Red de Excelencia CONSOLIDER INPROCARSA
AGL2017-90699-REDC

Categoría: Científicas

Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”

Red de Excelencia CONSOLIDER INPROCARSA
AGL2017-90699-REDC

Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products

Red de Excelencia CONSOLIDER INPROCARSA
AGL2017-90699-REDC

Development of a multiplex qPCR method for simultaneous quantification in dry-cured ham of an antifungal-peptide Penicillium chrysogenum strain used as protective culture and aflatoxin-producing moulds

Red de Excelencia CONSOLIDER INPROCARSA
AGL2017-90699-REDC

Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages

Red de Excelencia CONSOLIDER INPROCARSA
AGL2017-90699-REDC

Effect of high pressure processing and modified atmosphere packaging on the safety and quality of sliced ready-to-eat “lacón”, a cured–cooked pork meat product

Red de Excelencia CONSOLIDER INPROCARSA
AGL2017-90699-REDC

Development of biodegradable films with antioxidant properties based on polyesters containing α-tocopherol and olive leaf extract for food packaging applications

Red de Excelencia CONSOLIDER INPROCARSA
AGL2017-90699-REDC

Stability of phenolic compounds in dry fermented sausages added with cocoa and grape seed extracts

Red de Excelencia CONSOLIDER INPROCARSA
AGL2017-90699-REDC

Immunochemical determination of fluoroquinolone antibiotics in cattle hair: A strategy to ensure food safety

Red de Excelencia CONSOLIDER INPROCARSA
AGL2017-90699-REDC

Analysing and modelling the growth behaviour of Listeria monocytogenes on RTE cooked meat products after a high pressure treatment at 400 MPa

Red de Excelencia CONSOLIDER INPROCARSA
AGL2017-90699-REDC

The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages

Red de Excelencia CONSOLIDER INPROCARSA
AGL2017-90699-REDC

Antimicrobial resistance of Listeria monocytogenes and Listeria innocua from meat products and meat-processing environment

Red de Excelencia CONSOLIDER INPROCARSA
AGL2017-90699-REDC

Effect of high-pressure-processing and modified-atmosphere-packaging on the volatile compounds and odour characteristics of sliced ready-to-eat “lacón”, a cured–cooked pork meat product

Red de Excelencia CONSOLIDER INPROCARSA
AGL2017-90699-REDC

Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology

Red de Excelencia CONSOLIDER INPROCARSA
AGL2017-90699-REDC

Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles

Red de Excelencia CONSOLIDER INPROCARSA
AGL2017-90699-REDC

Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition

Red de Excelencia CONSOLIDER INPROCARSA
AGL2017-90699-REDC

Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response

Red de Excelencia CONSOLIDER INPROCARSA
AGL2017-90699-REDC

Electrical stunning effectiveness with current levels lower than 1 A in lambs and kid goats

Red de Excelencia CONSOLIDER INPROCARSA
AGL2017-90699-REDC

Konjac-based oil bulking system for development of improved-lipid pork patties: Technological, microbiological and sensory assessment

Red de Excelencia CONSOLIDER INPROCARSA
AGL2017-90699-REDC

Genome Sequences of Five Disinfectant-Resistant Listeria monocytogenes Strains from Two Iberian Pork-Processing Plants

Red de Excelencia CONSOLIDER INPROCARSA
AGL2017-90699-REDC