Buscar
Mostrando ítems 61-70 de 3341
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 ...
Free amino acid profiles during ripening of Port Salut Argentino cheese after frozen storage
(Wiley Blackwell Publishing, Inc, 2002-12)
Free amino acid profiles of Port Salut Argentino cheeses at different storage conditions (ripening with and without previous frozen storage), ripening times (1, 6, 13, 27, and 56 d), and cheese zones (central and external) ...
Fermented sausage production using E-faecium as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability
(Univ Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao, 2017-10-01)
Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening ...
Nuclear magnetic resonance water relaxation time changes in bananas during ripening: a new mechanism
(JOHN WILEY & SONS LTD, 2010)
BACKGROUND: Nuclear magnetic resonance studies of banana fragments during ripening show an increase on the water transverse relaxation time (T(2)) and a decrease in water self-diffusion coefficient (D). As T(2) and D are ...
Proteomic analysis of papaya fruit ripening using 2DE-DIGE
(ELSEVIER SCIENCE BVAMSTERDAM, 2012)
Papayas have a very short green life as a result of their rapid pulp softening as well as their susceptibility to physical injury and mold growth. The ripening-related changes take place very quickly, and there is a continued ...
Proteomic analysis of banana fruit reveals proteins that are differentially accumulated during ripening
(ELSEVIER SCIENCE BVAMSTERDAM, 2012)
Bananas (Musa spp.) are highly perishable fruit of notable economic and nutritional relevance. Because the identification of proteins involved in metabolic pathways could help to extend green-life and improve the quality ...
Maturadores e qualidade tecnológica da cana-de-açúcar variedade RB855453 em início de safra
(Instituto Agronômico de Campinas, 2014)