José A. Torres

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Clostridium perfringens food poisoning is caused by type A isolates carrying a chromosomal enterotoxin (cpe) gene (C-cpe), while C. perfringens-associated non-food-borne gastrointestinal (GI) diseases are caused by isolates carrying a plasmid-borne cpe gene (P-cpe). C. perfringens spores are thought to be the important infectious cell morphotype, and after(More)
Kohonen neural network (KNN) was applied to nutrient data (ammonia, nitrite, nitrate and phosphate) taken from coastal waters in a Spanish tourist area. The activation maps obtained were not sufficient to evaluate and predict the trophic status of coastal waters. To achieve this aim, a new methodology is proposed which uses as its starting point the(More)
Arbutus unedo L. communities in the southern part of the Iberian Peninsula (Spain and Portugal) were studied, highlighting the differences regarding their floristic composition, biological diversity and plant dynamics according to the dominant geological substratum. Firstly, this type of formation on the little-known decarbonated calcareous substrata was(More)
The current study aimed to develop an inactivation strategy for Clostridium perfringens spores in meat through a combination of spore activation at low pressure (100-200 MPa, 7 min) and elevated temperature (80 degrees C, 10 min); spore germination at high temperatures (55, 60 or 65 degrees C); and inactivation of germinated spores with elevated(More)
A comparative analysis of the venomous alkaloids produced by ant species in the subgenusMonomorium of the genusMonomorium has been undertaken. All species produce mixtures of unsymmetricaltrans-2,5-dialkylpyrrolidines, but the proportions of the constituents may vary considerably between species. All alkaloids contain both C6 and C9 side chains which are(More)
The effects of high hydrostatic pressure on volatile generation in milk were investigated in this study. Raw milk samples were treated under different pressures (482, 586, and 620 MPa), temperatures (25 and 60 degrees C), and holding times (1, 3, and 5 min). Samples submitted to heat treatments alone (25, 60, and 80 degrees C for 1, 3, and 5 min) were used(More)
23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 The frozen storage of Atlantic mackerel (Scomber scombrus) is limited by lipid damage causing sensory quality losses, an important drawback to its commercialisation. This work deals with changes in functional and sensory properties during freezing and frozen storage of Atlantic mackerel pre-treated by high(More)
Previous work showed that C. perfringens spores lacking the majority of alpha/beta-type small, acid-soluble spore proteins (SASPs) (termed alpha(-) beta(-) spores) exhibit greatly decreased resistance to moist heat and UV radiation. The current study demonstrated that these alpha(-) beta(-) spores had reduced resistance to hydrogen peroxide, hydrochloric(More)
UNLABELLED Consumer demand for food safety and quality improvements, combined with new regulations, requires determining the processor's confidence level that processes lowering safety risks while retaining quality will meet consumer expectations and regulatory requirements. Monte Carlo calculation procedures incorporate input data variability to obtain the(More)
Many volatile compounds generated during the thermal processing of milk have been associated with cooked, stale, and sulfurous notes in milk and are considered as off-flavor by most consumers. A headspace solid-phase microextraction (HS-SPME)/gas chromatographic technique for the quantitative analysis of thermally derived off-flavor compounds was developed(More)