Ángel Cobos
YOU?
Author Swipe
Evolution of the structure and rheology of processed seaweed Ulva spp. during in vitro digestion Open
Seaweed is a sustainable and nutrient-rich food source, but its complex cell wall architecture can physically shield its components from digestion, potentially limiting their release and utilisation. This study investigated how mechanical …
Influence of food processing conditions on the technofunctional properties of the red seaweed Pyropia columbina Open
The edible seaweed Pyropia columbina thrives along coastlines worldwide and is rich in water-soluble sulfated galactans with valuable technofunctional properties for innovative applications. However, the impact of processing on P. columbin…
View article: Influence of Cultivation System and Proportion of Local Cultivars ‘Caaveiro’ and ‘Callobre’ in Flour Mixtures on the Nutritional Quality of Galician Bread
Influence of Cultivation System and Proportion of Local Cultivars ‘Caaveiro’ and ‘Callobre’ in Flour Mixtures on the Nutritional Quality of Galician Bread Open
Bread is one of the main symbols of the culinary heritage of Galicia (NW Spain). This study evaluates the nutritional quality of Galician breads made from local wheat varieties, ‘Caaveiro’ and ‘Callobre’, under organic and conventional far…
View article: Edible Films Based on Ovine Second Cheese Whey with Oregano Essential Oil
Edible Films Based on Ovine Second Cheese Whey with Oregano Essential Oil Open
The aim of this study was to produce edible films using ovine second cheese whey (SCW) powder, alone or combined with whey protein isolate (WPI). SCW is a by-product obtained in the manufacture of ovine whey cheeses. In this instance, it w…
View article: A Review of Recent Developments in Edible Films and Coatings-Focus on Whey-Based Materials
A Review of Recent Developments in Edible Films and Coatings-Focus on Whey-Based Materials Open
Packaging for food products is particularly important to preserve product quality and shelf life. The most used materials for food packaging are plastic, glass, metal, and paper. Plastic films produced based on petroleum are widely used fo…
View article: Chemometric characterization of the fatty acid and trace element profiles of organic and conventional Galician cheeses
Chemometric characterization of the fatty acid and trace element profiles of organic and conventional Galician cheeses Open
The aim of this study was to evaluate the fatty acid profile and trace element content in three different Galician cow's milk cheeses (organic made from pasteurized milk, industrial made from pasteurized milk and artisanal made with raw mi…
View article: Whey Cheeses Containing Probiotic and Bioprotective Cultures Produced with Ultrafiltrated Cow’s Whey
Whey Cheeses Containing Probiotic and Bioprotective Cultures Produced with Ultrafiltrated Cow’s Whey Open
Bovine whey cheese (WC) is a product from southern European countries that presents some challenges: its production process involves high energy inputs; the yield is low; and WC has a short shelf life. The application of ultrafiltration (U…
View article: Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread
Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread Open
A growing interest in the recovery and enhancement of crops, particularly local varieties such as ‘Caaveiro’ wheat, has been observed. This study aims to investigate the impact of cultivation systems (organic versus conventional) on the nu…
View article: Whey Cheeses Containing Probiotic and Bioprotective Cultures Produced With Ultrafiltrated Cow’s Whey
Whey Cheeses Containing Probiotic and Bioprotective Cultures Produced With Ultrafiltrated Cow’s Whey Open
Bovine whey cheese (WC) is a product from southern European countries that presents some challenges: their elaboration process involves high energy inputs, the yield is low and WC has a short shelf-life. The application of ultrafiltration …
View article: Sheep’s Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese
Sheep’s Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese Open
Sheep’s second cheese whey (SCW), the by-product resulting from whey cheese production, was used as a component of cheese coatings containing oregano (Origanum compactum) and clary sage (Salvia sclarea) essential oils (EOs). SCW powder was…
View article: Impact of Nanoclays Addition on Chickpea (Cicer arietinum L.) Flour Film Properties
Impact of Nanoclays Addition on Chickpea (Cicer arietinum L.) Flour Film Properties Open
