Search
Now showing items 11-18 of 18
Characterisation of the probiotic potential of Lactiplantibacillus plantarum K16 and its ability to produce the postbiotic metabolite γ-aminobutyric acid
(Elsevier, 2022-10)
Lactiplantibacillus plantarum has been widely studied due to its beneficial effects on health such as protect against pathogens, enhance the immune system, or produce metabolites like gamma-aminobutyric acid (GABA). The ...
Sustainability Assessment of Pasture-Based Dairy Sheep Systems: A Multidisciplinary and Multiscale Approach
(MDPI, 2021-04-02)
This article describes a novel methodological approach for the integrated sustainability assessment of pasture-based dairy sheep systems. Most studies on livestock system sustainability focus on animal production, farm ...
Optimization of Modified Atmosphere Packaging for Sheep’s Milk Semi-Hard Cheese Wedges during Refrigerated Storage: Physicochemical and Sensory Properties
(MDPI, 2023-02-16)
Modified atmosphere packaging (MAP) has become a good potential strategy to retain quality throughout the shelf life of perishable foods. The aim of this work was to evaluate different packaging atmospheres on semi-hard ...
Suckling or non-suckling? Sensory characterization of commercialized lamb meat according to feeding
(Wiley, 2023-08-25)
Consumption of meat from suckling lambs is typical in some regions. However, sensory
differences between meat from suckling and non-suckling
lambs are barely described
in previous studies. The objectives of the present ...
To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms?
(Elsevier, 2020-10-31)
This work discusses the extent to which differences in technological or environmental conditions affect the sensory properties of cheeses made in mountain or valley farms. The work is focused on Idiazabal cheese, frequently ...
Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese
(Elsevier, 2023)
Cheese microbiota contributes to various biochemical processes that lead to the formation of volatile compounds and the development of flavour during ripening. Nonetheless, the role of these microorganisms in volatile aroma ...
Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry
(Elsevier, 2021-08)
Solid-phase microextraction coupled to gas chromatography-mass spectrometry is a common approach to analyze the volatile profile of cooked meat. The present study aims to investigate the combined effect of sample preparation, ...
Changes during lactation in the mineral element content of mare milk produced in semi-extensive rural farms
(Elsevier, 2023-10)
This study characterizes, for the first time, the content of individual mineral elements in mare milk from Basque Mountain Horse breed, as well as changes that occur during lactation and among semi-extensive rural farms. ...