A5054357281- Water Treatment and Disinfection
- Advanced Chemical Sensor Technologies
- Environmental Chemistry and Analysis
- Meat and Animal Product Quality
- Analytical chemistry methods development
- Spectroscopy and Chemometric Analyses
- Identification and Quantification in Food
- Analytical Chemistry and Chromatography
- Food Safety and Hygiene
- Chemical Analysis and Environmental Impact
- Pesticide Residue Analysis and Safety
- Isotope Analysis in Ecology
- Edible Oils Quality and Analysis
- Bee Products Chemical Analysis
- Listeria monocytogenes in Food Safety
- Insect and Pesticide Research
- Essential Oils and Antimicrobial Activity
- Dye analysis and toxicity
- Electrochemical sensors and biosensors
- Odor and Emission Control Technologies
- Mercury impact and mitigation studies
- Air Quality and Health Impacts
- Analytical Chemistry and Sensors
- Insect Pheromone Research and Control
- Agriculture Sustainability and Environmental Impact
University of Córdoba
2012-2024
For the first time, exposure of swimmers and workers to haloacetic acids (HAAs) in indoor outdoor pools was evaluated through analysis urine samples. The subjects this study, 49 volunteers, were male female as well (adults children) who regularly attended an pool (January–June) one (July August). results showed that HAAs appeared 20–30 min after eliminated within 3 h. After 2 h exposure, samples taken from contained dichloroacetic (DCAA) trichloroacetic (TCAA) at ∼300 ∼120 ng/L levels since...
Recently, the interest of consumers regarding artisan cheeses worldwide has increased. The ability different autochthonous and characterized lactic acid bacteria (LAB) to produce aromas identification volatile organic compounds (VOCs) responsible for flavor in are important aspects consider when selecting strains with optimal aromatic properties, resulting diversification cheese products. objective this work is determine relationship between VOCs microorganisms isolated (Lacticaseibacillus...
Chlorine solutions are usually used to sanitize fruit and vegetables in the fresh-cut industry due their efficacy, low cost, simple use. However, disinfection byproducts such as haloacetic acids (HAAs) can be formed during this process, which remain on minimally processed (MPVs). These compounds toxic and/or carcinogenic have been associated with human health risks; therefore, U.S. Environmental Protection Agency has set a maximum contaminant level for five HAAs at 60 μg/L drinking water....
The use of preservatives such as nitrite and salt is a widespread practice in meat industry. For many years it has resulted benefits like extending the shelf life cured products. EU published new regulations to reduce content foods recent investigations have concluded that its excessive usage related health issues, so alternatives are needed. Debaryomyces hansenii non-conventional yeast with known biocontrol possibilities. It can be found environments most frequent isolated from sausages dry...
Evaluation of dry-cured Iberian ham quality is carried out by means the sense smell experts and a percentage these hams are discarded due to odour defects. However, in cellars cannot be altered sampling because they would devaluated, which makes instrumental analysis difficult. Thus, aim this work assess potential headspace gas chromatography coupled ion mobility spectrometry (HS-GC-IMS) or mass (HS-GC-MS) discriminate defective using non-destructive sampling. Fifty from pigs fed with acorns...
The number of representative samples to build a calibration model plays major role in the success chemometric models for class discrimination; therefore, knowing which should be used prediction is essential. aim this work design basic guideline training partial least squares discriminant analysis (PLS-DA) classify complex analysed by Gas Chromatography (GC) coupled Ion Mobility Spectrometry (IMS) using dry-cured Iberian ham as an example. effect number, proportion and validation use two data...
Disinfected water and/or disinfectants are commonly used by the freezing industry in such processes as sanitising, washing, blanching, cooling and transporting final product. For this reason, disinfection by-products (DBPs) can be expected frozen foods. This study focused on presence of DBPs a wide variety vegetables, meats fish. purpose, 14 halogenated more prevalent disinfected were selected (four trihalomethanes, seven haloacetic acids, two haloacetonitriles trichloronitromethane). Up to...
The acorn-fed Iberian pig is known worldwide due to the quality of resulting products commercialized after a natural and free grazing period fattening in dehesa agroforestry ecosystem. regulation breed reserves "acorn" denomination for only those obtained from animals exclusively fed acorns other resources; however, sometimes, feed supplementation pig's diet fraudulently employed reach an earlier slaughtering weight increase stocking rate, strategy called postre (meaning "feed supplement")....
Virgin olive oil (OO) can be classified into three different categories: extra virgin, virgin and lampante. The official method for this classification, based on physicochemical analysis sensory tasting, is considered useful effective, although it a costly time-consuming process. aim of study was to assess the potential some analytical techniques classifying predicting OO categories support methods provide companies with rapid tool product quality. Thus, mid near infrared spectroscopies (MIR...