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Listar por autor "Vivar Quintana, A.M."
Mostrando ítems 1-7 de 7
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Artículo
A comparative study of the analysis of free fatty acids in cheeses (Cow's, Ewe's and Goat's) with different ripening times using NIRS: Intact samples and fat extracts
González Martín, Inmaculada; Hernández Hierro, José Miguel; Revilla, Isabel; Vivar Quintana, A.M.; Morón Sancho, R.; Salvador Esteban, Javier (Institute of Agricultural and Food Information, 2009)Lipolysis is of great importance in the development of the aroma and flavour of cheese and one of the usual ways of ...
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Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy
Revilla, Isabel; González Martín, Inmaculada; Vivar Quintana, A.M.; Blanco López, M. A.; Lobos Ortega, Iris A.; Hernández Hierro, José Miguel (Elsevier, 2016)In this study, we analyzed antioxidant capacity of 224 cheese samples prepared using 16 varied mixtures of milk from cows, ...
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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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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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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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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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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 ...