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Effect of freezing on the viscoelastic behavior during the ripening of a commercial low-fat soft cheese
(Elsevier, 2011-05)
The effect of the freezing process (freezing at -25 C, frozen storage at -25 C during 33 days, and thawing at 6 C) on the viscoelastic behavior of a commercial low-fat soft cheese containing microparticulated whey ...
Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology
(Wiley Blackwell Publishing, Inc, 2021-01)
Abstract: In this work, we determined optimum ripening time of hard cooked cheeses made by traditional technology or by an innovative process aimed at accelerating flavor formation. For that purpose, we applied survival ...
Proteolysis in Mozzarella Cheeses Manufactured by Different Industrial Processes
(American Dairy Science Association, 2007-12)
The objective of the present study was to investigate the influence of stretching temperature, fat content,and time of brining on proteolysis during ripening of Mozzarella cheeses. Seventeen cheese-making experiments ...
Studies on the Ripening of Plantains Under Controlled ConditionsTítulo en español.
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1970)
New insights into halophilic prokaryotes isolated from salting–ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strains
(Springer Tokyo, 2020-08)
Salted and ripened fish foods are susceptible to cause histamine poisoning. The present study focuses on microbial histamine degradation from high salted fermented fishery products to deepen our understanding about this ...
A codominant diagnostic marker for the slow ripening trait in peach
(2016)
The peach [Prunus persica L. (Batsch)] slow ripening (SR) trait is a mutation preventing the normal ripening process. Individuals with this phenotype are discarded in peach breeding programs. This trait is determined by a ...
A codominant diagnostic marker for the slow ripening trait in peach
(2016)
The peach [Prunus persica L. (Batsch)] slow ripening (SR) trait is a mutation preventing the normal ripening process. Individuals with this phenotype are discarded in peach breeding programs. This trait is determined by a ...
The Glucose-Related Decrease in Polar Auxin Transport During Ripening and its Possible Role in Grapevine Berry Coloring
(2023)
Auxin is a hormone that delays ripening in part by reducing anthocyanin content and impairing color development. Auxin content declines during the ripening process, whereas sugars accumulate from pre-veraison onwards. The ...
Gibberellic acid modifies the transcript abundance of ABA pathway orthologs and modulates sweet cherry (prunus avium) fruit ripening in early- and mid-season varieties
(MDPI, 2020)
Several phytohormones modulate ripening in non-climacteric fruits, which is triggered by abscisic acid (ABA). Gibberellins (GAs) are present during the onset of ripening in sweet cherry fruits, and exogenous gibberellic ...