C
Carmen Adriana Campos
Researcher at Facultad de Ciencias Exactas y Naturales
Publications - 72
Citations - 2370
Carmen Adriana Campos is an academic researcher from Facultad de Ciencias Exactas y Naturales. The author has contributed to research in topics: Potassium sorbate & Zygosaccharomyces bailii. The author has an hindex of 19, co-authored 65 publications receiving 2089 citations. Previous affiliations of Carmen Adriana Campos include University of Buenos Aires & National Scientific and Technical Research Council.
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Journal ArticleDOI
Development of Edible Films and Coatings with Antimicrobial Activity
TL;DR: In this paper, a review of the last years concerning the main hydrocolloids and antimicrobials used for developing edible films and coatings, the methods used to evaluate the antimicrobial activity, the applications and the legislation concerning the development of these materials, and different strategies related to the modification of structural characteristics and the future trends in the development are discussed.
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Antimicrobial activity and physical properties of chitosan―tapioca starch based edible films and coatings
María B. Vásconez,Silvia Karina Flores,Silvia Karina Flores,Carmen Adriana Campos,Carmen Adriana Campos,Juan F. J. Alvarado,Lia Noemi Gerschenson,Lia Noemi Gerschenson +7 more
TL;DR: In this article, the antimicrobial activity of chitosan-tapioca-starch-based coating solutions was studied and the results suggest that antibacterial action depended on the application technique, due to the fact that chitoshan is more available in a coating solution than in a film matrix.
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Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)
TL;DR: The acidic and heat-resistant bacteriocins produced by the three LAB strains isolated from turbot, able to inhibit the growth of both L. monocytogenes and S. aureus may find application as biopreservatives in fermented and/or heated food products.
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Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus).
Carmen Adriana Campos,Oscar Rodríguez,Vanesa Losada,Santiago P. Aubourg,Jorge Barros-Velázquez +4 more
TL;DR: It is demonstrated that the combined use of slurry ice and ozone for the storage of sardine can be recommended to improve the quality and extend the shelf life of this fish species.
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Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production
Marcela Paola Castro,N.Z. Palavecino,N.Z. Palavecino,Cristian Herman,Cristian Herman,Oscar Alfredo Garro,Oscar Alfredo Garro,Carmen Adriana Campos,Carmen Adriana Campos +8 more
TL;DR: Production by this LAB strain was greatly influenced by NaCl concentration and the presence of surfactants, and bacteriocin like substances (BLIS) were produced.