يعرض 1 - 20 نتائج من 848 نتيجة بحث عن '"Ciencia de alimentos"', وقت الاستعلام: 0.81s تنقيح النتائج
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    المصدر: Articles publicats en revistes (Institut de Bioenginyeria de Catalunya (IBEC))

    وصف الملف: "null"; application/pdf

    Relation: https://doi.org/10.1016/j.biopha.2024.116998; Biomedicine & Pharmacotherapy, 2024, 177, 116998; Castangia, Ines; Aroffu, Matteo; Allaw, Mohamad; Perra, Matteo; Baroli, Biancamaria; Usach, Iris; Peris, José Esteban; Valenti, Donatella; Diez-Sales, (2024). Beclomethasone loaded liposomes enriched with mucin: A suitable approach for the control of skin disorders. Biomedicine & Pharmacotherapy, 177(), 116998-. DOI:10.1016/j.biopha.2024.116998; http://hdl.handle.net/2445/214492; 6631236

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    المساهمون: Medicina i Cirurgia, Universitat Rovira i Virgili

    المصدر: Diabetologia ; https://link.springer.com/article/10.1007/s00125-020-05319-w ; 10.1007/s00125-020-05319-w ; Diabetologia. 64 (2): 275-287

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    المساهمون: Ciències Mèdiques Bàsiques, Universitat Rovira i Virgili

    المصدر: International Journal Of Molecular Sciences ; https://www.mdpi.com/1422-0067/22/9/4577 ; 10.3390/ijms22094577 ; International Journal Of Molecular Sciences. 22 (9)

    جغرافية الموضوع: Anglès

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    المؤلفون: Santacruz, Stalin, Cedeño, Jessy

    المصدر: Revista Facultad Nacional de Agronomía Medellín; Vol. 74 No. 2 (2021); 9615-9619 ; Revista Facultad Nacional de Agronomía Medellín; v. 74 n. 2 (2021); 9615-9619 ; Revista Facultad Nacional de Agronomía Medellín; Vol. 74 Núm. 2 (2021); 9615-9619 ; 2248-7026 ; 0304-2847

