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Titolo:
Proteolysis of a high-pressure-treated smear-ripened cheese
Autore:
Messens, W; Foubert, I; Dewettinck, K; Huyghebaert, A;
Indirizzi:
State Univ Ghent, Dept Food Technol & Nutr, B-9000 Ghent, Belgium State Univ Ghent Ghent Belgium B-9000 hnol & Nutr, B-9000 Ghent, Belgium
Titolo Testata:
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
fascicolo: 6, volume: 55, anno: 2000,
pagine: 328 - 332
SICI:
0026-3788(2000)55:6<328:POAHSC>2.0.ZU;2-Q
Fonte:
ISI
Lingua:
ENG
Soggetto:
BREVIBACTERIUM-LINENS; GOUDA CHEESE; FLAVOR;
Keywords:
cheese proteolysis (high pressure treatment);
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
20
Recensione:
Indirizzi per estratti:
Indirizzo: Messens, W State Univ Ghent, Dept Food Technol & Nutr, Coupure Links 653, B-9000 Ghent, Belgium State Univ Ghent Coupure Links 653 Ghent Belgium B-9000 elgium
Citazione:
W. Messens et al., "Proteolysis of a high-pressure-treated smear-ripened cheese", MILCHWISSEN, 55(6), 2000, pp. 328-332

Abstract

The possibility of accelerating the ripening of Pere Joseph (PJ) by high pressure (HP) treatment (50 MPa for 8 h) was investigated. The increased pH caused by HP treatment possibly has resulted in a higher amount and/or activity of the proteolytic enzymes of Brevibacterium linens and in a higher activity of the peptidases of the starter culture leading to an accelerated proteolysis near the rind. Diffusion towards the centre of small peptides and amino acids formed at the rind possibly also led to higher levels of 12% TCA-SN/TN and FAA near the centre of HP-treated PJ.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 11/07/20 alle ore 19:49:40