Now showing items 21-40 of 130

    • Concentración de los componentes no grasos del queso y grado de hidrólisis de la αs y β-caseína 

      Marcos, A.; Fernández-Salguero Carretero, J.; Esteban, M. Asunción (Universidad de Córdoba, Servicio de Publicaciones, 1978)
      The enzymic hydrolisis in Serena cheese of the αs-casein, and not that of β-ca¬sein, is concentration-dependent, being lesser as the non fatty components concen¬tration increase in the cheese polar phase. The main factor ...
    • Estudio de algunas floras microbianas del queso de la Serena 

      Fernández-Salguero Carretero, J.; Martínez Manso, P. (Universidad de Córdoba, Servicio de Publicaciones, 1978)
      The microbial flora has been studied on eleven ripened cheese type "Serena" (Spain) made with raw ewe milk. The microbial group analysed included: total viable counts, Lactic streptococci, lactobacilli, micrococci and ...
    • Aminoácidos libres del queso manchego 

      León Crespo, Francisco; Marcos, A.; Mora, M. Teresa; Fernández-Salguero Carretero, J.; Esteban, M. Asunción (Universidad de Córdoba, Servicio de Publicaciones, 1979)
      In commenrciai Manchego cheese 16 different free amino acids have identified and roughly quantified by dimensional paper chromatography; the mean content of total free amino acids is about 10 mg.g-r cheese and the values ...
    • Actividad del agua y pH de algunos quesos españoles 

      Fernández-Salguero Carretero, J.; Esteban, M. Asunción; Marcos, A.; León Crespo, Francisco (Universidad de Córdoba, Servicio de Publicaciones, 1979)
      Twelve Spanish cheese varieties have been screened for their aw and pH values. The sample of the internal mol-ripened cheese Cabrales, highly proteolyzed, has the lowest au, value (0.86). The samples of the fresh cheeses ...
    • Electroforesis cuantitativa del queso de bola. 

      Marcos, A.; Esteban, M. Asunción; León Crespo, Francisco; Fernández-Salguero Carretero, J. (Universidad de Córdoba, Servicio de Publicaciones, 1979)
      The extent of cheese ripening and the type of proteolysis have been studied on 12 samples of commercial bola cheese by combining quantitative PAGE electrophoresis and the spectrophotometric measurement of soluble tyrosine ...
    • Principales componentes químicos y parámetros físicos del queso de la Serena 

      Marsilla de Pascual, B.A. (Universidad de Córdoba, Servicio de Publicaciones, 1979)
      The gross chemical composition, some mineral compounds, pH and aw of fourteen samples of commercial "Serena" cheese have been determined. Mean values for chemical components (as p. 100 of total weight) were: moisture 41.8, ...
    • Influencia de condiciones ambientales en la contaminación de piensos con Aspergillus Flavus 

      Jodral Villarejo, M. (Universidad de Córdoba, Servicio de Publicaciones, 1979)
      An experimental contamination of fodder by means of A. flavus 15517 strain and A flavus Pep-70-1h, producers of aflatoxins, groups B and G, has been carried out in order to know the possible influence of temperature and ...
    • Estudio electroforético comparativo de algunos quesos españoles 

      Esteban, M. Asunción; Fernández-Salguero Carretero, J.; León Crespo, Francisco; Marcos, A. (Universidad de Córdoba, Servicio de Publicaciones, 1979)
      The extent of cheese ripening has been estimated in 12 Spanish cheese varieties by measuring speetropliotometrically the concentration of soluble tyrosine and soluble tryptophane. By a quantitative disc electrophoretiquc ...
    • Componentes nitrogenados del queso de Fuerteventura 

      Barreto Matos, Juan (Universidad de Córdoba, Servicio de Publicaciones, 1979)
      Fifteen samples of commercial I uerteventura cheese have been examined for their contents in several nitrogen fractions and free amino acids. The mean value of the total N (as p. 100 of cheese) was 3.66. The mean values ...
    • Inactivación térmica de las proteinasas del cardo Cynara Humilis L.: constantes cinéticas y termodinámicas 

      Esteban, M. Asunción; Alcalá, M.; Fernández-Salguero Carretero, J.; Martínez, E.; Marcos, A. (Universidad de Córdoba, Servicio de Publicaciones, 1980)
    • Actividad coagulante del extracto de la flor del cardo Cynara Humilis L. 

      Esteban, M. Asunción; Martínez, E. (Universidad de Córdoba, Servicio de Publicaciones, 1980)
    • Proteolisis del queso manchego: caseínas y productos de degradación insolubles 

      Marcos, A.; Mora, M. Teresa (Universidad de Córdoba, Servicio de Publicaciones, 1981)
    • Proteolisis del queso manchego: primeros polipéptidos solubles 

      Mora, M. Teresa; Marcos, A. (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 ...
    • Composición química y contenido energético del queso de Mahón 

      Beltrán de Heredia, F.; Alcalá, M.; Marcos, A.; Esteban, M. Asunción (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 ...
    • Distribución del nitrógeno soluble del queso de Mahón 

      Beltrán de Heredia, F.; Alcalá, M.; Marcos, A.; Esteban, M. Asunción (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 ...
    • Investigaciones sobre el fungicida Hexaclorobenceno y otros pesticidas organoclorados en productos cárnicos enlatados de cerdo 

      Herrera, A.; Jodral Villarejo, M.; Pozo Lora, R.; Villar, L.M. (Universidad de Córdoba, Servicio de Publicaciones, 1982)
      Urganochlorine pesticides have been under research, working on 47 samples of tinned pork products of Spanish fabrication. They have been chosen including nine brands three different types of products: "lean pork", "baked ...
    • Caseínas y polipéptidos insolubles del queso de Mahón 

      Marcos, A.; Esteban, M. Asunción; Beltrán de Heredia, F.; Alcalá, M. (Universidad de Córdoba, Servicio de Publicaciones, 1982)
      Protein breakdown in natural (non processed) Mahon cheese is greater than in processed and grated cheese, because the latter are made from green cheese and the processing temperature inactivates the proteolytic systems of ...
    • La miel de Aracena 

      Tello Porras, E. (Universidad de Córdoba, Servicio de Publicaciones, 1982)
    • Proteolisis del queso manchego: evolución de los aminoácidos libres 

      Mora, M. Teresa; Marcos, A. (Universidad de Córdoba, Servicio de Publicaciones, 1982)
      During the ripening of three diffe"rent series of Manchego cheese the evolution of free amino. acids was followed by a semiquantitative method. A total of 13-14 free amino acids were identified. Total free amino acids ...
    • Actividad del agua, pH y principales minerales del queso de Mahón 

      Esteban, M. Asunción; Marcos, A.; Beltrán de Heredia, F.; Alcalá, M. (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 ...