Manuel Castillo Zambudio

BioCluster, Animal Science, Food and Livestock Production

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Manuel Castillo Zambudio

• Clusters
  BioCluster
  
  Animal Science, Food and Livestock Production
  
  

  Current Appointments:

  Tenure-track Lecturer

  
  
  

Department of Animal and Food Science

Faculty of Veterinary Sciences

http://quiro.uab.es/_v_tecno_aliments/

(+34) 93 5812914

H-Index:12

Help us refine your profile

This is a list of publications by this researcher, listed chronologically starting with the most recent first. New publications appear in this list weekly. The source of publications and 'cited by' data for this application is Scopus.

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• 1.

  2013

  O. Arango; A.J. Trujillo; M. Castillo

  Influence of fat replacement by inulin on rheological properties, kinetics of rennet milk coagulation, and syneresis of milk gels

  Journal of Dairy Science. 2013;96(4):1984-1996.
  0

• 2.

  2013

  Alisa Lamb; Fred Payne; Youling L. Xiong; Manuel Castillo

  Optical backscatter method for determining thermal denaturation of β-lactoglobulin and other whey proteins in milk

  Journal of Dairy Science. 2013;96(3):1356-1365.
  0

• 3.

  2012

  S. Rovira; V. García; E. Ferrandini; J. Carrión; M. Castillo; M.B. López

  Usefulness of a large field of view sensor for physicochemical, textural, and yield predictions under industrial goat cheese (Murcia al Vino) manufacturing conditions

  Journal of Dairy Science. 2012;95(11):6320-6331.
  0

• 4.

  2012

  D. Álvarez; Y.L. Xiong; M. Castillo; F.A. Payne; M.D. Garrido

  Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut

  Meat Science. 2012;92(1):8-15.
  0

• 5.

  2012

  E. Ferrandini; M. Castillo; M. de Renobales; M.D. Virto; M.D. Garrido; S. Rovira; M.B. López

  Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese

  Journal of Dairy Science. 2012;95(6):2788-2796.
  0

• 6.

  2012

  N. Tabayehnejad; M. Castillo; F.A. Payne

  Comparison of total milk-clotting activity measurement precision using the Berridge clotting time method and a proposed optical method

  Journal of Food Engineering. 2012;108(4):549-556.
  2

• 7.

  2012

  N.E. Costa; D.J. O'Callaghan; M.J. Mateo; V. Chaurin; M. Castillo; J.A. Hannon; P.L.H. McSweeney; T.P. Beresford

  Influence of an exopolysaccharide produced by a starter on milk coagulation and curd syneresis

  International Dairy Journal. 2012;22(1):48-57.
  1

• 8.

  2011

  C.C. Fagan; T.G. Ferreira; F.A. Payne; C.P. O'Donnell; D.J. O'Callaghan; M. Castillo

  Preliminary evaluation of endogenous milk fluorophores as tracer molecules for curd syneresis

  Journal of Dairy Science. 2011;94(11):5350-5358.
  0

• 9.

  2011

  D. Álvarez; R.M. Delles; Y.L. Xiong; M. Castillo; F.A. Payne; J. Laencina

  Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters

  LWT - Food Science and Technology. 2011;44(6):1435-1442.
  5

• 10.

  2011

  C.D. Everard; D.J. O'Callaghan; M.J. Mateo; M. Castillo; F.A. Payne; C.P. O'Donnell

  Effects of milk composition, stir-out time, and pressing duration on curd moisture and yield

  Journal of Dairy Science. 2011;94(6):2673-2679.
  0

• 11.

  2011

  E. Ferrandini; M.B. López; M. Castillo; J. Laencina

  Influence of an artisanal lamb rennet paste on proteolysis and textural properties of Murcia al Vino cheese

  Food Chemistry. 2011;124(2):583-588.
  5

• 12.

  2010

  D. Álvarez; M. Castillo; Y.L. Xiong; F.A. Payne

  Prediction of beef meat emulsion quality with apparent light backscatter extinction

  Food Research International. 2010;43(5):1260-1266.
  1

• 13.

  2010

  Maria J. Mateo; Donal J. O'Callaghan; Colm D. Everard; Manuel Castillo; Fred A. Payne; Colm P. O'Donnell

  Evaluation of on-line optical sensing techniques for monitoring curd moisture content and solids in whey during syneresis

  Food Research International. 2010;43(1):177-182.
  5

• 14.

  2010

  D. Álvarez; M. Castillo; F.A. Payne; R.B. Cox; Y.L. Xiong

  Application of light extinction to determine stability of beef emulsions

  Journal of Food Engineering. 2010;96(2):309-315.
  0

• 15.

  2009

  M.J. Mateo; D.J. O'Callaghan; C.D. Everard; M. Castillo; F.A. Payne; C.P. O'Donnell

  Validation of a curd-syneresis sensor over a range of milk composition and process parameters

  Journal of Dairy Science. 2009;92(11):5386-5395.
  4

• 16.

