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Artículo
Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy
(Elsevier, 2016)
In this study, we analyzed antioxidant capacity of 224 cheese samples prepared using 16 varied mixtures of milk from cows, ewes, and goats, in 2 manufacturing seasons (winter and summer), and over 6 mo of ripening. Antioxidant ...
Artículo
Control of quality and silo storage of sunflower seeds using near infrared technology
(Instituto de la Grasa, 2013)
En este trabajo se evalúa la espectroscopía de infrarrojo cercano para su uso en el control de calidad y almacenamiento de semillas de girasol. Los resultados indican que el método analítico empleado puede utilizarse ...
Artículo
Changes in the mineral content in cheeses of different compositions during 6 months of ripening
(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 effect of different factors on the mineral composition and the correlation between minerals (Ca, Fe, Mg, ...
Artículo
Variations in the contents of vitamins A and e during the ripening of cheeses with different compositions
(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 84 cheeses of known composition were prepared and controlled to determine the influence ...
Artículo
The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition
(Instituto de la Grasa, CSIC, 2016)
The canonical biplot method (CB) is used to determine the discriminatory power of volatile chemical compounds in cheese. These volatile compounds were used as variables in order to differentiate among 6 groups or populations ...
Artículo
Conjugated linoleic acid contents in cheeses of different compositions during six months of ripening
(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 ripen- ing time on the contents of conjugated linoleic acid (CLA) in 224 samples of cheese. The sum of ...