Now showing items 1-10 of 1507
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 ...
Off-the-Vine Ripening of Tomato Fruit Causes Alteration in the Primary Metabolite Composition
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 ...
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 ...
Methyl jasmonate treatment induces changes in fruit ripening by modifying the expression of several ripening genes in Fragaria chiloensis fruit
(ELSEVIER FRANCE-EDITIONS SCIENTIFIQUES MEDICALES ELSEVIER, 2013)
Acceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese
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 ...
Measurement of ethylene production during banana ripening
(CAMBRIDGE UNIV PRESS, 2008)
Introduction. This protocol aims at measuring fruit ethylene production during ripening. It can be used to compare ethylene production between different banana varieties or to compare ethylene production between fruit ...
Expression analysis of a set of genes related to the ripening of bananas and mangoes
(Sociedade Brasileira de Fisiologia Vegetal, 2009)
During ripening many important physic-chemical changes contribute to fruit quality, and they are precisely determined by gene expression. Specific genes are essential to normal ripening; however, information on gene ...
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 ...
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 ...
Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions: effect of ripening time and sampling zone
Port Salut Argentino cheeses were studied at different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central and external). Moisture content, salt concentration, water-insoluble fraction, water-soluble ...