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Formulación y procedimiento de elaboración de pasta de relleno de aceitunas de mesa deshuesadas
(Oficina de Transferencia de Resultados de la Investigación, 2012)
Esta patente se encuadra dentro del campo de la tecnología agroalimentaria y se refiere a una formulación y procedimiento de elaboración de pastas para el relleno de aceitunas deshuesadas con máquinas deshuesadoras/rellenadoras ...
Proteolisis del queso manchego: caseínas y productos de degradación insolubles
(Universidad de Córdoba, Servicio de Publicaciones, 1981)
Proteolisis del queso manchego: primeros polipéptidos solubles
(Universidad de Córdoba, Servicio de Publicaciones, 1981)
Soluble nitrogen, soluble tyrosine, and soluble tryptophan were measured during the ripening of three different series of Manchego cheese. A theoretical discussion of results was made on the basis of quantitative electrophoretic ...
Estudio de la contaminación por el fungicida Hexaclorobenzeno (HCB) de mantequillas españolas
(Universidad de Córdoba, Servicio de Publicaciones, 1977)
The hexachlorobenzene (HCB) content has been studied in 75 samples of Spanish butters coming from five different regions. The mean levels obtained have been the following: Asturias and Santander, 0"099 ppm (basic fat): ...
In vitro bovine embryos production: influence of serum and hormonal supplementation
(Universidad de Córdoba, Servicio de Publicaciones, 1999)
On study the effect of different serum and hormonal supplements, when added to the maturation medium, on the in vitro maturation and subsequent fertilization and cleavage process of bovine oocytes. The oocyte maturation, ...
Actividad del agua, pH y principales minerales del queso de Mahón
(Universidad de Córdoba, Servicio de Publicaciones, 1983)
The a of Mahón cheese is relatively low (0,93-0,94) due to the high salt content (about 4 per cent). Since th pH value was also low (about 5,0) the poduct is stable against the growth of pathogen microorganisms and toxin ...
Composición química y contenido energético del queso de Mahón
(Universidad de Córdoba, Servicio de Publicaciones, 1982)
Sixteen samples from Mahon cheese (a cheese variety made in the Balearic Islands from whole cow"s milk) were analyzed for their chemical composition. From the analytical data their calorific values were estimated. Mean ...
Principales parámetros que definen la composición química del queso Torta del Casar
(Universidad de Córdoba, Servicio de Publicaciones, 1984)
The chemical composition, calorific value, some mineral compounds, pH and water activity of ten samples of commercial Torta del Casar cheese have been determined. Mean values of chemical components (as % total weight) were: ...
Distribución del nitrógeno soluble del queso de Mahón
(Universidad de Córdoba, Servicio de Publicaciones, 1982)
Non-processed Mahan cheese was relatively low in soluble nitrogen (23,6 p.100 of total N) due to high salt content, that reduces the ali.l to a low level and inhibits beta-casein hydrolysis.-""Processed cheeses and particulary ...