Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Elena Ordiales"'
Autor:
Juan Ignacio Gutiérrez-Cabanillas, Elena Ordiales Rey, Micaela Carvajal, Francisco Espinosa Borreguero
Publikováno v:
Agriculture, Vol 14, Iss 8, p 1267 (2024)
Processing tomato is one of the most important crops in Extremadura region, Spain, since the largest national agricultural production and first industrial processing of this sector is concentrated in this area. In these two production stages, greenho
Externí odkaz:
https://doaj.org/article/ede60cc4933543eb83a92726ef0f34cb
Autor:
Jorge Poveda, Pablo Velasco, Antonio de Haro, Tor J. Johansen, Alex C. McAlvay, Christian Möllers, Jørgen A.B. Mølmann, Elena Ordiales, Víctor M. Rodríguez
Publikováno v:
Metabolites, Vol 11, Iss 6, p 384 (2021)
Brassica oleracea var. acephala (kale) is a cruciferous vegetable widely cultivated for its leaves and flower buds in Europe and a food of global interest as a “superfood”. Brassica crops accumulate phytochemicals called glucosinolates (GSLs) whi
Externí odkaz:
https://doaj.org/article/179b6886c30e4105819b4f46fda0e30c
Autor:
Elena Ordiales, Domingo J. Iglesias, María Victoria Alarcón, Lorena Zajara, Jesús Gil, Juan Ignacio Gutiérrez, Julio Salguero
Publikováno v:
International Journal of Agronomy, Vol 2017 (2017)
Broccoli (Brassica oleracea L. var. italica) is currently considered a main vegetable food in the markets due to its high nutritional value, containing elevated levels of phytochemicals widely described to have beneficial effects against cancer and o
Externí odkaz:
https://doaj.org/article/7a516ab9fe5b4adeac12b7e37cda6a5e
Autor:
Santiago Ruiz-Moyano, María de Guía Córdoba, Alberto Martín, G. Gallardo, María José Benito, Elena Ordiales
Publikováno v:
International Journal of Dairy Technology. 69:272-281
The purpose of this work was to develop a cheap, easy and fast procedure, based on protein analysis, that can be used in the characterisation of coagulants from thistle species, which can be used in Torta del Casar cheesemaking. Sodium dodecyl sulpha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5bbfb3e8cd715f423d00c8987ff2561a
https://doi.org/10.1111/1471-0307.12254
https://doi.org/10.1111/1471-0307.12254
Autor:
Manuel Joaquín Serradilla, Alberto Martín, Elena Ordiales, M.C. Villalobos, María de Guía Córdoba, Santiago Ruiz-Moyano
Publikováno v:
Journal of the Science of Food and Agriculture. 96:2116-2124
BACKGROUND Fresh fruit is highly perishable during storage and transport, so there has been growing interest in finding safe and natural antimicrobial compounds as a control tool. Phenolic compounds are secondary metabolites naturally present in vege
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d034650f5ca1080427cfb6977f44ea20
https://doi.org/10.1002/jsfa.7327
https://doi.org/10.1002/jsfa.7327
Autor:
Margarita Fernández, Alberto Martín, Elena Ordiales, Alejandro Hernández, María de Guía Córdoba, María José Benito
Publikováno v:
Food Analytical Methods. 8:7-17
The purpose of this work was to develop a PCR method for the identification of Cynara cardunculus used in the elaboration of “Torta del Casar” cheese. One hundred five specimens were collected from different parts of the Extremadura region (Spain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1fd89cccd0ee7d95c7f8d20dbcfd99a
https://doi.org/10.1007/s12161-014-9889-4
https://doi.org/10.1007/s12161-014-9889-4
Autor:
Elena Ordiales, Alberto Martín, Rocío Casquete, María José Benito, María de Guía Córdoba, Margarita Fernández
Publikováno v:
International Journal of Dairy Technology. 67:402-409
The purpose of this work was to investigate the influence of technological properties of vegetable rennet (Cynara cardunculus) on the characteristics of ‘Torta del Casar’ cheese to establish the parameters that can be useful for quality control o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6cf08dc5e7e4011f1d238485235c40c2
https://doi.org/10.1111/1471-0307.12129
https://doi.org/10.1111/1471-0307.12129
Autor:
Rocío Casquete, María de Guía Córdoba, Elena Ordiales, Alberto Martín, María José Benito, Manuel Joaquín Serradilla
Publikováno v:
Food Control. 33:448-454
The objective of this work was to study the growth and development of fortuitous flora and food pathogens in the traditional Spanish cheese “Torta del Casar”. Sixteen batches of “Torta del Casar” were manufactured from the same unpasteurized
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce48b3a1d521f004b6b0700bb2247a8e
https://doi.org/10.1016/j.foodcont.2013.03.027
https://doi.org/10.1016/j.foodcont.2013.03.027
Autor:
Alberto Martín, Margarita Fernández, Alejandro Hernández, María de Guía Córdoba, María José Benito, Elena Ordiales
Publikováno v:
Journal of Dairy Research. 80:429-438
The purpose of this work was to analyse the influence of rennet from different Cynara cardunculus plants, selected for its clotting and proteolytic activity on caseins, on the characteristics of manufactured ‘Torta del Casar’ cheeses. After class
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bd606a51a9f85dbeb4619128e1a1fdd
https://doi.org/10.1017/s0022029913000411
https://doi.org/10.1017/s0022029913000411
Autor:
Alberto Martín, Santiago Ruiz-Moyano, Alejandro Hernández, Elena Ordiales, María de Guía Córdoba, María José Benito
Publikováno v:
Journal of Dairy Science. 96:5477-5486
The purpose of this work was to investigate the influence of the spontaneous microbial population on the flavor of Torta del Casar cheese. A total of 16 batches of cheeses with different microbial qualities were used. Their physicochemical and microb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2cfb1cb7f894c9e1f5bc53f0763f229
https://doi.org/10.3168/jds.2013-6587
https://doi.org/10.3168/jds.2013-6587