Mostrando 3 resultados de: 3
Subtipo de publicación
Article(3)
Área temáticas
Tecnología alimentaria(2)
Microorganismos, hongos y algas(1)
Procesado de productos lácteos y afines(1)
Tecnología de las bebidas(1)
Año de Publicación
2021(3)
Origen
scopus(3)
Chemical and fatty acid composition of Manchego type and Panela cheeses manufactured from either hair sheep milk or cow milk
ArticleAbstract: This study compared the chemical composition and fatty acid (FA) profile of Manchego type cheese andPalabras claves:Cheese, innovation, Milk, Sheep, tropicalAutores:Angélica A. Ochoa-Flores, Chay-Canul A.J., Hernández-Becerra J.A., Hernandez-Castellano L.E., Piña-Gutiérrez J.M., Toro-Mujica P., Vargas-Bello-pérez E., Velázquez-Martínez J.R.Fuentes:scopusPhysicochemical And Sensory Properties Of Manchego-type Cheese Fortified With Nanoemulsified Curcumin
ArticleAbstract: The effect of incorporating nanoemulsified curcumin in Manchego-type cheese on its physicochemical aPalabras claves:Antioxidant activity, curcumin, Manchego-type cheese, Physicochemical properties, sheep milkAutores:Angélica A. Ochoa-Flores, Chay-Canul A.J., García-Galindo H.S., Hernández-Becerra J.A., Sardiñas-Valdés M., Velázquez-Martínez J.R.Fuentes:scopusRipening changes of the chemical composition, proteolysis, and lipolysis of a hair sheep milk mexican manchego-style cheese: Effect of nano-emulsified curcumin
ArticleAbstract: The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-makingPalabras claves:curcumin, lipolysis, Manchego cheese, Pelibuey ewes, Proteolysis, RipeningAutores:Angélica A. Ochoa-Flores, Chay-Canul A.J., García-Galindo H.S., Hernández-Becerra J.A., Sardiñas-Valdés M., Velázquez-Martínez J.R.Fuentes:scopus