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Browsing by Author "González Pérez, Claudio"
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Article
Changes in the mineral content in cheeses of different compositions during 6 months of ripening
González Martín, Inmaculada; Hernández Hierro, José Miguel; Revilla, Isabel; Vivar Quintana, A.M.; Lobos Ortega, Iris A.; González Pérez, Claudio (Institute of Agricultural and Food Information, 2009)The mineral content of cheese depends on the origin of the milk (cow, ewe, goat) and its ripening. In this work the ...
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Article
Conjugated linoleic acid contents in cheeses of different compositions during six months of ripening
Lobos Ortega, Iris A.; Revilla, Isabel; González Martín, Inmaculada; Hernández Hierro, José Miguel; Vivar Quintana, A.M.; González Pérez, Claudio (Institute of Agricultural and Food Information, 2012)The study deals with the effects of the origin of milk (cow, ewe, goat, at different proportions), seasonality, and ...
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Article
Seasonal evolution of hydrophilic and hydrophobic peptide contents in cheeses made from ewe's goat's or cow's milk
Vivar Quintana, A.M.; Blanco López, M. A.; Revilla, Isabel; González Martín, Inmaculada; Hernández Hierro, José Miguel; González Pérez, Claudio (Institute of Agricultural and Food Information, 2009)Proteolysis is the principal and most complex biochemical event occurring during the maturation of the majority of ripened ...
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Article
The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition
González Martín, Inmaculada; Vicente Tavera, S.; Revilla, Isabel; Vivar Quintana, A.M.; González Pérez, Claudio; Hernández Hierro, José Miguel; Lobos Ortega, Iris A. (Instituto de la Grasa, CSIC, 2016)The canonical biplot method (CB) is used to determine the discriminatory power of volatile chemical compounds in cheese. ...
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Article
Variations in the contents of vitamins A and e during the ripening of cheeses with different compositions
Revilla, Isabel; Lobos Ortega, Iris A.; Vivar Quintana, A.M.; González Martín, Inmaculada; Hernández Hierro, José Miguel; González Pérez, Claudio (Institute of Agricultural and Food Information, 2014)We investigated the composition in vitamins A and E of cheeses made from the milks of ewes, goats and cows. A total of ...