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Bacterial contribution to salted anchovy (Engraulis anchoita Hubbs & Marinni, 1935) ripening process
(Haworth Press Inc, 2013-01-31)
The bacterial populations of the salted anchovy ripening process and its potential role on the development of the typical sensory characteristics of this product were studied. Salted anchovy samples were taken during the ...
Sugar And Ripening, A Transcriptomic Analysis To Understand The Regulatory Process Of Grape Berry Development
(2017)
Grape berry (Vitis vinifera L.) is a non-climacteric fruit, in which the main regulatory process that induce ripening are still unclear. Due to the change in the sugar content is one of the
most important event occurring ...
Shotgun proteomics of peach fruit reveals major metabolic pathways associated to ripening
(BioMed Central Ltd, 2021-12)
Background: Fruit ripening in Prunus persica melting varieties involves several physiological changes that have a direct impact on the fruit organoleptic quality and storage potential. By studying the proteomic differences ...
Multivariate Analysis of the Organic Acid Content of Gouda type Cheese during Ripening
(Academic Press Inc Elsevier Science, 2000-12)
Gouda cheeses from a local plant were subjected to different ripening conditions and analyzed. The effects of ripening temperature, type of packaging film and storage period before packaging on the organic acids content ...
Effects of ripening, cultivar differences, and processing on the carotenoid composition of mango
(Amer Chemical SocWashingtonEUA, 1998)
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 ...