CyTA - Journal of Food最新文献_第10页

INOCUIDAD MICROBIOLÓGICA DE FRUTAS FRESCAS Y MÍNIMAMENTE PROCESADAS MICROBIOLOGICAL SAFETY OF FRESH AND MINIMUM-PROCESSED FRUITS INOCUIDADE MICROBIOLÓXICA DE FRUTAS FRESCAS E MÍNIMAMENTE PROCESADAS

IF 2.1 4区农林科学

CyTA - Journal of Food Pub Date : 1999-07-01 DOI: 10.1080/11358129909487594

R. Díaz-Sobac, J. Vernon-carter

引用次数: 9

INGENIERÍA GENÉTICA E INDUSTRIA AGROALIMENTARIA: VENTAJAS E INCONVENIENTES GENETIC ENGINEERING AND FOOD INDUSTRY: ADVANTAGES AND INCONVENIENCES EXEÑERÍA XENÉTICA E INDUSTRIA AGROALIMENTARIA: VENTAXAS EINCONVINTES

IF 2.1 4区农林科学

CyTA - Journal of Food Pub Date : 1999-07-01 DOI: 10.1080/11358129909487596

R. L. Rodríguez, Y. Picó, J. Mañes

{"title":"INGENIERÍA GENÉTICA E INDUSTRIA AGROALIMENTARIA: VENTAJAS E INCONVENIENTES GENETIC ENGINEERING AND FOOD INDUSTRY: ADVANTAGES AND INCONVENIENCES EXEÑERÍA XENÉTICA E INDUSTRIA AGROALIMENTARIA: VENTAXAS EINCONVINTES","authors":"R. L. Rodríguez, Y. Picó, J. Mañes","doi":"10.1080/11358129909487596","DOIUrl":"https://doi.org/10.1080/11358129909487596","url":null,"abstract":"Abstract Resumen Resumo Nowadays biotechnology allows to perform accurate changes on the genetic material of organisms, being a very important tool in food industry. However just a few recombinant products can be found in the market, as a result of the social repulse against these kind of foods. According to the Community Normative, it is necessary to evaluate the safety for human being and environment security previous to introducing a recombinant food into the market. In this work, the recommended protocols for several organisms to attend this evaluation on a rational way are reviewed. These protocols are fundamentally based on the SAFEST elements (Safety Assessment of Food by Equivalence and Similarity Targeting). Different studies about recombinant foods attended by different groups are also summarized. La biotecnologia actual permite hacer cambios precisos en el material genetico de los organismos, lo que se traduce en una herramienta muy importante para la industria alimentaria. Sin embargo, en el m...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"36 1","pages":"143-151"},"PeriodicalIF":2.1,"publicationDate":"1999-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83940858","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

LA PRODUCCIÓN CÁRNICA EN LA PROVINCIA DE OURENSE (ESPAÑA): EVOLUCIÓN DURANTE EL PERÍODO 1995–97 A PRODUCCIÓN CÁRNICA NA PROVINCIA DE OURENSE (ESPAÑA): EVOLUCIÓN DURANTE O PERÍODO 1995–97 MEAT PRODUCTION IN THE PROVINCE OF OURENSE (SPAIN): EVOLUTION DURING THE PERIOD 1995–97 西班牙奥伦斯省的肉类生产:1995 - 97年期间的演变A西班牙奥伦斯省的肉类生产:1995 - 97年期间的演变A西班牙奥伦斯省的肉类生产:1995 - 97年期间的演变

IF 2.1 4区农林科学

CyTA - Journal of Food Pub Date : 1999-07-01 DOI: 10.1080/11358129909487595

A. Buján, J. Alvarez, J. Rodriguez

{"title":"LA PRODUCCIÓN CÁRNICA EN LA PROVINCIA DE OURENSE (ESPAÑA): EVOLUCIÓN DURANTE EL PERÍODO 1995–97 A PRODUCCIÓN CÁRNICA NA PROVINCIA DE OURENSE (ESPAÑA): EVOLUCIÓN DURANTE O PERÍODO 1995–97 MEAT PRODUCTION IN THE PROVINCE OF OURENSE (SPAIN): EVOLUTION DURING THE PERIOD 1995–97","authors":"A. Buján, J. Alvarez, J. Rodriguez","doi":"10.1080/11358129909487595","DOIUrl":"https://doi.org/10.1080/11358129909487595","url":null,"abstract":"Abstract Resumen Resumo The following study shows the situation of meat production in the province of Ourense (Spain), through the analysis of data included in the Slaughterhouse Sanitary Control Books which date from 1995 to 1997. The study of the aforementioned data shows that the productive activity has gone through significant increases during these periods both in the amount processed as well as in the number of cattle slaughtered. El presente trabajo intenta mostrar la situacion de la produccion carnica en los mataderos de la provincia de Ourense (Espana), a traves de un analisis de los datos reflejados en los Libros de Control Sanitario de Mataderos de 1995 a 1997. Del estudio de los citados datos, se comprueba que la actividad productiva ha sufrido incrementos significativos durante el periodo estudiado, tanto en toneladas faenadas como en numero de reses sacrificadas. Palabras clave: Produccion carnica, Ourense. O presente traballo intenta amosa-la situacion da produccion carnica nos matadoiros d...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"48 1","pages":"137-142"},"PeriodicalIF":2.1,"publicationDate":"1999-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91002622","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

