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Article(5)
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High Pressure Research(2)
Innovative Food Science and Emerging Technologies(1)
Journal of Agricultural and Food Chemistry(1)
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Tecnología alimentaria(4)
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scopus(5)
Changes in water binding in high-pressure treated cheese, measured by TGA (thermogravimetrical analysis)
ArticleAbstract: Garrotxa cheese was pressurised at 400 MPa for 5 min to shorten ripening accordingly to previous stuPalabras claves:Bound water, Cheese, Free water, High pressure, Thermal analysisAutores:Guamis B.V., Jordi Saldo, Sendra E.Fuentes:scopusDecrease of free amino acids in high-pressure treated cheese
ArticleAbstract: High-pressure treatment of cheese has been studied with a view to preserving fresh cheese [1], and aPalabras claves:Cheese, Free amino acids, RipeningAutores:Capellas M., Guamis B.V., Jordi Saldo, Sendra E.Fuentes:scopusEffects of high hydrostatic pressure treatments on biogenic amine contents in goat cheeses during ripening
ArticleAbstract: The application of high-pressure treatment to accelerate cheese ripening may influence the occurrencPalabras claves:Biogenic amines, Cadaverine, Cheese, High-pressure, Histamine, Polyamines, Putrescine, Ripening, Spermidine, TyramineAutores:Jordi Saldo, Novella-Rodríguez S., Veciana-Nogués M., Vidal-Carou M.Fuentes:scopusHard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied to cheese after brining
ArticleAbstract: High hydrostatic pressure (HHP) treatment (50 MPa for 72 h) on cheese in the early stages of ripeninPalabras claves:Cheese, composition, High pressure, Microstructure, textureAutores:Guamis B.V., Jordi Saldo, Sendra E.Fuentes:scopusHigh pressure applications in milk treatment for cheese-making and accelerated ripening
ArticleAbstract: Several studies have been carried out in order to evaluate the effect of high hydrostatic pressure oPalabras claves:Cheese, High pressure, Milk, RipeningAutores:Buffa M., Guamis B.V., Jordi Saldo, Sendra E., Trujillo A.J.Fuentes:scopus