A5082236803- Sensory Analysis and Statistical Methods
- Meat and Animal Product Quality
- Consumer Attitudes and Food Labeling
- Bacterial biofilms and quorum sensing
- Protein Hydrolysis and Bioactive Peptides
- Soil Science and Environmental Management
- Biochemical Analysis and Sensing Techniques
- Pharmaceutical and Antibiotic Environmental Impacts
- Aquaculture Nutrition and Growth
- Aquaculture disease management and microbiota
- Animal Behavior and Welfare Studies
- Plant Pathogenic Bacteria Studies
- Culinary Culture and Tourism
- Agricultural and Food Production Studies
- Food Safety and Hygiene
- Listeria monocytogenes in Food Safety
- Phytochemicals and Antioxidant Activities
- Effects of Environmental Stressors on Livestock
- Dermatology and Skin Diseases
- Tea Polyphenols and Effects
- Salmonella and Campylobacter epidemiology
- Food, Nutrition, and Cultural Practices
- Food Industry and Aquatic Biology
- Plant and soil sciences
- Chromium effects and bioremediation
University of Wisconsin–Madison
2024
Consejo Nacional de Investigaciones Científicas y Técnicas
2020-2023
Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos
2023
Universidad Nacional de Entre Ríos
2020-2023
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
2020
Centro Científico Tecnológico - San Juan
2020
Demos
2019
Centro de Información y Desarrollo de la Mujer
2018-2019
Ministerio de Ciencia, Tecnología e Innovación
2019
Universidad de Málaga
1990
The resistance patterns of Pseudomonas aeruginosa strains isolated from freshwater and seawater to different antimicrobial agents heavy metals were studied. It was found that in these environments is linked the level faecal pollution. All resistant ampicillin tetracycline but sensitive carbenicillin, amikacin, tobramycin, colistin, assayed concentrations silver, cadmium, lead, molybdenum. Resistance gentamicin, sulphadiazine, mercury, arsenic, chromium variable, so their use as...
Tlie resistance patterns to different antibiotics and lieavy metals of bacterial strains isolated firom marine environments (seawater, sediments shellfishes) were studied. Pseudomonas aeruginosa showed the widest profile, both metals. In general, profiles Gram-negative I microorganisms include arsenic, copper, amoxycillin tetracydine. Some associations antimicrobial agents frequently observed. An important proportion studied harboured plasmids; association between occurrence plasmids...
Journal Article Serotypes and pyocin types of Pseudomonas aeruginosa isolated from natural waters Get access A. de Vicente, Vicente Departamento Medicina Preventiva y Salud Pública Microbiologia e Ha la Ciencia, facultad Ciencias, Campus Universitario Teatinos, Universidad Málaga, Málaga 29071, Spain Search for other works by this author on: Oxford Academic Google Scholar J. C. Codina, Codina E. Martinez‐Manzanares, Martinez‐Manzanares M. Aviles, Aviles Borrego, Borrego P. Romero Letters in...
Cooking becomes the meat more digestible, eating, and palatable. However, heat treatment can cause undesirable nutritional changes in meat, such as loss of minerals vitamins, oxidation lipids some segments protein fraction. The use sous vide processing technology, which refers to cooking vacuum-sealed food heat-stable plastic pouches under precisely monitored conditions, represents an interesting alternative terms retains its natural sensory qualities along with value. In this paper,...
Digital dermatitis (DD) poses a major animal welfare concern for the dairy industry, with even broader economic implications agricultural industry worldwide. The postbiotic, Saccharomyces cerevisiae fermentation product (SCFP), has had positive influence on innate immune system of cattle, which makes it potential candidate as feed supplement part prevention strategy DD. This study investigated effect commercial SCFP compared to control production pro-inflammatory cytokines (IL-1β and IL-6)...
Convenience food cooked by sous vide has been developing in the field of high cuisine and restaurants. In this paper perception Argentinian consumers a convenience was explored through use projective techniques. The results demonstrated that good taste were principal positive characteristics promoted intent to purchase vide, whereas mistrust lack knowledge preparation composition product discouraged consumption.
Abstract Preparing cooked food by sous vide is an alternative for the design of products that permit consumer to eat quickly and practically, without losing sensory nutritional characteristics foods. This study aimed determine properties, overall liking, consumer-consumption predispositions regarding ready-to-eat high-nutritional-quality preparations made with locally produced vegetables technique. A vegetable millefeuille a chicken hamburger were prepared characterization. Questions related...
La carne de pescado es altamente perecedera y microbiológicamente sensible. Este trabajo tuvo como objetivo caracterizar la boga (Leporinus obtusidens) evaluar el efecto impregnación a vacío con jugo limón en sus características microbiológicas fisicoquímicas. Se determinó humedad, proteínas, grasa, cenizas, pH recuento microorganismos indicadores fresca. Los filetes fueron impregnados durante 5, 10 15 minutos. Las muestras, envasadas vacío, almacenadas 3 °C se analizó variación peso, pH,...
Introduction: The development of high-quality plant-based ready-to-eat food options can respond to today's dietary demands. trend consumers opting for a diet is on the rise; however, they have few products. aim this study was develop plant product enriched with polyphenols using vacuum technologies.
 Methodology: physicochemical, sensory and microbiological characteristics were evaluated. A lasagna designed (layers vegetables regional origin -sweet potato (Ipomea batata) Gema variety,...
El objetivo del presente estudio fue determinar el efecto quelante de filtros arcilla sobre los metales pesados plomo y mercurio para contribuir en la remediación, conservación suelos, aguas diversidad biológica ecosistemas susceptibles contaminación por vertidos mineros procedentes minería. Las variables evaluadas fueron: nivel quelación previo tratamiento misma con agente quelatador (EDTA) sin quelatador. La capacidad se evaluó mediante un ensayo , midiendo cantidad metal pesado atrapado...
We designed a chicken-meat hamburger enriched with Ï3 polyunsaturated fatty acids and cooked by sous-vide. The chicken meat used came from male BB chickens of the Cobb commercial line, fed for approximately 27 days 3 isoprotein isoenergetic diets based on: corn soy; soybeans plus flax oil fish oil. hamburgers, made mixture fresh skinless breast thigh meat, oat bran mix spices, were vacuum-packed at 80 °C 10 min. Chemical analyses (moisture, fat, protein, fiber, thiobarbituric acid...