content in Turnip Greens and Turnip Tops (Brassica rapa L. Subsp. rapa) by Means of Near-Infrared Reflectance
(MDPI, 2019)Standard wet chemistry analytical techniques currently used to determine plant fibre constituents are costly, time-consuming and destructive. In this paper the potential of near-infrared reflectance spectroscopy (NIRS) to ... -
Análisis del contenido en minerales en nabizas y grelos (Brassica rapa L. var. rapa) mediante reflectancia en el infrarrojo cercano
(Taylor & Francis, 2015)The objective of this study was to evaluate the potential and accuracy of near-infrared reflectance spectroscopy (NIRS) for predicting the mineral content in lyophilized samples of turnip greens and turnip tops (Brassica ... -
Análisis del riesgo microbiológico "listeria monocytogenes" en ensaladas de IV gama
(Universidad de Córdoba, Servicio de Publicaciones, 2008)En la presente Tesis Doctoral se analiza el riesgo alimentario de listeriosis a través del consumo de ensaladas de IV gama. Listeria monocytogenes en un microorganismo patógeno prevalente en una amplia gama de alimentos, ... -
Análisis multivariante para el control de calidad en materias primas de uso agroalimentario mediante espectroscopía de infrarrojo cercano
(Universidad de Córdoba, Servicio de Publicaciones, 2013-05-02)Seguridad y calidad alimentaria son uno de los conceptos más demandados actualmente en la industria agroalimentaria. La mayoría de análisis de control de los productos alimentarios se lleva a cabo mediante métodos tradicionales ... -
Antimicrobial activity of Lactiplantibacillus plantarum against shiga toxin-producing
(Oxford, 2023)Aims The aim of the present work was to characterize the Lactiplantibacillus sp. LP5 strain, isolated from pork production, and identify bacteriocin-like inhibitory substances produced by this strain. Methods and Results In ... -
Antioxidant Activity and Bio-Accessibility of Polyphenols in Black Carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) and Two Derived Products during Simulated Gastrointestinal Digestion and Colonic Fermentation
(MDPI, 2021)Black carrot has been attracting increasing thanks to its high bioactive compound content. This study presents the polyphenol bio-accessibility of black carrot and two derived products (black carrot snack (BC snack) and ...