A5010974713- Listeria monocytogenes in Food Safety
- Microbial Inactivation Methods
- Meat and Animal Product Quality
- Advanced Chemical Sensor Technologies
- Radiation Effects and Dosimetry
- Identification and Quantification in Food
- Essential Oils and Antimicrobial Activity
- Microbial Metabolites in Food Biotechnology
- Microencapsulation and Drying Processes
- Infant Nutrition and Health
- Salmonella and Campylobacter epidemiology
- Viral gastroenteritis research and epidemiology
- Agriculture Sustainability and Environmental Impact
- Freezing and Crystallization Processes
- Breastfeeding Practices and Influences
- Antimicrobial Peptides and Activities
- Bee Products Chemical Analysis
- Magnetic and Electromagnetic Effects
- Phytochemicals and Antioxidant Activities
- Aquaculture Nutrition and Growth
- Food Industry and Aquatic Biology
University College Dublin
2015-2024
Universidad de Zaragoza
2018-2020
Ricotta cheese is a potential growth medium for wide range of microorganisms. The aim the current study was to investigate efficacy ultraviolet (UV-C) and near-ultraviolet-visible light (NUV-vis) in microbial decontamination ricotta artificially inoculated with
The purpose of this study was to investigate the effects e-Cooker® and moderate electric field (MEF) cooking on physical chemical changes occurring during meat. Beef muscle samples (38.86 ± 0.08 g) were cooked in saline solution (0.5% w/w NaCl) a target temperature 72 °C, followed by 2 min holding time. experimental results revealed that MEF significantly reduced come-up time required achieve °C 1.16 0.02 0.86 min, respectively compared 14.12 0.55 conventional cooking. colour instrumental...
This research studied sea bream freshness evolution through storage time in ice by determining different quality parameters and sensory profiles. Predictive models for index, time, microbial counts were designed from these data. Physico–chemical assessed to evaluate the of fish; growth was controlled ensure food safety, analyses carried out characterize deterioration. developed improved with aim being used as tools management seafood industry. Validation conducted order establish accuracy...
Abstract The aim of this research was to investigate the ability an in vitro simulated gastrointestinal digestion (SGID) generate peptides from bovine lactoferrin (LF) that possess antibacterial activity. Escherichia coli examined as target pathogen due its prevalence foods and well-documented effect both LF against organism. Results showed in-vitro digested LF, specifically gastric digesta, exhibited significant activity at low concentrations E. compared undigested counterpart....
The aim of the present study was to evaluate effect crust-freezing (CF) on fresh salmon fillets in skin-packaging during storage at −2.0°C. After CF, all treated samples and untreated controls were stored a refrigerated cabinet for 20 d. Sampling carried out days 0, 2, 6, 8, 10, 14 order analyse total volatile basic nitrogen (TVB-N) levels mesophilic psychrophilic viable counts (MVC PVC). Enterobacteriaceae (ENT), lactic acid bacteria (LAB), H 2 S-producing (SPB) Pseudomonas spp. (PSE). No...