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Journal of Dairy Science(2)
European Food Research and Technology(1)
International Dairy Journal(1)
Journal of Agricultural and Food Chemistry(1)
Journal of Liquid Chromatography and Related Technologies(1)
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Bioquímica(3)
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scopus(8)
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:scopusComposition of the water-soluble fraction of different cheeses
ArticleAbstract: Volatile and nonvolatile compounds present in the water-soluble fraction (WSF) and water-soluble fraPalabras claves:Spanish cheeses, Volatile compounds, Water-soluble nitrogenAutores:Lourdes Amigo, Martínez-Castro I., Molina E., Ramos M., Taborda G.Fuentes:scopusDetection of milk mixtures in halloumi cheese
ArticleAbstract: A capillary electrophoresis method has been applied to the detection of illegal addition of milk froPalabras claves:Capillary zone electrophoresis, Halloumi cheese, Milk mixtureAutores:García-Risco M., Lourdes Amigo, Martín-Álvarez P.J., Molina E., Ramos M., Recio I.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 Profiling of Market Milks
Book PartAbstract:Palabras claves:Correct sensory evaluation of milk sample, Liquid milk product and milk beverage types, Microbial flavour defects of dairy products - caused by bacteria, yeasts or moulds, Milk flavour criticisms and suggested flavour scores for milk, New processing techniques and packaging materials and minimising undesirable off-flavours, Off-flavour attributes characterised in milk - sensory scheme of American Dairy Science Association (ADSA), Sanitation - key factor in microbial flavour prevention, Sensory attributes of flavour defects, Sensory profiling of market milks, Soymilk consumption growing in popularityAutores:Lourdes Amigo, Molina E., Quirós A.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:scopusTaste and flavor of artisan and industrial Manchego cheese as influenced by the water-soluble extract compounds
ArticleAbstract: The correlation between chemical and sensory analysis of the water-soluble extract compounds with moPalabras claves:Flavor, Low-molecular-weight water-soluble compounds, Manchego cheese, pasteurization, Sensorial analyses, TasteAutores:Gómez-Ruiz J.A., Lourdes Amigo, Martínez-Castro I., Molina E., Ramos M., Taborda G.Fuentes:scopus