Výsledky vyhledávání - "ANA MARIA VIVAR QUINTANA"

Nutritional Value, Mineral Composition, Fatty Acid Profile and Bioactive Compounds of Commercial Plant-Based Gluten-Free Flours

Autor: Yamina ABSI, Isabel Revilla Martín, Miriam Hernández-Jiménez, ANA MARIA VIVAR QUINTANA

Publikováno v: Applied Sciences
Volume 13
Issue 4
Pages: 2309

Nowadays, a wide range of non-traditional gluten-free products can be purchased. Although consumers identify all these as being similar, their nutritional composition can differ depending on the raw materials used and the production process itself. T

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A Comparative Study of the Analysis of Free Fatty Acids in Cheeses (Cow's, Ewe's and Goat's) with Different Ripening Times using NIRS: Intact Samples and Fat Extracts

Autor: González-Martín, I., Hernández-Hierro, J. M., Revilla, I., ANA MARIA VIVAR QUINTANA, Morónsancho, R., Salvador-Esteban, J.

Publikováno v: Scopus-Elsevier
idUS. Depósito de Investigación de la Universidad de Sevilla
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CIÊNCIAVITAE

Lipolysis is of great importance in the development of the aroma and flavour of cheese and one of the usual ways of measuring it is to assess variations in fatty acids. The relative proportions of fatty acids in milk fat depend on the animal species,

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https://doi.org/10.17221/964-cjfs

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Effect of processing on texture in canned artichokes

Autor: Revilla, I., ANA MARIA VIVAR QUINTANA, Fuentes-Cuervo, O.

Publikováno v: CIÊNCIAVITAE
Scopus-Elsevier

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Experimental design applied for the simultaneous analysis of whey proteins and caseins of binary and ternary milk mixtures by capillary electrophoresis

Autor: Rodríguez-Nogales, J. M., Revilla, I., ANA MARIA VIVAR QUINTANA

Publikováno v: CIÊNCIAVITAE
Scopus-Elsevier

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Evaluation of the effect of somatic cell counts on casein proteolysis in ovine milk cheese by means of capillary electrophoresis

Autor: Revilla, I., ANA MARIA VIVAR QUINTANA, Rodríguez-Nogales, J. M.

Publikováno v: Scopus-Elsevier
CIÊNCIAVITAE

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Determination of the mineral composition (Ca, P, Mg, K, Na) in cheeses (Cow's Ewe's and Goat's) with different ripening times using near infrared spectroscopy (NIRs) with a fibre-optic probe

Autor: González-Martín, I., Hernández-Hierro, J. M., Revilla, I., ANA MARIA VIVAR QUINTANA, Lobos-Ortega, I., González-Pérez, C.

Publikováno v: Scopus-Elsevier
CIÊNCIAVITAE

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