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1.
Effect of high-pressure treatment on hard cheese proteolysis.
J Dairy Sci
; 99(6): 4220-4232, 2016 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-27016833
2.
High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157:H7 and spoilage microbiota in cured beef carpaccio.
Food Microbiol
; 46: 610-617, 2015 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-25475335
3.
High-pressure processing treatment of beef burgers: Effect on Escherichia coli O157 inactivation evaluated by plate count and PMA-qPCR.
J Food Sci
; 87(6): 2324-2336, 2022 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-35603809
4.
Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants.
Food Chem
; 387: 132893, 2022 Sep 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-35397275
5.
Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments.
PLoS One
; 15(3): e0230812, 2020.
Artículo
en Inglés
| MEDLINE | ID: mdl-32214399
6.
Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid.
Meat Sci
; 157: 107886, 2019 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-31323451
7.
Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties.
Food Res Int
; 106: 1086-1094, 2018 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-29579902
8.
Conventional freezing plus high pressure-low temperature treatment: Physical properties, microbial quality and storage stability of beef meat.
Meat Sci
; 77(4): 616-25, 2007 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061950
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