A Metabolomics Study by 1H HRMAS NMR: From Sheep Milk to a Pressed-Curd Cheese: A Proof of Concept

Autor: David Castejón, José Segura, Karen Paola Cruz-Díaz, Víctor Remiro, María Encarnación Fernández-Valle, María Dolores Romero de Ávila, Palmira Villa, María Isabel Cambero

Publikováno v: Analytica, Vol 5, Iss 2, Pp 170-186 (2024)

For the first time, High-Resolution Magic Angle Nuclear Magnetic Resonance spectroscopy (NMR-HRMAS) was applied to directly identify specific metabolites from a Spanish raw ewe’s milk and enzymatic coagulation pressed-curd cheese (Protected Geograp

Externí odkaz: https://doaj.org/article/0059a89a97a14fcd96624c4166a48675

Proteolysis process in fermented sausage model systems as studied by NMR relaxometry

Autor: Karen Paola Cruz Díaz, Hanne Christine Bertram, Ana Belén García García, Lotte Bach Larsen, María Isabel Cambero Rodríguez

Publikováno v: Garcia Garcia, A B, Larsen, L B, Cambero Rodriguez, M I, Cruz Diaz, K P & Bertram, H C S 2015, ' The proteolysis process in fermented sausage model systems as studied by NMR relaxometry ', Journal of Agricultural and Food Chemistry, vol. 63, no. 11, pp. 3039-3045 . https://doi.org/10.1021/acs.jafc.5b00660

Proton NMR relaxation analyses were performed in sausage model systems (SMS) at different manufacturing times (0, 1, 3, 5, 7, and 9 days) to evaluate changes in water distribution and mobility. Three different water populations were identified, T2b (

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b431c36ff800e78025bc22ef601f8ca
https://pubmed.ncbi.nlm.nih.gov/25751613