Listar por autor "García Amezqueta, Arantza"
Mostrando ítems 1-7 de 7
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Combined effect of nisin addition and high pressure processing on the stability of liquid micellar casein concentrates
García Amezqueta, Arantza; Iturmendi Vizcay, Nerea; Maté Caballero, Juan Ignacio ; Fernández García, Teresa (Elsevier Science, 2022) Artículo / ArtikuluaThe combined effect of high pressure (HP) processing and the addition of nisin on the microbial quality of liquid micellar casein concentrates (LMCCs) at two different concentrations (7 and 10%) were investigated. Two ... -
Disruption of casein micelles by calcium sequestering salts: from observations to mechanistic insights
In this study, the disruption of casein micelles through the addition of the calcium sequestering salts trisodium citrate (TSC) and sodium hexametaphosphate (NaHMP) was investigated in micellar casein isolate (MCI) suspensions ... -
Effect of sodium hexametaphosphate on heat-induced changes in micellar casein isolate solutions
Micellar casein isolate (MCI) solutions (9%, w/w, casein; pH 6.7) containing 0, 12 or 24 mEq L−1 sodium hexametaphosphate (SHMP) were subject to three different thermal treatments: in-container sterilisation (121 °C for 8 ... -
Micellar casein concentrates and isolates: changes induced by stabilization and preservation methods
García Amezqueta, Arantza (2023) Tesis doctoral / Doktoretza tesiaEl uso de concentrados proteínas lácteas como ingredientes alimentarios va en aumento debido a su alto valor nutricional y funcional. Una buena estrategia para la obtención de estos concentrados es la filtración por ... -
Physical, chemical and microbiological changes in liquid micellar casein concentrates induced by high-pressure treatments
García Amezqueta, Arantza; Iturmendi Vizcay, Nerea; Galarza Iriarte, Uxue; Maté Caballero, Juan Ignacio ; Fernández García, Teresa (Elseiver, 2022) Artículo / ArtikuluaMicrofiltration and diafiltration were conducted to obtain 3 distinct levels of liquid micellar casein concentrates from raw skim milk: 8, 10 and 11.5 g casein/100 g. All the concentrates were subjected to 300, 450 and 600 ... -
Use of thermal-treated or high-pressure treated liquid micellar casein concentrate as an ingredient to manufacture a high-protein content yogurt
Three types of yoghurts were elaborated from different milk mixtures and treatments: thermal-treated skim milk enriched with skim milk powder (CY); thermal-treated skim milk enriched with liquid micellar casein concentrate ...