Mostrando 4 resultados de: 4
Filtros aplicados
Área de conocimiento
Ciencia de los alimentos(3)
Fitopatología(1)
Microbiología(1)
Resistencia antimicrobiana(1)
Origen
scopus(4)
Antimicrobial 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:scopusBeta 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:scopusInfluence of murta (Ugni molinae turcz) powder on the frankfurters quality
ArticleAbstract: Frankfurters are one of the most demanded meat products in the world due to their low cost and goodPalabras claves:Autores:Andrés S.C., Bravo S., Domínguez R., Inostroza K., Jorge Felipe Reyes, Lorenzo J.M., Paz E.A., Quiñones J., Rosmini M., Santos E.M., Scheuermann E., Sepúlveda G., Sepulveda N., Trindade M.A.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