Documentos de Ramos M. | REDI

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Mostrando 5 resultados de: 5

Filtros aplicados

Área de conocimiento: "Ciencia de los alimentos"

Subtipo de publicación

Publisher

European Food Research and Technology(1)

Journal of Agricultural and Food Chemistry(1)

Journal of Dairy Research(1)

Journal of Dairy Science(1)

Zeitschrift für Lebensmittel-Untersuchung und -Forschung(1)

Área temáticas

Tecnología alimentaria(4)

Procesado de productos lácteos y afines(1)

Química analítica(1)

Año de Publicación

Origen

Palabras Claves

Capillary zone electrophoresis(1)

Halloumi cheese(1)

Low-molecular-weight water-soluble compounds(1)

Manchego cheese(1)

Composition of the water-soluble fraction of different cheeses

Abstract: Volatile and nonvolatile compounds present in the water-soluble fraction (WSF) and water-soluble fra

Palabras claves:

Spanish cheeses, Volatile compounds, Water-soluble nitrogen

Lourdes Amigo, Martínez-Castro I., Molina E., Ramos M., Taborda G.

Detection of milk mixtures in halloumi cheese

Abstract: A capillary electrophoresis method has been applied to the detection of illegal addition of milk fro

Palabras claves:

Capillary zone electrophoresis, Halloumi cheese, Milk mixture

García-Risco M., Lourdes Amigo, Martín-Álvarez P.J., Molina E., Ramos M., Recio I.

Application of capillary electrophoresis to the characterization of processed cheeses

Abstract: Capillary electrophoresis using a hydrophilically coated capillary and a low pH buffer containing ur

Palabras claves:

Lourdes Amigo, Miralles B., Ramos M.

Ripening changes in Ras cheese prepared from ultrafiltered milk

Abstract: The changes in the proteins and fats of Ras cheese prepared from ultrafiltered milk (UF) were follow

Palabras claves:

de la Fuente M.A., El-Shibiny S., El-Shikh M., Fontecha J., Juarez M., Lourdes Amigo, Ramos M.

Taste and flavor of artisan and industrial Manchego cheese as influenced by the water-soluble extract compounds

Abstract: The correlation between chemical and sensory analysis of the water-soluble extract compounds with mo

Palabras claves:

Flavor, Low-molecular-weight water-soluble compounds, Manchego cheese, pasteurization, Sensorial analyses, Taste

Gómez-Ruiz J.A., Lourdes Amigo, Martínez-Castro I., Molina E., Ramos M., Taborda G.