    وصف الملف: text/xml; application/pdf

    Relation: https://revistas.unal.edu.co/index.php/refame/article/view/90319/80246; https://revistas.unal.edu.co/index.php/refame/article/view/90319/79263; Ahlem H, Mohammed E, Badoc A and Ahmed L. 2012. Effect of pH, temperature and water activity on the inhibition of Botrytis cinerea by Bacillus amyloliquefaciens isolates. African Journal of Biotechnology 11: 2210-2217. https://doi.org/10.5897/AJB11.645; Alcántara ML. 2009. Estimación de los daños físicos y evaluación de la calidad de la fresa durante el manejo poscosecha y el transporte simulado. Politécnica de Valencia (España) y de Guanajuato (México). Tesis. Universidad Politécnica de Valencia, Valencia. https://doi.org/10.4995/Thesis/10251/6473; Aspridou Z, Akritidou T and Koutsoumanis K. 2018. Simultaneous growth, survival and death: The trimodal behavior of Salmonella cells under osmotic stress giving rise to “Phoenix phenomenon”. International Journal of Food Microbiology 285: 103-109. https://doi.org/10.1016/j.ijfoodmicro.2018.07.012; Becerra C, Robledo P y Delfilippi B. 2013. Cosecha y Postcosecha de la frutilla. Manual de la frutilla. Centro de Investigaciones Agropecuarias, Santiago de Chile. http://biblioteca.inia.cl/medios/biblioteca/boletines/NR39084.pdf.; Camacho G y Nieto K. 2017. Evaluación de la capacidad antifúngica del extracto de champa sobre Botrytis cinerea y Rhizopus stolonifer en mora (Rubus glaucus). Tesis. Universidad de La Salle,Bogotá, Colombia. 69 p; Carrasco I y Caro J. 2017. Enfermedades transmitidas por los alimentos: una mirada puntual para el personal de salud. Enfermedades Infecciosas y Microbiología Clínica 37: 95-104. https://www.medigraphic.com/pdfs/micro/ei-2017/ei173e.pdf; EUCAST. 2013. EUCAST Disk Diffusion Test Manual. The European Committee on Antimicrobial Susceptibility Testing. http://eucast.org; García-Robles J, Medina-Rodríguez L y Mercado-Ruiz J. 2017. Evaluación de desinfectantes para el control de microorganismos en frutas y hortalizas. Revista Iberoamericana de Tecnología Poscosecha 18: 9-22. https://www.redalyc.org/pdf/813/81351597002.pdf; Gill A, Tamber S and Yang X. 2019. Relative response of populations of Escherichia coli and Salmonella enterica to exposure to thermal, alkaline and acidic treatments. International Journal of Food Microbiology 293: 94-101. https://doi.org/10.1016/j.ijfoodmicro.2019.01.007; FAO. 2019. The State of Food and Agriculture 2019. Moving forward on food loss and waste reduction. Food and Agriculture Organization of the United Nations. Rome. 156 p.; INEN. 2013. Norma NTE INEN 1529-10:2013. Control microbiológico de los alimentos. Mohos y levaduras viables. Recuentos en placa por siembra en profundidad. Instituto Ecuatoriano de Normalización, Quito. 7 p.; Ledesma R, Rodríguez J y Muñoz J. 2018. Evaluación del procedimiento de lavado por inmersión de papayas (Carica papaya L.) según empaque de empresa exportadora. Congreso Internacional Inocuidad de los Alimentos. México. http://148.202.248.167/ojs/index.php/trabajosinocuidad/article/viewFile/382/228.; Lunestad B, Grevskott D, Roiha I and Svanevik C. 2018. Microbiota of lutefisk, a Nordic traditional cod dish with a high pH. Food Control 90: 312-316. https://doi.org/10.1016/j.foodcont.2018.03.011; Martínez M and Moreno Z. 2008. Estandarización de una metodología para la evaluación de eficacia de productos preventivos para la protección de cultivos preventivos para el control de Botrytis en condiciones semi controladas. Tesis. Universidad Javeriana, Bogotá. 71 p; Mellefont L, McMeekin T and Ross T. 2005. Viable count estimates of lag time responses for Salmonella typhimurium M48 subjected to abrupt osmotic shifts. International Journal of Food Microbiology 105: 399–410. https://doi.org/10.1016/j.ijfoodmicro.2005.03.018; NTC 4103. 1997. Frutas frescas. Fresas variedad Chandler. Especificaciones. Norma Técnica Colombiana. Ministerio de Agricultura y Desarrollo Rural, Bogotá. 14 p.; Oren A. 1999. Bioenergetic aspects of halophilism. Microbiology and Molecular Biology Reviews 63: 334-340. https://doi.org/10.1128/MMBR.63.2.334-348.1999; Parra E. 2018. Producción y comercialización de frutilla (Fragaria sp) en la parroquia Yaruquí, cantón Quito, provincia de Pichincha”. Tesis. Universidad Técnica del Norte, Ibarra, Ecuador. 72 p.; Qin G, Zong Y, Chen Q, Hua D and Tian S. 2010. Inhibitory effect of boron against Botrytis cinerea on table grapes and its possible mechanisms of action. International Journal of Food Microbiology 138: 145–150. https://doi.org/10.1016/j.ijfoodmicro.2009.12.018; Sampathkumar B, Khachatourians G and Korber D. 2003. High pH during Trisodium Phosphate Treatment causes membrane damage and destruction of Salmonella enterica serovar Enteritidis. Applied and Environmental Microbiology 69: 122–129. https://doi.org/10.1128/AEM.69.1.122-129.2003; Tiganitas A, Zeaki N, Gounadaki A, Drosinos E, Skandamis P. 2009. Study of the effect of lethal and sublethal pH and aw stresses on the inactivation or growth of Listeria monocytogenes and Salmonella Typhimurium. International Journal of Food Microbiology 134: 104-112. https://doi.org/10.1016/j.ijfoodmicro.2009.02.016; Wood J. 2007. Chapter Five - Bacterial osmosensing transporters. Methods in Enzymology 428: 77–107. https://doi.org/10.1016/S0076-6879(07)28005-X; Zhou K, George S, Métris A, Li P and Baranyi J. 2011. Lag phase of Salmonella enterica under osmotic stress conditions. Applied and Environmental Microbiology 77: 1758–1762. https://doi.org/10.1128/AEM.02629-10; https://revistas.unal.edu.co/index.php/refame/article/view/90319

