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AgroLife Scientific Journal(2)
Frontiers in Nutrition(1)
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Fortification of cocoa semi-skimmed milk formulations with native lactic acid bacteria: Cell viability, physicochemical and functional properties for developing novel foods
ArticleAbstract: This study aimed to evaluate several cocoa semi-skimmed milk formulations (CSMFs) as potential carriPalabras claves:Antioxidant activity, COCOA, lactic acid bacteria, Polyphenols, probioticsAutores:Gabriela N. Tenea, Pamela AscantaFuentes:scopusPEPTIDES PRODUCED BY NATIVE Lactococcus lactis Ella8 IMPAIRS MEMBRANE INTEGRITY OF FOOD PATHOGENS
ArticleAbstract: Previously, we have isolated a Lactococcus lactis UTNElla8, a native strain originated from wild-typPalabras claves:Antimicrobial peptides, Bacteriolytic, Food spoilage, LACTOCOCCUS, Preservation, TomatoesAutores:Delgado Pozo T., Gabriela N. TeneaFuentes:googlescopusPOSTBIOTICS: A SOLUTION TO PROTECT TROPICAL FRUITS TOWARDS POSTHARVEST ADULTERATION
ArticleAbstract: Food security is threatened by numerous pathogens that cause a variety of foodborne illnesses. The pPalabras claves:contamination, lactic acid bacteria, pathogens, postbiotics, postharvestAutores:Gabriela N. TeneaFuentes:googlescopusInhibitory effect of substances produced by native lactococcus lactis strains of tropical fruits towards food pathogens
ArticleAbstract: The use of peptides produced by lactic acid bacteria (LAB) as antimicrobial agents in food emerged fPalabras claves:Antimicrobial substances, Bacteriolytic, food pathogens, Lactococcus lactis, PreservationAutores:Clara Ortega, Gabriela N. Tenea, Hurtado P.Fuentes:googlescopusInhibitory substances produced by native lactobacillus plantarum UTNCys5-4 control microbial population growth in meat
ArticleAbstract: Microbial contamination is the cause of extensive economic loss in the food sector. Previously, thePalabras claves:Autores:Gabriela N. Tenea, Guaña J.M.Fuentes:googlescopusProbiotic potential and technological properties of bacteriocinogenic lactococcus lactis subsp. Lactis UTNGt28 from a Native Amazonian Fruit as a Yogurt Starter Culture
ArticleAbstract: A native Lactococcus lactis subsp. lactis UTNGt28 (GenBank accession no: MG675576.1) isolated from APalabras claves:Lactococcus lactis, probiotic, Protein, Starter culture, Streptococcus thermophilusAutores:Gabriela N. Tenea, Suárez J.Fuentes:googlescopusThe efficacy of bacteriocin-containing cell-free supernatant from Lactobacillus plantarum Cys5-4 to control pathogenic bacteria growth in artisanal beverages
ArticleAbstract: The increasing interest on consuming fresh, non-processed healthy food and beverages expand the resePalabras claves:antimicrobial activity, Bacteriocin, Fresh beverages, Pathogen control, PreservationAutores:Barrigas A., Gabriela N. TeneaFuentes:googlescopus