Zobrazeno 1 - 10
of 55
pro vyhledávání: '"J. M. Hernández Hierro"'
Autor:
I. González-Martín, V. Villaescusa-García, F. López-González, C. Oiz-Jiménez, I. A. Lobos-Ortega, B. Gordillo, J. M. Hernández-Hierro
Publikováno v:
Grasas y Aceites, Vol 64, Iss 1, Pp 30-35 (2013)
This work assesses the application of near infrared spectroscopy technology for the quality control of sunflower seeds direct from farmers and from a storage silo. The results show that the analytical method employing near infrared spectroscopy can b
Externí odkaz:
https://doaj.org/article/79a0e70f6f6a44b2b63661e6addc4fd2
Autor:
M. I. González-Martín, S. Vicente-Tavera, I. Revilla, A. M. Vivar-Quintana, C. González-Pérez, J. M. Hernández Hierro, I. Lobos-Ortega
Publikováno v:
Grasas y Aceites, Vol 67, Iss 1, Pp e112-e112 (2016)
The canonical biplot method (CB) is used to determine the discriminatory power of volatile chemical compounds in cheese. These volatile compounds were used as variables in order to differentiate among 6 groups or populations of cheeses (combinations
Externí odkaz:
https://doaj.org/article/982afde7afd744fc904d1ebe42570f8f
Autor:
I. González-Martín, J. M. Hernández-Hierro, I. Revilla, A. Vivar-Quintana, I. Lobos-Ortega, C. González-Pérez
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss Special Issue 1, Pp S114-S118 (2009)
The mineral content of cheese depends on the origin of the milk (cow, ewe, goat) and its ripening. In this work the effect of different factors on the mineral composition and the correlation between minerals (Ca, Fe, Mg, K, Na, and Zn) and the type o
Externí odkaz:
https://doaj.org/article/0596320df570431abb7cd97de417908c
Autor:
I. González-Martín, J. M Hernández-Hierro, I. Revilla, A. Vivar-Quintana, I. Lobos-Ortega, C. González-Pérez
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss Special Issue 1, Pp S113-S113 (2009)
In the present work we study the use of NIRS technology together with the use of a remote reflectance fibre-optic probe (with a 5 cm × 5 cm quartz window) for the determination of mineral composition (Ca, P, Mg, K, Na) in 227 samples of cheeses elab
Externí odkaz:
https://doaj.org/article/92fe20517cde4e73a086fc13effa18ee
Autor:
I. González-Martín, J. M Hernández-Hierro, I. Revilla, A. Vivar-Quintana, R. Morón-Sancho, J. Salvador-Esteban
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss Special Issue 1, Pp S105-S105 (2009)
Lipolysis is of great importance in the development of the aroma and flavour of cheese and one of the usual ways of measuring it is to assess variations in fatty acids. The relative proportions of fatty acids in milk fat depend on the animal species,
Externí odkaz:
https://doaj.org/article/8adb69e19d3d43b39a52dea1fabf51e2
Autor:
A. M. Vivar-Quintana, M.A. Blanco López, I. Revilla, I. González-Martín, J. M. Hernández-Hierro, C. González-Pérez
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss Special Issue 1, Pp S106-S108 (2009)
Proteolysis is the principal and most complex biochemical event occurring during the maturation of the majority of ripened cheese varieties. In addition to softening the cheese body, proteolysis influences the development of cheese flavour via the fo
Externí odkaz:
https://doaj.org/article/bf0b58a1130c4fc0b2555da27d1f05d3
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss Special Issue 1, p S361 (2009)
Aflatoxins are well-known mycotoxins produced mainly by two Aspergillus species particularly abundant in areas of the world with hot, humid climates. Aspergillus flavus, which is ubiquitous, produces B aflatoxins. A. parasiticus which produces both B
Externí odkaz:
https://doaj.org/article/59751e2a0d91441fbdb2068cf34344b3
Autor:
I, González-Martín, J M, Hernández-Hierro, N, Barros-Ferreiro, C, Cordón Marcos, R J, García-Villanova
Publikováno v:
Talanta. 72:998-1003
In the present work, we study the use of near infra-red spectroscopy (NIRS) technology together with a remote reflectance fibre-optic probe for determination of the major components in bee pollen. The method allows immediate control of the bee pollen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b1a8d5bd708c1e5a9d68513c2f5718d
https://doi.org/10.1016/j.talanta.2006.12.039
https://doi.org/10.1016/j.talanta.2006.12.039
Autor:
Lepetit N'Guessan, Jean Louis lepetitgrandpere34@gmail.com, Niamké, Bobelé Florence1 bobele.niamke@inphb.ci, Claude Yao, N'guessan Jean yaojc3@yahoo.fr, Amusant, Nadine Nadine.Amusant@EcoFog.gf
Publikováno v:
Forest Products Journal. 2023, Vol. 73 Issue 3, p194-208. 15p. 9 Diagrams, 1 Chart.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.