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21.
FERNANDO GONZÁLEZ‐SÁNCHEZ ALEJANDRO AZAOLA GUSTAVO F GUTIÉRREZ‐LÓPEZ HUMBERTO HERNÁNDEZ‐SÁNCHEZ 《International Journal of Dairy Technology》2010,63(3):431-436
The viability of free and immobilized cells of Bifidobacterium animalis ssp. lactis BB12 incorporated into kefir was studied for 28 days during refrigerated storage. The immobilized bifidobacteria were added directly to previously prepared kefir. Titratable acidity, pH, ethanol, fat, protein and lactose were evaluated in the kefir with bifidobacteria after the storage. The survival of the free and microencapsulated bifidobacteria was evaluated during the storage period and in simulated gastric juice. The pH of kefirs ranged from 4.3 to 4.6. Encapsulation improved significantly the survival of bifidobacteria during exposure to nisin, during the storage period and in simulated gastric juice. 相似文献
22.
Two batches of Tenerife cheese were produced from pasteurised goats’ milk, one with a commercial starter and another with an autochthonous starter consisting of three selected strains of lactic acid bacteria isolated from artisanal Tenerife cheese. Influence of starter on the characteristics of the cheeses was evaluated. Owing to the composition of the starters, lactobacilli and leuconostocs varied significantly between both cheeses. However, the type of starter did not significantly affect the physicochemical and proteolytic properties of the cheeses. In general, cheeses made with autochthonous starter received higher scores for sensory attributes, especially for aroma, than those made with commercial starter. 相似文献
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M. JOSEFA BERNALTE M. TERESA HERNÁNDEZ M. CARMEN VIDAL-ARAGÓN EDUARDO SABIO 《Journal of food quality》1999,22(4):403-416
Volatile compounds and physical, chemical and sensory characteristics of two sweet cherry varieties autochthonous from ‘Valle del Jerte’, in the Southwest of Spain, during 1995 and 1996 seasons were investigated. ‘Pico Colorado’ had higher values of lightness, chroma, hue, firmness and Brix/acid ratio than 相似文献
24.
YOLANDA GONZÁLEZ-GARCÍA VALERIA FLORES-ROBLES GREGORIO CADENAS-PLIEGO ADALBERTO BENAVIDES-MENDOZA MARCELINO CABRERA DE LA FUENTE ALBERTO SANDOVAL-RANGEL ANTONIO JUÁREZ-MALDONADO 《Biocell》2022,46(11):2497-2506
The metabolic activity of the fruits continues even after harvest, which results in the loss of bioactive compounds, a decrease in the quality of the fruits, softening and browning, among other negative effects. The use of certain elements such as silicon can improve postharvest quality, since it is involved in the metabolic, physiological and structural activity of plants, moreover can increase the quality of the fruits. In addition, nanotechnology has had a positive impact on crop yield, nutritional value, fruit quality and can improve antioxidant activity. For these reasons, the use of beneficial elements such as silicon in the form of nanoparticles can be a viable option to improve the characteristics of the fruits. In the present study was evaluated the application of potassium silicate (125, 250 and 500 mg L−1) and SiO2 nanoparticles (125, 250 and 500 mg L−1) during the development of the crop. The results showed that the application of silicon (potassium silicate and silicon nanoparticles) increased the content of total soluble solids (up to 15.6% higher than control), titratable acidity (up to 38.8% higher than control), vitamin C (up to 78.2% higher than control), phenols (up to 22% higher than control), flavonoids (up to 64.6% higher than control), and antioxidant activity in lipophilic compounds (up to 56.2% higher than control). This study suggests that the use of silicon can be a good option to increase the content of bioactive compounds in cucumber fruits when they are applied during the development of the crop. 相似文献
25.
JOSEFA HERRANZ CONCEPCION VIDAL-VALVERDE ENRIQUE ROJAS-HIDALGO 《Journal of food science》1983,48(1):274-275
The NDF, ADF, cellulose, hemicellulose and lignin contents of five frozen vegetables (raw and boiled) and five canned vegetables (two of them fried) have been studied. In general, it was observed that boiling resulted in an increase in the NDF, ADF and cellulose content. There was also a slight increase in hemicellulose values. The lignin contents of most vegetables did not change upon boiling. When the cooking process was frying, a drastic decrease of NDF, ADF, cellulose, and lignin contents occurred, while the amount of hemicellulose changed slightly in the vegetables analyzed. 相似文献
26.
