Zobrazeno 1 - 10
of 16
pro vyhledávání: '"José María Fresno"'
Autor:
Noemí López González, Daniel Abarquero, Patricia Combarros-Fuertes, Bernardo Prieto, José María Fresno, María Eugenia Tornadijo
Publikováno v:
Dairy, Vol 5, Iss 1, Pp 93-105 (2024)
Salting influences microbial growth, enzymatic activity, and biochemical reactions during ripening, thus contributing to the final quality of cheese. The aim of this study was to evaluate the influence of different salting methods (dry salting at 12,
Externí odkaz:
https://doaj.org/article/8792429de66f4fb09020d9e27397c98d
Autor:
Teresa María López-Díaz, Ángel Alegría, Jose María Rodríguez-Calleja, Patricia Combarros-Fuertes, José María Fresno, Jesús A. Santos, Ana Belén Flórez, Baltasar Mayo
Publikováno v:
Dairy, Vol 4, Iss 3, Pp 410-422 (2023)
Blue cheeses are those whose matrix is veined with a blue, blue-grey, or blue-green colour due to the development of Penicillium roqueforti. There are more than 45 varieties of blue cheese produced worldwide, with some distinct features, although the
Externí odkaz:
https://doaj.org/article/1ffff04791e34256930b131c0b692098
Autor:
Isabel Diezhandino, Domingo Fernández, Daniel Abarquero, Bernardo Prieto, Erica Renes, José María Fresno, María Eugenia Tornadijo
Publikováno v:
Dairy, Vol 4, Iss 1, Pp 222-234 (2023)
Blue-veined cheeses in general undergo a pronounced lipolysis. The aim of this work was to determine the evolution of free fatty acids (FFA) in Valdeón cheese during ripening, comparing cheeses made from raw and pasteurized milk. The effect of seaso
Externí odkaz:
https://doaj.org/article/3dc2b3cb60f64ade85b6912c02d83d7e
Autor:
Domingo Fernández, Patricia Combarros-Fuertes, Erica Renes, Daniel Abarquero, José María Fresno, María Eugenia Tornadijo
Publikováno v:
Dairy, Vol 2, Iss 2, Pp 242-255 (2021)
This work aimed to study the effects of using ewe’s milk from Churra, Assaf, or both breeds on the physicochemical and sensory characteristics of Zamorano cheese at the end of ripening. Zamorano cheese is a hard variety with protected designation o
Externí odkaz:
https://doaj.org/article/14de7457c8854938abfeda2ad8711fbf
Autor:
Paula Fuentes Choya, Patricia Combarros-Fuertes, Daniel Abarquero Camino, Erica Renes Bañuelos, Bernardo Prieto Gutiérrez, María Eugenia Tornadijo Rodríguez, José María Fresno Baro
Publikováno v:
Foods, Vol 12, Iss 4, p 902 (2023)
Aquafaba is a by-product derived from legume processing. The aim of this study was to assess the compositional differences and the culinary properties of Pedrosillano chickpea aquafaba prepared with different cooking liquids (water, vegetable broth,
Externí odkaz:
https://doaj.org/article/3fc37eb562374fadbacc7489b242a584
Autor:
Hana Scepankova, Patricia Combarros-Fuertes, José María Fresno, María Eugenia Tornadijo, Miguel Sousa Dias, Carlos A. Pinto, Jorge A. Saraiva, Letícia M. Estevinho
Publikováno v:
Molecules, Vol 26, Iss 16, p 4784 (2021)
Honey is a natural product rich in several phenolic compounds, enzymes, and sugars with antioxidant, anticarcinogenic, anti-inflammatory, and antimicrobial potential. Indeed, the development of honey-based adhesives for wound care and other biomedica
Externí odkaz:
https://doaj.org/article/ba2e77407ee24122ae477bf9ec8684e5
Autor:
Isabel Diezhandino, Domingo Fernández, Patricia Combarros‐Fuertes, Erica Renes, José María Fresno, María Eugenia Tornadijo
Publikováno v:
International Journal of Dairy Technology. 75:630-642
[EN] Valdeón cheese is a Spanish Protected Geographical Indication of blue-veined cheese produced on an industrial scale from raw or pasteurised cow and/or goat milk. The aim of this work was to evaluate the impact of pasteurisation on the microbiol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed767325d7e5a5ab1e800808a5e940d3
https://doi.org/10.1111/1471-0307.12862
https://doi.org/10.1111/1471-0307.12862
Akademický článek
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Autor:
Daniel Abarquero, Raquel Bodelón, Ana Belén Flórez, José María Fresno, Erica Renes, Baltasar Mayo, María Eugenia Tornadijo
[EN] Twenty lactic acid bacteria (LAB) isolated from artisanal cheeses and previously selected for their technological properties were screened for their enzymatic activities, antimicrobial activity and safety. The aim was to select those LAB strains
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4d0f6aa590f10c475a847170e492531
http://hdl.handle.net/10612/16000
http://hdl.handle.net/10612/16000
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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