A5042727243- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Enzyme Production and Characterization
- Protein Hydrolysis and Bioactive Peptides
- Meat and Animal Product Quality
- Food composition and properties
- Insect Utilization and Effects
- Animal and Plant Science Education
- Fermentation and Sensory Analysis
- Plant Physiology and Cultivation Studies
- Polysaccharides and Plant Cell Walls
- Microbial Metabolic Engineering and Bioproduction
- Fungal Biology and Applications
- Enzyme Structure and Function
- Nail Diseases and Treatments
- Celiac Disease Research and Management
- GABA and Rice Research
- Insect and Arachnid Ecology and Behavior
- Medical and Biological Ozone Research
- Plant and soil sciences
- Proteins in Food Systems
- Legionella and Acanthamoeba research
- Silkworms and Sericulture Research
- Biochemical Analysis and Sensing Techniques
- Seaweed-derived Bioactive Compounds
Universidad de León
2003-2024
Universidad de Santiago de Chile
2019
Ministère de la Santé et de l'Hygiène Publique
2017
Universidad La Salle
1981
ABSTRACT A survey of protozoa polluting bottled mineral water in Mexico was carried out using samples obtained from the three best‐selling brands country. The organisms were concentrated through filtration procedures and subsequently cultured sterile media. cultures observed over four weeks, with identification to level genus species. Most commonly found amoebae Naegleria gruberi, Acanthamoeba astronyxis , Vahlkampfia vahlkampfi (trophic as well cystic stages) plus one flagellate, Bodomorpha...
The chemical, microbiological, and texture characteristics rheological properties of sourdoughs were studied in the course fermentations at 25 35°C over a period 72 hours. After 6 h fermentation, pH decreased rapidly sourdough 35°C. However, after values slightly lower 25°C. To obtain with an optimum pH, 11 required 25°C 9 Acidity increased more slowly similar both types dough 24 h, but higher Counts lactic acid bacteria showed counts. Sourdough evinced elastic behaviour, larger modulus Both...
Traditional cheeses are an important reservoir of microbial diversity that can have biotechnological applications, especially with a view to improving the characteristics unique each type cheese, and in this respect, starter cultures consisting autochthonous lactic acid bacteria strains particular interest. In present study, we investigated population San Simón da Costa cheese (PDO, Galicia, Spain) found predominance genus Lactobacillus, which by end ripening accounted for 78% isolated...
Insects have been consumed for time immemorial in many regions of the globe. However, other parts, they are not traditionally eaten. Because a more sustainable source animal protein and provide valuable nutrients as well bioactive compounds with beneficial effects on human body, their consumption is encouraged. Knowledge can serve tool better acceptance insects food. In this context, present work investigated knowledge about nutritional value health edible different countries. Data were...
Physicochemical characteristics, proteolysis and lipolysis were studied throughout the ripening of eight batches a traditional Spanish variety made from raw cow's milk, in order to establish basis for its industrial production.The main compositional characteristics this cheese after 60 days high proportion total solids (TS; 752 g kg⁻¹ cheese), an average content protein (452.8 TS) fat (475.1 presence residual lactose (12.5 TS). Its pH value (4.04) was extremely low. Phosphorus (5.13 sodium...
Although edible insects (EIs) are encouraged as a sustainable source of protein, their consumption is not generalised other types food that internationally accepted. While in some regions the world, EIs part gastronomic and cultural traditions, regions, people so receptive to this type food, even express disgust towards it. Hence, research focused on habits participants regarding well perceptions about being or local culture patrimony. A questionnaire survey was implemented fourteen...
Bioactive compounds are substances present in low doses foods mostly from the plant kingdom. Their consumption can influence physiological or cellular processes and has a beneficial effect on health. Fucoidans beta-glucans bioactive that share characteristic of being carbohydrates polysaccharide type, specifically soluble fiber kind. These be found available Chile part Chilean diet; include, brown algae some cereals. The concentration these is variable, depends factors like season,...