Documentos de Guamis B.V. | REDI

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Mostrando 5 resultados de: 5

Filtros aplicados

Área de conocimiento: "Bioquímica"

Subtipo de publicación

Publisher

Food Research International(1)

High Pressure Research(1)

International Dairy Journal(1)

Journal of Food Science(1)

Área temáticas

Tecnología alimentaria(3)

Microorganismos, hongos y algas(2)

Procesado de productos lácteos y afines(2)

Alimentación y bebidas(1)

Huertos, frutas, silvicultura(1)

Área de conocimiento

Ciencia de los alimentos(4)

Año de Publicación

Origen

Palabras Claves

High pressure(3)

Accelerated ripening(1)

Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats' milk

Abstract: Organic acids of cheeses made from raw (RA), pasteurized (PA; 72°C, 15s) or pressure-treated (PR; 50

Palabras claves:

Goat cheese, High-pressure treatment, Organic acids

Buffa M., Guamis B.V., Jordi Saldo, Trujillo A.J.

Decrease of free amino acids in high-pressure treated cheese

Abstract: High-pressure treatment of cheese has been studied with a view to preserving fresh cheese [1], and a

Palabras claves:

Cheese, Free amino acids, Ripening

Capellas M., Guamis B.V., Jordi Saldo, Sendra E.

High hydrostatic pressure for accelerating ripening of goat's milk cheese: Proteolysis and texture

Abstract: High hydrostatic pressurization is proposed for cheese ripening acceleration. Several treatments wer

Palabras claves:

Goat's milk cheese, High pressure, Proteolysis, Ripening, texture

Guamis B.V., Jordi Saldo, Sendra E.

High pressure treatment decelerates the lipolysis in a caprine cheese

Abstract: Garrotxa cheese, a cheese made of goat's milk, typical of the Catalonian region, has been high press

Palabras claves:

FATTY ACIDS, Goat's cheese, High pressure, SDE, Volatile compounds

Butz P., Fernández A., Guamis B.V., Jordi Saldo, Sendra E., Tauscher B.

Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening

Abstract: The application of high-pressure treatment to a hard caprine milk cheese was studied as a method of

Palabras claves:

Accelerated ripening, Goat cheese, High pressure, Multivariate analysis, Proteolysis

Guamis B.V., Jordi Saldo, Kelly A.L., McSweeney P.L.H., Sendra E.