A5101812456- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Food Safety and Hygiene
- Proteins in Food Systems
- Milk Quality and Mastitis in Dairy Cows
- Muscle metabolism and nutrition
- Horticultural and Viticultural Research
- Wine Industry and Tourism
- Plant and soil sciences
- Natural Products and Biological Research
- Food composition and properties
- Sensory Analysis and Statistical Methods
- Bee Products Chemical Analysis
- Bacterial biofilms and quorum sensing
- Food, Nutrition, and Cultural Practices
- Agricultural and Food Production Studies
- Phytochemicals and Antioxidant Activities
- Animal Nutrition and Physiology
- Educational Outcomes and Influences
- Mycotoxins in Agriculture and Food
- Postharvest Quality and Shelf Life Management
- Perfectionism, Procrastination, Anxiety Studies
- Enzyme Production and Characterization
- Banana Cultivation and Research
Universidad de León
1998-2024
Universidade de Vigo
2001-2004
Abstract Background The microorganisms that inhabit food processing environments (FPE) can strongly influence the associated quality and safety. In particular, possibility FPE may act as a reservoir of antibiotic-resistant microorganisms, hotspot for transmission antibiotic resistance genes (ARGs) is concern in meat plants. Here, we monitor microbial succession resistome dynamics relating to through detailed analysis newly opened pork cutting plant over 1.5 years activity. Results We...
This article describes a microbiological study carried out on lacón, dry-cured meat product made in the north-west of Spain from fore extremity pig. Using classical methods, aerobic mesophilic flora, salt-tolerant lactic acid bacteria, Enterobacteriaceae, enterococci, moulds and yeasts were enumerated, some physicochemical parameters (pH, aw moisture NaCl contents) determined representative number isolates flora (the main microbial group) identified during manufacture five batches. All...
Abstract The gross and mineral composition, the main physicochemical parameters, protein extractability proteolytic (nitrogen fractions free amino acids) lipolytic (acidity index fatty changes were studied throughout manufacturing process of five batches dry‐cured ‘lacón’, a traditional Spanish meat product made from fore‐ham pig following similar technological to that ham. compositional characteristics this are high NaCl content low moisture at end curing process. pH remained fairly stable...
Abstract The content in nine mineral elements (P. Ca, Na, K, Mg, Zn, Fe, Cu and Mn) was determined 153 units of cheese belonging to Spanish varieties: two unripe cows milk varieties (Cebreiro Pasiego), three ripened (Ahumado de Aliva, Leon Quesucos), goats (Armada‐Sobado, Babia‐Laciana Valdeteja), one blue‐veined variety (Picón). Using a Kruskal‐Wallis one‐way analysis variance, only significant differences were observed P. Mg. Fe Mn contents associated animal species used the manufacture....
Abstract Proteolytic and lipolytic changes were studied throughout ripening of five batches León cow's milk cheese, a traditional variety made in the north Spain. Total soluble nitrogen, non-protein oligopeptides amino nitrogen ammonia fractions increased slightly during process. The final values these indicate that this cheese undergoes very slight proteolysis as much extent depth. This weak protein degradation is corroborated when caseins their products quantified by electrophoresis....
ABSTRACT A study of the viscoelastic properties ten samples commercial Arzúa‐Ulloa cheeses produced according to regulations designation origin is reported. The linear range at 20C was determined from stress sweep tests and later confirmed by transient tests. shear creep compliance curves were analyzed in framework generalized Burgers model. Mechanical spectra obtained frequency completed study. results thus highly consistent themselves they manifested structural differences among samples....
Blue-veined cheeses in general undergo a pronounced lipolysis. The aim of this work was to determine the evolution free fatty acids (FFA) Valdeón cheese during ripening, comparing made from raw and pasteurized milk. effect season on FFA milk also studied. Cheeses with showed highest concentrations FFA, reaching values 23,081.9 mg 100 g−1 dry matter at end compared (7327.1 matter), both cases predominance oleic palmitic acids. However, pasteurization did not affect profile cheeses. Regarding...
The concentration of total free amino acids (FAA) in Picante cheese increased with ripening time irrespective the particular protocol used for manufacture (ie ratio caprine to ovine milks, animal or plant rennet and number salting steps). experimental cheeses manufactured 20% (v/v) milk, coagulated salted only once exhibited highest content FAA by 120 days ripening. All four parameters were statistically significant on 0.5% level significance terms FAA. dominating present various throughout...
‘San Simón da Costa’ cheese is a traditional smoked variety produced in the northwest of Spain from cow's milk. Biochemical changes were determined during its ripening. Its high calcium and phosphorus content low NaCl sodium stand out. This undergoes moderate proteolysis. The most abundant free amino acid at end ripening was glutamic acid, followed by tryptophan, leucine, arginine phenylalanine. lipolysis throughout slight; fatty being oleic, palmitic butyric acid.
Abstract The aim of this study was to identify factors that influence the academic success or failure Food Science and Technology students at University León (Spain). A questionnaire 68 questions distributed among 185 during 2017 2018 year. Those who were satisfied with passing exams, studied in library, and/or faced personal problems showed low performance. In addition, some factors, such as studying Physics previously, attending class, all topics for associated ( P < 0.05) positively...
“Chorizo de cebolla” is a traditional sausage made in the north west of Spain. In four batches manufactured by artisanal methods and 4 industrial ones contents total free fatty acids were assessed throughout ripening, taking from every batch samples mass before stuffing (0 days) after 2, 7, 14, 21, 28 42 days ripening. The profile two types basically coincide with that found other authors pork fat. However, both (artisanal industrial) differ significantly (p< 0.05) percentage totally...