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    المساهمون: Libertador Experimental Pedagogical University

    المصدر: Journal of Social Sciences and Management Research Review, 7(1), 72-87, (2024-07-31)

    مصطلحات موضوعية: Residuos Sólidos, Práctica de Reciclaje, Espacio Escolar

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    المساهمون: Wei, W., Mazzola, M., Otero-Marquez, O., Tong, Y., Souied, E., Querques, G., Bailey Freund, K., Theodore Smith, R.

    Relation: info:eu-repo/semantics/altIdentifier/pmid/36617586; info:eu-repo/semantics/altIdentifier/wos/WOS:000910995200001; volume:37; issue:11; firstpage:2281; lastpage:2288; numberofpages:8; journal:EYE; https://hdl.handle.net/20.500.11768/140377

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    المصدر: Grasas y Aceites; Vol. 66 No. 4 (2015); e097 ; Grasas y Aceites; Vol. 66 Núm. 4 (2015); e097 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2015.v66.i4

    وصف الملف: text/html; application/pdf; text/xml

    Relation: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1563/1790; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1563/1791; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1563/1792; Al-Jowder O, Kemsley EK, Wilson RH. 2002. Detection of adulteration in cooked meat products by MIR-Infrared Spectroscopy. J. Agric. Food Chem. 50, 1325–1329. http://dx.doi.org/10.1021/jf0108967 PMid:11878997; AOAC, 1998. Official Method of Analysis of AOAC International (16th Ed.), Washington, DC.; Banks JM. 2004. The technology of low-fat cheese manufacture. Int. J. Dairy Technol. 57, 199–207. http://dx.doi.org/10.1111/j.1471-0307.2004.00136.x; Bourne MC. 1978. Texture profile analysis. Food Technol. 32, 62–66, 72.; Casal HL, Mantsch HH. 1984. Polymorphic phase behavior of phospholipid membranes studied by infrared spectroscopy. Biochim. Biophys. Acta 779, 382–401.; Cerníková M, Bunkaa F, Pavlínek V, Brezina P, Hrabe J, Valáseka P. 2008. Effect of carrageenan type on viscoelastic properties of processed cheese. Food Hydrocolloid. 22, 1054–1061. http://dx.doi.org/10.1016/j.foodhyd.2007.05.020; Corredig M, Sharafbafi N, Kristo E. 2011. Polysaccharideprotein interactions in dairy matrices, control and design of structures. Food Hydrocolloid. 25, 1833–1841. http://dx.doi.org/10.1016/j.foodhyd.2011.05.014; Cuibus L, Maggio R, Mures¸an V, Diaconeasa Z, Fetea F, Socaciu C. 2014. Preliminary Discrimination of Cheese Adulteration by FT-IR Spectroscopy. Bull. UASVM Food Sci. Technol 71, 142–146. http://dx.doi.org/10.15835/buasvmcn-fst:10795; Cunha CR, Dias AI, Viotto WH. 2010. Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat. Food Res. Int. 43, 723–729. http://dx.doi.org/10.1016/j.foodres.2009.11.009; Dalgleish DG, Morris ER. 1988. Interactions between carrageenans and casein micelles: electrophoretic and hydrodynamic properties of the particles. Food Hydrocolloid. 2, 311–320. http://dx.doi.org/10.1016/S0268-005X(88)80028-6; Der G, Everitt BS. 2002. A Handbook of Statistical Analyses Using SAS. Chapman & Hall, London.; Dinkçi N, Kesenkas¸ H, Seçkin AK, Kinik O, Gönç S. 2011. Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese. Grasas y Aceites 62, 275–283. http://dx.doi.org/10.3989/gya.091810; Drake MA, Herrett W, Boylston TD, Swanson BG. 1996. Lecithin improves texture of reduced-fat cheeses. J. Food Sci. 6, 639–642. http://dx.doi.org/10.1111/j.1365-2621.1996.tb13176.x; Drohan DD, Tziboula A, McNulty D, Horne D.S. 1997. Milk protein-carrageenan interactions. Food Hydrocolloid. 