LECHES “ENRIQUECIDAS”: RAZONES Y FRAUDES MILK “ENRICHED”: REASONS AND FRAUDS LEITES “ENRIQUECIDAS”: RAZÓNS E FRAUDES

IF 2.1 4区农林科学

CyTA - Journal of Food Pub Date : 1998-12-01 DOI: 10.1080/11358129809487588

J. Boedo

引用次数: 0

LA CALIDAD DE LA LECHE DESTINADA A LA FABRICACIÓN DE QUESO: CALIDAD QUÍMICA MILK QUALITY FOR CHEESE PRODUCTION: CHEMICAL QUALITY A CALIDADE DA LEITE DESTINADA Á FABRICACIÓN DE QUEIXO: CALIDADE QUÍMICA

IF 2.1 4区农林科学

CyTA - Journal of Food Pub Date : 1998-12-01 DOI: 10.1080/11358129809487586

M. E. Tornadijo, A. Marra, M. G. Fontán, B. Prieto, J. Carballo

{"title":"LA CALIDAD DE LA LECHE DESTINADA A LA FABRICACIÓN DE QUESO: CALIDAD QUÍMICA MILK QUALITY FOR CHEESE PRODUCTION: CHEMICAL QUALITY A CALIDADE DA LEITE DESTINADA Á FABRICACIÓN DE QUEIXO: CALIDADE QUÍMICA","authors":"M. E. Tornadijo, A. Marra, M. G. Fontán, B. Prieto, J. Carballo","doi":"10.1080/11358129809487586","DOIUrl":"https://doi.org/10.1080/11358129809487586","url":null,"abstract":"Resumen Abstract Resumo En este articulo se revisan los factores que determinan, desde el punto de vista quimico, la calidad de la leche destinada a la fabricacion de queso. Se tratan el efecto de la presencia de sustancias inhibidoras (antibioticos, pesticidas y desinfectantes), la aptitud de la leche para ser coagulada por el cuajo (condicionada por factores inherentes a la propia leche y por los tratamientos tecnologicos realizados despues del ordeno) y la influencia de la composicion quimica de la leche, que determina el rendimiento quesero y se ve afectada por factores geneticos y ambientales. Palabras clave: queso, leche, calidad quimica. The factors which, from a chemical point of view, determine the quality of milk that is destined to cheesemaking are revised in this article. The effect of the presence of inhibitory substances (antibiotics, pesticides and disinfectants), the ability of the milk to be coagulated by the rennet (conditioned by inherent factors to the milk itself and by the technologi...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"29 10","pages":"79-91"},"PeriodicalIF":2.1,"publicationDate":"1998-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72610178","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

ESTUDO DE MICROORGANISMOS PATÓXENOS NA FONTE TERMAL DO TINTEIRO EN OURENSE STUDY OF MICROBIAL PATHOGENS IN THE HOT SPRING OF TINTEIRO AT OURENSE ESTUDIO DE MICROORGANISMOS PATÓGENOS EN LA FUENTE TERMAL DE O TINTEIRO EN OURENSE

IF 2.1 4区农林科学

CyTA - Journal of Food Pub Date : 1998-12-01 DOI: 10.1080/11358129809487587

M. C. Vendrell, E. Sinde, M. Torres, L. Rodríguez

引用次数: 0

ESTUDIO BACTERIOLÓGICO DE PALITOS DE MERLUZA CONGELADOS BACTERIOLOGICAL STUDY OF FROZEN HAKE STICKS ESTUDO BACTERIOLÓXICO DE PAIÑOS DE PESCADA CONXELADOS

IF 2.1 4区农林科学

CyTA - Journal of Food Pub Date : 1998-07-01 DOI: 10.1080/11358129809487579

E. Sinde, C. S. Gallardo, A. Sáa, A. Castillo, L. Rodríguez

引用次数: 1

APRECIAÇÃO DA QUALIDADE DOS PATÉS DE FÍGADO DO MERCADO PORTUGUÊS QUALITY EVALUATION OF LIVER PATES FROM PORTUGUESE MARKET EVALUACIÓN DE LA CALIDAD DE PATES DE HÍGADO DEL MERCADO PORTUGUÉS 葡萄牙市场肝脏肉酱质量评价葡萄牙市场肝脏肉酱质量评价葡萄牙市场肝脏肉酱质量评价

IF 2.1 4区农林科学

CyTA - Journal of Food Pub Date : 1998-07-01 DOI: 10.1080/11358129809487580

Olívia Pinho, I. Ferreira, Susana Casal, Maria Beatriz P.P. Oliveira, M. Ferreira

