المؤلفون: Fluvio Artavia-Vindas, José Chaves-Quesada, Iván León-González, Manuel Montero-Barrantes, Oscar Acosta-Montoya

المصدر: Agronomía Mesoamericana, Vol 35, Iss Especial 1 (2024)

مصطلحات موضوعية: propiedades fisicoquímicas, evaluación de la cocción, métodos estadísticos, tratamiento térmico, Agriculture

وصف الملف: electronic resource

Relation: https://revistas.ucr.ac.cr/index.php/agromeso/article/view/59727; https://doaj.org/toc/1021-7444; https://doaj.org/toc/2215-3608

URL الوصول: https://doaj.org/article/df0682023aa241f391f40e4de899b3b4

المؤلفون: Katherine Manjarres Pinzon, Adriana Maria Castro Sanchez, Eduardo Rodriguez-Sandoval, Jesus Gil Gonzalez, Guillermo Correa Londoño

المصدر: Biotecnología en el Sector Agropecuario y Agroindustrial (2024)

مصطلحات موضوعية: Banano verde de rechazo, harina, FTIR, Raman, Propiedades fisicoquímicas, Fenoles totales, Agriculture (General), S1-972, Biotechnology, TP248.13-248.65

وصف الملف: electronic resource

Relation: https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/2453; https://doaj.org/toc/1692-3561; https://doaj.org/toc/1909-9959

URL الوصول: https://doaj.org/article/a4002b07189948218021d59a33ea0299

المؤلفون: Claudia M. Cardoso Gallardo, María Teresa de la Cruz Padilla

المصدر: Serie Científica de la Universidad de las Ciencias Informáticas, Vol 17, Iss 5, Pp 1-10 (2024)

مصطلحات موضوعية: diseño de un sistema, evaluar la eficacia, índice en la predicción, propiedades fisicoquímicas y biológicas, Computer engineering. Computer hardware, TK7885-7895

وصف الملف: electronic resource

Relation: https://publicaciones.uci.cu/index.php/serie/article/view/1589; https://doaj.org/toc/2306-2495

URL الوصول: https://doaj.org/article/cda5345927a548848c63edb8b3e5d984

المؤلفون: Francisco Javier Bernal-Avila, Oscar Hernando Pardo Cuervo, Nidya Alexandra Segura Guerrero

المصدر: Ciencia y Tecnología Agropecuaria, Vol 25, Iss 2 (2024)

مصطلحات موضوعية: almidón, biopolimero, apósito, propiedades fisicoquímicas, Agriculture, Agriculture (General), S1-972, Animal culture, SF1-1100

وصف الملف: electronic resource

Relation: https://revistacta.agrosavia.co/index.php/revista/article/view/3612; https://doaj.org/toc/2500-5308

URL الوصول: https://doaj.org/article/47498203280642f39d64f4b9e2aae991

المؤلفون: Pérez-Silanes, S. (Silvia)

مصطلحات موضوعية: Materiales Docentes::Ciencias de la Salud::Farmacia y Tecnología Farmaceútica, Materiales Docentes::Ciencias de la Salud::Farmacología, Diseño de fármacos, Propiedades fisicoquímicas, Propiedades farmacocinéticas

وصف الملف: video/mp4

Relation: https://hdl.handle.net/10171/69510

الاتاحة: https://hdl.handle.net/10171/69510

المؤلفون: David Abram Betancur-Ancona, Enrique Barbosa-Martín, Luis Antonio Chel-Guerrero, Arturo Francisco Castellanos-Ruelas, Yolanda Ordoñez-Yolanda

المصدر: Revista Colombiana de Investigaciones Agroindustriales, Vol 11, Iss 1 (2024)

مصطلحات موضوعية: fibra dietética, propiedades fisicoquímicas, efecto fisiológico, endulzante natural, Agriculture (General), S1-972, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://revistas.sena.edu.co/index.php/recia/article/view/6215; https://doaj.org/toc/2422-4456

URL الوصول: https://doaj.org/article/d34085e291564db68d5d9a22bfa1c9c5

المؤلفون: Manjarres Pinzon, Katherine, Castro Sanchez, Adriana Maria, Rodriguez-Sandoval, Eduardo, Gil Gonzalez, Jesus, Correa Londoño, Guillermo

المصدر: Biotechnology in the Agricultural and Agroindustrial Sector; Early Edition ; Biotecnología en el Sector Agropecuario y Agroindustrial; Edición Anticipada ; 1909-9959 ; 1692-3561

