Zobrazeno 1 - 10
of 100
pro vyhledávání: '"J. Fernández-Salguero"'
Publikováno v:
Grasas y Aceites, Vol 46, Iss 4-5, Pp 304-307 (1995)
Total fatty acids were determined in Los Pedroches cheese samples manufactured with either animal or vegetable rennet during 100 days of ripening, using gas-liquid chromatography. Data of crude fat and of 24 relationships between fatty acids, have be
Externí odkaz:
https://doaj.org/article/5c440221ddfb480c80d9cee74e9763a4
Publikováno v:
Food Chemistry. 204:306-313
Cheese can contain regulated disinfection by-products (DBPs), mainly through contact with brine solutions prepared in disinfected water or sanitisers used to clean all contact surfaces, such as processing equipment and tanks. This study has focused o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4adbd8fe02d3aceb0161a5d19243109
https://doi.org/10.1016/j.foodchem.2016.02.146
https://doi.org/10.1016/j.foodchem.2016.02.146
Publikováno v:
Journal of Chromatography A. 1408:22-29
Trihalomethanes (THMs) and haloacetic acids (HAAs) are the two most prevalent classes of disinfection by-products (DBPs) that are present in treated water. Four THMs and six HAAs are regulated by several countries in drinking waters but no regulation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f61c0f1ba44e01d243b46e7bbc07e705
https://doi.org/10.1016/j.chroma.2015.07.007
https://doi.org/10.1016/j.chroma.2015.07.007
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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instname
[EN] The daily challenge involved in operating a process is the attainment of the objectives. Process management requires the use of tools adapted to the system s complexity. In order to obtain real time results, simplified mechanistic modeling offer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb25735d0ea50b85d0f73ae1f0eb4a9a
Publikováno v:
International Dairy Journal. 25:92-96
Cheeses made from ewes’ milk by using calf rennet (CR) were compared with those produced with powdered plant coagulant (PPC) obtained from Cynara cardunculus or 50:50 mixture of PPC and CR, by determining different chemical, biochemical, microbiolo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29615b332c384295504bbdcbf34b81ee
https://doi.org/10.1016/j.idairyj.2012.02.001
https://doi.org/10.1016/j.idairyj.2012.02.001
Publikováno v:
International Journal of Food Science & Technology. 44:2062-2069
Summary Powdered plant coagulant obtained from the cardoon flowers (Cynara cardunculus) was compared with calf rennet for the manufacture of traditional raw goats’ milk cheese, by determining differences in the profiles of the amino acids throughou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cef5540a8d33b5b0c05f4f266492c817
https://doi.org/10.1111/j.1365-2621.2009.02031.x
https://doi.org/10.1111/j.1365-2621.2009.02031.x
Publikováno v:
Food Research International. 42:324-330
Powdered plant coagulant (PPC) obtained from the cardoon ( Cynara cardunculus ) was compared with calf rennet (CR) for the manufacture of goats’ milk cheese, by determining difference in the proteolysis throughout ripening. There were no substantia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61c955ddf553148d79f114d67d2d279e
https://doi.org/10.1016/j.foodres.2008.12.009
https://doi.org/10.1016/j.foodres.2008.12.009
Publikováno v:
International Dairy Journal. 18:93-98
Different amounts of powdered vegetable coagulant (PVC) obtained from Cynara cardunculus (normal amount=PVC; double the normal amount=2PVC) were compared with calf rennet in cheese made from sheep milk, by determining different chemical, biochemical,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2d9d88b7663df2bd501fcbb2503b37b
https://doi.org/10.1016/j.idairyj.2007.06.003
https://doi.org/10.1016/j.idairyj.2007.06.003
Publikováno v:
Journal of the Science of Food and Agriculture. 88:1301-1306
BACKGROUND:Cheese-makers have traditionally kept vegetable coagulants refrigerated until use, even though little was known of their microbiological quality or coagulant activity during storage. This study aimed to assess the efficacy of lyophilisatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67b2d0fdde8ff35e53a04a2571fd4477
https://doi.org/10.1002/jsfa.3193
https://doi.org/10.1002/jsfa.3193
Autor:
Bernabé Sanz, J. Fernández-Salguero, M.A. Esteban, A. Marcos, Juan A. Ordóñez, M. Alcalá, G. D. García de Fernando
Publikováno v:
International Journal of Food Science & Technology. 25:464-468
Summary An improved gravimetric method was used to simultaneously determine (in a single assay) the water activity (aw) of 30 solid and liquid culture media covering the entire useful range of aw in food microbiology, including media recommended for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::080f9c4109894c89d2b4a7bdcd68a87a
https://doi.org/10.1111/j.1365-2621.1990.tb01105.x
https://doi.org/10.1111/j.1365-2621.1990.tb01105.x