  2009

  C.D. Everard; D.J. O'Callaghan; M.J. Mateo; M. Castillo; F.A. Payne; C.P. O'Donnell

  The use of colour parameters derived from an online fibre-optic sensor to monitor curd syneresis during cheese making

  Journal of Food Engineering. 2009;94(1):1-6.
  3

• 17.

  2009

  Gema Nieto; Manuel Castillo; Youling L. Xiong; Daniel Álvarez; Fred A. Payne; María Dolores Garrido

  Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations

  Meat Science. 2009;83(1):24-30.
  10

• 18.

  2009

  M.J. Mateo; D.J. O'Callaghan; C.D. Everard; C.C. Fagan; M. Castillo; F.A. Payne; C.P. O'Donnell

  Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using NIR light backscatter

  LWT - Food Science and Technology. 2009;42(5):950-955.
  10

• 19.

  2009

  M.J. Mateo; C.D. Everard; C.C. Fagan; C.P. O'Donnell; M. Castillo; F.A. Payne; D.J. O'Callaghan

  Effect of milk fat concentration and gel firmness on syneresis during curd stirring in cheese-making

  International Dairy Journal. 2009;19(4):264-268.
  8

• 20.

  2009

  D. Álvarez; M. Castillo; F.A. Payne; Y.L. Xiong

  A novel fiber optic sensor to monitor beef meat emulsion stability using visible light scattering

  Meat Science. 2009;81(3):456-466.
  4

• 21.

  2009

  C. Talens; D.J. O'Callaghan; C.D. Everard; C.C. Fagan; M. Castillo; F.A. Payne; C.P. O'Donnell

  Evaluation of an improved tracer method to monitor cheese curd syneresis at varying milk fat levels in a cheese vat

  Milchwissenschaft. 2009;64(2):161-164.
  3

• 22.

  2009

  Colette C. Fagan; Manuel Castillo; Donal J. O'Callaghan; Fred A. Payne; Colm P. O'Donnell

  Visible-near infrared spectroscopy sensor for predicting curd and whey composition during cheese processing

  Sensing and Instrumentation for Food Quality and Safety. 2009;3(1):62-69.
  5

• 23.

  2008

  S. Bañón; P. Díaz; G. Nieto; M. Castillo; D. Álvarez

  Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starch

  Meat Science. 2008;80(3):649-655.
  4

• 24.

  2008

  C.C. Fagan; C.-J. Du; C.P. O'Donnell; M. Castillo; C.D. Everard; D.J. O'Callaghan; F.A. Payne

  Application of image texture analysis for online determination of curd moisture and whey solids in a laboratory-scale stirred cheese vat

  Journal of Food Science. 2008;73(6):E250-E258.
  5

• 25.

  2008

  C.D. Everard; D.J. O'Callaghan; M.J. Mateo; C.P. O'Donnell; M. Castillo; F.A. Payne

  Effects of cutting intensity and stirring speed on syneresis and curd losses during cheese manufacture

  Journal of Dairy Science. 2008;91(7):2575-2582.
  13

• 26.

  2008

  C.C. Fagan; M. Castillo; C.P. O'Donnell; D.J. O'Callaghan; F.A. Payne

  On-line prediction of cheese making indices using backscatter of near infrared light

  International Dairy Journal. 2008;18(2):120-128.
  17

• 27.

  2008

  Maria J. Mateo; Donal J. O'Callaghan; Colm D. Everard; Colm P. O'Donnell; Colette C. Fagan; Manuel Castillo; Fred A. Payne

  Using light backscatter at 980 nm to determine curd moisture content at various milk fat and gel firmness levels in cheese-Making

  American Society of Agricultural and Biological Engineers Annual International Meeting 2008. 2008;9:5361-5367.
  0

• 28.

  2008

  Colette C. Fagan; Colm P. O'Donnell; Colm D. Everard; Donal J. O'Callaghan; Manuel Castillo; Fred A. Payne

  Light sidescatter measurements of cheese whey

  American Society of Agricultural and Biological Engineers Annual International Meeting 2008. 2008;6:3397-3404.
  0

• 29.

  2007

  C.C. Fagan; M. Leedy; M. Castillo; F.A. Payne; C.P. O'Donnell; D.J. O'Callaghan

  Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separation

  Journal of Food Engineering. 2007;83(1):61-67.
  22

• 30.

  2007

  Colette C. Fagan; Manuel Castillo; Fred A. Payne; Colm P. O'Donnell; Megan Leedy; Donal J. O'Callaghan

  Novel online sensor technology for continuous monitoring of milk coagulation and whey separation in cheesemaking

  Journal of Agricultural and Food Chemistry. 2007;55(22):8836-8844.
  19

• 31.

  2007

  C.C. Fagan; M. Castillo; F.A. Payne; C.P. O'Donnell; D.J. O'Callaghan

  Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodology

  Journal of Dairy Science. 2007;90(10):4499-4512.
  12

• 32.

