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Titolo:
Assessment of the coloring strength of Brevibacterium linens strains: Spectrocolorimetry versus total carotenoid extraction/quantification
Autore:
Dufosse, L; Mabon, P; Binet, A;
Indirizzi:
IUP Innovat Ind Alimentaires, LUMAQ, Appl Microbiol Lab, EA 2651, F-29000 Quimper, France IUP Innovat Ind Alimentaires Quimper France F-29000 9000 Quimper, France
Titolo Testata:
JOURNAL OF DAIRY SCIENCE
fascicolo: 2, volume: 84, anno: 2001,
pagine: 354 - 360
SICI:
0022-0302(200102)84:2<354:AOTCSO>2.0.ZU;2-1
Fonte:
ISI
Lingua:
ENG
Soggetto:
CHEESE;
Keywords:
color; Brevibacterium linens; carotenoid; spectrocolorimetry;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
24
Recensione:
Indirizzi per estratti:
Indirizzo: Dufosse, L IUP Innovat Ind Alimentaires, LUMAQ, Appl Microbiol Lab, EA 2651, Pole PJ Helias Creach Gwen, F-29000 Quimper, France IUP Innovat Ind Alimentaires Pole PJ Helias Creach Gwen Quimper France F-29000
Citazione:
L. Dufosse et al., "Assessment of the coloring strength of Brevibacterium linens strains: Spectrocolorimetry versus total carotenoid extraction/quantification", J DAIRY SCI, 84(2), 2001, pp. 354-360

Abstract

Brevibacteriun linens is a major component of red-smear cheese microflora and imparts color to the cheese rind. The present study was done to evaluate carotenoid contents in 29 strains of this bacterium and to relate the color of the strains to the carotenoids present. A spectrocolorimeter was usedto determine the color, and the carotenoid contents were determined by spectrophotorimetric measurement at 450 nm. Regression analysis was carried out on the color values a*, b*, and C* to determine which color value could be used to express the contents of carotenoids in B. linens biomass. The C* color value appeared to be the best estimate for correlation.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 10/07/20 alle ore 14:13:20