ANA ALLENDE | CEBAS -CSIC (original) (raw)

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Papers by ANA ALLENDE

Research paper thumbnail of Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuce

Research paper thumbnail of Assessment of Sodium Hypochlorite and Acidified Sodium Chlorite as Antimicrobial Agents to Inhibit Growth of Escherichia coli O157:H7 and Natural Microflora on Shredded Carrots

International Journal of Vegetable Science, 2008

Research paper thumbnail of Antimicrobial effect of acidified sodium chlorite, sodium chlorite, sodium hypochlorite, and citric acid on Escherichia coli O157:H7 and natural microflora of fresh-cut cilantro

Research paper thumbnail of Keeping quality and safety of minimally fresh processed melon

European Food Research and Technology, 2003

Fresh-cut Amarillo melon was stored under passive modified atmosphere packaging (MAP) for 14 days... more Fresh-cut Amarillo melon was stored under passive modified atmosphere packaging (MAP) for 14 days at 5 °C. Three commercial films were tested: microperforated polypropylene (MPP), bioriented PP (BPP), and oriented PP (OPP). As a control, a macroperforated PP film was used. The effect of a citric acid dip treatment (0.52 mM) on the quality of the melon pieces packaged in OPP film was also evaluated. A similar final gas composition (4 kPa O2 plus 12–13 kPa CO2) within packages was achieved by using the three tested films. This atmosphere was effective for maintaining sensorial quality and microbial safety and for avoiding weight loss and translucency. When citric acid dip was applied, a reduction of microbial counts, a low discoloration, an increase of lightness, and a general improvement of visual appearance were found. However, after 14 days of storage, neither MAP treatments nor citric acid dip were enough to avoid softening of at least 23%, although the highest value (32%) was found in control pieces. Taking into account safety, quality attributes and consumer acceptance, shelf life of fresh processed melon stored under the studied MAP conditions could be stabilised for 10 days.

Research paper thumbnail of Microbial and quality changes in minimally processed baby spinach leaves stored under super atmospheric oxygen and modified atmosphere conditions

Postharvest Biology and Technology, 2004

Research paper thumbnail of Microbial and sensory quality of commercial fresh processed red lettuce throughout the production chain and shelf life

International Journal of Food Microbiology, 2004

Research paper thumbnail of Shelf life and overall quality of minimally processed pomegranate arils modified atmosphere packaged and treated with UV-C

Postharvest Biology and Technology, 2005

Research paper thumbnail of UV-C radiation as a novel technique for keeping quality of fresh processed ‘Lollo Rosso’ lettuce

Food Research International, 2003

Research paper thumbnail of Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed ‘Red Oak Leaf’ lettuce

Research paper thumbnail of Combined ultraviolet-C and modified atmosphere packaging treatments for reducing microbial growth of fresh processed lettuce

Lwt - Food Science and Technology, 2003

For reducing microbial growth and keeping sensory quality of fresh processed ‘Red Oak Leaf’ lettu... more For reducing microbial growth and keeping sensory quality of fresh processed ‘Red Oak Leaf’ lettuce, combined ultraviolet-C (UV-C) at 254nm radiation and modified atmosphere packaging (MAP) treatments were applied. Five UV-C doses (0.4, 0.81, 2.44, 4.07, and 8.14kJ/m2) and passive MAP throughout 10 days of storage at 5°C were evaluated. The respiration rates (RR) of unprocessed, fresh processed, and fresh processed and UV-C-treated ‘Red Oak Leaf’ lettuce were monitored. While minimal processing did not induce significant changes, UV-C radiation increased the RR. Consequently, CO2 level within bags containing radiated lettuce was higher than in control bags. Within packages of radiated product a steady state of about 2–10kPa O2 and 5–12kPa CO2 was established. The combination of UV-C radiation and MAP was effective for reducing the growth of psychrotrophic and coliform bacteria as well as yeast growth. However, lactic acid bacteria growth was not affected or even stimulated. Compared to control, the sensory quality of lettuce pieces was not adversely affected by this combined treatment. As main conclusion, UV-C was effective to reduce growth of most of the microbial groups without adversely affecting sensory quality of ‘Red Oak’ lettuce.