A. BARROSO‐BOGEAT M. ALEXANDRE‐FRANCO C. FERNÁNDEZ‐GONZÁLEZ V. GÓMEZ‐SERRANO 《Journal of microscopy》2016,261(3):227-242
In catalysis processes, activated carbon (AC) and metal oxides (MOs) are widely used either as catalysts or as catalyst supports because of their unique properties. A combination of AC and a MO in a single hybrid material entails changes not only in the composition, microstructure and texture but also in the morphology, which may largely influence the catalytic behaviour of the resulting product. This work is aimed at investigating the modifications in the morphology and particle size distribution (PSD) for AC‐MO hybrid catalysts as a result of their preparation under markedly different heating conditions. From a commercial AC and six MO (Al2O3, Fe2O3, ZnO, SnO2, TiO2 and WO3) precursors, two series of such catalysts are prepared by wet impregnation, oven‐drying at 120ºC, and subsequent heat treatment at 200ºC or 850ºC in inert atmosphere. The resulting samples are characterized in terms of their morphology and PSD by scanning electron microscopy and ImageJ processing program. Obtained results indicate that the morphology, PSD and degree of dispersion of the supported catalysts are strongly dependent both on the MO precursor and the heat treatment temperature. With the temperature rise, trends are towards the improvement of crystallinity, the broadening of the PSD and the increase in the average particle size, thus suggesting the involvement of sintering mechanisms. Such effects are more pronounced for the Fe, Sn and W catalysts due to the reduction of the corresponding MOs by AC during the heat treatment at 850ºC. 相似文献
27.
Effects of sporulation media and strain on thermal resistance of Bacillus cereus spores 总被引：1，自引：0，他引：1
MARGARITA MAZAS ISAAC GONZÁLEZ MERCEDES LÓPEZ JOSEFA GONZÁLEZ ROBERTO MARTÍN SARMIENTO 《International Journal of Food Science & Technology》1995,30(1):71-78
Spores of Bacillus cereus strains ATCC 7004, ATCC 4342 and ATCC 9818 were produced in four sporulation media (Nutrient Agar supplemented with 1 ppm Mn2+ , Fortified Nutrient Agar, Angelotti Medium and Milk Agar) and their percentages of sporulation and heat resistance parameters obtained in a wide temperature range were compared. In all conditions studied, high rates of sporulation were obtained. Clear differences among D-values for spores produced in the four media were observed. the medium which yielded the most resistant spores and the magnitude with which the sporulation medium affected D-values was different for each strain. z-Values of the three strains were not influenced by the medium used to obtain spores. 相似文献
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29.
CONCEPCIÓN VIDAL-VALVERDE JOSEFA HERRANZ INMACULADA BLANCO ENRIQUE ROJAS-HIDALGO 《Journal of food science》1982,47(6):1840-1845
The dietary fiber, cellulose, hemicellulose, lignin and pectic substances of 21 fruits have been determined. For some of these fruits several varieties and different degrees of ripeness have been considered. The contents of these compounds ranged between 0.2– 2.75% for dietary fiber, 0.06–1.8% for cellulose, 0.00–0.86% for hemicellulose, 0.06–0.5% for lignin and 0.12–1.28% for pectic substances. In some cases the dietary fiber can be affected by the fruit variety. Plantain increased in dietary fiber, hemicellulose and pectic substances content with increased ripening, while no change in cellulose and a decrease of lignin content were observed. 相似文献
30.
SASCHA OSSOWSKI JOSEFA Z. HERNÁNDEZ MARÍA VICTORIA BELMONTE JOSÉ MASEDA ALBERTO FERNÁNDEZ ANA GARCÍA-SERRANO 《Applied Artificial Intelligence》2013,27(9-10):779-795
This article describes how agent and knowledge technology can be used to build advanced software systems that support operational decision making in complex domains. In particular, we present an abstract architecture and design guidelines for agent-based decision support systems. We illustrate our approach with a case study in the transportation management domain. 相似文献