Buscar
Mostrando ítems 1-10 de 772
Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics.
(Edp Sciences, 2015-03)
The acceleration of cheese ripening is of major interest in the cheese industry because it is related to both product characteristics and production costs. In this study, different temperature-time combinations using ...
The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese
(Elsevier Science, 2012-08)
The effects of elevated initial ripening temperature on proteolysis in Reggianito cheese were evaluated considering different temperature–time combinations. Control cheeses stored at 12 °C for 6 months and experimental ...
Acceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese
(Elsevier, 2010-03)
The effect of elevated ripening temperature on physicochemical, biochemical and sensory characteristics in Reggianito Argentino cheese was evaluated to determine the optimal time for cheese ripening at 18 °C that ensures ...
Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese
(Wiley Blackwell Publishing, Inc, 2014-11)
The effects of increased initial ripening temperature on the sensory characteristics of Reggianito cheese were evaluated in relation to different temperature?time combinations. Control cheeses stored at 12°C for 6 months ...
Casein degradation of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures
(Wiley Blackwell Publishing, Inc, 2003-01)
Effect of temperature and salt substitution on casein degradation of Fynbo cheese was studied. Fynbo cheeses, salted in solutions of 190 g NaCl/L and of 100 g NaCl/L and 100 g KCl/L and ripened at 5, 12, and 16 °C, were ...
Kinetics of proteolysis of ß-casein during ripening of Fynbo cheese salted with NaCl or NaCl/KCl and ripened at different temperatures
(Wiley Blackwell Publishing, Inc, 2005-12)
The proteolysis of beta-casein during ripening of low-fat Fynbo cheese was studied using 1st-order kinetics to improve the knowledge of the beta-casein hydrolysis in Fynbo cheeses salted with NaCl or NaCl/KCl and ripened ...
Thermotolerance responses in ripening berries of vitis vinifera l. cv muscat hamburg
(Oxford University Press, 2013-05-09)
Berry organoleptic properties are highly influenced by ripening environmental conditions. In this study, we used grapevine fruiting cuttings to follow berry ripening under different controlled conditions of temperature and ...
Role of relative humidity, temperature, and water status in dormancy alleviation of sunflower seeds during dry after-ripening
(Oxford University Press, 2011-01)
The effect of various combinations of temperature and relative humidity on dormancy alleviation of sunflower seeds during dry after-ripening was investigated. The rate of dormancy alleviation depended on both temperature ...
Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese
(Brazilian Journal of Microbiology, 2017)
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 ...