Zobrazeno 1 - 10
of 57
pro vyhledávání: '"M.L. Timón"'
Akademický článek
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Publikováno v:
Foods, Vol 9, Iss 1398, p 1398 (2020)
Foods
Volume 9
Issue 10
Foods
Volume 9
Issue 10
Extraction temperature, extraction time and liquid (water) to solid ratio were optimized in order to extract antioxidant phenolic compounds from brewers&rsquo
spent grain (BSG). The extracts were analysed for their total phenol content (TPC) and
spent grain (BSG). The extracts were analysed for their total phenol content (TPC) and
Akademický článek
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Publikováno v:
Journal of Food Processing and Preservation. 39:2687-2697
Nectarine sections were coated in three different formulations consisting of chitosan (2 g/100 mL), pectin (2 g/100 mL) and sodium caseinate (2 g/100 mL) with glycerol as plasticizer. Sections were packed in modified atmosphere packaging (MAP) and st
Akademický článek
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Publikováno v:
LWT - Food Science and Technology. 58:293-298
Fifty sausages were manufactured using different proteases (batch 1: without protease; batches 2 and 3: with validase FP II at 0.5 and 1 g kg � 1 , respectively; batches 4 and 5: with validase FP Concentrate at 0.5 and 1gk g � 1 , respectively).
Publikováno v:
LWT - Food Science and Technology. 57:359-365
The aim of the present study was to identify low molecular weight peptides with radical scavenging activity from cheese made using different types of rennet: batch 1, animal rennet (95% chymosin and 5% bovine pepsin), batch 2, rennet of plant origin
Publikováno v:
Food Packaging and Shelf Life. 1:179-189
Lactarius deliciosus mushrooms were packed in two modified atmospheres: (i) batch 1 (3.7% O 2 + 8.3% CO 2 ) and (ii) batch 2 (9.0% O 2 + 4.5% CO 2 ), and compared with a control. Mushrooms were stored at 2 ± 1 °C and sampling was carried out after
Publikováno v:
LWT - Food Science and Technology. 53:191-197
Forty dry-cured sausages from Iberian pigs were manufactured using 3 different proteases (batch 1: without proteases, batch 2: neutral bacterial proteases, batch 3: fungal proteases and batch 4: fungal proteases concentrate). The effect of proteases
Publikováno v:
Food and Nutrition Sciences. :14-22
The aim of this work focuses on the study of low molecular weight (LMW) compounds with antioxidant and antihy-pertensive effect in Iberian ham and La Serena cheese, two traditional products in Spain, in comparison to cured ham and matured Ewe’s mil