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    المؤلفون: Santacruz Terán, Stalin

    المصدر: Revista Facultad Nacional de Agronomía Medellín; Vol. 74 No. 3 (2021); 9757-9761 ; Revista Facultad Nacional de Agronomía Medellín; v. 74 n. 3 (2021); 9757-9761 ; Revista Facultad Nacional de Agronomía Medellín; Vol. 74 Núm. 3 (2021); 9757-9761 ; 2248-7026 ; 0304-2847

    وصف الملف: text/xml; application/pdf

    Relation: https://revistas.unal.edu.co/index.php/refame/article/view/90246/83509; https://revistas.unal.edu.co/index.php/refame/article/view/90246/80962; AOAC. 1984. Official Methods of Analysis. Association of Official Analytical Chemists. E.U.A. 14a Ed. Washington, D.C.; Al-Gamal M, Ibrahim G, Sharaf O, Dabiza N, Youssef A and El-Ssayad M. 2019. The protective potential of selected lactic acid bacteria against the most common contaminants in various types of cheese in Egypt. Heliyon 5(e01362): 1-19. https://doi.org/10.1016/j.heliyon.2019.e01362; Aymerich M, Garriga M and Hugas M. 2000. Bacteriocinproducing lactobacilli in Spanish-style fermented sausages: characterization of bacteriocins. Food Microbiology 17: 33–45. https://doi.org/10.1006/fmic.1999.0275; Castro M, Rivadeneira C, Mantuano M, Santacruz S and Ziani K. 2014. Aplicación de recubrimientos comestibles a base de quitosano y Aloe vera sobre papaya (Carica papaya L. cv. “Maradol”) cortada. Alimentos, Ciencia e Ingeniería 22(2): 05-12. https://repositorio.uta.edu.ec/handle/123456789/24548; Coelho M, Silva C, Ribeiro S, Dapkevicius M and Rosa H. 2014. Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria. International Journal of Food Microbiology 191: 53-59. https://doi.org/10.1016/j.ijfoodmicro.2014.08.029; Costa J, Maciel L, Texeira J, Vicente A and Cerquiera M. 2018. Use of edible films and coatings in cheese preservation: Opportunities and challenges. Food Research International 107: 84–92. https://doi.org/10.1016/j.foodres.2018.02.013; El-Baz A, El-Sherbini M, Abdelkhalek A and Al-Ashmawy M. 2017. Prevalence and molecular characterization of Salmonella serovars in milk and cheese in Mansoura city, Egypt. Journal of Advanced Veterinary and Animal Research 4: 45-51. http://doi.org/10.5455/javar.2017.d189; Fernandes E, de Oliveira M, Queiroga R, Machado T and de Souza E. 2012. Development and quality of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria. International Journal of Food Sciences and Nutrition 63: 947-956. https://doi.org/10.3109/09637486.2012.687367; Guimarães A, Abrunhosa L, Pastrana L and Cerqueira M. 2018. Edible films and coatings as carriers of living microorganisms: a new strategy towards biopreservation and healthier foods. Comprehensive Reviews in Food Science and Food Safety 17: 594-614. https://doi.org/10.1111/1541-4337.12345; Göksen G, Fabra M, Ekiz H and López-Rubio A. 2020. Phytochemical-loaded electrospun nanofibers as novel active edible films: characterization and antibacterial efficiency in cheese slices. Food Control 112: 107133. https://doi.org/10.1016/j.foodcont.2020.107133; INEN. 2015. Instituto Ecuatoriano de Normalización. Quesos elaborados con mezcla de leches. Requisitos. Norma técnica ecuatoriana NTE INEN 3067:2015. Instituto Nacional Ecuatoriano de Normalización. Quito, Ecuador.; Kavas G, Kavas N and Saygili D. 2015. The effects of thyme and clove essential oil fortified edible films on the physical, chemical and microbiological characteristics of Kashar cheese. Journal of Food Quality 38: 405-412. https://doi.org/10.1111/jfq.12157; Krishnan K, Babuskin S, Rakhavan K, Tharavin R, Babu A, Sivarajan M and Sukumar M. 2015. Potential application of corn starch edible films with spice essential oils for the shelf-life extension of red meat. Journal of Applied Microbiology 119: 1613—1623. https://doi.org/10.1111/jam.12932; Lobacz A, Kowalik J and Zulewska J. 2020. Determination of the survival kinetics of Salmonella spp. on the surface of ripened raw milk cheese during storage at different temperatures. International Journal of Food Science and Technology 55: 610–618. https://doi.org/10.1111/ijfs.14315; Lord E. 2002. Utilización de Lactobacillus acidophilus como agente antagónico para el control de Salmonella enteritidis en pescado. Tesis. Cartago: Instituto Tecnológico de Costa Rica. Costa Rica. 63 p; Medina A, Moreno L, Velasco M y Gutiérrez S. 2005. Estudio comparativo de medios de cultivo para crecimiento y recuperación del Streptococcus mutans ATCC 25175 “in vitro”. Nova 3: 1-120. https://doi.org/10.22490/24629448.15; Minga I y Perez X. 2019. Estudio de obtención de Queso Manaba Chonero deshidratado, y su aplicación en la culinaria. Tesis. Universidad de Guayaquil. Guayaquil, Ecuador, 169 p.; Ministerio de Salud Pública. 