Mostrando 10 resultados de: 98
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International Dairy Journal(10)
Journal of Dairy Science(10)
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Tecnología alimentaria(30)
Microorganismos, hongos y algas(28)
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A mini-review on health and nutritional aspects of cheese with a focus on bioactive peptides
ReviewAbstract: This paper is a mini-review on the nutritional value of cheese with a focus on the identification ofPalabras claves:Bioactive peptides, Cheese, composition, HEALTH, nutritionAutores:López-Expósito I., Lourdes Amigo, Recio I.Fuentes:scopusACE-inhibitory and radical-scavenging activity of peptides derived from β-lactoglobulin f(19-25). Interactions with ascorbic acid
ArticleAbstract: In this work, the angiotensin-converting enzyme (ACE)-inhibitory and radical-scavenging activities oPalabras claves:ACE-inhibitory activity, Ascorbic acid, ORAC, radical-scavenging activity, β-lactoglobulin peptidesAutores:Bartolome B., Hernandez-Ledesma B., Lourdes Amigo, 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:scopusCharacterization of fresh cheeses by capillary electrophoresis
ArticleAbstract: Capillary electrophoresis was evaluated as a technique to determine the different technologies and oPalabras claves:Fresh cheese (characterization by capillary electrophoresis)Autores:Lourdes Amigo, Miralles B., Ramos M.Fuentes:scopusComparison of capillary electrophoresis and isoelectric focusing for analysis of casein/caseinate addition in processed cheeses
ArticleAbstract: Capillary electrophoresis (CE) and immobilized pH gradient isoelectric focusing were applied for thePalabras claves:Capillary zone electrophoresis, Casein, Caseinate, Immobilized pH gradient isoelectric focusing, Processed cheeseAutores:Krause I., Lourdes Amigo, Miralles B., Ramos M.Fuentes:scopusComparison 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: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:scopusAssessment of the quality of dairy products by capillary electrophoresis of milk proteins
ReviewAbstract: This paper presents an overview of existing capillary electrophoretic methods for the study of milkPalabras claves:Caseins, Dairy products, proteinsAutores:Lopez-Fandiño R., Lourdes Amigo, Recio I.Fuentes:scopusAssessment on proximate composition, dietary fiber, phytic acid and protein hydrolysis of germinated Ecuatorian brown rice
ArticleAbstract: Germinated brown rice (GBR) is considered healthier than brown rice (BR) but its nutritive value hasPalabras claves:Autores:Cristina Martínez-Villaluenga, Juana Frias, Lourdes Amigo, Patricio J. CáceresFuentes:googlescopusBioaccessible peptides released by in vitro gastrointestinal digestion of fermented goat milks
ArticleAbstract: In this study, ultrafiltered goat milks fermented with the classical starter bacteria LactobacillusPalabras claves:Bioaccessible peptides, Fermented goat’s milk, Gastrointestinal digestion, Peptidomics, tandem mass spectrometryAutores:Giménez-Martínez R., Jauregi P., Lourdes Amigo, Miralles B., Moreno-Montoro M., Navarro-Alarcón M., Olalla-Herrera M.Fuentes:scopus