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Article(4)
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High Pressure Research(1)
Innovative Food Science and Emerging Technologies(1)
International Dairy Journal(1)
Milchwissenschaft(1)
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Tecnología alimentaria(3)
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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:scopusColour 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: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: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