Browsing DBTA-Artículos, capítulos, libros... by Title
Now showing items 30-49 of 278
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Beetroot Juice Produces Changes in Heart Rate Variability and Reduces Internal Load during Resistance Training in Men: A Randomized Double-Blind Crossover
(MDPI, 2022)Beetroot juice (BJ) has been used as a sport supplement, improving performance in resistance training (RT). However, its effect on the modulation of the autonomic nervous system has not yet been widely studied. Therefore, ... -
Behavior and effect of combined starter cultures on microbiological and physicochemical characteristics of dry- cured ham
(Springer, 2019)The behaviour of two combined starter cultures and their influence on the microbiological and physicochemical characteristics of dry-cured ham have been evaluated. Three lots of dry-cured hams were tested during processing ... -
Bioaccessibility of glucosinolates, isothiocyanates and inorganic micronutrients in cruciferous vegetables through INFOGEST static in vitro digestion model
(Elsevier, 2023)Green tissues and seeds from cruciferous vegetables growing in conventional and ecological conditions (Brassica carinata; Brassica rapa; Eruca vesicaria and Sinapis alba) were analyzed to determine their contents of ... -
Bioavailability of organosulfur compounds after the ingestion of black garlic by healthy humans
(MDPI, 2023)The consumption of black garlic has been related to a decreased risk of many human diseases due to the presence of phytochemicals such as organosulfur compounds (OSCs). However, information on the metabolization of these ... -
Blood group and protein polymorphism gene frequencies for the andalusian horse breed: a comparison with four american horse breeds
(Universidad de Córdoba, Servicio de Publicaciones, 1992)Gene frecuencies at seventeen blood group and protein polymorphism loci for the andalusian horse breed are given. Standard methods of starch and polyacrylamide gel electrophoresis were used to identify inherited variants ... -
Butter from different species: composition and quality parameters of products commercialized in the south of Spain
(MDPI, 2023)Butter is an important product for the dairy industry due to its particular sensory attributes and nutritional value, while the variability of the composition of the fatty acids in the milk can alter the nutritional and ... -
Calidad microbiológica de mantequillas españolas
(Universidad de Córdoba, Servicio de Publicaciones, 1977)The microbiological quality of a 100 samples of different brands of butter have been studied. The samples proceded from Asturias, Madrid, Granada, Córdoba, Sevilla, León and Santander. and were aquired in different commercial ... -
Cambios químicos durante la maduración del salchichón. 2: dinámica del nitrito y de los pigmentos cárnicos
(Universidad de Córdoba, Servicio de Publicaciones, 1978)The amount of residual nitrite and meat pigments during aging of a Spanish dried sausage (salchichon) has been studied. The concentration of nitrite increased in the first period, probably due to the inclusion of nitrate ... -
Cambios químicos durante la maduración del salchichón. 3. Modificaciones experimentadas por los compuestos nitrogenados solubles en agua
(Universidad de Córdoba, Servicio de Publicaciones, 1978)During ripening of a Spanish dried sausage (salchichnn) there was an apparent increase of water soluble proteins at the begining of the process. It was followed by a decrease in the amount of soluble proteins. The increase ... -
Cambios químicos durante la maduración del salchichón. I: alteraciones en la fracción lipídica
(Universidad de Córdoba, Servicio de Publicaciones, 1977)The changes in the lipid fraction during ripening of a Spanish dried sausage (salchichón) have been studied. The free fatty acids increased 20 times after processing, amounting. 2.49 p. 100 of the whole sausage. The peroxide ... -
Caracterización de mieles en Sierra Morena
(Consejo Social de la Universidad de Córdoba, 2009) -
La carne de caza es segura
(2012-05-18)El riesgo toxicológico por plomo derivado del consumo de carnes de caza es tolerable, recomendándose potenciar el consumo de este tipo de carnes por la población general. -
Caseínas y polipéptidos insolubles del queso de Mahón
(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 ... -
Cellulose Nanofiber-Based Aerogels from Wheat Straw: Influence of Surface Load and Lignin Content on Their Properties and Dye Removal Capacity
(MDPI, 2022)Water pollution is one of the most serious problems worldwide. Nanocellulose-based aerogels usually show excellent adsorption capacities due to their high aspect ratio, specific surface area and surface charge, making them ... -
Cellulose Nanofibers from Olive Tree Pruning as Food Packaging Additive of a Biodegradable Film
(MDPI, 2021)A biodegradable packaging film containing cellulose nanofibers from olive tree pruning, a by-product of olives production, was obtained using a solvent casting method. Nanocellulose was added to polyvinyl alcohol (PVA) to ... -
Cereal protein analysis via Dumas method: Standardization of a micro-method using the EuroVector Elemental Analyser
(Elsevier, 2013)The Dumas method (DM) of protein analysis in foods was standardized using two cereal references in order to identify the main sources of error during analysis; specifically, the study sought to establish which of the ... -
Changes in quantity plant‑based protein intake on type 2 diabetes remission in coronary heart disease patients: from the CORDIOPREV study
(Springer, 2023)Purpose: Diabetes remission is a phenomenon described in the context of drastic weight loss due to bariatric surgery or low-calorie diets. Evidence suggests that increasing the intake of plant protein could reduce the risk ... -
Changes in the antioxidant activity and metabolite profile of three onion varieties during the elaboration of ‘black onion’
(Elsevier, 2020)This study aims to investigate whether the heat treatment applied during the production of black onion, a novel derived product made from fresh onion, produces changes in the content of flavonoids, organosulfur compounds, ... -
Changes in the Organosulfur and Polyphenol Compound Profiles of Black and Fresh Onion during Simulated Gastrointestinal Digestion
(MDPI, 2021)This study aims to determine the changes in, and bioaccessibility of, polyphenols and organosulfur compounds (OSCs) during the simulated gastrointestinal digestion of black onion, a novel product derived from fresh onion ... -
Characterisation of Sierra Morena citrus blossom honey (Citrus sp)
(Wiley, 2010)The citrus blossom honey of Sierra Morena (a mountain chain located in the south of Spain) has been characterised by melissopalinological, physicochemical and sensorial analyses with the aim of establishing criteria for ...