11, 101–107. http://dx.doi.org/10.1016/S0268-005X(97)80016-1; Dufour É, Riaublanc A. 1997. Potentiality of spectroscopic methods for the characterization of dairy products. II. Mid infrared study of the melting temperature of cream triacylglycerols and of the solid fat content in cream. Lait 77, 671–681. http://dx.doi.org/10.1051/lait:1997648; Fathi Achachlouei B, Hesari J, Azadmard Damirchi S, Peighambardoust SH, Esmaiili M, Alijani S. 2013. Production and characterization of a functional Iranian white brined cheese by replacement of dairy fat with vegetable oils. Food Sci. Technol. Int. 19, 389–398. http://dx.doi.org/10.1177/1082013212455341 PMid:23729417; Fox PF, Guinee TP, Cogan TM, McSweeney PLH. 2000. Fundamentals of Cheese Science. Aspen Publishers Inc., Gaithersburg.; Giroux HJ, Constantineau S, Fustier P, Champagne CP, St-Gelais D, Lacroix M, Britten M. 2013. Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients. Int. Dairy J. 29, 107–114. http://dx.doi.org/10.1016/j.idairyj.2012.10.009; Gu YS, Decker EA, McClements DJ. 2005. Influence of pH and carrageenan type on properties of b-lactoglobulin stabilized oil-in-water emulsions. Food Hydrocolloid. 19: 83–91. http://dx.doi.org/10.1016/j.foodhyd.2004.04.016; Guinee TP, McSweeney PLH. 2006. Significance of milk fat in cheese, in Fox PF, McSweeney PLH (Ed.) Advanced Dairy Chemistry, Volume 2: Lipids, 3rd ed, Springer, New York; Gunasekaran S, Ak MM. 2000. Cheese Rheology and Texture. CRC Press, Boca Raton.; Hanáková Z, Bunka F, Pavlínek V, Hudecková L, Janiš R. 2013. The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase. Int. J. Dairy Technol. 66, 484–489. http://dx.doi.org/10.1111/1471-0307.12066; ISO, 2011. ISO 3433:2008: Cheese- Determination of fat content- Van Gulik method. International Organisation for Standardisation, Geneva.; Johnson ME, Kapoor R, McMahon DJ, McCoy DR, Narasimmon RG. 2009. Reduction of sodium and fat levels in natural and processed cheeses: scientific and technological aspects. Compr. Rev. Food. Sci. F. 8, 252–268.; Kesenkas H, Dinkçia N, Kemal Seçkin A, Kinika Ö, Gönça S. 2009. The effect of using a vegetable fat blend on some attributes of kashar cheese. Grasas Aceites 60, 41–47. http://dx.doi.org/10.3989/gya.032408; Kinsella JE. 1979. Functional properties of soy proteins. J. Am. Oil Chem. Soc. 56, 242–258. http://dx.doi.org/10.1007/BF02671468; Langendorff V, Cuvelier G, Launay B, Michon C, Parker A, de Kruif CG. 1999. Casein micelle/iota-carrageenan interactions in milk: Influence of temperature. Food Hydrocolloid. 13, 211–218. http://dx.doi.org/10.1016/S0268-005X(98)00087-3; Langendorff V, Cuvelier G, Michon C, Launay B, Parker A, de Kruif CG. 2000. Effects of carrageenan type on the behaviour of carrageenan/milk mixtures. Food Hydrocolloid. 