Galactose Is the Limiting Factor for the Browning or Discoloration of Cheese during Storage
Author:
Affiliation:
1. Department of Nutrition and Food Science, Ochanomizu University
Publisher
Center for Academic Publications Japan
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
https://www.jstage.jst.go.jp/article/jnsv/63/6/63_412/_pdf
Reference24 articles.
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2. 2) Polo C, Ramos M, Sánchez R. 1985. Free amino acids by high performance liquid chromatography and peptides by gel electrophoresis in Mahon cheese during ripening. Food Chem 16: 85-96.
3. 3) Barcina Y, Ibáñez FC, Ordóñez AI. 1995. Evolution of free amino acids during Idiazábal cheese ripening. Food Control 6: 161-164.
4. 4) Izco JM, Torre P, Barcina Y. 2000. Ripening of Ossau-Iraty cheese: Determination of free amino acids by RP-HPLC and of total free amino acids by the TNBS method. Food Control 11: 7-11.
5. 5) Prieto B, Franco I, Fresno JM, Bernardo A, Carballo J, Picon BT. 2000. Blue cheese: An overall biochemical survey throughout the ripening process. Int Dairy J 10: 159-167.
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