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Characterization of free fatty acids profile of Pategras cheese during ripening
(Wiley Blackwell Publishing, Inc, 2009-04)
This work compares the free fatty acids (FFA) profiles of Pategra´s cheeses manufactured on the pilot scale, with and without the addition of probiotics. Total and FFA in milks and cheeses, respectively, were similar, ...
Jasmonate profiling and expression of its signaling components during fruit development and ripening in the non-climacteric strawberry
(2015)
The regulatory mechanisms of fruit ripening in non-climacteric fruits are complex and many hormones could
be part of this regulation. Jasmonates (JAs) have been found to play a role in non-climacteric fruit ripening. In
this ...
Off-the-Vine Ripening of Tomato Fruit Causes Alteration in the Primary Metabolite Composition
(MDPI, 2013-09)
The influence of postharvest fruit ripening in the composition of metabolites, transcripts and enzymes in tomato (Solanum lycopersicum L.) is poorly understood. The goal of this work was to study the changes in the metabolite ...
Ripening and Storage Time Effects on the Aromatic Profile of New Table Grape Cultivars in Chile
(NLM (Medline), 2020-12-08)
The aim of this study was to determine the volatile profiles of new seedless table grape cultivars Timco™, Magenta™, Krissy™ and Arra15™ and compare them with the traditional table grape variety Crimson seedless. The ...
Ripening and storage time effects on the aromatic profile of new table grape cultivars in Chile
(MDPI, 2020)
The aim of this study was to determine the volatile profiles of new seedless table
grape cultivars Timco , Magenta , Krissy and Arra15 and compare them with the traditional
table grape variety Crimson seedless. The ...
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) ...
Modifications in organic acid profiles during fruit development and ripening: correlation or causation?
(Frontiers in Plant Science, 2019)
Ripening of salted anchovy (Engraulis anchoita): Development of lipid oxidation, colour and other sensorial characteristics
(John Wiley & Sons Ltd, 2010-08)
BACKGROUND: Changes in lipids are in general associated with quality deterioration, though earlier studies in anchovy indicate that the volatile compounds of importance to the characteristic flavour could be generated by ...
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 ...