Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese-Reference-Cited by-同舟云学术

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Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese

Published:2013-08 Issue:8 Volume:96 Page:4816-4829
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Calzada J.,Del Olmo A.,Picon A.,Gaya P.,Nuñez M.

Funder

Ministerio de Ciencia e Innovación

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference45 articles.

1. Volatile compounds, odor, and aroma of La Serena cheese high-pressure treated at two different stages of ripening;Arqués;J. Dairy Sci.,2007

2. Inactivation of microbial contaminants in raw milk La Serena cheese by high pressure treatments;Arqués;J. Dairy Sci.,2006

3. Simultaneous extraction and quantitation of several bioactive amines in cheese and chocolate;Baker;J. Chromatogr.,1987

4. High-pressure processing of Gorgonzola cheese: Influence on Listeria monocytogenes inactivation and on sensory characteristics;Carminati;J. Food Prot.,2004

5. Spectrophotometric assay using o-phtaldialdehyde for determination of proteolysis in milk and isolated milk proteins;Church;J. Dairy Sci.,1983

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