مصطلحات موضوعية: Banano verde de rechazo, harina, FTIR, Raman, Propiedades fisicoquímicas, Fenoles totales, Extrusión, Estructura, Antioxidantes, Almidón, Rejected green banana, flour, Physicochemical properties, Total phenols, Extrusion, Antioxidants, Starch

وصف الملف: application/pdf

Relation: https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/2453/1989; AHMED, Z.F.R.; TAHA, E.M.A.; ABDELKAREEM, N.A.A.; MOHAMED, W.M. Postharvest properties of unripe bananas and the potential of producing economic nutritious products. International Journal of Fruit Science, v. 20, sup 2, 2020, p. S995-S1014. https://doi.org/10.1080/15538362.2020.1774469; ALAM, M.; BISWAS, M.; HASAN, M. M.; HOSSAIN, M. F.; ZAHID, M. A.; AL-REZA, M. S.; ISLAM, T. Quality attributes of the developed banana flour: Effects of drying methods. Heliyon, v. 9, n. 7, 2023, p. e18312. https://doi.org/10.1016/j.heliyon.2023.e18312; ALMEIDA, M.R.; ALVES, R.S.; NASCIMBEM, L.B.; STEPHANI, R.; POPPI, R.J.; DE OLIVEIRA, L.F. Determination of amylose content in starch using Raman spectroscopy and multivariate calibration analysis. Analytical and Bioanalytical Chemistry, v. 397, n. 7, 2010, p. 2693–2701. https://doi.org/10.1007/s00216-010-3566-2; ANYASI, T.A.; JIDEANI, A.I.O.; MCHAU, G.A. Morphological, physicochemical, and antioxidant profile of noncommercial banana cultivars. Food Science and Nutrition, v. 3, n. 3, 2015, p. 221–232. https://doi.org/10.1002/fsn3.208; ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS-AOAC. Official Methods of Analysis. 17th Edition, The Association of Official Analytical Chemists. Gaithersburg, MD (USA): Methods 994.12, 925.10, 978.18, 943.02: 1997; BAAH, R.O.; DUODU, K.G.; EMMAMBUX, M.N. Cooking quality, nutritional and antioxidant properties of gluten-free maize – Orange-fleshed sweet potato pasta produced by extrusion. LWT-Food Science and Technology, v. 162, 2022, p. 113415.https://doi.org/10.1016/j.lwt.2022.113415; CAMPUZANO, A.; ROSELL, C.M.; CORNEJO, F. Physicochemical and nutritional characteristics of banana flour during ripening. Food Chemistry, v. 256, 2018, p. 11-17.https://doi.org/10.1016/j.foodchem.2018.02.113; CHANG, L.; YANG, M.; ZHAO, N.; XIE, F.; ZHENG, P.; SIMBO, J.; YU, X.; DU, S. K. Structural, physicochemical, antioxidant and in vitro digestibility properties of banana flours from different banana varieties (Musa spp.). Food Bioscience, v. 47, 2022, p. 101624.https://doi.org/10.1016/j.fbio.2022.101624; CZEKUS, B.; PEĆINAR, I.; PETROVIĆ, I.; PAUNOVIĆ, N.; SAVIĆ, S.; JOVANOVIĆ, Z.; STIKIĆ, R. Raman and Fourier transform infrared spectroscopy application to the Puno and Titicaca CVS. of quinoa seed microstructure and perisperm characterization. Journal of Cereal Science, v. 87, 2019, p. 25–30.https://doi.org/10.1016/j.jcs.2019.02.011; DE GELDER, J.; DE GUSSEM, K.; VANDENABEELE, P.; MOENS, L. Reference database of Raman spectra of biological molecules. Journal of Raman Spectroscopy, v. 38, n. 9, 2007, p. 1133–1147.https://doi.org/10.1002/jrs.1734; DE SOUZA, A.V.; DE MELLO, J.M.; DA SILVA FAVARO, V.F.; DOS SANTOS, T.G.F.; DOS SANTOS, G.P.; DE LUCCA SARTORI, D.; FERRARI PUTTI, F. Metabolism of bioactive compounds and antioxidant activity in bananas during ripening. 