Temas 

Temas

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    • Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applications 

      Denoya, Gabriela Inés; Xia, Qiang; Xie, Fan (Elsevier, 2020-09-04)
      Sensory characteristics of vegetables and fruits, including color, texture, and flavor, are especially vulnerable to conventional heating treatment. High-pressure processing (HPP), a nonthermal technology, has been widely ...

    • Riesgos microbiológicos asociados al consumo de carne aviar 

      Rodriguez, Hector Ricardo; Frizzo, Laureano Sebastián; Bueno, Dante Javier; Zbrun, María Virginia; Signorini, Marcelo (Publitec, 2019-06)
      La producción global de alimentos incluye una red compleja de actores que involucra a la producción primaria, al procesamiento y distribución de los mismos. El paradigma actual con respecto a la inocuidad de los alimentos ...

    • The heart microbiome of insectivorous bats from Central and South Eastern Europe 

      Corduneanu, Alexandra; Mihalca, Andrei Daniel; Sandor, Attila D.; Hornok, Sándor; Malmberg, Maja; Pin Viso, Natalia Daniela; Bongcam-Rudloff, Erik (Elsevier, 2021-04)
      Host associated microbiome not only may affect the individual health-status or provide insights into the species- or group specific bacterial communities but may act as early warning signs in the assessment of zoonotic ...