A5003915063- Fermentation and Sensory Analysis
- Fungal and yeast genetics research
- Phytochemicals and Antioxidant Activities
- Food composition and properties
- Garlic and Onion Studies
- Horticultural and Viticultural Research
- Probiotics and Fermented Foods
- Microbial Inactivation Methods
- Social Sciences and Policies
- Essential Oils and Antimicrobial Activity
- Plant tissue culture and regeneration
- Seventeenth-Century Political and Philosophical Thought
- Edible Oils Quality and Analysis
- Viral Infectious Diseases and Gene Expression in Insects
- Pomegranate: compositions and health benefits
- Mycotoxins in Agriculture and Food
- Marxism and Critical Theory
- Comparative Literary Analysis and Criticism
- Historical and Modern Theater Studies
- Botanical Research and Applications
- Diphtheria, Corynebacterium, and Tetanus
- Listeria monocytogenes in Food Safety
- Spectroscopy and Chemometric Analyses
- Polyamine Metabolism and Applications
- Plant-Microbe Interactions and Immunity
Universitat Politècnica de Catalunya
2007-2024
Generalitat Valenciana
2010
Conselleria de Sanitat Universal i Salut Pública
2010
Summary Antioxidant and antimicrobial activity of the ethyl acetate water subfractions methanolic extracts three Spanish onion varieties were assayed. Flavonoids mainly present in subfraction being 34.92 ± 0.75, 7.95 0.16, 0.38 0.01 μmol rutin eq. g −1 D.W. its antioxidant capacity was 74.86 1.77, 24.59 0.67, 4.55 0.44 Trolox Grano de Oro , Fuentes Ebro Calçot Valls varieties, respectively. The flavonol standards evaluated against some food spoiler microorganisms. Quercetin kaempferol...
ABSTRACT: Antioxidant properties in food are dependent on various parameters. These include the pH value and interactions with components, including proteins or metal ions. Food components affect antioxidant stability also influence of microorganisms their viability. This paper describes an investigation effect antibacterial caffeic acid different media. The values studied, using oil‐in‐water emulsion as model system, were 3, 5 (with without phosphate buffer), 9. Effects mixtures acid,...
The microbiological culture-dependent characterization and physicochemical characteristics of laboratory sourdough prepared with grape (GS) were evaluated compared apple (AS) yogurt (YS), which are the usual Spanish ingredients. Ripe GS took longer than AS YS to reach appropriate acidity achieved lower values lactic acid. In all sourdoughs, acid bacteria (LAB) increased during processing dominant microorganisms (>1E+8 CFU/g). GS, as well AS, had high diversity LAB species. ripe YS,...
Pseudocereals are gluten-free, nutrient-dense raw materials that being considered for the production of gluten-free products, especially bread. This study proposes a sourdough formula based on equal amounts amaranth, buckwheat, and quinoa with dough yield 250, an elaboration method to obtain ripe sourdough. Sourdough was characterized in terms microbiology, pH, total titratable acidity. The established protocol made it possible spontaneous lactic acid bacteria populations 9.60 ± 0.02 log...
Abstract Background No recognized risk factors can be identified in 10-40% of hepatitis C virus (HCV)-infected patients suggesting that the modes transmission involved could underestimated or unidentified. Invasive diagnostic procedures, such as endoscopy, have been considered a potential HCV route; although actual extent endoscopy procedures remains controversial. Most reported outbreaks related to nosocomial acquisition attributed unsafe injection practices and use multi-dose vials. Only...
Nowadays control of the growth Saccharomyces to obtain biomass or cellular wall components is crucial for specific industrial applications. The general aim this contribution deal with experimental data obtained from yeast cells and cultures attempt integration two levels information, individual population, progress in biotechnological processes by means overall analysis set data, assist improvement an individual-based model, namely, INDISIM-Saccha. Populations S. cerevisiae growing liquid...
Botulism outbreaks due to commercial products are extremely rare in the European Union. Here we report on first international outbreak of foodborne botulism caused by salt-cured, dried roach ( Rutilus rutilus ). Between November and December 2016, an six type E cases from five unrelated households was documented Germany Spain. The involved persons Russian Kazakh backgrounds, all consumed unheated roach—a snack particularly favored Easter-European countries. implicated food batches had been...
Yeast strains collected from three spontaneous laboratory sourdoughs, prepared over 10 days and using a traditional Spanish protocol, formulated with (non-essential) different ingredients were identified described. In addition to wheat flour (Triticum aestivum) water, organic apples (5 juice fermented at 40°C), or plain yogurt, white grapes (2 must 20°C) used the beginning of each sourdough production. One-hundred-eighteen yeast colonies phases sourdoughs (ingredients preparation,...
The relationship between histidine decarboxylase-positive (hdc+) lactic acid bacteria (LAB) counts and the amounts of biogenic amines, particularly histamine, in cheeses made with without LAB starter were investigated. Sixty strains isolated from ripened raw milk inoculated starter. identified by carbohydrate fermentation test decarboxylase gene was determined PCR. Biogenic amine contents HPLC. their diversity higher contained low concentrations studied amines. lowest found for ethylamine...
Data from electric particle analysis, light diffraction and flow cytometry analysis provide information on changes in cell morphology. Here, we report analyses of Saccharomyces cerevisiae populations growing a batch culture using these techniques. The size distributions were determined by order to compare their outcomes. Flow parameters forward (related size) side granularity) scatter also complement this information. These yeast properties analysed statistically complexity index. at the lag...
Although food-borne outbreaks of listeriosis are uncommon, they remain a major public health problem. We assessed the prevalence Listeria monocytogenes in prepared foods and influence different factors (including type food or presence accompanying bacteria). Results showed that bacteria cause interference sensitivity detection method, being half Fraser enrichment medium choice. In 2760 samples, global L. was 1.4%. ready-to-eat foods, highest (23.3%) found products containing fermented cured...
Prior adaptation of
<p>Cuando la levadura crece en un medio líquido rico nutrientes genera una curva de crecimiento que presenta principalmente tres fases: fase adaptación (o lag), exponencial log), y estacionaria. El modelo Buchanan es lineal a trozos, simple pero suficientemente bueno para obtener estimaciones los principales parámetros cinéticos microbiano. La morfometría las levaduras se reproducen por gemación (con células madre hija) informa sobre el estado poblaciones su capacidad productiva. Se...