Mostrando 3 resultados de: 3
Filtros aplicados
Área temáticas
Tecnología alimentaria(3)
Alimentación y bebidas(2)
Ganadería(1)
Microorganismos, hongos y algas(1)
Origen
scopus(3)
Beta vulgaris as a natural nitrate source for meat products: A review
ReviewAbstract: Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, curPalabras claves:beetroot, Chard, Cured meat products, Nitrite, Spinach beet, Starter cultureAutores:Andrés S.C., Domínguez R., Jorge Felipe Reyes, Lorenzo J.M., Munekata P.E.S., Pateiro M., Pollonio M.A.R., Santos E.M., Sepulveda N.Fuentes:scopusAntimicrobial Effect of Simira ecuadorensis Extracts and Their Impact on Improving Shelf Life in Chicken and Fish Products
ArticleAbstract: The objective of this work was to evaluate the antimicrobial potential of different extracts of SimiPalabras claves:antimicrobial activity, chicken broth, fish hamburgers, pathogenic bacteria, Simira ecuadorensis extract, spoilage bacteriaAutores:Diez A.M., Jaime I., Jorge Felipe Reyes, Melero B., Rovira J.Fuentes:scopusThe antioxidant effect of colombian berry (Vaccinium meridionale sw.) extracts to prevent lipid oxidation during pork patties shelf-life
ArticleAbstract: A scarce amount of knowledge about the use of Colombian berry (CB) in meat products is available inPalabras claves:Lipid oxidation, Natural antioxidant, Phenolic compound, Pork patties, Sensory analysis, Vaccinium meridionale SwAutores:Franco D., Jorge Felipe Reyes, José M. Fernández-Arias, Lorenzo J.M., Maria del Cisne Guaman Balcazar, Moreno D., Valdés M.E., Vargas-Ramella M., Zamuz S.Fuentes:scopus