Research paper thumbnail of Disinfection potential of ozone, ultraviolet-C and their combination in wash water for the fresh-cut vegetable industry

Research paper thumbnail of Disinfection potential of ozone, ultraviolet-C and their combination in wash water for the fresh-cut vegetable industry

Research paper thumbnail of Prevention of Escherichia coli cross-contamination by different commercial sanitizers during washing of fresh-cut lettuce

International Journal of Food Microbiology, 2009

Research paper thumbnail of Prevention of Escherichia coli cross-contamination by different commercial sanitizers during washing of fresh-cut lettuce

International Journal of Food Microbiology, 2009

Research paper thumbnail of Elimination by ozone of Shigella sonnei in shredded lettuce and water

Research paper thumbnail of Elimination by ozone of Shigella sonnei in shredded lettuce and water

Research paper thumbnail of Respiration rate response of four baby leaf Brassica species to cutting at harvest and fresh-cut washing

Postharvest Biology and Technology, 2008

The influence of the first and second cutting at harvest on the physiological response of four ba... more The influence of the first and second cutting at harvest on the physiological response of four baby leaf Brassica species was studied. The species were salad rocket (Eruca vesicaria), wild rocket (Diplotaxis tenuifolia), mizuna (Brassica rapa L. ssp. nipposinica) and watercress ( ...

Research paper thumbnail of Disinfection potential of ozone, ultraviolet-C and their combination in wash water for the fresh-cut vegetable industry

Research paper thumbnail of Respiration rate response of four baby leaf Brassica species to cutting at harvest and fresh-cut washing

Postharvest Biology and Technology, 2008

The influence of the first and second cutting at harvest on the physiological response of four ba... more The influence of the first and second cutting at harvest on the physiological response of four baby leaf Brassica species was studied. The species were salad rocket (Eruca vesicaria), wild rocket (Diplotaxis tenuifolia), mizuna (Brassica rapa L. ssp. nipposinica) and watercress ( ...

Research paper thumbnail of Prevention of Escherichia coli cross-contamination by different commercial sanitizers during washing of fresh-cut lettuce

International Journal of Food Microbiology, 2009

Research paper thumbnail of Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuce

Research paper thumbnail of Assessment of Sodium Hypochlorite and Acidified Sodium Chlorite as Antimicrobial Agents to Inhibit Growth of Escherichia coli O157:H7 and Natural Microflora on Shredded Carrots

International Journal of Vegetable Science, 2008

Research paper thumbnail of Antimicrobial effect of acidified sodium chlorite, sodium chlorite, sodium hypochlorite, and citric acid on Escherichia coli O157:H7 and natural microflora of fresh-cut cilantro

Research paper thumbnail of Keeping quality and safety of minimally fresh processed melon

European Food Research and Technology, 2003

Fresh-cut Amarillo melon was stored under passive modified atmosphere packaging (MAP) for 14 days... more Fresh-cut Amarillo melon was stored under passive modified atmosphere packaging (MAP) for 14 days at 5 °C. Three commercial films were tested: microperforated polypropylene (MPP), bioriented PP (BPP), and oriented PP (OPP). As a control, a macroperforated PP film was used. The effect of a citric acid dip treatment (0.52 mM) on the quality of the melon pieces packaged in OPP film was also evaluated. A similar final gas composition (4 kPa O2 plus 12–13 kPa CO2) within packages was achieved by using the three tested films. This atmosphere was effective for maintaining sensorial quality and microbial safety and for avoiding weight loss and translucency. When citric acid dip was applied, a reduction of microbial counts, a low discoloration, an increase of lightness, and a general improvement of visual appearance were found. However, after 14 days of storage, neither MAP treatments nor citric acid dip were enough to avoid softening of at least 23%, although the highest value (32%) was found in control pieces. Taking into account safety, quality attributes and consumer acceptance, shelf life of fresh processed melon stored under the studied MAP conditions could be stabilised for 10 days.

