Mostrando 10 resultados de: 13
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scopus(13)
A winery-scale trial of the use of antimicrobial plant phenolic extracts as preservatives during wine ageing in barrels
ArticleAbstract: Antimicrobial plant extracts rich in polyphenols have recently been proposed as a total or partial aPalabras claves:Ageing in barrels, Alternatives to SO 2, Antimicrobial phenolic extracts, Phenolic composition, Volatile profile, White wineAutores:Almudena García-Ruiz, Bartolome B., González-Rompinelli E.M., Martín-Álvarez P.J., Moreno-Arribas M.V., Rodríguez-Bencomo J.J., Sánchez-Patán F.Fuentes:scopusComparative study of the inhibitory effects of wine polyphenols on the growth of enological lactic acid bacteria
ArticleAbstract: This paper reports a comparative study of the inhibitory potential of 18 phenolic compounds, includiPalabras claves:antimicrobial activity, Inactivation mechanism, lactic acid bacteria, Lysozyme, PHENOLIC COMPOUNDS, sulphur dioxide, wineAutores:Almudena García-Ruiz, Bartolome B., Martín-Álvarez P.J., Moreno-Arribas M.V.Fuentes:scopusAssessment of nutritional compounds and antinutritional factors in pea (Pisum sativum) seeds
ArticleAbstract: The nutrient and antinutritional factor content of 18 pea lines was studied. The following levels wePalabras claves:Antinutritional factors, Nutrients, peasAutores:Blázquez I., Hernández A., Juana Frias, Martín-Álvarez P.J., Rodríguez C., Sierra I., Vicente G., Vidal‐Valverde C.Fuentes:scopusAssessment of the impact of the addition of antimicrobial plant extracts to wine: Volatile and phenolic composition
ArticleAbstract: Background: Antimicrobial plant phenolic-rich extracts have been proposed as alternative to sulfitesPalabras claves:Almond, Antimicrobial phenolic extracts, Eucalyptus, Malolactic fermentation, wineAutores:Almudena García-Ruiz, Bartolome B., Garrido I., Martín-Álvarez P.J., Moreno-Arribas M.V., Rodríguez-Bencomo J.J.Fuentes:scopusAntimicrobial phenolic extracts able to inhibit lactic acid bacteria growth and wine malolactic fermentation
ArticleAbstract: The purpose of this study was to determine whether phenolic extracts with antimicrobial activity mayPalabras claves:Acetic acid bacteria, antimicrobial activity, lactic acid bacteria, Malolactic fermentation, Phenolic extracts, wineAutores:Almudena García-Ruiz, Bartolome B., Cueva C., González-Rompinelli E.M., Martín-Álvarez P.J., Moreno-Arribas M.V., Torres M., Yuste M.Fuentes:scopusEffect of Technological Parameters on Electrophoretic Detection of Cow's Milk in Ewe's Milk Cheeses
ArticleAbstract: Electrophoretic analysis of whey proteins was used to determine the presence and amount of cow's milPalabras claves:actoglobulin, bovine serum albumin, BSA, Casein, CN, IEF, Isoelectric focusing, La, lactalbumin, Lg, Manchego cheese, Roquefort cheese, vegetable rennet adulterationAutores:Barbosa M., Lourdes Amigo, Martín-Álvarez P.J., Ramos M.Fuentes:scopusEffect of milk protein haplotypes on the composition and technological properties of Fleckvieh bovine milk
ArticleAbstract: The effects of composite milk protein phenotypes on the composition and coagulation characteristicsPalabras claves:Autores:García-Muro E., Lourdes Amigo, Martín-Álvarez P.J., Zarazaga I.Fuentes:scopusDifferentiation of milks and cheeses according to species based on the mineral content
ArticleAbstract: The mineral composition of 113 samples of ewes', cows', and goats' milk and 68 samples of differentPalabras claves:Autores:Juarez M., Lourdes Amigo, Martín-Álvarez P.J., Martín-Hernández C.Fuentes:scopusGenetic polymorphism of bovine milk proteins in Holstein-Friesian and Fleckvieh breeds exploited in Spain
ArticleAbstract: Genetic variants of bovine milk proteins αs1-, αs2-, β-, κ-casein (-CN), and β-lactoglobulin (β-LG),Palabras claves:Autores:García-Muro E., Lourdes Amigo, Martín-Álvarez P.J., Pérez-Rodríguez M.L., Ramos M., Zarazaga I.Fuentes:scopusInactivation 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:scopus