Mostrando 6 resultados de: 6
Publisher
Food Research International(1)
High Pressure Research(1)
Innovative Food Science and Emerging Technologies(1)
Journal of Applied Animal Research(1)
LWT(1)
Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats' milk
ArticleAbstract: Organic acids of cheeses made from raw (RA), pasteurized (PA; 72°C, 15s) or pressure-treated (PR; 50Palabras claves:Goat cheese, High-pressure treatment, Organic acidsAutores:Buffa M., Guamis B.V., Jordi Saldo, Trujillo A.J.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:scopusApplications of high-hydrostatic pressure on milk and dairy products: A review
ArticleAbstract: Interest in high-pressure (HP) applications on milk and dairy products has recently increased. PressPalabras claves:Applications, Diary products, High pressure, MilkAutores:Capellas M., Gervilla R., Guamis B.V., Jordi Saldo, Trujillo A.J.Fuentes:scopusEffects of colostrum in milk on the effectiveness of the pasteurization process and cheese milk quality
ArticleAbstract: Colostrum in the milk bulk tank could affect cheese milk and the characteristics of the final producPalabras claves:bacterial count, cheese-making property, Colostrum, pasteurization effectivenessAutores:Byron Herrera Chávez, Davinia Sánchez-Macías, María Inés Falconí, Paola Calero, Trujillo A.J.Fuentes:googlescopusHigh 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:scopusHigh-pressure processing of milk and dairy and egg products
Book PartAbstract: Nowadays, high-pressure processing (HPP) is commercially used for preservation of an increasing numbPalabras claves:Autores:Capellas M., Gervilla R., Guamis B.V., Jordi Saldo, Pla R., Trujillo A.J., Yuste J.Fuentes:scopus