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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:scopusHigh pressure treatment decelerates the lipolysis in a caprine cheese
ArticleAbstract: Garrotxa cheese, a cheese made of goat's milk, typical of the Catalonian region, has been high pressPalabras claves:FATTY ACIDS, Goat's cheese, High pressure, SDE, Volatile compoundsAutores:Butz P., Fernández A., Guamis B.V., Jordi Saldo, Sendra E., Tauscher B.Fuentes:scopus