Now showing items 1-13 of 13

    • 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 ...
    • 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 ...
    • 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 ...
    • 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 ...
    • 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 ...
    • 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 ...
    • Hidrólisis relativa de las caseínas del queso manchego maduro y primeros productos de su degradación proteolítica 

      Marcos, A.; Esteban, M. Asunción; Fernández-Salguero Carretero, J. (Universidad de Córdoba, Servicio de Publicaciones, 1978)
      PAGE patterns of the ripened Manchego cheese caseins show that alfas-casein is more extensively degraded than beta-casein. Hydrolysis of alfas-casein gives rise to two first degradation main products of higher relative ...
    • 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)
    • Influencia de diversos factores químicos y físicos en la proteolisis de las caseínas del queso 

      Marcos, A.; Fernández-Salguero Carretero, J.; Esteban, M. Asunción (Universidad de Córdoba, Servicio de Publicaciones, 1976)
      In most cheese varieties β-casein is more resistant to proteolysis than, αs-casein. This greater relative resistance has been ascribed to such lactors as cheese moisture content, aw, pH and proteins, minerals, calcium and ...
    • Parámetros de estabilidad de alimentos de humedad alta para consumo animal 

      Fernández-Salguero Carretero, J.; Gómez Díaz, R.; Sánchez Sánchez, E.; Vioque Amor, M. (Universidad de Córdoba, Servicio de Publicaciones, 1996)
      In the present work were analyzed the stability conditions of a group of high moisture petfoods. The samples considered complete preserves forming part of a widest study which are included lowmoisture animal feed. It was ...
    • Parámetros de estabilidad de alimentos de humedad alta para consumo animal 

      Sánchez Sánchez, E.; Vioque Amor, M.; Fernández-Salguero Carretero, J.; Gómez Díaz, R. (Universidad de Córdoba, Servicio de Publicaciones, 1996)
      In the present work were analyzed the stability conditions of a group of high moisture petfoods. The samples considered complete preserves forming part of a widest study which are included low moisture animal feed. It was ...
    • Principales componentes nitrogenados del queso de la Serena 

      Fernández-Salguero Carretero, J.; Marsilla de Pascual, B.A.; Barreto Matos, Juan (Universidad de Córdoba, Servicio de Publicaciones, 1978)
      Fourteen samples of ripened cheese, typical of the "Serena" (province of Badhrjoz, Spain), from different craft industries, have been a]nined for their contents in several nitrogen fractions and free amino acids. The mean ...
    • Principales parámetros que definen la composición química del queso Torta del Casar 

      Fernández-Salguero Carretero, J.; Ruiz Iñiguez, J.; Marcos, A.; Esteban, M. Asunción (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: ...