2015-2018. Gaceta epidemiológica Ecuador. Ministerio de Salud Pública. Quito, Ecuador; Mozuriene E, Bartkiene E, Juodeikiene G, Zadeike D, Basinskiene L, Maruska A, Stankevicius M, Ragazinskiene O, Damasius J and Dalia Cizeikiene. 2016. The effect of savoury plants, fermented with lactic acid bacteria, on the microbiological contamination, quality, and acceptability of unripened curd cheese. LWT - Food Science and Technology 69: 161-168. https://doi.org/10.1016/j.lwt.2016.01.027; Ollé C, Gerschenson L and Jagus R. 2014. Natamycin and nisin supported on starch edible films for controlling mixed culture growth on model systems and Port Salut cheese. Food Control 44: 146-151. https://doi.org/10.1016/j.foodcont.2014.03.054; Plumb I, Schwensohn C, Gieraltowski L, Tecle S, Schneider Z, Freiman J, Cote A, Noveroske D, Kolsin J, Brandenburg J, Chen J, Tagg K, White P, Shah H, Watkins L, Wise M and Friedman C. 2019. Outbreak of Salmonella Newport infections with decreased susceptibility to azithromycin linked to beef obtained in the United States and soft cheese obtained in Mexico-United States, 2018–2019. Morbidity and Mortality Weekly Report 68: 713-717.; Rodrigues F, Rolim L, Olbrichdos K, Carneiro de Barcelos S, Sílvio do Egito A, Santana T, Lúcia da Conceição M, Magnani M, Gomes de Oliveira M and Ramos R. 2015. Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese. LWT- Food Science and Technology 63: 807-813. https://doi.org/10.1016/j.lwt.2015.05.004; Santacruz S, Rivadeneira C and Castro M. 2015. Edible films based on starch and chitosan. Effect of starch source and concentration, plasticizer, surfactant’s hydrophobic tail and mechanical treatment. Food Hydrocolloids 49: 89-94. https://doi.org/10.1016/j.foodhyd.2015.03.019; Santacruz S and Castro M. 2018. Viability of free and encapsulated Lactobacillus acidophilus incorporated to cassava starch edible films and its application to Manaba fresh white cheese. LWT Food Science and Technology 93: 570-572. https://doi.org/10.1016/j.lwt.2018.04.016; Santacruz S. 2021. Edible coatings based on cassava starch, salicylic acid and essential oils for preservation of fresh-cut mango. Revista Facultad Nacional Agronomía Medellín 74: 9461-9469. https://doi.org/10.15446/rfnam.v74n1.83837; Sharif M, Butt M, Sharif H and Nasir M. 2017. Sensory evaluation and consumer acceptability. pp 376-378. In: Zahoor T and Butt M. (eds). Handbook of Food Science and Technology. University of Agriculture, Faisalabad, Pakistan. 437 p.; UPAEP. 2014. Análisis sensorial. Universidad Autónoma del Estado de Puebla. Puebla, Mexico.; Winkowski K, Crandall A and Montville T. 1993. Inhibition of Listeria monocytogenes by Lactobacillus bavaricus in beef at refrigeration temperature. Applied and Environmental Microbiology 59: 2552–2557. https://doi.org/10.1128/aem.59.8.2552-2557.1993; Wadhwani R and McMahon D. 2012. Color of low-fat cheese influences flavor perception and consumer liking. Journal of Dairy Science 95: 2336-2346. https://doi.org/10.3168/jds.2011-5142; Wittig E. 2001. Evaluación sensorial, una metodología actual para la tecnología de alimentos. Biblioteca digital de la Universidad de Chile. Santiago de Chile, Chile. http://repositorio.uchile.cl/handle/2250/121431; Zambrano M. 2014. Determinación de la presencia de Salmonella en queso fresco comercializado en el cantón Chone provincia de Manabí entre Mayo y Julio del 2014. Tesis. Universidad Católica de Santiago de Guayaquil. Guayaquil, Ecuador. 41 p; https://revistas.unal.edu.co/index.php/refame/article/view/90246

