Amelia Farrés

TL;DR: Using polymer producing (ropy) strains of lactic acid bacteria it was possible to reduce considerably the syneresis of yogurt, even with 12% total milk solids as discussed by the authors.

TL;DR: The adequate balance between the DD and the DH results in an effective emulsifying property improvement for the Z19 alpha-zein.

TL;DR: The role of temperature and pH on the oligomerization process was studied monitoring the secondary structure content and the appearance of aggregates by Circular Dichroism Spectroscopy and Dinamic Light Scattering.

TL;DR: The lactic acid bacteria diversity of pozol, a Mexican fermented maize dough, was studied using a total DNA extraction and purification procedure and PCR amplification of 16S rDNA for gram-positive and related bacterial groups to establish the identity of most sequences.

TL;DR: A highly pure alpha-zein was extracted from corn flour using ethanol using ethanol and ion-exchange chromatography was performed, using SP-Sepharose that yielded a highly homogeneous protein that allowed the estimation of an alpha-helix content that was lower than the one found for a mixture of twoalpha-zeins but with a higher content of beta sheets.