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Journal of Agricultural and Food Chemistry(3)
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European Food Research and Technology(1)
Journal of Dairy Research(1)
Journal of Food Composition and Analysis(1)
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2-Furoylmethyl amino acids, hydroxymethylfurfural, carbohydrates and β-carotene as quality markers of dehydrated carrots
ArticleAbstract: BACKGROUND: Processing of vegetables in the food industry usually includes dehydration as a preservaPalabras claves:2-furoylmethyl-lysine (furosine), Carbohydrates, Dehydrated carrot, hydroxymethylfurfural (HMF), Maillard reaction, Quality markers, β-caroteneAutores:Juana Frias, Olano A., Peñas E., Soria A.C., Villamiel M.Fuentes:scopusEnzymatic synthesis and identification of two trisaccharides produced from lactulose by transgalactosylation
ArticleAbstract: The enzymatic transgalactosylation during lactulose hydrolysis was studied using the β-galactosidasePalabras claves:Lactulose, Transglycosylation, Trisaccharides, β-galactosidaseAutores:Cardelle-Cobas A., Corzo N., Cristina Martínez-Villaluenga, Jimeno M.L., Olano A., Villamiel M.Fuentes:scopusEffect of reaction conditions on lactulose-derived trisaccharides obtained by transgalactosylation with β-galactosidase of Kluyveromyces lactis
ArticleAbstract: We have studied the effect of pH (6.5, 7.5), temperature (40, 50 °C), time (2-24 h) as well as lactuPalabras claves:Kluyveromyces lactis, Lactulose, Trisaccharides, β-galactosidaseAutores:Cardelle-Cobas A., Corzo N., Cristina Martínez-Villaluenga, Olano A., Villamiel M.Fuentes:scopusEffect of thermal treatments on the determination of bovine milk added to ovine or caprine milk
ArticleAbstract: Heat treatment of bovine, caprine and ovine milks at 74°C for 15 or 30 s caused negligible denaturatPalabras claves:Autores:Calvo M., Lourdes Amigo, Martin P., Olano A., Ramos M.Fuentes:scopusOptimization of conditions for galactooligosaccharide synthesis during lactose hydrolysis by β-galactosidase from Kluyveromyces lactis (Lactozym 3000 L HP G)
ArticleAbstract: A study on optimisation of the conditions for galactooligosaccharide (GOS) formation during lactosePalabras claves:Galacto-oligosaccharides, lactose, Lactozym 3000 L HP GAutores:Cardelle-Cobas A., Corzo N., Cristina Martínez-Villaluenga, Olano A., Villamiel M.Fuentes:scopusShort communications changes in the fractions of carbohydrates and whey proteins during heat treatment of milk acidified with carbon dioxide
ArticleAbstract:Palabras claves:Autores:Calvo M., Lourdes Amigo, Olano A., Troyano E.Fuentes:scopusPreservation of raw milk with CO<inf>2</inf> - Sensory evaluation of heat-processed milks
ArticleAbstract: The effect of CO2 on the growth of psychrotrophic milk spoilage organisms was studied, both in raw fPalabras claves:Autores:Calvo M., Lourdes Amigo, Olano A.Fuentes:scopusStudy of galactooligosaccharide composition in commercial fermented milks
ArticleAbstract: A simple high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAPalabras claves:Bifidobacteria, Commercial fermented milks, Galactooligosaccharides, HPAEC-PAD, Lactobacillus casei, Yogurt culturesAutores:Cardelle-Cobas A., Corzo N., Cristina Martínez-Villaluenga, Olano A.Fuentes:scopusStudy of influential factors on oligosaccharide formation by fructosyltransferase activity during stachyose hydrolysis by pectinex ultra SP-L
ArticleAbstract: The influence of reaction conditions for oligosaccharide synthesis from stachyose using a commercialPalabras claves:galactosides, oligosaccharide synthesis, Pectinex ultra SP-L, Stachyose, transfructosylation, αAutores:Corzo N., Cristina Martínez-Villaluenga, Montilla A., Olano A.Fuentes:scopusSynthesis of galactooligosaccharides with prebiotic potential during hydrolysis of lactose by Lactozym 3000 L HP G
Conference ObjectAbstract:Palabras claves:Autores:Cardelle-Cobas A., Corzo N., Cristina Martínez-Villaluenga, Olano A., Villamiel M.Fuentes:scopus