BackBrowsing Artículos, Comunicaciones, Libros by Author "Nájera, Ana Isabel"
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A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety
Nájera Ortigosa, Ana Isabel
; ; Rodríguez Barrón, Luis Javier ; Albisu Aguado, Marta María (MDPI, 2021-09-17)
Cheese is a dairy product with potential health benefits. Cheese consumption has increased due to the significant diversity of varieties, versatility of product presentation, and changes in consumers’ lifestyles. Spoilage ... -
A Sustainable Material for Sheep’s Cheese Wedges Stored under Different Atmosphere Conditions
Nájera Ortigosa, Ana Isabel; ; Martínez González, Olalla ; Albisu Aguado, Marta María ; Rodríguez Barrón, Luis Javier (MDPI, 2024-05-06)
This study is based on the need to improve packaging sustainability in the food industry. Its aim was to assess the performance of a recyclable plastic material for semi-hard sheep’s cheese wedges packaging as an alternative ... -
Optimization of Modified Atmosphere Packaging for Sheep’s Milk Semi-Hard Cheese Wedges during Refrigerated Storage: Physicochemical and Sensory Properties
Albisu Aguado, Marta María; ; Martínez González, Olalla ; Bustamante Gallego, María Ángeles ; Rodríguez Barrón, Luis Javier ; Nájera Ortigosa, Ana Isabel (MDPI, 2023-02-16)
Modified atmosphere packaging (MAP) has become a good potential strategy to retain quality throughout the shelf life of perishable foods. The aim of this work was to evaluate different packaging atmospheres on semi-hard ... -
Traditional part-time grazing: a more sustainable sheep milk and cheese production in the Basque Country
Mauleón Gómez, José Ramón; Rodríguez Barrón, Luis Javier ; Virto Lecuona, María Dolores ; Mandaluniz, Nerea; Amores Olazaguirre, Gustavo ; Pérez Elortondo, Francisco José ; Arranz Arriola, Josune; Abilleira Cillero, Eunate; Beltrán de Heredia, Ignacia; Ruiz de Gordoa Arroniz, Juan Carlos Alfonso ; Nájera Ortigosa, Ana Isabel ; Ruiz Santos, Roberto; Albisu Aguado, Marta María ; Renobales Scheifler, María Mercedes de (Wageningen Academic Publishers, 2010)
[EN] The concept of sustainability when referring to food production rests, in general, on 3 main aspects: 1) respect for the environment; 2) economic and social benefits for all involved in production; and 3) production ...