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Effect of low-temperature storage time on rejected green banana for flour production. Revista Facultad Nacional de Agronomía Medellín, v. 76, n. 3, 2023, p. 10517-10526. https://doi.org/10.15446/rfnam.v76n3.105789; KHOOZANI, A.; BIRCH, J.; BEKHIT, A.E.D.A. Textural properties and characteristics of whole green banana flour produced by air-oven and freeze-drying processing. Journal of Food Measurement and Characterization, v. 14, n. 3, 2020, p. 1533–1542. https://doi.org/10.1007/s11694-020-00402-7; KNIESE, J.; RACE, A. M.; SCHMIDT, H. Classification of cereal flour species using Raman spectroscopy in combination with spectra quality control and multivariate statistical analysis. Journal of Cereal Science, v. 101, 2021, p. 103299. https://doi.org/ 10.1016/j.jcs.2021.103299; KIZIL, R.; IRUDAYARAJ, J.; SEETHARAMAN, K. Characterization of irradiated starches by using FT-raman and FTIR spectroscopy. 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Characterization of complexes formed between debranched starch and fatty acids having different carbon chain lengths. International Journal of Biological Macromolecules, v. 167, 2021, p. 595-604. https://doi.org/10.1016/j.ijbiomac.2020.11.198; LU, H.; TIAN, Y.; MA, R. Assessment of order of helical structures of retrograded starch by Raman spectroscopy. Food Hydrocolloids, v. 134, 2023, p. 108064.https://doi.org/10.1016/j.foodhyd.2022.108064; MAHDAD-BENZERDJEB, A.; TALEB-MOKHTARI, I.N.; SEKKAL-RAHAL, M. Normal coordinates analyses of disaccharides constituted by D-glucose, D-galactose and D-fructose units. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, v. 68, n. 2, 2007, p. 284–299.https://doi.org/10.1016/j.saa.2006.11.032; MAHFUJUL ALAM, MRITYUNJOY BISWAS, MIR MEAHADI HASAN, MD FARUK HOSSAIN, MD ASHRAFUZZAMAN ZAHID, MD SAJIB AL-REZA, TARIKUL ISLAM. Quality attributes of the developed banana flour: Effects of drying methods. Heliyon, v 9, n 7, 2023.https://doi.org/10.1016/j.heliyon.2023.e18312.; MARTA, H.; CAHYANA, Y.; SENIA, E.; DJALI, M.; HALIM, I.R.; URROHMAH, S.; KHAIRUNNISSA, D.S.; SUTARDI, A.A. Physicochemical and pasting properties of cross linked-banana flour. IOP Conference Series: Earth and Environmental Science, v. 292, n. 1, 2019, p. 012006. https://doi.org/10.1088/1755-1315/292/1/012006; MATEEN, A.; SINGH, G. Evaluating the potential of millets as blend components with soy protein isolate in a high moisture extrusion system for improved texture, structure, and colour properties of meat analogues. Food Research International, v. 173, 2023, p. 113395.https://doi.org/10.1016/j.foodres.2023.113395; MINISTERIO DE AGRICULTURA Y DESARROLLO RURAL. Cadena de banano [Ebook]. Bogotá (Colombia): 2020. 20 p. Retrieved 12 May 2022, from https://sioc.minagricultura.gov.co/Banano/Documentos/2020-12-31 Cifras Sectoriales.pdf; NAKAJIMA, S.; KUROKI, S.; IKEHATA, A. Selective detection of starch in banana fruit with Raman spectroscopy. Food Chemistry, v. 401, 2023, p. 134166.https://doi.org/10.1016/j.foodchem.2022.134166; ORSUWAN, A.; SOTHORNVIT, R. Effect of miniemulsion cross-linking and ultrasonication on properties of banana starch. International Journal of Food Science and Technology, v. 50, n. 2, 2015, p. 298–304. https://doi.org/10.1111/ijfs.12626; OU, B.; HAMPSCH-WOODILL, M.; PRIOR, R.L. