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Los alimentos mínimamente procesados y su rol en la generación y propagación de las resistencias antibióticas

Alcázar Contreras, María de los Ángeles (Universitat Politècnica de València, 2020-09-09)

[ES] Las resistencias antibióticas son una de las mayores amenazas para la salud pública en la actualidad. Si bien el principal factor de riesgo en la emergencia de microorganismos resistentes a antibióticos parece ser la ...
Photoactivated chlorophyllin-based gelatin films and coatings to prevent microbial contamination of food products

Lopez-Carballo, Gracia; Hernandez-Munoz, R.; Gavara Clemente, Rafael; Ocio, M.J. (Elsevier, 2008)

[EN] The aim of this work was to develop antimicrobial photosensitizer-containing edible films and coatings based on gelatin as the polymer matrix. incorporating sodium magnesium chlorophyllin (E-140) and sodium copper ...
Sanitizing food contact surfaces by the use of essential oils. Innovative Food Science and Emerging Techonologies

Falcó, I.; Verdeguer Sancho, Mercedes María; Aznar, R.; Sánchez, G.; Randazzo, Walter (Elsevier, 2018-02-14)

[EN] Chemical sanitizers continue to be widely used by the food industry to disinfect food contact surfaces. However, as some chemical disinfectants have been reported to produce unhealthy by-products, alternative and ...

Mostrando ítems 1-3 de 3