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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 ...
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 ...
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 ...
Investigación sobre la presencia de antibióticos en la leche en la región sur de España
(Universidad de Córdoba, Servicio de Publicaciones, 1977)
The presence of Penicilin, Streptomicine, Tetraciclines, Bacitracine, Neomicine and Kanamicine has been investigated in 1.346 samples of natural mil from the following provinces in the Southern region of Spain: Córdoba, ...
Influencia de diversos factores químicos y físicos en la proteolisis de las caseínas del queso
(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 ...
Actividad del agua y pH de algunos quesos españoles
(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 ...
Principales componentes nitrogenados del queso de la Serena
(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 ...
Concentración de los componentes no grasos del queso y grado de hidrólisis de la αs y β-caseína
(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 ...