ListarArchivos de Zootecnia por tema "Queso manchego"
Mostrando ítems 1-7 de 7
-
Aminoácidos libres del queso manchego
(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 ... -
Hidrólisis relativa de las caseínas del queso manchego maduro y primeros productos de su degradación proteolítica
(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 ... -
Proteolisis del queso manchego: cambios en la distribución del nitrógeno soluble
(Universidad de Córdoba, Servicio de Publicaciones, 1982)During the ripening of three different series of Manchego cheese, the soluble nitrogen increased in six months to about 23 percent of total nitrogen in two of the series, and to 30 percent in the third series. About half ... -
Proteolisis del queso manchego: caseínas y productos de degradación insolubles
(Universidad de Córdoba, Servicio de Publicaciones, 1981) -
Proteolisis del queso manchego: evolución de los aminoácidos libres
(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 ... -
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 ... -
Screening de las cepas proteolíticas del queso tipo manchego y acción de las proteasas de las suspensiones de células sobre la as y β-caseina
(Universidad de Córdoba, Servicio de Publicaciones, 1977)A collection of 58 proteolytic strains from 21 samples of commercial manchego type cheese has been constituted by screening techique on SMCA medium. The cell suspensions in caseinate solution, of the different isolated ...