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. Journal of Agricultural and Food Chemistry, v. 49, n. 10, 2001, p. 4619-4626.https://doi.org/10.1021/jf010586; PADHI, S.; DWIVEDI, M. Physico-chemical, structural, functional and powder flow properties of unripe green banana flour after the application of refractance window drying. Future Foods, v. 5, 2022, p. 100101. https://doi.org/10.1016/j.fufo.2021.100101; PICO, J.; XU, K.; GUO, M.; MOHAMEDSHAH, Z.; FERRUZZI, M.; MARTINEZ, M. Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility. Food Chemistry, v. 297, 2019, p. 124990.https://doi.org/10.1016/j.foodchem.2019.124990; RODRÍGUEZ AGUIRRE, O.E.; ANDRADE BARREIRO, W.A.; DIAZ LÓPEZ, F.E. Actividad antioxidante de extractos de hojas de Bocconia frutescens L. (Papaveraceae). Revista de Tecnología (Archivo), v. 14, n. 2, 2015, p. 21-36.https://doi.org/10.18270/rt.v14i2.1868; ROLANDELLI, G.; GALLARDO-NAVARRO, Y.T.; GARCÍA PINILLA, S.; FARRONI, A.E.; GUTIÉRREZ-LÓPEZ, G.F.; BUERA, M.P. Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach. Journal of Cereal Science, v. 99, 2021, p. 103186. https://doi.org/10.1016/j.jcs.2021.103186; SALAZAR, D.; ARANCIBIA, M.; LALALEO, D.; RODRÍGUEZ-MAECKER, R.; LÓPEZ-CABALLERO, M.; MONTERO, M.). Physico-chemical properties and filmogenic aptitude for edible packaging of Ecuadorian discard green banana flours (Musa acuminanta AAA). Food Hydrocolloids, v. 122, 2022, p. 107048.https://doi.org/10.1016/j.foodhyd.2021.107048; SARAWONG, C.; SCHOENLECHNER, R.; SEKIGUCHI, K.; BERGHOFER, E.; NG, P. Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour. Food Chemistry, v 143, 2014, p. 33-39.http://dx.doi.org/10.1016/j.foodchem.2013.07.081; SARTORI, T.; MENEGALLI, F.C. Development and characterization of unripe banana starch films incorporated with solid lipid microparticles containing ascorbic acid. Food Hydrocolloids, v. 55, 2016, p. 210–219.https://doi.org/10.1016/j.foodhyd.2015.11.018; SEGUNDO, C.; ROMÁN, L.; LOBO, M.; MARTINEZ, M.; GÓMEZ, M. Ripe banana flour as a source of antioxidants in layer and sponge cakes. 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Insight in changes in starch and proteins molecular structure of non-wheat cereal flours influenced by roasting and extrusion treatments. Food Hydrocolloids, v. 140, 2023, p. 108591.https://doi.org/10.1016/j.foodhyd.2023.108591; TUÁREZ-GARCÍA, D.A.; GALVÁN-GÁMEZ, H.; ERAZO SOLÓRZANO, C.Y.; ZAMBRANO, C.E.; RODRÍGUEZ-SOLANA, R.; PEREIRA-CARO, G.; SANCHEZ-PARRA, M.; MORENO-ROJAS, J.M.; ORDÓÑEZ-DÍAZ, J. L. Effects of different heating treatments on the antioxidant activity and phenolic compounds of Ecuadorian red dacca banana. Plants, v. 12, n. 15, 2023, p. 2780.https://doi.org/10.3390/plants12152780; VEGA-GÁLVEZ, A. DI SCALA, K.; RODRÍGUEZ, K.; LEMUS-MONDACA, R.; MIRANDA, M.; LÓPEZ, J.; PEREZ-WON, M. Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Food Chemistry, v. 117, 2009, p. 647–653.https://doi.org/10.1016/j.foodchem.2009.04.066; ZOU, F.; TAN, C.; ZHANG, B.; WU, W.; SHANG, N. The valorization of banana by-products: Nutritional composition, bioactivities, applications, and future development. Foods, v. 11, n. 20, 2022, p. 3170. https://doi.org/10.3390/foods11203170; https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/2453