Research paper thumbnail of Microbial and quality changes in minimally processed baby spinach leaves stored under super atmospheric oxygen and modified atmosphere conditions

Postharvest Biology and Technology, 2004

Research paper thumbnail of Microbial and sensory quality of commercial fresh processed red lettuce throughout the production chain and shelf life

International Journal of Food Microbiology, 2004

Research paper thumbnail of Shelf life and overall quality of minimally processed pomegranate arils modified atmosphere packaged and treated with UV-C

Postharvest Biology and Technology, 2005

Research paper thumbnail of UV-C radiation as a novel technique for keeping quality of fresh processed ‘Lollo Rosso’ lettuce

Food Research International, 2003

Research paper thumbnail of Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed ‘Red Oak Leaf’ lettuce

Research paper thumbnail of Combined ultraviolet-C and modified atmosphere packaging treatments for reducing microbial growth of fresh processed lettuce

Lwt - Food Science and Technology, 2003

For reducing microbial growth and keeping sensory quality of fresh processed ‘Red Oak Leaf’ lettu... more For reducing microbial growth and keeping sensory quality of fresh processed ‘Red Oak Leaf’ lettuce, combined ultraviolet-C (UV-C) at 254nm radiation and modified atmosphere packaging (MAP) treatments were applied. Five UV-C doses (0.4, 0.81, 2.44, 4.07, and 8.14kJ/m2) and passive MAP throughout 10 days of storage at 5°C were evaluated. The respiration rates (RR) of unprocessed, fresh processed, and fresh processed and UV-C-treated ‘Red Oak Leaf’ lettuce were monitored. While minimal processing did not induce significant changes, UV-C radiation increased the RR. Consequently, CO2 level within bags containing radiated lettuce was higher than in control bags. Within packages of radiated product a steady state of about 2–10kPa O2 and 5–12kPa CO2 was established. The combination of UV-C radiation and MAP was effective for reducing the growth of psychrotrophic and coliform bacteria as well as yeast growth. However, lactic acid bacteria growth was not affected or even stimulated. Compared to control, the sensory quality of lettuce pieces was not adversely affected by this combined treatment. As main conclusion, UV-C was effective to reduce growth of most of the microbial groups without adversely affecting sensory quality of ‘Red Oak’ lettuce.

Research paper thumbnail of Disinfection potential of ozone, ultraviolet-C and their combination in wash water for the fresh-cut vegetable industry

Research paper thumbnail of Disinfection potential of ozone, ultraviolet-C and their combination in wash water for the fresh-cut vegetable industry

Research paper thumbnail of Prevention of Escherichia coli cross-contamination by different commercial sanitizers during washing of fresh-cut lettuce

International Journal of Food Microbiology, 2009

Research paper thumbnail of Prevention of Escherichia coli cross-contamination by different commercial sanitizers during washing of fresh-cut lettuce

International Journal of Food Microbiology, 2009

Research paper thumbnail of Elimination by ozone of Shigella sonnei in shredded lettuce and water

Research paper thumbnail of Elimination by ozone of Shigella sonnei in shredded lettuce and water

Research paper thumbnail of Respiration rate response of four baby leaf Brassica species to cutting at harvest and fresh-cut washing

Postharvest Biology and Technology, 2008

The influence of the first and second cutting at harvest on the physiological response of four ba... more The influence of the first and second cutting at harvest on the physiological response of four baby leaf Brassica species was studied. The species were salad rocket (Eruca vesicaria), wild rocket (Diplotaxis tenuifolia), mizuna (Brassica rapa L. ssp. nipposinica) and watercress ( ...

Research paper thumbnail of Disinfection potential of ozone, ultraviolet-C and their combination in wash water for the fresh-cut vegetable industry

Research paper thumbnail of Respiration rate response of four baby leaf Brassica species to cutting at harvest and fresh-cut washing

Postharvest Biology and Technology, 2008

The influence of the first and second cutting at harvest on the physiological response of four ba... more The influence of the first and second cutting at harvest on the physiological response of four baby leaf Brassica species was studied. The species were salad rocket (Eruca vesicaria), wild rocket (Diplotaxis tenuifolia), mizuna (Brassica rapa L. ssp. nipposinica) and watercress ( ...

Research paper thumbnail of Prevention of Escherichia coli cross-contamination by different commercial sanitizers during washing of fresh-cut lettuce

International Journal of Food Microbiology, 2009

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