dc.creator | Revilla, Isabel | es |
dc.creator | González Martín, Inmaculada | es |
dc.creator | Vivar Quintana, A.M. | es |
dc.creator | Blanco López, M. A. | es |
dc.creator | Lobos Ortega, Iris A. | es |
dc.creator | Hernández Hierro, José Miguel | es |
dc.date.accessioned | 2019-05-27T14:46:05Z | |
dc.date.available | 2019-05-27T14:46:05Z | |
dc.date.issued | 2016 | |
dc.identifier.citation | Revilla, I., González Martín, M.I., Vivar Quintana, A.M., Blanco López, M.A., Lobos Ortega, I.A. y Hernández Hierro, J.M. (2016). Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy. Journal of Dairy Science, 99 (7), 5074-5082. | |
dc.identifier.issn | 0022-0302 | es |
dc.identifier.issn | 1525-3198 | es |
dc.identifier.uri | https://hdl.handle.net/11441/86860 | |
dc.description.abstract | 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 capacity was evaluated using the spectrophotometric 2,2-azinobis(3-ethylenebenzothiazoline-6-sulfonic acid) (ABTS) method. Total antioxidant capacity was significantly correlated with season of manufacturing and time of ripening but not with animal species providing the milk. Moreover, statistically significant correlations between the total antioxidant capacity and retinol (r = 0.399), fat percentage (r = 0.308), protein percentage (r = 0.366), K (r = 0.385), Mg (r = 0.312), Na (r = 0.432), and P (0.272) were observed. We evaluated the use of near infrared spectroscopy technology, together with the use of a remote reflectance fiber-optic probe, to predict the antioxidant capacity of cheese samples. The model generated allowed us to predict antioxidant capacity in unknown cheeses of different compositions and ripening times. | es |
dc.description.sponsorship | Junta de Castilla y León SA13908 | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | Elsevier | es |
dc.relation.ispartof | Journal of Dairy Science, 99 (7), 5074-5082. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.title | Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal | es |
dc.relation.projectID | SA13908 | es |
dc.relation.publisherversion | http://dx.doi.org/10.3168/jds.2015-10564 | es |
dc.identifier.doi | 10.3168/jds.2015-10564 | es |
idus.format.extent | 9 p. | es |
dc.journaltitle | Journal of Dairy Science | es |
dc.publication.volumen | 99 | es |
dc.publication.issue | 7 | es |
dc.publication.initialPage | 5074 | es |
dc.publication.endPage | 5082 | es |
dc.identifier.sisius | 21014204 | es |