Mostrando 6 resultados de: 6
Filtros aplicados
Subtipo de publicación
Article(6)
Área temáticas
Tecnología alimentaria(5)
Microorganismos, hongos y algas(3)
Alimentación y bebidas(2)
Bioquímica(1)
Alkaline solution as a control of Botrytis cinerea, Rhizopus stolonifer, Salmonella spp. and Escherichia coli growth in strawberry (Fragaria x ananassa)
ArticleAbstract: Post-harvest treatments of fruits and vegetables can help to reduce the attack of microorganisms espPalabras claves:Growth inhibition, immersion, in vitro, Ph, Zone of inhibitionAutores:Jessy Cedeño, Stalin Santacruz TeránFuentes:scopusEdible coatings based on cassava starch, salicylic acid and essential oils for preservation of fresh-cut mango
ArticleAbstract: Mango has a short shelf-life after harvesting. The use of edible coatings on the elaboration of miniPalabras claves:Chitosan, cinnamaldehyde, thymol, Tommy AtkinsAutores:Stalin Santacruz TeránFuentes:googlescopusEffect of lactobacillus acidophilus added to a starch coating related to the microbiological contamination, quality and acceptability of fresh cheese
ArticleAbstract: The fresh cheese produced in the province of Manabí is an Ecuadorian artisan cheese. The processingPalabras claves:Coated cheese, Inhibition, salmonella, Satisfaction test, Sensory analysisAutores:Stalin Santacruz TeránFuentes:googlescopusUse of phenolic compounds from cocoa pod-husks (Theobroma cacao l.) as inhibitors of salmonella spp. in fresh cheese produced in manabí, ecuador
ArticleAbstract: Cocoa pod-husk is a by-product of cocoa processing, underutilized despite its phenolic compounds thaPalabras claves:Cheese, Cocoa pod-husk, Fine aroma cocoa, Growth curve, Measurement, PHENOLIC COMPOUNDS, Sensory evaluationAutores:Pablo Medrano, Stalin Santacruz TeránFuentes:scopusSalicylic acid, cinnamaldehyde, and thymol incorporated into cassava starch coatings for mango preservation
ArticleAbstract: Mango is a fruit consumed all over the world. There are some methods used during storage such as modPalabras claves:Instrumental texture, Shelf life, Titratable acidity, Tommy Atkins, Total soluble solidsAutores:José Coloma Hurel, Stalin Santacruz TeránFuentes:scopusSubstitution of canna edulis starch for a mixture of potato/cassava starch in the production of Almojábanas
ArticleAbstract: Almojábana is a kind of food that varies in its composition depending on the geographical place wherPalabras claves:Crumb, Sensory evaluation, Specific volume, Starch mixture, textureAutores:Gabriela Cobo, Stalin Santacruz TeránFuentes:googlescopus