Katynna Parra
University of Zulia
16 Papers
42 Citations
Katynna Parra is an academic researcher from University of Zulia. The author has contributed to research in topics: Salmonella & Population. The author has an hindex of 5, co-authored 16 publications.
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Papers
Effect of oat's soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties.
María Patricia Piñero,Katynna Parra,Nelson Huerta-Leidenz,L. Arenas de Moreno,M. Ferrer,Suzana Romeiro Araújo,Yasmina Barboza +6 more
TL;DR: Oat fibre can be used successfully as a fat substitute in low-fat beef patties and was found to be of lower degree of likeness in the taste but juicer than control, while appearance, tenderness and colour were not affected by the addition of oat's soluble fibre.
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Use of Lactobacillus acidophilus and Lactobacillus casei for a potential probiotic legume-based fermented product using pigeon pea (Cajanus cajan).
TL;DR: Both strains could be considered suitable for a pigeon pea-based fermented potential probiotic product and a low-cost protein source.
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AISLAMIENTO DE Salmonella y Escherichia coli PATÓGENAS DURANTE EL PROCESAMIENTO DE HAMBURGUESAS EN UNA PEQUEÑA PLANTA DE MARACAIBO, VENEZUELA Isolation of Salmonella and Pathogenic Escherichia coli during Processing of Hamburger Patty in a Small Plant of Maracaibo, Venezuela
Claudia A. Narváez,Katynna Parra,Nelson Huerta-Leidenz,Argenis Rodas-González,Lilia Arenas de Moreno +4 more
- 01 Jan 2005
TL;DR: Salmonella was no detected in samples from the final products, however, the molded phase showed the larger proportion of positive samples of Salmonella (66%), followed by the ground-mixed and cut up samples (11%).
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Efecto de la incorporación de proteína plasmática sobre la composición química y calidad proteica de un producto formulado con maíz tierno
Yasmina Barboza,Erika Arévalo,Enrique Márquez,María Patricia Piñero,Katynna Parra,Hazel Anderson +5 more
- 01 Jan 2005
TL;DR: In this article, el efecto of the adicion de plasma de bovino sobre the composicion quimica and calidad proteica of a producto formulado with maiz tierno was evaluated.
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Aislamiento de salmonella y escherichia coli patógenasdurante el procesamiento de hamburguesasen una pequeña planta de Maracaibo, Venezuela
Claudia A. Narváez,Katynna Parra,Nelson Huerta-Leidenz,Argenis Rodas-González,Lilia Arenas de Moreno +4 more
- 01 Jan 2005
TL;DR: La ocurrencia generalizada de estos patogenos en planta, indico posibles fallas en the aplicacion of programas sanitarios y fallas in the aPLicacion de buenas practicas de fabricacion, se evidencia the necesidad of implementar y reforzar medidas efectivas de control.
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