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Problemas y resultados de los contaminantes en los alimentos
(Real Academia de Córdoba, de Ciencias, Bellas Letras y Nobles Artes, 1988)
Proteolisis del queso manchego: caseínas y productos de degradación insolubles
(Universidad de Córdoba, Servicio de Publicaciones, 1981)
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 ...
Actividad del agua, pH y principales minerales del queso de Mahón
(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 ...
Composición química y contenido energético del queso de Mahón
(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 ...
Principales parámetros que definen la composición química del queso Torta del Casar
(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: ...
Distribución del nitrógeno soluble del queso de Mahón
(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 ...
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 ...
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 ...
Inactivación térmica de las proteinasas del cardo Cynara Humilis L.: constantes cinéticas y termodinámicas
(Universidad de Córdoba, Servicio de Publicaciones, 1980)