Mostrando 9 resultados de: 9
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Journal of Dairy Science(5)
Journal of Applied Animal Research(2)
Handbook on Supercritical Fluids: Fundamentals, Properties and Applications(1)
International Dairy Journal(1)
Farm and factory production of goat cheese whey results in distinct chemical composition
ArticleAbstract: To analyze differences in fat and protein content in cheese whey (CW) manufactured in cheese-makingPalabras claves:cheese whey, Factory, Farm, GoatAutores:A. Morales-delaNuez, Argüello A., Assunção P., Capote J., Castro N., Davinia Sánchez-Macías, Moreno-Indias I.Fuentes:scopusEffects of addition of somatic cells to caprine milk on cheese quality
ArticleAbstract: Milk quality criteria and limits for somatic cell count (SCC) established in many countries make itPalabras claves:Autores:A. Morales-delaNuez, Argüello A., Castro N., Davinia Sánchez-Macías, Hernandez-Castellano L.E., Jiménez-Flores R., Torres A.Fuentes:googlescopusEffects of goat milk addition on physicochemical characteristics and conditioning performance of shampoo
ArticleAbstract: Goat milk, per se, has very interesting technological and nutritive features, and could be used in sPalabras claves:Conditioning performance, dirt dispersion, foaming ability, Goat milk, SHAMPOOAutores:Daniela Damián-Sinchiguano, Davinia Sánchez-Macías, María José Castelo-Latorre, Torres-Pizarro C.Fuentes:scopusEffects of supercritical fluid extraction pressure on chemical composition, Microbial population, Polar lipid profile, And microstructure of goat cheese
ArticleAbstract: The consumer trend for healthier food choices and preferences for low-fat products has increased thePalabras claves:Goat cheese, Microstructure, phospholipid, Supercritical fluid extractionAutores:Argüello A., Castro N., Davinia Sánchez-Macías, Jiménez-Flores R., Laubscher A.Fuentes:googlescopusPhysicochemical analysis of full-fat, reduced-fat, and low-fat artisan-style goat cheese
ArticleAbstract: The objective of this study was to examine the physicochemical properties of cheese elaborated via tPalabras claves:Goat milk, Low-fat cheese, Physicochemical property, Raw milkAutores:A. Morales-delaNuez, Álvarez S., Argüello A., Castro N., Davinia Sánchez-Macías, Fresno M., Moreno-Indias I.Fuentes:scopusLipolysis and proteolysis profiles of fresh artisanal goat cheese made with raw milk with 3 different fat contents
ArticleAbstract: The objective of this study was to describe the proteolysis and lipolysis profiles in goat cheese maPalabras claves:Goat milk, lipolysis, Low-fat cheese, ProteolysisAutores:A. Morales-delaNuez, Argüello A., Castro N., Davinia Sánchez-Macías, Hernandez-Castellano L.E., Mendoza-Grimón V., Moreno-Indias I.Fuentes:googlescopusUse of glycerol and propylene glycol as additives in heat-treated goat colostrum
ArticleAbstract: This experiment aimed to evaluate the suitability of glycerol and propylene glycol to reduce microbiPalabras claves:dairy goat, passive immune transfer, pasteurization, sanitizationAutores:A. Morales-delaNuez, Argüello A., Castro N., Davinia Sánchez-Macías, Hernandez-Castellano L.E., Moreno-Indias I.Fuentes:googlescopusSensory analysis of full-, reduced- and low-fat cheese elaborated with raw goat milk
ArticleAbstract: The market for goat milk cheese has grown due to the new tendencies to consume innovative products,Palabras claves:consumer acceptance, Goat milk, Low-fat cheese, sensory profileAutores:Álvarez S., Argüello A., Castro N., Clevelan M., Davinia Sánchez-Macías, Del Rosario Fresno M., Moreno-Indias I.Fuentes:googlescopusSupercritical fluid extraction application on dairy products and by-products
Book PartAbstract: The consumer trend and preferences towards healthier food choices increased the interest in new funcPalabras claves:Autores:Argüello A., Castro N., Davinia Sánchez-Macías, Jiménez-Flores R.Fuentes:googlescopus