Volatile Compounds, Odor, and Aroma of La Serena Cheese High-Pressure Treated at Two Different Stages of Ripening-Reference-Cited by-同舟云学术

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Volatile Compounds, Odor, and Aroma of La Serena Cheese High-Pressure Treated at Two Different Stages of Ripening

Published:2007-08 Issue:8 Volume:90 Page:3627-3639
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Arqués J.L.,Garde S.,Fernández-García E.,Gaya P.,Nuñez M.

Funder

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference32 articles.

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

2. Effect of combinations of high pressure treatments and bacteriocin-producing lactic acid bacteria on the survival of Listeria monocytogenes in raw milk cheese;Arqués;Int. Dairy J.,2005

3. Effect of high pressure treatment and a bacteriocin-producing lactic culture on the odor and aroma of Hispánico cheese: Correlation of volatile compounds and sensory analysis;Ávila;J. Agric. Food Chem.,2006

4. Effect of high pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture and taste of Hispánico cheese;Ávila;J. Dairy Sci.,2006

5. A guide to the sensory evaluation of smell, aroma and taste of hard and semi-hard cheeses;Berodier;Lebensm. Wiss. Technol.,1997

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