{"title":"APRECIAÇÃO DA QUALIDADE DOS PATÉS DE FÍGADO DO MERCADO PORTUGUÊS QUALITY EVALUATION OF LIVER PATES FROM PORTUGUESE MARKET EVALUACIÓN DE LA CALIDAD DE PATES DE HÍGADO DEL MERCADO PORTUGUÉS","authors":"Olívia Pinho, I. Ferreira, Susana Casal, Maria Beatriz P.P. Oliveira, M. Ferreira","doi":"10.1080/11358129809487580","DOIUrl":"https://doi.org/10.1080/11358129809487580","url":null,"abstract":"Abstract Resumen Resumo The quality of liver pates commercialised in the portuguese national market was determined by chemical assays including evaluation of nutritional value, trans fatty acid composition and monitorization of nitrates, nitrites and antioxidants. A total of 45 samples of liver pates (15 brands and 3 batches for brands) were randomly purchased from the Porto retail market. Portuguese official methods (NPs) were used for determination of the main components and evaluation of the nutritional value. The quality of the extracted fat was evaluated using the fatty acid diagram. The proportion of saturated: monounsaturated polyunsaturated fatty acids was 35:40:25, and the mean value of trans fatty acids was 0.7% ± 0.32. The fat alteration was determined by the free acidity (mean value 2.3± 1.2 g of oleic acid/100 g of product) and the peroxide value (7 ± 7.0 mEq of O2/L). The levels of nitrites and nitrates were determined using a FIA methodology. The mean values obtained were 7.56 ± 4.5 mg/Kg o...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"32 1","pages":"24-32"},"PeriodicalIF":2.1,"publicationDate":"1998-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74234733","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

APLICACIÓN DEL SISTEMA ARICPC-HACCP A LA INDUSTRIA CÁRNICA APPLICATION OF HACCP SYSTEM TO MEAT INDUSTRY APLICACIÓN DO SISTEMA ARICPC-HACCP NA INDUSTRIA CÁRNICA ARICPC-HACCP体系在肉类行业的应用HACCP体系在肉类行业的应用ARICPC-HACCP体系在肉类行业的应用

IF 2.1 4区农林科学

CyTA - Journal of Food Pub Date : 1998-07-01 DOI: 10.1080/11358129809487582

J. Mouwen, M. Prieto

引用次数: 1

FENOTIPO KILLER: DISTRIBUCIÓN EN LA COMARCA DE LA RIBEIRA SACRA EN LAS POBLACIONES DE Saccharomyces cerevisiae KILLER PHENOTYPE: DISTRIBUTION OF Saccharomyces cerevisiae POPULATION IN RIBEIRA SACRA COUNTY FENOTIPO KILLER: DISTRIBUCIÓN NA COMARCA DA RIBEIRA SACRA NAS POBLACIÓNS DE Saccharomyces cerev

IF 2.1 4区农林科学

CyTA - Journal of Food Pub Date : 1998-07-01 DOI: 10.1080/11358129809487581

L. Rodriguez, D. Abad, J. Gómez, J. Casanova, C. Lema

{"title":"FENOTIPO KILLER: DISTRIBUCIÓN EN LA COMARCA DE LA RIBEIRA SACRA EN LAS POBLACIONES DE Saccharomyces cerevisiae KILLER PHENOTYPE: DISTRIBUTION OF Saccharomyces cerevisiae POPULATION IN RIBEIRA SACRA COUNTY FENOTIPO KILLER: DISTRIBUCIÓN NA COMARCA DA RIBEIRA SACRA NAS POBLACIÓNS DE Saccharomyces cerev","authors":"L. Rodriguez, D. Abad, J. Gómez, J. Casanova, C. Lema","doi":"10.1080/11358129809487581","DOIUrl":"https://doi.org/10.1080/11358129809487581","url":null,"abstract":"Abstract Resumen Resumo A phenotypic characterization of the killer activity in 404 strains of Saccharomyces cerevisiae species was carried out, 358 strains were isolated from the county of A Ribeira Sacra Ourensana and 46 strains from O Ribeiro (Both in Ourense, Spain). The percentage of strains with killer activity was 8% in A Ribeira Sacra Ourensana and 26% in O Ribeiro. The distribution of the S. cerevisiae strains with killer phenotypes differed significantly (p<0.001) between these two regions, and a relative heterogeneity was also found in the killer phenotype of the strains isolated in the different warehouses of the county A Ribeira Sacra Ourensana. This behaviour was related to the topographic and/or ecological barriers between vineyards, that would hinder an eventful dispersion of the yeast strains. Se llevo a cabo una caracterizacion fenotipica de la actividad killer de 404 cepas de la especie Saccharomyces cerevisiae, 358 cepas aisladas en la comarca vitivinicola de A Ribeira Sacra Ourensana ...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"23 1","pages":"33-37"},"PeriodicalIF":2.1,"publicationDate":"1998-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82061900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3