Zobrazeno 1 - 10
of 103
pro vyhledávání: '"M.E. Tornadijo"'
Publikováno v:
Journal of Functional Foods, Vol 35, Iss , Pp 74-80 (2017)
Consumer concern about the relationship between food and health has generated a growing interest in functional foods. Conjugated linoleic acid (CLA) has been associated with several beneficial health properties. Therefore, this study reports the desi
Externí odkaz:
https://doaj.org/article/e755b84137dc4e20a27ffebe2e5a917d
Publikováno v:
Journal of Functional Foods, Vol 34, Iss , Pp 340-346 (2017)
In this study, 85 strains of lactic acid bacteria isolated from artisanal cheeses were screened to determine their capacity to synthesise bioactive compounds.Four Lactobacillus plantarum and two Lactobacillus casei subsp. casei strains were capable o
Externí odkaz:
https://doaj.org/article/a1afb0aafe9c4760b78ea8dca5d8f0ec
Autor:
Daniel Abarquero, Domingo Fernández, Patricia Combarros-Fuertes, José M. Fresno, M.E. Tornadijo, E. Renes
Publikováno v:
Dairy, Vol 2, Iss 21, Pp 242-255 (2021)
Dairy; Volume 2; Issue 2; Pages: 242-255
Dairy; Volume 2; Issue 2; Pages: 242-255
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::801a3457b47a06e00de5a51274184fcc
https://www.mdpi.com/2624-862X/2/2/21
https://www.mdpi.com/2624-862X/2/2/21
Akademický článek
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Autor:
Montserrat González-Raurich, Bernardo Prieto, Avelino Alvarez-Ordóñez, Miguel Prieto, Mercedes Fuertes López, José M. Fresno, M.E. Tornadijo, E. Renes
Publikováno v:
Journal of Food Science Education. 19:250-262
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25f049d8e0746c608f109ae216b46f90
https://doi.org/10.1111/1541-4329.12207
https://doi.org/10.1111/1541-4329.12207
[EN] Sixty-six lactic acid bacteria strains, isolated from traditional cheeses, were identified by MALDI-TOF technology, characterised through the evaluation of their enzymatic activities (acidifying and proteolytic capacities and carboxypeptidase, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6991771ea818e40dc8f4208ab29f3029
http://hdl.handle.net/10612/15396
http://hdl.handle.net/10612/15396
Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese
Autor:
Miguel A. Alvarez, M.E. Tornadijo, Victor Ladero, José M. Fresno, Daniel Abarquero, E. Renes, Domingo Fernández
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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instname
The aim of this research was to study changes in the microbial populations, free AA profile, biogenic amine content, and sensory characteristics of ripened cheeses (100 and 180 d) produced in different seasons (summer, autumn, winter, and spring) fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::281226f1e29f204ca6a73c0107b8bbf5
https://pubmed.ncbi.nlm.nih.gov/33455752
https://pubmed.ncbi.nlm.nih.gov/33455752
Autor:
E. Renes, M.E. Tornadijo, M.A. de la Fuente, José M. Fresno, Domingo Fernández, Pilar Gómez-Cortés
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
The high nutritional value of sheep milk can be advantageous in the manufacture of cheese, and fat plays an important role in sheep cheese properties. The aim of this study was to investigate the effect of feeding common hay or silage diets used in c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d506c8cc0b951c326b7268c30729121b
http://hdl.handle.net/10261/204749
http://hdl.handle.net/10261/204749