Buscar
Mostrando ítems 51-60 de 288
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 ...
Evaluación del crecimiento de Brochothrix thermosphacta en salchichas envasadas al vacío
(Universidad de Córdoba, Servicio de Publicaciones, 1984)
Growth of B. thermosphacta was investigated on four types of vacuum packed sausages in gas-proof film over a storage period of six weeks. Survival of B. thermosphacta is a direct function of the temperature used in the ...
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 ...
Aportaciones a la determinación de nitrito residual en embutidos con colorantes
(Universidad de Córdoba, Servicio de Publicaciones, 1983)
We have carried out a study on the problem of coloured filtrations found in the analysis of residual nitrites when the technique International Norm ISO/DIS 2918 is used. I.t is observed that the recommendation of Official ...
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 ...
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 ...
Inactivación térmica de las proteinasas del cardo Cynara Humilis L.: constantes cinéticas y termodinámicas
(Universidad de Córdoba, Servicio de Publicaciones, 1980)
Investigaciones sobre el fungicida Hexaclorobenceno y otros pesticidas organoclorados en productos cárnicos enlatados de cerdo
(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
(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 ...
Influencia del pH sobre los niveles de nitrito residual en salchichas envasadas al vacío
(Universidad de Córdoba, Servicio de Publicaciones, 1984)
Nitrite levels were investigated on four types of vacuum packed sausages over a storage period of six weeks. Decrease in the initial levels of residual nitrite over this storage period is a function of pH and storage temperature.