الاتاحة: https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/2453

المؤلفون: González-Valarezo, Helmer Moisés, Paredes-Escobar, Mayra Liliana, Córdova-Márquez, Sandra Elizabeth, Cuenca-Mayorga, Fabián Patricio

المصدر: Agronomía Colombiana; Vol. 42 No. 1 (2024); e113836 ; Agronomía Colombiana; Vol. 42 Núm. 1 (2024); e113836 ; Agronomía Colombiana; v. 42 n. 1 (2024); e113836 ; 2357-3732 ; 0120-9965

مصطلحات موضوعية: starch, starchy raw material, sustainable agriculture, physicochemical properties, wheat, new cocoyam, Food science, Food science and technology, Agroindustry, almidón, materia prima amilácea, agricultura sostenible, propiedades fisicoquímicas, trigo, quequesque

وصف الملف: application/pdf

Relation: https://revistas.unal.edu.co/index.php/agrocol/article/view/113836/93072; https://revistas.unal.edu.co/index.php/agrocol/article/view/113836

الاتاحة: https://revistas.unal.edu.co/index.php/agrocol/article/view/113836

المؤلفون: Şeker, İbrahim, Köseman, Abdurrahman, Kul, Selim, Koçyiğit, Sezgin, Şeker, Pınar

المصدر: Revista Científica de la Facultad de Ciencias Veterinarias de la Universidad del Zulia; Vol. 34 No. 1 (2024); 8 ; Revista Científica de la Facultad de Ciencias Veterinarias de la Universidad del Zulia; Vol. 34 Núm. 1 (2024); 8 ; 2521-9715 ; 0798-2259 ; 10.52973/rcfcv-v34.1

مصطلحات موضوعية: Bafra sheep, milk yield, physicochemical properties of milk, udder traits, udder type, Oveja Bafra, producción de leche, propiedades fisicoquímicas de la leche, características de la ubre, tipo de ubre

وصف الملف: application/pdf; text/html

Relation: https://www.produccioncientificaluz.org/index.php/cientifica/article/view/41144/47781; https://www.produccioncientificaluz.org/index.php/cientifica/article/view/41144/47782; https://www.produccioncientificaluz.org/index.php/cientifica/article/view/41144

الاتاحة: https://www.produccioncientificaluz.org/index.php/cientifica/article/view/41144
https://doi.org/10.52973/rcfcv-e34291

المؤلفون: Forero-Pineda, Nicolás, Serrano-Cely, Pablo-Antonio, Forero-Ulloa, Fabio-Emilio, Gómez-Palacio, Andrés Mauricio, Acero-Cristancho, José Luis

المصدر: Revista Colombiana de Ciencias Hortícolas; Vol. 16 No. 1 (2022); e14046 ; Revista Colombiana de Ciencias Hortícolas; Vol. 16 Núm. 1 (2022); e14046 ; Revista Colombiana de Ciencias Hortícolas; Vol. 16 No 1 (2022); e14046 ; Revista Colombiana de Ciencias Hortícolas; V. 16 N. 1 (2022); e14046 ; 2422-3719 ; 2011-2173

مصطلحات موضوعية: Organic matter, Irrigation water, Variation of physicochemical properties, Attributes and crop quality, Materia orgánica, Agua de riego, Variación de propiedades fisicoquímicas, Atributos y calidad de cultivo

جغرافية الموضوع: Colombia, Boyaca, Boyacá

وصف الملف: application/pdf

Relation: https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/14046/11698; https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/14046; https://repositorio.uptc.edu.co/handle/001/17006

الاتاحة: https://repositorio.uptc.edu.co/handle/001/17006
https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/14046
https://doi.org/10.17584/rcch.2022v16i1.14046

المؤلفون: Carrera, Héctor, Medina, Jorge

المصدر: PROCESOS Y ENERGÍA; Vol. 1 Núm. 2 (2015): PROCESOS Y ENERGÍA; 43 - 50 ; 1390-7727

مصطلحات موضوعية: Catalizadores, Craqueo Catalítico Fluidizado, Evaluación, Propiedades fisicoquímicas, Sinterización, Metales, Refinería Estatal Esmeraldas, Catalysts, Fluidized Catalytic Cracking, Evaluation, Physical-Chemical Properties, Sintering, Metals, BET, State Esmeraldas Refinery

وصف الملف: application/pdf

Relation: https://revistadigital.uce.edu.ec/index.php/procesosyenergia/article/view/6870/8559; https://revistadigital.uce.edu.ec/index.php/procesosyenergia/article/view/6870

الاتاحة: https://revistadigital.uce.edu.ec/index.php/procesosyenergia/article/view/6870

المؤلفون: Burbano, Darío, Calle, Luis

المصدر: PROCESOS Y ENERGÍA; Vol. 1 Núm. 1 (2014): PROCESOS Y ENERGÍA; 11 - 16 ; 1390-7727

مصطلحات موضوعية: Destilación simulada, análisis cromatográfico, petróleo crudo, propiedades fisicoquímicas, fracciones del petróleo, caracterización fisicoquímica, Simulador Hysys, Simulated distillation, chromatographic analysis, crude oil, petroleum fractions, physicochemical properties, physi

وصف الملف: application/pdf

Relation: https://revistadigital.uce.edu.ec/index.php/procesosyenergia/article/view/6855/8542; https://revistadigital.uce.edu.ec/index.php/procesosyenergia/article/view/6855

الاتاحة: https://revistadigital.uce.edu.ec/index.php/procesosyenergia/article/view/6855

المؤلفون: Ariza Paba, Javier Enrique, Vallejo Díaz, Bibiana Margarita, Plazas Bonilla , Clara Eugenia, Barbosa Barbosa, Helber de Jesús

