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Article(5)
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High Pressure Research(3)
Journal of Agricultural and Food Chemistry(1)
Journal of Food Science(1)
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Tecnología alimentaria(4)
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scopus(5)
Colour changes during ripening of high pressure treated hard caprine cheese
ArticleAbstract: High hydrostatic pressure (HHP) treatment of cheese intended to accelerate ripening. Along with incrPalabras claves:colour, Goat cheese, High pressure, RipeningAutores: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:scopusHigh hydrostatic pressure for accelerating ripening of goat's milk cheese: Proteolysis and texture
ArticleAbstract: High hydrostatic pressurization is proposed for cheese ripening acceleration. Several treatments werPalabras claves:Goat's milk cheese, High pressure, Proteolysis, Ripening, 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