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    المؤلفون: Santacruz, Stalin, Medrano, Pablo

    المصدر: Revista Facultad Nacional de Agronomía Medellín; Vol. 74 No. 3 (2021); 9715-9722 ; Revista Facultad Nacional de Agronomía Medellín; v. 74 n. 3 (2021); 9715-9722 ; Revista Facultad Nacional de Agronomía Medellín; Vol. 74 Núm. 3 (2021); 9715-9722 ; 2248-7026 ; 0304-2847

    وصف الملف: application/pdf; text/xml

    Relation: https://revistas.unal.edu.co/index.php/refame/article/view/90287/80953; https://revistas.unal.edu.co/index.php/refame/article/view/90287/83449; Abdalla A, Darwish S, Ayad E, and El-Hamahmy R. 2007. Egyptian mango by-product 2: Antioxidant and antimicrobial activities of extract and oil from mango seed kernel. Food Chemistry 103: 1141-1152. https://doi.org/10.1016/j.foodchem.2006.10.026; Auvray M and Spence C. 2008. The multisensory perception of flavor. Consciousness and Cognition 17: 1016-1031. https://doi.org/10.1016/j.concog.2007.06.005; Bayarri S, Calvo C, Costell E and Durán L. 2001. Influence of color on perception of sweetness and fruit flavor of fruit drinks. Food Science and Technology International 7: 399-404. https://doi.org/10.1106/JJWN-FFRQ-JBMC-LQ5R; Campos-Vega R, Nieto-Figueroa K and, Oomah B. 2018. Cocoa (Theobroma cacao L.) pod husk: Renewable source of bioactive compounds. Trends in Food Science & Technology 81: 172-184. https://doi.org/10.1016/j.tifs.2018.09.022; Castro M, Mantuano M, Coloma J and Santacruz S. 2017. Utilisation of cassava starch edible films containing salicylic acid on papaya (Carica papaya L.) preservation. Revista Politécnica 39: 7-12. https://revistapolitecnica.epn.edu.ec/ojs2/index.php/revista_politecnica2/article/view/712; Cetin-Karaca H and Newman M. 2015. Antimicrobial efficacy of plant phenolic compounds against Salmonella and Escherichia coli. Food Bioscience 11: 8-16. https://doi.org/10.1016/j.fbio.2015.03.002; CLSI. 2009. Clinical and Laboratory Standards Institute. Method for antifungal disk diffusion susceptibility testing of yeasts; Approved Guideline-Second Edition. Wayne, PA: Clinical and Laboratory Standards Institute CLSI document M44–A2. 23 p. In: Clinical and Laboratory Standards Institute. Method for antifungal disk diffusion susceptibility testing of yeasts; Approved Guideline-Second Edition. Wayne, PA: Clinical and Laboratory Standards Institute CLSI document M44–A2.; Domínguez M, Jourdan-Da Silva N, Vaillant V, Pihier N, Kermin C, Weill F, Delmas G, Kerouanton A, Brisabois A and de Valk H. 2009. Outbreak of Salmonella enterica Serotype Montevideo Infections in France linked to consumption of cheese made from raw milk. Foodborne Pathogens and Disease 6:121-128. https://doi.org/10.1089/fpd.2008.0086; El-Baz A, El-Sherbini M, Abdelkhalek A and Al-Ashmawy M. 2017. Prevalence and molecular characterization of Salmonella serovars in milk and cheese in Mansoura city, Egypt. Journal of Advanced Veterinary and Animal Research 4: 45-51. https://doi.org/10.5455/javar.2017.d189; Erdemoglu N, Ozkan S and Tosun F. 2007. Alkaloid profile and antimicrobial activity of Lupinus angustifolius L. alkaloid extract. Phytochemistry Reviews 6: 197-201. https://doi.org/10.1007/s11101-006-9055-8; Espinosa C. 2012. Estudio del queso manaba y su aplicación gastronómica. (Tesis). Universidad Técnica Equinoccial, Quito,Ecuador. 