Chickpea flour is an affordable natural blend of starch, proteins, and lipids, which can create films with suitable properties as an eco-friendly packaging material. Nanoclays’ incorporation into natural biopolymers enhances the barrier pr…
View article: Application of Ultrafiltration to Produce Sheep’s and Goat’s Whey-Based Synbiotic Kefir Products
Application of Ultrafiltration to Produce Sheep’s and Goat’s Whey-Based Synbiotic Kefir Products Open
Membrane filtration technologies are the best available tools to manage dairy byproducts such as cheese whey, allowing for the selective concentration of its specific components, namely proteins. Their acceptable costs and ease of operatio…
View article: Application of Ultrafiltration To Produce Sheep’s and Goat’s Whey Based Synbiotic Kefir Products
Application of Ultrafiltration To Produce Sheep’s and Goat’s Whey Based Synbiotic Kefir Products Open
Conclusions: It could be concluded that small/medium scale dairy plants can use UF equipment with the aim to valorize sheep´s and goat´s CW through the production of dairy formulations with added prebiotics and probiotics, while reducing t…
View article: ‘Superfoods’: Reliability of the Information for Consumers Available on the Web
‘Superfoods’: Reliability of the Information for Consumers Available on the Web Open
The term ‘superfoods’, used frequently with marketing purposes, is usually associated with foodstuffs with beneficial health properties. ‘Superfoods’ appears in many information sources, including digital media. The information they provid…
View article: Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures
Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures Open
Second cheese whey (SCW) is the by-product resulting from the manufacture of whey cheeses. In the present work, sheep (S) and goat (G) SCW concentrated by ultrafiltration (UF) were used in the production of ice creams. Concentrated liquid …
View article: Sheep’s and Goat’s Frozen Yoghurts Produced with Ultrafiltrated Whey Concentrates
Sheep’s and Goat’s Frozen Yoghurts Produced with Ultrafiltrated Whey Concentrates Open
The objective of this work was the use of goat and sheep liquid whey concentrates (LWCs) produced by ultrafiltration (UF) for the manufacturing of frozen yoghurts. In a first step, natural yoghurts using only goat’s and sheep’s LWCs as raw…
View article: Sheep’s and Goat’s Frozen Yoghurts Produced With Ultrafiltrated Whey Concentrates
Sheep’s and Goat’s Frozen Yoghurts Produced With Ultrafiltrated Whey Concentrates Open
The objective of this work was the use of goat and sheep liquid whey concentrates (LWCs) produced by ultrafiltration (UF) for the manufacture of frozen yoghurts with or without different concentrations of inulin. In a first step, natural y…
View article: Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey
Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey Open
The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by…
View article: Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey
Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey Open
The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by…
View article: Impact of ovine whey protein concentrates and clarification by-products on the yield and quality of whey cheese
Impact of ovine whey protein concentrates and clarification by-products on the yield and quality of whey cheese Open
The effects of the addition of whey protein concentrates and clarification by-products\n\t\t\t\t obtained from ovine cheese whey and deproteinized whey (Sorelho) on the yield and quality of the whey cheese (Requeijão) have been evaluated. …
View article: Characterization of Chickpea (Cicer arietinum L.) Flour Films: Effects of pH and Plasticizer Concentration
Characterization of Chickpea (Cicer arietinum L.) Flour Films: Effects of pH and Plasticizer Concentration Open
The use of flours as a material for biopolymer-based film preparation has gained interest due to the fact that they are a natural mixture of compatible macromolecules and due to their low cost. Chickpea flour shows a promising composition …
View article: Emulsion characteristics of salad dressings as affected by caprine whey protein concentrates
Emulsion characteristics of salad dressings as affected by caprine whey protein concentrates Open
Caprine whey protein concentrates (WPC) were incorporated as emulsifiers in a salad dressing. The concentrates were manufactured by ultrafiltration-diafiltration with or without previous clarification by thermocalcic precipitation. Aggrega…