المصدر: Revista Colombiana de Ciencias Químico-Farmacéuticas; Vol. 53 No. 1 (2024) ; Revista Colombiana de Ciencias Químico-Farmacéuticas; Vol. 53 Núm. 1 (2024) ; Revista Colombiana de Ciencias Químico-Farmacéuticas; v. 53 n. 1 (2024) ; 1909-6356 ; 0034-7418

مصطلحات موضوعية: maleato de enalapril, propiedades fisicoquímicas, preparación extemporánea, estabilidad, enalapril maleate, physicochemical properties, extemporaneous preparation, stability, propriedades físico-químicas, preparação extemporânea, estabilidade

وصف الملف: application/pdf

Relation: https://revistas.unal.edu.co/index.php/rccquifa/article/view/112980/91540; https://revistas.unal.edu.co/index.php/rccquifa/article/view/112980

الاتاحة: https://revistas.unal.edu.co/index.php/rccquifa/article/view/112980

المؤلفون: Lingiardi, Nadia, Galante, Micaela, Spelzini, Darío

المساهمون: orcid:0000-0003-1968-8637

المصدر: Food Biophysics. 2024. 19(2)

مصطلحات موضوعية: QUINOA, GELES ALIMENTICIOS, HIDROLISIS, ENZIMAS, PROPIEDADES FISICOQUIMICAS

وصف الملف: application/pdf

Relation: Lingiardi, N., Galante, M., Spelzini, D. Emulsion gels based on quinoa protein hydrolysates, alginate, and high‑oleic sunflower oil: evaluation of their physicochemical and textural properties [en línea]. Food Biophysics. 2024. 19(2). doi:10.1007/s11483-023-09817-3. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/18232; 1557-1858 (online); 1557-1866 (impreso); https://repositorio.uca.edu.ar/handle/123456789/18232

الاتاحة: https://repositorio.uca.edu.ar/handle/123456789/18232
https://doi.org/10.1007/s11483-023-09817-3

المؤلفون: Karaman, A.D., Yıldız-Akgül, F., Günay, N.

المصدر: Grasas y Aceites; Vol. 75 No. 1 (2024); e547 ; Grasas y Aceites; Vol. 75 Núm. 1 (2024); e547 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2024.v75.i1

مصطلحات موضوعية: Aroma, Kashar cheese, Lysozyme, Physicochemical properties, FFA, Storage, Almacenamiento, Lisozima, Propiedades fisicoquímicas, Queso Kashar