124 p.; FEDECACAO. 2013. Federación Nacional de Cacaoteros. Guía ambiental para el cultivo del cacao. Segunda edición. Ministerio de Agricultura y Desarrollo rural. Colombia. 126 p.; Fretz R, Sagel U, Ruppitsch W, Pietzka A, Stöger A, Huhulescu S, Heuberger S, Pichler J, Much P and Pfaff G. 2010. Listeriosis outbreak caused by acid curd cheese Quargel, Austria and Germany 2009. Eurosurveillance 15: 1-2. https://doi.org/10.2807/ese.15.05.19477-en; Guerrero A. 2015. Sistema de Información Nacional Agropecuario. Panorama agroeconómico del Ecuador una visión del 2015. Ministerio de Agricultura, Ganadería, Acuacultura y Pesca. Quito, Ecuador.; Hernández J, Cubillos, J y Milian P. 2012. Aislamiento de cepas de Rhizobium spp. asociados a dos leguminosas forrajeras en el Centro Biotecnológico del Caribe. Revista Colombiana de Microbiología Tropical 2: 51-56.; Hii C, Law C, Suzannah S, Misnawi J and Cloke M. 2009. Polyphenols in cocoa (Theobroma cacao L.). Asian Journal of Food and Agro-Industry 2(4): 702-722. https://www.ajofai.info/Abstract/Polyphenols%20in%20cocoa%20(theobroma%20cacao%20l.).pdf; INEN. 2013. Instituto Ecuatoriano de Normalización. Norma Técnica Ecuatoriana NTE INEN. 1529–15:2013. Control microbiológico de los alimentos. Salmonella. Método de detección. Quito, Ecuador. 17 p.; Instituto Nacional de Salud. 2011. Evaluación de riesgos de Listeria monocytogenes en queso fresco en Colombia. Ministerio de Salud y Protección Social. Bogotá, Colombia. 67 p.; ISO. 2002. International Standard ISO 6579:2002. Microbiology of food and animal feeding stuffs. Horizontal method for the detection of Salmonella spp. International Organization for Standardization. 27 p; ISO. 2004. International Standard ISO 10399:2004. Sensory analysis: Methodology: Duo-trío test, Second Edition. International Organization for Standardization. 19 p; Kahraman T, Ozmen G, Ozinan B and Omer Goksoy E. 2010. Prevalence of Salmonella spp. and Listeria monocytogenes in different cheese types produced in Turkey. British Food Journal 112: 1230-1236. https://doi.org/10.1108/00070701011088214; Karim A, Azlan A, Ismail A, Hashim P, Abd Gani S, Zainudin B and Abdullah N. 2014. Phenolic composition, antioxidant, anti-wrinkles and tyrosinase inhibitory activities of cocoa pod extract. BMC Complementary and Alternative Medicine 14:381. https://bmccomplementmedtherapies.biomedcentral.com/articles/10.1186/1472-6882-14-381; Khan F, Javed S, Hanif A, Faizi S, Yousuf M and Kazmi S. 2021. Antimicrobial activity of phenolic compounds isolated from Caesalpinia pulcherrima. Research Square 1:1-12. https://doi.org/10.21203/rs.3.rs-154525/v1; Koch C and Koch E. 2008. Preconceptions of taste based on color. Journal of Psychology: Interdisciplinary and Applied 137: 233-242. https://doi.org/10.1080/00223980309600611; Lee K, Runyon M, Herrman T, Phillips R and Hsieh J. 2015. 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