14, 273–280. http://dx.doi.org/10.1016/S0268-005X(99)00064-8; Livingstone KM, Lovegrove JA, Givens DI. 2012. The impact of substituting SFA in dairy products with MUFA or PUFA on CVD risk: evidence from human intervention studies. Nutrit. Res. Rev. 25, 193–206. http://dx.doi.org/10.1017/S095442241200011X PMid:22863409; Lobato-Calleros C, Ramírez-Santiago C, Osorio-Santiago VJ, Vernon-Carter EJ. 2002. Microstructure and texture of manchego cheese-like products made with canola oil, lipophilic, and hydrophilic emulsifiers. J. Texture Stud. 33, 165–182. http://dx.doi.org/10.1111/j.1745-4603.2002.tb01343.x; Lobato-Calleros C, Reyes-Hernández J, Beristain CI, Hornelas-Uribe Y, Sánchez-García JE, Vernon-Carter EJ. 2007. Microstructure and texture of white fresh cheese made with canola oil and whey protein concentrate in partial or total replacement of milk fat. Food Res. Int. 40, 529–537. http://dx.doi.org/10.1016/j.foodres.2006.10.011; Lobato-Calleros C, Velázquez-Varela J, Sánchez-García J, Vernon-Carter EJ. 2003. Dynamic rheology of Mexican manchego cheeselike products containing canola oil and emulsifier blends. Food Res. Int. 36, 81–90. http://dx.doi.org/10.1016/S0963-9969(02)00111-4; Molina Ortiz SE, MC Puppo, JR Wagner. 2004. Relationship between structural changes and functional properties of soy protein isolates–carrageenan systems. Food Hydrocolloid. 18, 1045–1053. http://dx.doi.org/10.1016/j.foodhyd.2004.04.011; Nilsson S, Piculell L. 1991. Helix-coil transitions of ionic polysaccharides analysed within the Poisson-Boltzmann cell model. 4. Effects of site specific counterion binding. Macromol. 24, 3804–3811. http://dx.doi.org/10.1021/ma00013a010; Romeih EA, Michaelidou A, Biliaderis CG, Zerfiridis GK. 2002. Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes. Int. Dairy J. 12, 525–540. http://dx.doi.org/10.1016/S0958-6946(02)00043-2; Sahan N, Yasar K, Hayaloglu AA, Karaca OB, Kaya A. 2008. Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese. J. Dairy Res. 75, 1–7. http://dx.doi.org/10.1017/S0022029907002786 PMid:17961288; SIAP. 2014. Sistema de Información Agroalimentaria y Pesquera, Boletín de Leche octubre-diciembre 2014. SAGARPA, México. Available at URL: http://www.siap.gob.mx/wpcontent/uploads/boletinleche/boletLecheOct-dic_2014.pdf.; Snoeren THM, Paynes TAJ, Jeunink J, Both P. 1975. Electrostatic interaction between κ-carrageenan and κ-casein. Milchwissenschaft. 30, 391–396.; Szczceniak AS. 1963. Classification of textural characteristics. J. Food Sci. 28, 385–389. http://dx.doi.org/10.1111/j.1365-2621.1963.tb00215.x; Thaiudom S, Goff HD. 2003. Effect of kappa-carrageenan on milk protein polysaccharide mixtures. Int Dairy J. 13, 763–771. http://dx.doi.org/10.1016/S0958-6946(03)00097-9; Uruakpa FO, S.D. Arntfield. 2005. Emulsifying characteristics of commercial canola protein–hydrocolloid systems. Food Res. Int. 38, 659–672. http://dx.doi.org/10.1016/j.foodres.2005.01.004; Wang F, Liu X, Hu Y, Luo J, Lv X, Guo H, Ren F. 2014. Effect of carrageenan on the formation of rennet-induced casein micelle gels. Food Hydrocolloid. 36, 212–219. http://dx.doi.org/10.1016/j.foodhyd.2013.10.004; Wang T. 2002. Soy bean oil, in Gunstone FD (Ed.) Vegetable Oils in Food Technology. Blackwell Publishing Co., London, 18–58.; Ye A, Cui J, Taneja A, Zhu X, Singh H. 2009. Evaluation of processed cheese fortified with fish oil emulsion. Food Res. Int. 42, 1093–1098. http://dx.doi.org/10.1016/j.foodres.2009.05.006; Yu L, Hammond EG. 2000. Production and characterization of a Swiss cheese-like product from modified vegetable oils. J. Am. Oil Chem. Soc. 77, 917–924. http://dx.doi.org/10.1007/s11746-000-0145-y; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1563

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