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ACE-inhibitory and radical-scavenging activity of peptides derived from β-lactoglobulin f(19-25). Interactions with ascorbic acid
ArticleAbstract: In this work, the angiotensin-converting enzyme (ACE)-inhibitory and radical-scavenging activities oPalabras claves:ACE-inhibitory activity, Ascorbic acid, ORAC, radical-scavenging activity, β-lactoglobulin peptidesAutores:Bartolome B., Hernandez-Ledesma B., Lourdes Amigo, Recio I.Fuentes:scopusComparison of three methods to determine the whey protein to total protein ratio in milk
ArticleAbstract: Three methods for quantification of the ratio of whey protein in total protein [capillary electrophoPalabras claves:capillary electrophoresis, Fourth derivative ultraviolet spectroscopy, Sodium dodecyl sulfate capillary electrophoresis, Whey protein to total milk protein ratioAutores:Bartolome B., Lourdes Amigo, Miralles B., Ramos M.Fuentes:scopusAssessment of probiotic properties in lactic acid bacteria isolated from wine
ArticleAbstract: Probiotic properties are highly strain-dependent but rarely studied in enological lactic acid bacterPalabras claves:lactic acid bacteria, probiotic, wineAutores:Almudena García-Ruiz, Bartolome B., Esteban-Fernández A., González de Llano D., Moreno-Arribas M.V., Requena T.Fuentes:scopusAntimicrobial activity of lacticin 3147 against oenological lactic acid bacteria. Combined effect with other antimicrobial agents
ArticleAbstract: This study investigated the potential use of lacticin 3147 to control growth of wine lactic acid bacPalabras claves:Alternatives to SO 2, antimicrobial activity, bacteriocins, lactic acid bacteria, wineAutores:Almudena García-Ruiz, Bartolome B., Martínez-Cuesta M.C., Moreno-Arribas M.V., Peláez C., Requena T.Fuentes:scopusDetermination of whey protein to total protein ratio in UHT milk using fourth derivative spectroscopy
ArticleAbstract: A fourth derivative spectroscopy method was applied for the quantification of whey protein to totalPalabras claves:Adulterations, Fourth derivative spectroscopy, UHT milk, Whey protein to total protein ratioAutores:Bartolome B., Lourdes Amigo, Miralles B., Ramos M.Fuentes:scopusGrowth and release of hydroxycinnamic acids from Brewer's spent grain by Streptomyces avermitilis CECT 3339
ArticleAbstract: Streptomyces avermitilis CECT 3339 is grown on Brewer's spent grain (BSG) and the production of feruPalabras claves:Brewer's spent grain, Ferulic acid, Feruloyl esterase, Streptomycetes, XylanasesAutores:Bartolome B., Copa-Patiño J.L., Ferreira P., Gómez-Cordovés C., Nardy Diez, Sancho A.I., Soliveri J.Fuentes:googlescopusInactivation of oenological lactic acid bacteria (Lactobacillus hilgardii and Pediococcus pentosaceus) by wine phenolic compounds
ArticleAbstract: Aims: To investigate the inactivation properties of different classes of phenolic compounds presentPalabras claves:antimicrobial activity, Antioxidant activity, Inactivation mechanism, lactic acid bacteria, PHENOLIC COMPOUNDS, sulfur dioxide, wineAutores:Almudena García-Ruiz, Bartolome B., Cueva C., Martín-Álvarez P.J., Moreno-Arribas M.V.Fuentes:scopusPreparation of antioxidant enzymatic hydrolysates from α-lactalbumin and β-lactoglobulln. Identification of active peptides by HPLC-MS/MS
ArticleAbstract: We have investigated the antioxidant activity of hydrolysates from whey proteins bovine α-lactalbumiPalabras claves:Mass spectrometry, Peptides, Radical scavenging activity, α-Lactalbumin, β-lactoglobullnAutores:Bartolome B., Dávalos A., Hernandez-Ledesma B., Lourdes AmigoFuentes:scopusPotential of phenolic compounds for controlling lactic acid bacteria growth in wine
ReviewAbstract: Lactic acid bacteria are important in enology since they undergo the malolactic fermentation, a procPalabras claves:antimicrobial activity, lactic acid bacteria, PHENOLIC COMPOUNDS, sulphur dioxide, wineAutores:Almudena García-Ruiz, Bartolome B., Martín-Álvarez P.J., Martínez-Rodríguez A., Moreno-Arribas M.V., Pueyo E.Fuentes:scopusPotential of wine-associated lactic acid bacteria to degrade biogenic amines
ArticleAbstract: Some lactic acid bacteria (LAB) isolated from fermented foods have been proven to degrade biogenic aPalabras claves:Amine degradation, Biogenic amines, lactic acid bacteria, wineAutores:Almudena García-Ruiz, Bartolome B., González-Rompinelli E.M., Moreno-Arribas M.V.Fuentes:scopus