Documentos de Hernandez-Castellano L.E. | REDI

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Mostrando 8 resultados de: 8

Filtros aplicados

Área temáticas: "Tecnología alimentaria"

Subtipo de publicación

Publisher

Journal of Dairy Science(3)

International Dairy Journal(2)

Journal of Applied Animal Research(2)

Meat Science(1)

Área temáticas

Procesado de productos lácteos y afines(3)

Alimentación y bebidas(1)

Cultivos de campo y plantaciones(1)

Área de conocimiento

Ciencia de los alimentos(4)

Ciencia agraria(2)

Ciencia de materiales(1)

Año de Publicación

Origen

Palabras Claves

Chemical and fatty acid composition of Manchego type and Panela cheeses manufactured from either hair sheep milk or cow milk

Abstract: This study compared the chemical composition and fatty acid (FA) profile of Manchego type cheese and

Palabras claves:

Cheese, innovation, Milk, Sheep, tropical

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.

Effects of addition of somatic cells to caprine milk on cheese quality

Abstract: Milk quality criteria and limits for somatic cell count (SCC) established in many countries make it

Palabras claves:

A. Morales-delaNuez, Argüello A., Castro N., Davinia Sánchez-Macías, Hernandez-Castellano L.E., Jiménez-Flores R., Torres A.

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.

Somatic cells: A potential tool to accelerate low-fat goat cheese ripening

Abstract: Demand for healthy products has increased interest in low-fat caprine cheeses. These are characteris

Palabras claves:

A. Morales-delaNuez, Argüello A., Byron Herrera Chávez, Castro N., Davinia Sánchez-Macías, Hernandez-Castellano L.E.

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.

The effects of modified atmosphere packaging on goat kid meat quality

Abstract: Forty goat kid carcass ribs were used to determine the effects of three different package methods (a

Palabras claves:

Goat, Kid, meat, Modified atmosphere packaging, Quality

A. Morales-delaNuez, Argüello A., Briggs H., Capote J., Castro N., Falón A., Hernandez-Castellano L.E.