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Incidencia de Escherichia coli serotipo O157:H7 en carne proveniente de ganado bovino de mataderos de Puerto Rico
(2006)
The main objective of this investigation was to evaluate the incidence of Escherichia coli O157:H7 in cattle during the slaughter process in Puerto Rico. The slaughter houses visited were located in Mayagüez, Arecibo and ...
Modified atmosphere packaging of green-shelled common beans (Phaseolus Vulgaris L.)
(2006)
The objective of this research was to develop a modified atmosphere packaging (MAP) system for green-shelled common beans (Phaseolus vulgaris L., cv. Morales), which are locally grown in Puerto Rico, in order to increase ...
Uso de microscopía confocal de rayos láser para estudiar la interacción entre Escherichia coli y Acanthamoeba polyphaga: potencial de transmisión de patógenos fagocitados por protistas presentes en bebederos de agua para ganado.
(2006)
Published research suggests that amoebas can play a role of importance in the survival and dispersion of bacteria in the environment. The protection of bacteria within protozoa can render ineffective the mechanisms used ...
Optimización del proceso de clarificación en la elaboración de vino de naranja criolla (Citrus sinensis)
(2006)
The clarification treatments used in the wine industry are employ to reduce turbidities. In this research, the effect of different clarification methods was evaluated over different attributes of orange wines, such as ...
Modified atmosphere packaging and postharvest quality of pigeon pea
(2006)
Pigeon peas are the most important leguminous crop in Puerto Rico, as they are the most highly consumed. Puerto Ricans prefer to consume fresh pigeon peas rather than canned or frozen peas; however, their shelf-life is ...
Efecto de pasteurización y adición de sulfitos en la fermentación de vino de piña
(2006)
Fermentation experiments have been conducted with pineapple juice using pineapple (Ananas comosus) Red Spanish variety. The experiments were conducted to evaluate the effect of five types of yeast strains in the sensory ...
The effectiveness of the firefly rapid method in determining sanitation procedures at a Tuna processing plant
(2006)
The first steps in the implementation of food safety regulations are often the sanitation procedures. The main objective of this study was to determine the level of surface contamination at different points in a tuna ...
Determinación del efecto tiempo-temperatura durante el proceso de pasteurización sobre el color, aroma y “flavor” de cerveza usando análisis sensorial
(2006)
The pasteurization of beer an elaboration stage of microbiological stabilization, is measured in pasteurization units (PU). One PU is a thermal treatment equivalent to 60 ºC by 1 minute. This study evaluated the combined ...
Efecto de diferentes concentraciones de vitamina c (ácido l-ascórbico) en el desarrollo de rancidez oxidativa en filetes de tilapia (Oreochromis niloticus) congelados
(2006)
The presence of long chain omega-3 polyunsaturated fatty acids in tilapia is of great nutritional benefit for people eating it, but double bonds present in fatty acids make them very susceptible to deterioration caused by ...
Incidencia de los patógenos escherichia coli O157:h7, listeria monocytogenes y salmonella spp. en la leche cruda en los tanques de enfriamiento en vaquerías de Puerto Rico
(2006)
The production of fresh milk is one of the most important agricultural industries in Puerto Rico. Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. are foodborne pathogens that can be present in cattle ...