0000000000315580
AUTHOR
F. Romero
showing 6 related works from this author
High-performance liquid chromatographic determination of furfural compounds in infant formulas
2002
Furfural contents in adapted and follow-up infant formulas were measured by RP-HPLC. The evolution of furfural compound contents during storage (a year at 20 and 37 °C) was studied. 2-Furylmethylketone and 5-methyl-2-furaldehyde were not detectable in analysed samples. The differences in the furfural compounds at point zero between both infant formulas has to be ascribed to the differences in protein and iron contents. An increase in free 5-hydroxymethyl-2-furfuraldehyde (HMF), 2-furaldehyde (F) and HMF+F contents was observed in all samples, although the differences were not statistically significant. The storage temperature affected the total HMF content and the storage time affected the …
Amino acid profile of milk-based infant formulas
2000
The protein content and amino acid profile of three milk-based infant formulas, two of which were powdered (adapted and follow-on) and the third liquid, were determined to check their compliance with the EU directive and to evaluate whether or not they fulfil an infant's nutritional needs. To obtain the amino acid profile proteins were subjected to acid hydrolysis, prior to which the sulfur-containing amino acids were oxidized with performic acid. The amino acids were derivatized with phenylisothiocyanate (PITC) and then determined by ion-pair reverse phase high performance liquid chromatography (HPLC) In the case of tryptophan a basic hydrolysis was applied and there was no need of derivat…
Revision: Indicadores del deterioro de la calidad proteica y del valor nutritivo de la leche / Review: Indicators of damage of protein quality and nu…
1999
The nutritional value of milk can be negatively affected by thermal treatments. The quality of the proteins can be modified as a consequence of a set of reactions, the most important of which are the interactions between protein and carbohydrates, also known as Maillard reactions. These reactions can also occur when the storage conditions of moisture and temperature are unfavorable. The differ ent thermal treatments involved in processing milk (pasteurization, sterilization, drying, etc.) lead to different steps of the Maillard reaction and therefore to the formation of different compounds that can be useful as chemical markers of milk alteration, or more exactly of protein alteration. Est…
CCDC 274534: Experimental Crystal Structure Determination
2005
Related Article: R.Gonzalez, F.Romero, D.Luneau, D.Armentano, G.De Munno, C.Kremer, F.Lloret, M.Julve, J.Faus|2005|Inorg.Chim.Acta|358|3995|doi:10.1016/j.ica.2005.06.066
CCDC 162937: Experimental Crystal Structure Determination
2002
Related Article: F.Bellouard, M.Clemente-Leon, E.Coronado, J.R.Galan-Mascaros, C.J.Gomez-Garcia, F.Romero, K.R.Dunbar|2002|Eur.J.Inorg.Chem.||1603|doi:10.1002/1099-0682(200207)2002:7<1603::AID-EJIC1603>3.0.CO;2-T
CCDC 274533: Experimental Crystal Structure Determination
2005
Related Article: R.Gonzalez, F.Romero, D.Luneau, D.Armentano, G.De Munno, C.Kremer, F.Lloret, M.Julve, J.Faus|2005|Inorg.Chim.Acta|358|3995|doi:10.1016/j.ica.2005.06.066