[EN] The conservation of commercial breads involves large losses related to fungal attack. To prevent fungal spoilage, the food industry requires the use of synthetic additives. The current market preferences tend to seek ...

[ES] El objetivo del trabajo final de grado es la obtención de emulsiones aceite-agua, preparadas con aceite esencial de canela rama y goma xantana y evaluar su posible uso en la industria alimentaria como conservante ...

[ES] Estudio de la actividad antimicrobiana de componentes de aceites esenciales libres e inmovilizados en partículas de óxido de silicio frente a diferentes cepas de Salmonella enterica. La infección por Salmonella ...

[EN] The development of novel food preservatives based on natural antimicrobials such as phenolic compounds is increasing, but their safety should be established before use, including evaluating their impact on the gut ...

[EN] Natural antimicrobials are currently being tested by many researchers for active packaging applications as a response to consumer demands for safer food products. In previous work, several packaging materials consisting ...