Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Ana Isabel Puertas"'
Publikováno v:
Fibers, Vol 2, Iss 3, Pp 255-263 (2014)
A (1→3)-β-d-Glucan produced by Lactobacillus suebicus CUPV221 strain was investigated by tapping mode atomic force microscopy (TM-AFM), to compare its supramolecular structure and conformation with two commercial polysaccharides: curdlan and scler
Externí odkaz:
https://doaj.org/article/4c59b9f3fe43466e8ef3f72f1f921368
Autor:
Ana Isabel Puertas, Mª. Goretti Llamas-Arriba, Oier Etxebeste, Iñaki Berregi, Miguel Ángel Pardo, Alicia Prieto, Paloma López, Mª. Teresa Dueñas
11 p.-6 fig.-3 tab.
Some lactic acid bacteria (LAB) strains isolated from alcoholic beverages are able to produce exopolysaccharides (EPS). The present work focuses on the physico-chemical characterization of the heteropolysaccharides (HePS) pro
Some lactic acid bacteria (LAB) strains isolated from alcoholic beverages are able to produce exopolysaccharides (EPS). The present work focuses on the physico-chemical characterization of the heteropolysaccharides (HePS) pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65c4a7d5939db1a7b1d5ec50c35eed8d
http://hdl.handle.net/10810/61523
http://hdl.handle.net/10810/61523
Autor:
Paula Domingo‐Alemán, Lucía Sampériz‐Sinovas, Arturo Martínez‐Tourné, Ana Isabel Puertas‐Martínez, María Jesús Martínez‐Martínez, José Ramón Fernández‐Fructuoso
Publikováno v:
Pediatric Pulmonology. 58:358-359
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55df9c79ee39d79b54d2e5d9de4049f4
https://doi.org/10.1002/ppul.26192
https://doi.org/10.1002/ppul.26192
Autor:
Jone Uranga, K. de la Caba, Pedro Guerrero, Alaitz Etxabide, Ana Isabel Puertas, María Teresa Dueñas
Publikováno v:
Food Hydrocolloids. 86:95-103
Transparent and colorless citric acid-incorporated fish gelatin/chitosan composite films were prepared in this work. The addition of citric acid into film forming formulations slowed down the swelling rate and swelling values of the films, which main
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ead6983b2ec3d8930e4de63ed4832243
https://doi.org/10.1016/j.foodhyd.2018.02.018
https://doi.org/10.1016/j.foodhyd.2018.02.018
Autor:
Alicia Prieto, María Teresa Dueñas, María Goretti Llamas-Arriba, Eva Rodríguez, Ángela Peirotén, Paloma López, Miguel Angel Pardo, Ana Isabel Puertas
Publikováno v:
Repositorio de Resultados de Investigación del INIA
INIA: Repositorio de Resultados de Investigación del INIA
Digital.CSIC. Repositorio Institucional del CSIC
instname
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA
INIA: Repositorio de Resultados de Investigación del INIA
Digital.CSIC. Repositorio Institucional del CSIC
instname
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA
Bifidobacterium longum INIA P132 and Bifidobacterium infantis INIA P731, isolated from infant-faeces, were investigated in this work. Regarding the probiotic and technological potential of the bifidobacteria, both were resistant to gastrointestinal t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40b474686f51d172c81f0f08b1f3362e
http://hdl.handle.net/20.500.12792/870
http://hdl.handle.net/20.500.12792/870
Characterization of dextrans produced by Lactobacillus mali CUPV271 and Leuconostoc carnosum CUPV411
Autor:
Mónica Cobos, Alicia Prieto, Patricia Ruas-Madiedo, Ana Isabel Puertas, Cristina Marieta, Paloma López, Mª Teresa Dueñas, María Goretti Llamas-Arriba, José I. Miranda
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
35 p.-14 fig.-4 tab.
The exopolysaccharide (EPS)-producing Lactobacillus mali CUPV271 and Leuconostoc carnosum CUPV411 were isolated from Spanish ropy apple must and slimy ham, respectively. The polymers were purified from bacterial cultures’
The exopolysaccharide (EPS)-producing Lactobacillus mali CUPV271 and Leuconostoc carnosum CUPV411 were isolated from Spanish ropy apple must and slimy ham, respectively. The polymers were purified from bacterial cultures’
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::210ae140961dc6629807abf0f57faca3
http://hdl.handle.net/10261/175307
http://hdl.handle.net/10261/175307
Autor:
Iñaki Berregi, Mª Teresa Dueñas, Ana Isabel Puertas, Miguel A. Rodríguez-Carvajal, Idoia Ibarburu, Alicia Prieto
Publikováno v:
International Journal of Food Microbiology. 214:54-62
Many lactic acid bacteria synthesize extracellular polysaccharides (exopolysaccharides, EPSs) with a large variation in structure and potential functional properties. Although EPS production can produce detrimental effects in alcoholic beverages, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::842195c8db92db2ed9e4f871ca428000
https://doi.org/10.1016/j.ijfoodmicro.2015.07.012
https://doi.org/10.1016/j.ijfoodmicro.2015.07.012
Publikováno v:
Food Hydrocolloids. 101:105486
Chitosan films with antioxidant and antimicrobial properties were prepared by the incorporation of gallic acid as a bioactive. The films obtained were homogeneous, transparent and colorless with high mechanical resistance. Results indicated that film
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fec2bb6dc66d71bfd97ffde9e398b217
https://doi.org/10.1016/j.foodhyd.2019.105486
https://doi.org/10.1016/j.foodhyd.2019.105486
Autor:
Iñaki Berregi, Patricia Elizaquível, Paloma López, Alicia Prieto, Ana Isabel Puertas, Rosa Aznar, Andoni Zuriarrain, Idoia Ibarburu, María Teresa Dueñas
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
24 p.-2 fig.-2 tab.-1 fig. supl.-1 tab.supl.
Lactic acid bacteria (LAB) are naturally occurring bacterial populations in traditional cider from the Basque Country (Spain), which is spontaneously fermented without starters. Some LAB are able to p
Lactic acid bacteria (LAB) are naturally occurring bacterial populations in traditional cider from the Basque Country (Spain), which is spontaneously fermented without starters. Some LAB are able to p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::518ac940434117bae7b68fc655749eb4
http://hdl.handle.net/10261/159476
http://hdl.handle.net/10261/159476
Publikováno v:
Food Control. 52:49-53
A quantitative determination method of lactic and acetic acids in cider is proposed by means of the proton nuclear magnetic resonance (1H NMR) technique. Lactic acid gives a doublet signal at 1.42 ppm in the spectrum and acetic acid a singlet signal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbbc1f85f333045be7408edb4349fb45
https://doi.org/10.1016/j.foodcont.2014.12.028
https://doi.org/10.1016/j.foodcont.2014.12.028