Listar Tecnología en Alimentos por autor "34484f07-2480-47d3-b2a6-4bc34a23065d"
Mostrando ítems 1-6 de 6
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Analysis of knowledge, attitude, and practices (KAP) regarding food allergies in social network users in Costa Rica
López Calvo, Rebeca; Hidalgo Víquez, Cindy María; Mora Villalobos, Vanny Emileth; González Vargas, Marcy; Alvarado Barrantes, Ricardo; Peña Vásquez, Marcela; Barboza Vargas, Natalia María; Redondo Solano, Mauricio (2022-04)Limited information exists about food allergies in Costa Rica. The objective of this research was to apply a knowledge, attitudes, and practices (KAPs) study to establish an initial database for the country. Data were ... -
Assessment of Different Lactic Acid Bacteria Isolated from Agro-Industrial Residues: First Report of the Potential Role of Weissella soli for Lactic Acid Production from Milk Whey
Montero Zamora, Jéssica Pamela; Fernández Fernández, Silvia; Redondo Solano, Mauricio; Mazón Villegas, Beatriz; Mora Villalobos, José Anibal; Barboza Vargas, Natalia María (2022)Abstract: The production of lactic acid (LA) through the microbial conversion of agro-industrial residuals is an important process in the biotechnology industry. The growth kinetics of 30 strains of lactic acid bacteria ... -
Begomovirus diversity in tomato crops in Costa Rica
Valverde Méndez, Karen; Hernández Jiménez, Eduardo José; Matamoros Rojas, Dennis; Barboza Vargas, Natalia María (2023)Begomoviruses (Geminiviridae family) are characterized by their high recombination rate and a wide range of hosts, making their control difficult. In Costa Rica, various species of bipartite begomoviruses have been ... -
Caracterización de bacterias ácido lácticas (BAL) aisladas de ensilados de piña como microorganismos con potencial probiótico y determinación de su aplicabilidad como cultivo bioprotector en leche agria
Wu Wu, Jannette Wen Fang (2021-02-02)Los probióticos son suplementos alimentarios, generalmente bacterianos, que benefician la salud del consumidor al ser ingeridos en cantidades específicas. La selección de un organismo como probiótico requieren de estudios ... -
Fruit-Based fermented beverages: Contamination sources and emerging technologies applied to assure their safety
Avîrvarei, Alexandra Costina; Salanta, Liana Claudia; Pop, Carmen Rodica; Mudura, Elena; Pasqualone, Antonella; Anjos, Ofélia Maria; Barboza Vargas, Natalia María; Usaga Barrientos, Jessie; Dărab, Cosmin Pompei; Burja Udrea, Cristina; Zhao, Haifeng; Fărcas, Anca Corina; Coldea, Teodora Emilia (2023-02)The food and beverage market has become broader due to globalization and consumer claims. Under the umbrella of consumer demands, legislation, nutritional status, and sustainability, the importance of food and beverage ... -
Potential of New Bacterial Strains for a Multiproduct Bioprocess Application: A Case Study Using Isolates of Lactic Acid Bacteria from Pineapple Silage of Costa Rican Agro-Industrial Residues
Montero Zamora, Jéssica Pamela; Rojas Vargas, María Daniela; Barboza Vargas, Natalia María; López Gómez, José Pablo; Mora Villalobos, José Anibal; Redondo Solano, Mauricio (2022-07-29)Lactic acid bacteria (LAB) with potential for the development of multi-product processes are necessary for the valorization of side streams obtained during the biotechnological production of lactic acid (LA). In this ...