  2007

  D. Álvarez; M. Castillo; F.A. Payne; M.D. Garrido; S. Bañón; Y.L. Xiong

  Prediction of meat emulsion stability using reflection photometry

  Journal of Food Engineering. 2007;82(3):310-315.
  4

• 33.

  2007

  C.D. Everard; D.J. O'Callaghan; C.C. Fagan; C.P. O'Donnell; M. Castillo; F.A. Payne

  Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis

  Journal of Dairy Science. 2007;90(7):3162-3170.
  14

• 34.

  2007

  Colm D. Everard; Donal J. O'Callaghan; Maria J. Mateo; Colm P. O'Donnell; Colette C. Fagan; Manuel Castillo; Fred A. Payne

  A novel sensor to monitor colour changes during cheese curd syneresis in a vat

  2007 ASABE Annual International Meeting, Technical Papers. 2007;13 BOOK.
  0

• 35.

  2006

  M. Castillo; F.A. Payne; T. Wang; J.A. Lucey

  Effect of temperature and inoculum concentration on prediction of both gelation time and cutting time. Cottage cheese-type gels

  International Dairy Journal. 2006;16(2):147-152.
  3

• 36.

  2006

  M. Castillo; J.A. Lucey; T. Wang; F.A. Payne

  Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gels

  International Dairy Journal. 2006;16(2):153-163.
  21

• 37.

  2006

  M. Castillo; J.A. Lucey; F.A. Payne

  The effect of temperature and inoculum concentration on rheological and light scatter properties of milk coagulated by a combination of bacterial fermentation and chymosin. Cottage cheese-type gels

  International Dairy Journal. 2006;16(2):131-146.
  24

• 38.

  2005

  M. Castillo; F.A. Payne; M.B. López; E. Ferrandini; J. Laencina

  Optical sensor technology for measuring whey fat concentration in cheese making

  Journal of Food Engineering. 2005;71(4):354-360.
  12

• 39.

  2005

  Manuel Castillo; Rocío González; Fred A. Payne; José Laencina; María B. López

  Optical monitoring of milk coagulation and inline cutting time prediction in Murcian al Vino cheese

  Applied Engineering in Agriculture. 2005;21(3):465-471.
  1

• 40.

  2005

  María J. Jordán; Kevin L. Goodner; Manuel Castillo; Jose Laencina

  Comparison of two headspace solid phase microextraction fibres for the detection of volatile chemical concentration changes due to industrial processing of orange juice

  Journal of the Science of Food and Agriculture. 2005;85(6):1065-1071.
  7

• 41.

  2005

  Manuel Castillo; Fred Payne; María Belén Lopéz; Eduardo Ferrandini; José Laencina

  Preliminary evaluation of an optical method for modeling the dilution of fat globules in whey during syneresis of cheese curd

  Applied Engineering in Agriculture. 2005;21(2):265-268.
  6

• 42.

  2005

  T. Wang; J.A. Lucey; M. Castillo; F.A. Payne

  Predicting cottage cheese cutting time using a light backscatter sensor

  Milchwissenschaft. 2005;60(2):164-167.
  0

• 43.

  2003

  Manuel Z. Castillo; Fred A. Payne; Clair L. Hicks; José S. Laencina; María-Belén M. López

  Modelling casein aggregation and curd firming in goats' milk from backscatter of infrared light

  Journal of Dairy Research. 2003;70(3):335-348.
  14

• 44.

  2003

  Manuel Castillo; Fred A. Payne; Clair L. Hicks; José Laencina; María-Belén López

  Effect of protein and temperature on cutting time prediction in goats' milk using an optical reflectance sensor

  Journal of Dairy Research. 2003;70(2):205-215.
  17

• 45.

  2002

  M. Castillo; F.A. Payne; C.L. Hicks; J. Laencina; M.B. López

  Effect of calcium and enzyme in cutting time prediction of coagulating goats' milk using a light scattering sensor

  International Dairy Journal. 2002;12(12):1019-1023.
  14

• 46.

  2000

  M. Castillo; F.A. Payne; C.L. Hicks; M.B. Lopez

  Predicting cutting and clotting time of coagulating goat's milk using diffuse reflectance: Effect of pH, temperature and enzyme concentration

  International Dairy Journal. 2000;10(8):551-562.
  41

• 47.

  2000

  M. Castillo; M.J. Jordán; A. Godoy; J. Laencina; M.B. López

  Kinetics of syneresis in fresh goat cheese

  Milchwissenschaft. 2000;55(10):566-569.
  5

• 48.

  1999

  M.J. Jordan; P. Hellin; M. Castillo; J. Laencina; M.B. Lopez

  Characterization and comparative study of animal rennets from different ruminants applied to goat milk

  Milchwissenschaft. 1999;54(3):144-146.
  5

• 49.

  1997

  M.B. López; M.J. Jordán; P. Hellin; M. Castillo; J. Laencina

  Kinetics of κ-casein hydrolysis by different rennet and coagulant enzymes in murciano-granadina goat milk

  Milchwissenschaft. 1997;52(7):370-373.
  4