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High Pressure Research(3)
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scopus(8)
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:scopusApplication of high pressure treatment for cheese production
Conference ObjectAbstract: High hydrostatic-pressure treatment offers the food industry a new technology for food preservation.Palabras claves:Applications, Cheese industry, High pressureAutores:Buffa M., Capellas M., Felipe X., Ferragut V., Gervilla R., Guamis B.V., Jordi Saldo, Royo C., Sendra E., Trujillo A.J.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:scopusLong term frozen storage of Manchego curds
ArticleAbstract: Non frozen, short term frozen stored and long term frozen stored curds and derived 60 days ripened MPalabras claves:Manchego cheese (frozen storage)Autores:Guamis B.V., Jordi Saldo, Mor-Mur M., Pla R., Sendra E.Fuentes:scopusServilleta cheese: Proteolysis, colour and texture
ArticleAbstract: Servilleta, an artisan fresh goat's milk cheese, was studied. Distinctive characteristics are high pPalabras claves:Autores:Jordi Saldo, Sendra E.Fuentes:scopusProteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening
ArticleAbstract: The application of high-pressure treatment to a hard caprine milk cheese was studied as a method ofPalabras claves:Accelerated ripening, Goat cheese, High pressure, Multivariate analysis, ProteolysisAutores:Guamis B.V., Jordi Saldo, Kelly A.L., McSweeney P.L.H., Sendra E.Fuentes:scopus