Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Iris Lobos-Ortega"'
Autor:
Isabel REVILLA, Iris LOBOS-ORTEGA, Ana VIVAR-QUINTANA, Maria Inmaculada GONZÁLEZ-MARTÍN, Jose Miguel HERNÁNDEZ-HIERRO, Claudio GONZÁLEZ-PÉREZ
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 4, Pp 342-347 (2014)
We investigated the composition in vitamins A and E of cheeses made from the milks of ewes, goats and cows. A total of 84 cheeses of known composition were prepared and controlled to determine the influence of different factors, e.g. the variable pro
Externí odkaz:
https://doaj.org/article/16aa027fd06d44bdbbaefd91285bb082
Autor:
Iris Lobos-Ortega, Isabel Revilla, María Inmaculada González-Martín, José Miguel Hernández-Hierro, Ana Vivar-Quintana, Claudio González-Pérez
Publikováno v:
Czech Journal of Food Sciences, Vol 30, Iss 3, Pp 220-226 (2012)
The study deals with the effects of the origin of milk (cow, ewe, goat, at different proportions), seasonality, and ripening time on the contents of conjugated linoleic acid (CLA) in 224 samples of cheese. The sum of the cis9, trans11 and trans10, ci
Externí odkaz:
https://doaj.org/article/3199b334ee624239b91f460cb0875603
Autor:
Iris Lobos-Ortega, María Inmaculada González-Martín, Miriam Hernández-Jiménez, José Miguel Hernández-Hierro, Isabel Revilla, Ana María Vivar-Quintana
Publikováno v:
Food Analytical Methods. 14:933-943
This study has examined the polyunsaturated fatty acid composition of 224 cheeses with variable percentages (0–100%) of milk from different species (cow, ewe’s, and goat) during 6 months of ripening. We analyzed the concentration of ω3 (Σ C20:5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72b020f828990cebb5ec335e1a76c3a5
https://doi.org/10.1007/s12161-020-01928-8
https://doi.org/10.1007/s12161-020-01928-8