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Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats' milk
ArticleAbstract: Organic acids of cheeses made from raw (RA), pasteurized (PA; 72°C, 15s) or pressure-treated (PR; 50Palabras claves:Goat cheese, High-pressure treatment, Organic acidsAutores:Buffa M., Guamis B.V., Jordi Saldo, Trujillo A.J.Fuentes:scopusDecrease of free amino acids in high-pressure treated cheese
ArticleAbstract: High-pressure treatment of cheese has been studied with a view to preserving fresh cheese [1], and aPalabras claves:Cheese, Free amino acids, RipeningAutores:Capellas M., Guamis B.V., Jordi Saldo, Sendra E.Fuentes:scopusHigh hydrostatic pressure for accelerating ripening of goat's milk cheese: Proteolysis and texture
ArticleAbstract: High hydrostatic pressurization is proposed for cheese ripening acceleration. Several treatments werPalabras claves:Goat's milk cheese, High pressure, Proteolysis, Ripening, textureAutores:Guamis B.V., Jordi Saldo, Sendra E.Fuentes:scopusHigh pressure treatment decelerates the lipolysis in a caprine cheese
ArticleAbstract: Garrotxa cheese, a cheese made of goat's milk, typical of the Catalonian region, has been high pressPalabras claves:FATTY ACIDS, Goat's cheese, High pressure, SDE, Volatile compoundsAutores:Butz P., Fernández A., Guamis B.V., Jordi Saldo, Sendra E., Tauscher B.Fuentes:scopusModeling of the changes in bovine milk caused by ultra-high pressure homogenization using front-face fluorescence spectroscopy
ArticleAbstract: Ultra-high pressure homogenization (UHPH) has been considered as an effective method to modify/enhanPalabras claves:Dityrosine, Front-face fluorescence spectroscopy, Maillard compounds, retinol, tryptophan, Ultra-high pressure homogenizationAutores:Castillo M., Jordi Saldo, Liu J., Zamora A.Fuentes:scopusUsing front-face fluorescence spectroscopy for pbkp_rediction of retinol loss in milk during thermal processing
ArticleAbstract: The objectives of the present study were to model the kinetics of retinol loss and assess the potentPalabras claves:Front-face fluorescence, kinetics, Milk, retinol, thermal processingAutores:Castillo M., Jordi Saldo, Liu J., Zamora A.Fuentes:scopusSea buckthorn (Hippophae rhamnoides) oil extracted with hexane, ethanol, diethyl ether and 2-MTHF at different temperatures – An individual assessment
ArticleAbstract: Sea buckthorn oil (SBO) has been individually extracted using two green solvents (2-methyltetrahydroPalabras claves:Fatty acid profile, Green solvents, Pressurized liquid extraction, Sea buckthorn oil, α-tocopherol, β-caroteneAutores:Jordi Saldo, Juan B., Vilas-Franquesa A.Fuentes:scopusServilleta cheese: Proteolysis, colour and texture
ArticleAbstract: Servilleta, an artisan fresh goat's milk cheese, was studied. Distinctive characteristics are high pPalabras claves:Autores:Jordi Saldo, Sendra E.Fuentes:scopusRapid quantification of riboflavin in milk by front-face fluorescence spectroscopy: A preliminary study
ArticleAbstract: The front-face fluorescence spectroscopy technique was used to establish a rapid pbkp_rediction modePalabras claves:Front-face fluorescence, Milk, pbkp_rediction, Rapid quantification, riboflavinAutores:Alvarado U., Castillo M., Jordi Saldo, Liu J., Zamora A.Fuentes:scopusPbkp_rediction of riboflavin and ascorbic acid concentrations in skimmed heat-treated milk using front-face fluorescence spectroscopy
ArticleAbstract: The objective of this work was to obtain degradation kinetic models of riboflavin and ascorbic acid,Palabras claves:Ascorbic acid, Front-face fluorescence spectroscopy, Heat treatment, Milk, pbkp_rediction, riboflavinAutores:Alvarado U., Arango O., Castillo M., Jordi Saldo, Zamora A.Fuentes:scopus