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

Relation: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2159/3158; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2159/3159; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2159/3160; Al-Baarri ANM, Legowo AM, Arum SK, Hayakawa S. 2018. Extending shelf life of Indonesian soft milk cheese (dangke) by lactoperoxidase system and lysozyme. Int. J. Food Sci. ID 4305395, 1-7. https://doi.org/10.1155/2018/4305395 PMid:29955597 PMCid:PMC6000877; AOAC. 1995. Official methods of analysis (16th edn., Vol. II). Arlington, VA, USA: Association of Official Analytical Chemists International.; Badem A, Ucar G. 2016. Changes in chemical and microbiological properties of Kashar Cheese produced without starter culture during ripening. Euras. J. Veter. Sci. 32, 3, 188-192 https://doi.org/10.15312/EurasianJVetSci.2016318399; Brandle J, Domig KJ, Kneifel W. 2016. Relevance and analysis of butyric acid producing clostridia in milk and cheese. Food Control 67, 96-113. https://doi.org/10.1016/j.foodcont.2016.02.038; Bryant A, Ustunol Z, Steffe J. 1995. Texture of cheddar cheese as influenced by fat reduction. J. Food Sci. 60, 1216-1220. https://doi.org/10.1111/j.1365-2621.1995.tb04559.x; Caglar A, Cakmakci S. 1998. Use of protease and lipase enzymes by different methods to accelerate Kashar cheese ripening. Gıda, 23, 291- 301.; Callawaert L, Michiels CW. 2010. Lysozymes in the animal kingdom. J. Biosci. 35, 127-160. https://doi.org/10.1007/s12038-010-0015-5 PMid:20413917; Çetinkaya A, 2020. Effect of Different Preservation and salting methods on some volatile compounds and sensory properties of kashar cheese. Kafkas Universitesi Veteriner Fakültesi Dergisiv. 26 (3), 435-444, 2020.; Conte A, Brescia I, Del Nobile MA, 2011. Lysozyme/EDTA disodium salt and modified-atmosphere packaging to prolong the shelf life of burrata cheese. J. Dairy Sci. 94 (5), 289-5297 https://doi.org/10.3168/jds.2010-3961 PMid:22032351; Curioni PMG, Bosset JO. 2002. Key odorants in various cheese types as determined by gas chromatography-olfactometry. Int. Dairy J. 12, 959-984. https://doi.org/10.1016/S0958-6946(02)00124-3; Deeth HC, Fitz-Gerald CH, Snow AJ. 1983. A gas chromatographic method for the quantitative determination of free fatty acids in milk and milk products. New Zealand J. Dairy Sci. Technol. 18, 13-20.; De Leon-Gonzalez LP, Wendorff WL, Ingham BH, Jaeggi JJ, Houck KB. 2000. Influence of salting procedure on the composition of muenster-type cheese. J. Dairy Sci. 83, 1396-1401. https://doi.org/10.3168/jds.S0022-0302(00)75008-9 PMid:10877407; D'Incecco P, Gatti M, Hogenboom JA, Bottari B, Rosi V, Neviani E, Pellegrino L. 2016. Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses. Food Microbiol. 57, 16-22. https://doi.org/10.1016/j.fm.2015.11.020 PMid:27052697; Eroglu A, Dogan M, Toker OS, Yilmaz MT. 2015. Classification of Kashar cheeses based on their chemical, color and instrumental textural characteristics using principal component and hierarchical cluster analysis. Int. J. Food Propert. 18, 909-921. https://doi.org/10.1080/10942912.2013.864673; Eroglu, A., Toker, O. S., Dogan, M. 2016. Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (< 90 days) during ripening. Internat. J. Dairy Technol. 69, 243-253. https://doi.org/10.1111/1471-0307.12250; Göncü B, Çelikel A, Akın MB, Akın MS. 2017. Şanlıurfa'da satışa sunulan sokak sütlerinin bazı kimyasal ve mikrobiyolojik özelliklerinin belirlenmesi üzerine bir araştırma. Harran Üniversitesi (HU) Muh. Der. 02, 15-23.; Güler Z, 2005. Quantification of free fatty acids and flavor characteristics of Kasar cheeses. J. Food Lipids 12, 209-221. https://doi.org/10.1111/j.1745-4522.2005.00018.x; Halkman AK, Ayhan K. 2000. Gıdaların mikrobiyolojik analizi 2. Mikroorganizma sayımı. Gıda Mikrobiyolojisi ve Uygulamaları. Sim Matbaacılık LTD. ŞTİ. 2.basım. 513s., Ankara.; ISO 3433. 2008. Cheese-Determination of fat content-Van Gluik Method. The International Organization for Standardization.; ISO 5534. 2004. Cheese and processed cheese- Determination of the Total Solid Content (Reference method). The International Organization for Standardization Jakob, 2011.; ISO/IDF 2008. ISO 2446:2008. International Organization for Standardization. IDF 226:2008. Interantional Dairy Federation 2008. Milk - determination of fat content.; Ozer E, Kesenkas H. 2019. The effect of using different starter culture combinations on ripening parameters, microbiological and sensory properties of Mihalic cheese. J. Food Sci. Technol. 56, 1202-1211. https://doi.org/10.1007/s13197-019-03583-2 PMid:30956300 PMCid:PMC6423199; Ozturkoğlu-Budak S, Akal HC, Bereli N, Cimen D, Akgonullu S. 2021. Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production. Internat. Dairy J. 120, 105090. https://doi.org/10.1016/j.idairyj.2021.105090; Say D, Güzeler N. 2008. Taze Kaşar peynirlerinin randıman, bileşim ve duyusal özellikleri üzerine haşlama suyunun tuz konsantrasyonunun etkisi.Çukurova Üniversitesi Fen Bilimleri Enstitüsü 19 (3), 30-41.; Silvetti T, Morandi S, Hintersteiner M, Brasca M. 2017. Egg innovations and strategies for improvements. 233-241. Ed: P. Hester. https://doi.org/10.1016/B978-0-12-800879-9.00022-6; Stashenko EE, Martínez JR. 2007. Sampling volatile compounds from natural products with headspace/solid-phase micro-extraction. J. Biochem. Biophys. Methods. 70 (2), 235-42. https://doi.org/10.1016/j.jbbm.2006.08.011 PMid:17045655; Sulejmani E, Hayaloglu AA. 2016. Influence of curd heating on proteolysis and volatiles of Kashkaval cheese. Food Chem. 211, 160-170. https://doi.org/10.1016/j.foodchem.2016.05.054 PMid:27283619; Temiz A, 2010. Effect of modified atmosphere packaging on characteristics of sliced Kashar cheese. J. Food Process. Preserv. 34, 926-943. https://doi.org/10.1111/j.1745-4549.2009.00431.x; Topcu A, Bulat T, Ozer T. 2020. Process design for processed Kashar cheese (a pasta-filata cheese) by means of microbial transglutaminase: Effect on physical properties, yield and proteolysis. Food Sci. Technol. 125. 109226. https://doi.org/10.1016/j.lwt.2020.109226; Urbach G. 1993. Relations between cheese flavour and chemical composition. Internat. Dairy J. 3, 389-422. https://doi.org/10.1016/0958-6946(93)90025-U; Urbienė S, Sasnauskaitė L. 2010. Influence of lysozyme on the quality of cottage cheese during storage Zemės ūkio mokslai. T. 17 (1-2), 60-67.; Yalman M, Güneşer O, Karagül Yüceer Y. 2017. Evaluation of some physical, chemical and sensory properties of kasar cheese and its processed and analogue types. J. Agric. Sci. 23, 63-75.; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2159

