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Composition 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 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: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:scopusCharacterisation 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: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: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: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: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