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Comparison of three methods to determine the whey protein to total protein ratio in milk
ArticleAbstract: Three methods for quantification of the ratio of whey protein in total protein [capillary electrophoPalabras claves:capillary electrophoresis, Fourth derivative ultraviolet spectroscopy, Sodium dodecyl sulfate capillary electrophoresis, Whey protein to total milk protein ratioAutores:Bartolome B., Lourdes Amigo, Miralles B., Ramos M.Fuentes:scopusAngiotensin-converting enzyme inhibitory activity of peptides derived from caprine kefir
ArticleAbstract: In this study, a potent angiotensin-converting enzyme (ACE)-inhibitory activity was found in a commePalabras claves:angiotensin-converting enzyme-inhibitory activity, Caprine kefir, Mass spectrometry, Simulated gastrointestinal digestionAutores:Hernandez-Ledesma B., Lourdes Amigo, Quirós A., Ramos M., Recio I.Fuentes:scopusEffect of Technological Parameters on Electrophoretic Detection of Cow's Milk in Ewe's Milk Cheeses
ArticleAbstract: Electrophoretic analysis of whey proteins was used to determine the presence and amount of cow's milPalabras claves:actoglobulin, bovine serum albumin, BSA, Casein, CN, IEF, Isoelectric focusing, La, lactalbumin, Lg, Manchego cheese, Roquefort cheese, vegetable rennet adulterationAutores:Barbosa M., Lourdes Amigo, Martín-Álvarez P.J., 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:scopusForage of Different Physical Forms in the Diets of Lactating Granadina Goats: Nutrient Digestibility and Milk Production and Composition
ArticleAbstract: To determine whether the energy balance of goats or characteristics of the diet consumed were the prPalabras claves:Lactating goats, Milk production, Nutrient utilization, Physical form of fiberAutores:Boza J., Lourdes Amigo, Pérez L., Sanz Sampelayo M.R.Fuentes:scopusInfluence of proteolysis of milk on the whey protein to total protein ratio as determined by capillary electrophoresis
ArticleAbstract: Capillary electrophoresis (CE) was used to determine the whey protein to total protein ratio in rawPalabras claves:capillary electrophoresis, Processed milk, Proteolysis, Whey protein to total protein ratioAutores:Lourdes Amigo, Miralles B., Ramos M.Fuentes:scopusSynergistic effect between different milk-derived peptides and proteins
ArticleAbstract: Antimicrobial peptides derived from food proteins constitute a new field in the combined use of antiPalabras claves:Antibacterial milk protein, Milk-derived antibacterial peptide, synergismAutores:López-Expósito I., Lourdes Amigo, Pellegrini A., Recio I.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:scopusShort communication: Identification of iron-binding peptides from whey protein hydrolysates using iron (III)-immobilized metal ion affinity chromatographyand reversed phase-HPLC-tandem mass spectrometry
ArticleAbstract: Peptides with iron-binding capacity obtained by hydrolysis of whey protein with Alcalase (Novozymes,Palabras claves:enzymatic hydrolysis, Iron-binding peptide, Reversed phase HPLC-tandem mass spectrometry, Whey proteinAutores:Cruz-Huerta E., da Silva V.S.N., de la Hoz L., Lourdes Amigo, Maqueda D.M., Pacheco M.T.B., Recio I.Fuentes:scopusShort communication: Identification of the aroma compounds responsible for the floral/rose flavor in water-soluble fractions of Manchego cheese
ArticleAbstract: Water-soluble fractions from Protected Denomination of Origin Manchego cheese, with molecular weightPalabras claves:2-phenylethanol, Floral/rose flavor, Manchego cheese, PhenylacetaldehydeAutores:Gómez-Ruiz J.A., Lourdes Amigo, Martínez-Castro I., Soto-Yarritu P., Taborda G.Fuentes:scopus