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Article(7)
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Food Chemistry(1)
International Dairy Journal(1)
Journal of Dairy Science(1)
Journal of Food Protection(1)
Journal of Liquid Chromatography and Related Technologies(1)
Characterisation of the casein fraction of Ibérico cheese by electrophoretic techniques
ArticleAbstract: The physicochemical characteristics of Ibérico cheese, a semi-hard Spanish variety manufactured fromPalabras claves:capillary electrophoresis, Cheese caseins, Ibérico cheese, Two-dimensional electrophoresisAutores:Lourdes Amigo, Molina E., Ramos M.Fuentes:scopusDetection of bovine milk proteins in soymilk by Western blotting
ArticleAbstract: A Western blotting method for the detection of whey milk proteins in commercial soymilks was appliedPalabras claves:Autores:Lourdes Amigo, Molina E., Ramos M.Fuentes:scopusApplicability of capillary electrophoresis to the study of bovine β-lactoglobulin polymorphism
ArticleAbstract: Capillary electrophoresis performed on uncoated capillaries is used to quantitate major whey proteinPalabras claves:Autores:de Frutos M., Lourdes Amigo, Molina E.Fuentes:scopusFood-grade production of an antihypertensive casein hydrolysate and resistance of active peptides to drying and storage
ArticleAbstract: A casein hydrolysis process was scaled up to produce the antihypertensive peptides αs1-CN f(90-94),Palabras claves:Autores:Del Mar Contreras M., Gómez-Sala B., Lourdes Amigo, Molina E., Monroy-Ruiz J., Ramos M., Recio I., Sevilla M.A.Fuentes:scopusUse of phastgel sodium dodecyl sulphate polyacrylamide gel electrophoresis for rapid characterization of soybean proteins in commercial soybean products
ArticleAbstract: Commercial soybean products for human consumption (soybean protein isolate, soybean flour, texturedPalabras claves:Autores:García M.C., Lourdes Amigo, Marina M.L., Molina E., Torre M.Fuentes:scopusSensory and mass spectrometric analysis of the peptidic fraction lower than one thousand daltons in Manchego cheese
ArticleAbstract: A total of 107 different peptides, all derived from αS1-, αS2- βcasein, were identified in differentPalabras claves:Cheese taste, Mass spectrometry, Sensory analysis, UmamiAutores:Gómez-Ruiz J.A., Lourdes Amigo, Molina E., Ramos M., Taborda G.Fuentes:scopusSusceptibility of lysozyme to in-vitro digestion and immunoreactivity of its digests
ArticleAbstract: This paper examines lysozyme (LYS) behaviour upon in-vitro digestion, mimicking different conditionsPalabras claves:IgE-binding, In-vitro duodenal digestion, In-vitro gastric digestion, Lysozyme, α-LactalbuminAutores:Jiménez-Saiz R., Lopez-Fandiño R., Martos G., Molina E., Wilman Ismael Carrillo TeránFuentes:googlescopus