Documentos de Hernandez-Castellano L.E. | REDI

Regresar

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)

Objetivos de Desarrollo Sostenible

ODS 12: Producción y consumo responsables(8)

ODS 2: Hambre cero(8)

ODS 3: Salud y bienestar(6)

ODS 15: Vida de ecosistemas terrestres(1)

ODS 8: Trabajo decente y crecimiento económico(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.

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.

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.

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.