Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Nelson P. Guerra"'
Publikováno v:
Macromol, Vol 4, Iss 2, Pp 437-447 (2024)
The effects of using a hard (artisanal) margarine (which has a higher lipidic and lower aqueous contents) and using a soft (commercial) margarine (which has a lower lipidic and higher aqueous contents), along with a casein hydrolysate, on the rheolog
Externí odkaz:
https://doaj.org/article/6dfb1c6a179c42b39d203561acc8a9c3
Autor:
Paula Fajardo, Lorenzo Pastrana, Jesús Méndez, Isabel Rodríguez, Clara Fuciños, Nelson P. Guerra
Publikováno v:
The Scientific World Journal, Vol 2012 (2012)
The aim of this study was to evaluate the potential of two probiotic preparations, containing live lactic acid bacteria (Lactococcus lactis CECT 539 and Lactobacillus casei CECT 4043) and their products of fermentation (organic acids and bacteriocins
Externí odkaz:
https://doaj.org/article/b632c2abc45f4146bbaead6f79f52b7a
Modelling the Effects of Ageing Time of Starch on the Enzymatic Activity of Three Amylolytic Enzymes
Publikováno v:
The Scientific World Journal, Vol 2012 (2012)
The effect of increasing ageing time (t) of starch on the activity of three amylolytic enzymes (Termamyl, San Super, and BAN) was investigated. Although all the enzymatic reactions follow michaelian kinetics, vmax decreased significantly (P
Externí odkaz:
https://doaj.org/article/e9b10725aaf7482589f2f9c76946205e
Autor:
David Outeiriño, Iván Costa-Trigo, Ricardo Pinheiro de Souza Oliveira, Nelson Pérez Guerra, José Manuel Salgado, José Manuel Domínguez
Publikováno v:
Foods, Vol 11, Iss 22, p 3711 (2022)
Novel environmentally friendly pretreatments have been developed in recent years to improve biomass fractionation. Solid-state fermentation (SSF) and treatment with ionic liquids show low environmental impact and can be used in biorefinery of biomass
Externí odkaz:
https://doaj.org/article/0ec90020154941e18cffacc657bd37ef
Autor:
Ricardo Troncoso Recio, Nelson Pérez Guerra, Ana Torrado Agrasar, Clara Asunción Tovar Rodríguez
Publikováno v:
Gels, Vol 8, Iss 11, p 689 (2022)
The influence of casein hydrolysates (CHs) and yeast on the viscoelasticity of wheat dough at 25 °C were analysed. Three wheat doughs were studied: the unyeasted dough (UYD), the unyeasted dough with CHs (UYD-C) and the yeasted dough (YD). The chara
Externí odkaz:
https://doaj.org/article/3228d294f30047ada228183e9b376d06
Autor:
Delicia L. Bazán, Pablo G. del Río, José Manuel Domínguez, Sandra Cortés-Diéguez, Juan C. Mejuto, Nelson Pérez-Guerra
Publikováno v:
Foods, Vol 11, Iss 19, p 3117 (2022)
The aim of this work was to study the production of kefir-like beverages via the fed-batch fermentation of red table grape juice at initial pHs of 3.99 (fermentation A) and 5.99 (fermentation B) with kefir grains during 4 repeated 24-h fed-batch subc
Externí odkaz:
https://doaj.org/article/670627e0c9584b9e8ad6a91604d116b3
Autor:
Fernando Giménez-Palomares, Pedro Fernández de Córdoba, Juan C. Mejuto, Ricardo J. Bendaña-Jácome, Nelson Pérez-Guerra
Publikováno v:
Mathematics, Vol 10, Iss 5, p 677 (2022)
Nisin, an antibacterial compound produced by Lactococcus lactis strains, has been approved by the US Food and Drug Administration to be used as a safe food additive to control the growth of undesirable pathogenic bacteria. Nisin is commonly described
Externí odkaz:
https://doaj.org/article/2166bf5675bd46cfb811c4781999125d
Publikováno v:
Polish Journal of Microbiology, Vol 68, Iss 2 (2019)
Externí odkaz:
https://doaj.org/article/c5a25461f9c344e5bf7d8c15af481d41
Publikováno v:
Journal of the science of food and agriculture. 94(11)
Cattle feed is at the beginning of the food chain in the 'farm-to-fork' model and might serve as a source of contamination with pathogenic bacteria. Heat treatment is one of the most effective methods utilized to ensure the microbial safety of feeds.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::30ffe855f912c059ece8252665951723
https://pubmed.ncbi.nlm.nih.gov/24374973
https://pubmed.ncbi.nlm.nih.gov/24374973