الاتاحة: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2159
https://doi.org/10.3989/gya.1109222

المؤلفون: Hermelín, Michel

المصدر: DYNA; No. 106 (1985); 25 - 29 ; DYNA; Núm. 106 (1985); 25 - 29 ; 2346-2183 ; 0012-7353

مصطلحات موضوعية: Suelos, Suelos - clasificación, Estructura de suelos, Propiedades fisicoquímicas del suelo, Rocas - Análisis

وصف الملف: application/pdf

Relation: https://revistas.unal.edu.co/index.php/dyna/article/view/113217/91212; https://revistas.unal.edu.co/index.php/dyna/article/view/113217

الاتاحة: https://revistas.unal.edu.co/index.php/dyna/article/view/113217

المؤلفون: Jennifer Lafont-Mendoza, Amelia Espitia-Arrieta, Francisco Torres-Hoyos

المصدر: Revista U.D.C.A Actualidad & Divulgación Científica, Vol 26, Iss 2 (2023)

مصطلحات موضوعية: Aceite vegetal, Análisis proximal, Propiedades fisicoquímicas, Recuperación de aceite, Subproducto, Agriculture (General), S1-972, Medicine (General), R5-920, Biology (General), QH301-705.5

وصف الملف: electronic resource

Relation: https://revistas.udca.edu.co/index.php/ruadc/article/view/2132; https://doaj.org/toc/0123-4226; https://doaj.org/toc/2619-2551

URL الوصول: https://doaj.org/article/9879b869a2b4499db1a134b9390ef249

المؤلفون: Bielsa González, Francisco Javier, Pina Sobrino, Ana, Iturmendi, Nerea, Irisarri Sarto, Patricia, Navarro, Montse, Arozarena, Iñigo, Urrestarazu, Jorge, Errea Abad, María Pilar, Miranda, Carlos

مصطلحات موضوعية: Fenol, Manzana, Oxidación, Propiedades Fisicoquímicas, Pardeamiento enzimático, Variedades indígenas, Calidad de las frutas

جغرافية الموضوع: Ciencia Vegetal

وصف الملف: application/pdf

Relation: http://hdl.handle.net/10532/7345

الاتاحة: http://hdl.handle.net/10532/7345

المؤلفون: Moreno Climaco, Abigail

المساهمون: Vela Correa, Gilberto, Jiménez Aguilar, Angelica

مصطلحات موضوعية: Carbono Orgánico, Propiedades Fisicoquímicas, Agroforestal, Licenciatura, Agronomía

وصف الملف: 1 recurso en línea (19 páginas); application/pdf

Relation: https://repositorio.xoc.uam.mx/jspui/handle/123456789/43677

الاتاحة: https://repositorio.xoc.uam.mx/jspui/handle/123456789/43677

المؤلفون: Rojas González, Andrés Felipe

المساهمون: Vicedecanatura de Investigación y Extensión -Facultad de Ingeniería y Arquitectura-Sede Manizales -Editorial Universidad Nacional de Colombia

مصطلحات موضوعية: 630 - Agricultura y tecnologías relacionadas::634 - Huertos, frutas, silvicultura, Propiedades fisicoquímicas, Residuos, Colombia, Semillas de árboles frutales, Agroindustria, Cáscaras, Manejo de desechos agrícolas

وصف الملف: application/pdf

Relation: https://repositorio.unal.edu.co/handle/unal/84695; Universidad Nacional de Colombia; Repositorio Institucional Universidad Nacional de Colombia; https://repositorio.unal.edu.co/

الاتاحة: https://repositorio.unal.edu.co/handle/unal/84695
https://repositorio.unal.edu.co/