A5084664811- Microbial Inactivation Methods
- Listeria monocytogenes in Food Safety
- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Food Drying and Modeling
- Food Safety and Hygiene
- Microencapsulation and Drying Processes
- Nanocomposite Films for Food Packaging
- Food Supply Chain Traceability
- Proteins in Food Systems
- Postharvest Quality and Shelf Life Management
- Bee Products Chemical Analysis
- Magnetic and Electromagnetic Effects
- Radiation Effects and Dosimetry
- Advanced Chemical Sensor Technologies
- Viral gastroenteritis research and epidemiology
- Aquaculture Nutrition and Growth
- Freezing and Crystallization Processes
- Probiotics and Fermented Foods
- Food Industry and Aquatic Biology
- Polysaccharides Composition and Applications
- Food Waste Reduction and Sustainability
- Animal Nutrition and Physiology
- Salmonella and Campylobacter epidemiology
- Material Properties and Processing
North Carolina Aquarium
2025
Tecnológico de Monterrey
2010-2024
Instituto de Investigación en Recursos Cinegéticos
2020
Johnson Space Center
2019
Oregon State University
2008-2017
Consejo Superior de Investigaciones Científicas
2011
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
2011
Université de Pau et des Pays de l'Adour
2010-2011
Instituto Politécnico Nacional
2011
Universidad de Cádiz
2007
ABSTRACT Surface microbial stability is a major determinant of the shelf life refrigerated meat products. growth has also been noticed in intermediate moisture foods exposed to temperature fluctuations. One solution this problem apply edible coatings food surface which control diffusion antimicrobial agents into food. Films with such properties were identified using permeability cell. Methyl‐ and hydroxypropyl methylcellulose mixed lauric, palmitic, stearic arachidic acid significantly...
ABSTRACT Sinusoidal and step‐pressure pulses were compared with static pressure treatments for the inactivation of Saccharomyces cerevisiae 2407‐1a in pineapple juice. No was observed after 40–4,000 fast sinusoidal (10 cycles/s) at 4–400 sec 235–270 MPa range. Static 270 40 400 resulted 0.7 5.1 decimal reductions, respectively. Slower 0–270 step 0.1 pulses), 1 (100 2 (200 pulses) cycles/s 100 total on‐pressure time 3.3, 3.5, 3.3 A comparable treatment 2.5 reductions. Changing...
The effects of high hydrostatic pressure on volatile generation in milk were investigated this study. Raw samples treated under different pressures (482, 586, and 620 MPa), temperatures (25 60 °C), holding times (1, 3, 5 min). Samples submitted to heat treatments alone (25, 60, 80 °C for 1, min) used comparison. Trace sulfur compounds analyzed using solid-phase microextraction (SPME) gas chromatography (GC) with pulsed-flame photometric detection (PFPD), whereas the rest SPME-GC flame...
ABSTRACT: To develop a spore inactivation strategy, the effect of 15‐min hydrostatic pressure treatments (550 and 650 MPa) at 55 75 °C in citric acid buffer (4.75 6.5 pH) on spores 5 isolates Clostridium perfringens type A carrying gene that encodes C. enterotoxin ( cpe ) chromosome (C‐ ), 4 plasmid (P‐ 2 strains sporogenes were investigated. Treatments MPa, pH moderately effective against P‐ (approximately 3.7 decimal reduction, DR) 2.1 but not for C‐ 1.0 spores. 4.75 3.2 2.5 1.2 when...
The continuing and worldwide growth of pressure processing technologies to pasteurize sterilize foods justifies the need study effects on functional compounds abiotic contaminants as affected by high-pressure (HPP) pressure-assisted thermal (PATP). Substantially more research will be required determine complex food matrix chemical reactions leading losses nutrients components, production toxic compounds, modifications residues chemicals used in or coming from contact materials. In PATP...
ABSTRACT Comparisons of linear, square root and Arrhenius specific growth rate‐temperature models showed no clear overall preference. At low a w refrigeration temperature, the linear model was satisfactory for Brochothrix thermosphacta Pseudomonas fluorescens . A relationship between (specific rate) −1 lag phase observed these two psychrotrophs. The R 2 B. in 3% (a = 0.968), 6% 0.950), 9% NaCl 0.943) media 0 .865 , 0.946 0.994, respectively. In 8% 0.973) 20% 0.948) glycerol media, 0.998...