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Bacteriocin Application in Meats: The Protective Culture Approach
(Nova Science Publishers, 2016)
Meats are worldwide popular food commodities. Their nutrient composition makes them prone to growth and propagation of spoilage microorganisms and common food-borne pathogens. Hence, adequate preservation technologies are ...
Salmuera
(Servicio Nacional de Aprendizaje (SENA), 2014)
Phenolic compounds from wines as natural preservative of fish meat
(Faculty Food Technology Biotechnology, 2013-06)
The aims of this work were to investigate the antibacterial effect of phenolic compound combinations and total polyphenols of Argentinean red wines varieties against Escherichia coli ATCC 35218 and Listeria monocytogenes ...
Capillary electrophoresis to approach sorbate usage in processed meat products in Brazil
(2018-01-01)
Sorbate is a highly used preservative in a wide range of processed foods, including meat products. In this work sorbate usage in commercial processed meat products from the Brazilian market was evaluated. A capillary ...
Comparison of in vitro and in situ antagonism assays as tools for the selection of bio-preservative lactic acid bacteria (LAB) in poultry meat
(Elsevier, 2020)
The study compared 3 antagonism assays, In vitro in broth culture (TSBYE) and In situ in sterile and raw chicken meat, as tools for LABs selection to bio-preserve poultry against Pseudomonas spoilage. To do this, 4 LABs ...
Strategies to increase the shelf life of meat and meat products with phenolic compounds
(2021-01-01)
Oxidative reactions and microbial growth are the main processes involved in the loss of quality in meat products. Although the use of additives to improve the shelf life is a common practice in the meat industry, the current ...
Functional fermented meat products with probiotics—A review
(2021-01-01)
Fermentation has been an important strategy in the preservation of foods. The use of starter cultures with probiotic activity has gained the attention of researchers to produce functional fermented meat products. This ...
Spectrophotometric determination of nitrite in cured meat products
(Univ Federal Ceara, Centro Ciencias Agrarias, 2017-01-01)
The cured meat products have shown great expansion and high competitiveness in the last decade, since the consumption of meat products such as sausages, fresh sausages and mortadellas has become increasingly present in the ...
The use of bacteriocins against meat-borne pathogens
(CRC Press - Taylor & Francis Group, 2017)
Meat and meat products are very perishable foods since they have a high content of proteins and other nutrients. Therefore, microbial growth of spoilge and foodborne pathogens can occur at all stages of the production chain ...
Central and south american products
(Wiley, 2014)
Food habits in Central and South America are a blend of cultural backgrounds, available foods, cooking styles, and the foods of colonial Europeans. Although Spanish and Portuguese influence is largely documented in Latin ...