Documentos de Moreno-Indias I. | REDI

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Mostrando 7 resultados de: 7

Filtros aplicados

Área temáticas: "Tecnología alimentaria"

Subtipo de publicación

Publisher

Journal of Dairy Science(3)

Journal of Applied Animal Research(2)

Asian-Australasian Journal of Animal Sciences(1)

Meat Science(1)

Área temáticas

Técnicas, equipos y materiales(2)

Alimentación y bebidas(1)

Cultivos de campo y plantaciones(1)

Procesado de productos lácteos y afines(1)

Área de conocimiento

Ciencia de los alimentos(4)

Ciencia agraria(1)

Año de Publicación

Origen

Palabras Claves

Low-fat cheese(3)

Effects of various packaging systems on the quality characteristic of goat meat

Abstract: 40 goat kid ribcages were held for 7 days in storage conditions (4°C) and used to determine the effe

Palabras claves:

Goat kid, Meat quality, Modified atmosphere packaging

Argüello A., Capote J., Castro N., Davinia Sánchez-Macías, Falcón A., Morales-Dela Nuez A., Moreno-Indias I.

Physicochemical analysis of full-fat, reduced-fat, and low-fat artisan-style goat cheese

Abstract: The objective of this study was to examine the physicochemical properties of cheese elaborated via t

Palabras claves:

Goat milk, Low-fat cheese, Physicochemical property, Raw milk

A. Morales-delaNuez, Álvarez S., Argüello A., Castro N., Davinia Sánchez-Macías, Fresno M., Moreno-Indias I.

Lipolysis and proteolysis profiles of fresh artisanal goat cheese made with raw milk with 3 different fat contents

Abstract: The objective of this study was to describe the proteolysis and lipolysis profiles in goat cheese ma

Palabras claves:

Goat milk, lipolysis, Low-fat cheese, Proteolysis

A. Morales-delaNuez, Argüello A., Castro N., Davinia Sánchez-Macías, Hernandez-Castellano L.E., Mendoza-Grimón V., Moreno-Indias I.

Use of glycerol and propylene glycol as additives in heat-treated goat colostrum

Abstract: This experiment aimed to evaluate the suitability of glycerol and propylene glycol to reduce microbi

Palabras claves:

dairy goat, passive immune transfer, pasteurization, sanitization

A. Morales-delaNuez, Argüello A., Castro N., Davinia Sánchez-Macías, Hernandez-Castellano L.E., Moreno-Indias I.

Sensory analysis as a tool to compare imported and local meat in outermost regions of Europe

Abstract: Within the outermost regions of Europe, meat is obtained from two sources: importation and local pro

Palabras claves:

imported, lamb, local, meat, Quality, Sensory analysis

A. Morales-delaNuez, Argüello A., Capote J., Castro N., Davinia Sánchez-Macías, Hernandez-Castellano L.E., Martell-Jaizme D., Moreno-Indias I., Torres A.

Sensory analysis of full-, reduced- and low-fat cheese elaborated with raw goat milk

Abstract: 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 profile

Álvarez S., Argüello A., Castro N., Clevelan M., Davinia Sánchez-Macías, Del Rosario Fresno M., Moreno-Indias I.

The effect of diet and DHA addition on the sensory quality of goat kid meat

Abstract: To enhance the nutritional quality of meat, dietary strategies have been developed to manipulate the

Palabras claves:

Cow's milk, DHA, Goat kid, Sensory evaluation

A. Morales-delaNuez, Argüello A., Castro N., Davinia Sánchez-Macías, Hernandez-Castellano L.E., Martínez-De La Puente J., Moreno-Indias I.