Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Bonastre Oliete"'
Autor:
Lorena Jiménez, José M. Perea, Javier Caballero-Villalobos, Elena Angón, Alessio Cecchinato, Nicolò Amalfitano, Bonastre Oliete, Ramón Arias
Publikováno v:
Foods, Vol 13, Iss 6, p 873 (2024)
Sheep milk from local breeds is important for the production of high-quality cheeses throughout the Mediterranean region, such as Manchego cheese in Spain. To maintain sustainable and efficient production, it is necessary to reach a better understand
Externí odkaz:
https://doaj.org/article/3c4a6a00f1934f198a08b700d72e0857
Associations between Milk Coagulation Properties and Microbiological Quality in Sheep Bulk Tank Milk
Autor:
Ramón Arias, Lorena Jiménez, Ana Garzón, Javier Caballero-Villalobos, Bonastre Oliete, Nicolò Amalfitano, Alessio Cecchinato, José M. Perea
Publikováno v:
Foods, Vol 13, Iss 6, p 886 (2024)
This study conducted a seasonal analysis of bulk tank milk from 77 sheep farms to establish relationships between the concentration of major microbial groups and milk coagulation properties. The investigated milk traits included composition (pH, fat,
Externí odkaz:
https://doaj.org/article/5d9349e4a75148358d0d929216df4076
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Pea albumins are promising for their nutritional, biological, and techno-functional properties. However, this fraction is usually discarded in the industry due to its low protein content compared to globulin fraction and the presence of some anti-nut
Externí odkaz:
https://doaj.org/article/2c36fd8ffa5b4355b772f3da7be5c61d
Publikováno v:
Fermentation, Vol 8, Iss 6, p 244 (2022)
Legume proteins have a promising future in the food industry due to their nutritional, environmental, and economic benefits. However, their application is still limited due to the presence of antinutritional and allergenic compounds, their poor techn
Externí odkaz:
https://doaj.org/article/c0952e9bb5764af7a47eb50b0ea942d8
Publikováno v:
Foods, Vol 10, Iss 3, p 549 (2021)
Although pea protein has been widely explored, its consumption is still limited by undesirable sensory characteristics and low solubility. All these properties can be modified during protein extraction process. Besides, previous studies showed that l
Externí odkaz:
https://doaj.org/article/e7a52e4068b04803b3ca55f8ad5457b2
Autor:
Javier Caballero Villalobos, Ana I. Garzón Sigler, Bonastre Oliete, Ramón Arias Sánchez, Lorena Jiménez, Nieves Núñez Sánchez, Andrés L. Martínez Marín
Publikováno v:
Mljekarstvo, Vol 65, Iss 2, Pp 138-143 (2015)
The relationship between somatic cell count (SCC) and raw milk composition and its coagulation properties measured at native or standardised pH values were investigated in Manchega ewes’ milk. A total of 84 bulk tank milk samples from flocks includ
Externí odkaz:
https://doaj.org/article/d6f325e66cc34b3e9d71e8e31c189ecc
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 102(11)
The presence of secondary metabolites responsible for off-flavours in peas may influence consumers' acceptance. These undesirable compounds may increase due to biotic stress or cultivar. Therefore, grains from two pea (Pisum sativum L.) cultivars (Cr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b1aa013321577345ab53ed561199e58
https://pubmed.ncbi.nlm.nih.gov/35275406
https://pubmed.ncbi.nlm.nih.gov/35275406
Publikováno v:
Fermentation. 8:244
Legume proteins have a promising future in the food industry due to their nutritional, environmental, and economic benefits. However, their application is still limited due to the presence of antinutritional and allergenic compounds, their poor techn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa8ed01668340385c0f8bc4f98147418
https://doi.org/10.3390/fermentation8060244
https://doi.org/10.3390/fermentation8060244
Autor:
Ronda, Felicidad, Rodríguez-Nogales, José Manuel, Sancho, Daniel, Gómez, Bonastre Oliete y Manuel
Publikováno v:
In Food Chemistry 2008 108(1):287-296
Publikováno v:
Food Research International
Food Research International, Elsevier, 2019, 119, pp.444-454. ⟨10.1016/j.foodres.2019.02.015⟩
Europe PubMed Central
Food Research International, Elsevier, 2019, 119, pp.444-454. ⟨10.1016/j.foodres.2019.02.015⟩
Europe PubMed Central
International audience; The effects of microfluidization and drying method on the characteristics and techno-functional properties of pea (Pisum sativum L.) globulin aggregates were investigated. Pea globulin aggregates were microfluidized at 130 MPa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e0e3ac342ea9deaadafad03ef9ecadb
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-02172984/document
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-02172984/document
