E. Sanjuán

Publications24
h-index9
Citations213
Highly Influential Citations9
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Influence of animal and vegetable rennet on the physicochemical characteristics of Los Pedroches cheese during ripening
Abstract The effects of rennet type (animal or vegetable) on the physicochemical characteristics (moisture, fat, protein, lactose, lactic acid, NaCl, ash, water activity, pH and nitrogen fractions:… Expand
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Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms.
The purpose of this paper was to evaluate, by statistical analyses, risk factors on cheese farms that can influence the microbial contamination of their products. Various assessment tools, such as… Expand
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Effect of starter cultures on the physico‐chemical and biochemical features in ewe cheese made with extracts from flowers of Cynara cardunculus L
The effect of starter cultures on the physico-chemical and biochemical features of Los Pedroches cheese made by using Cynara Cardunculus L extracts as vegetable coagulant was assessed. Specimens of… Expand
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Predictive models for bacterial growth in sea bass (Dicentrarchus labrax) stored in ice
Summary The purpose of this paper was to estimate microbial growth through predictive modelling as a key element in determining the quantitative microbiological contamination of sea bass stored in… Expand
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Monitoring of cleanliness and disinfection in dairies: Comparison of traditional microbiological and ATP bioluminescence methods
► Aerobic control in dairies surfaces were analysed using three different methods. ► The dipslide and contact plate methods displayed moderate concordance. ► ATP bioluminescence method detected the… Expand
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Blue pigment in fresh cheese produced by Pseudomonas fluorescens
Abstract This study describes the process of identifying the causative agent of a blue pigment on the surface of fresh raw cheese. It was studied using traditional microbiological methods and… Expand
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Microbiological evolution of gilthead sea bream (Sparus aurata) in Canary Islands during ice storage
This study analyses the microbiological changes with traditional methods for total mesophilic aerobic, psychrotrophic, Aeromonas sp., Pseudomonas sp., Shewanella putrefaciens, Enterobacteriaceae,… Expand
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Microbiological Evaluation of Prepared/Cooked Foods in a HACCP Environment
In the production of safe food, a multitude of factors and elements along the food chain are involved. For this study we have established three factors relative to the food that have the possibility… Expand
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Microbial Growth Models in Gilthead Sea Bream (Sparus aurata) Stored in Ice
ABSTRACT This study analyzes microbiological changes in whole, ungutted farmed gilthead sea bream (Sparus aurata) stored for an 18-day period in ice using traditional methods for mesophilic aerobic… Expand
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Vending machine foods: Evaluation of nutritional composition
The nutritional quality of vending machine foods may be a factor that contributes to significantly increase obesity and associated diseases, and the vending industry is significantly growing… Expand
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