Effect of high-pressure treatment of ewe raw milk curd at 200 and 300 MPa on characteristics of Hispánico cheese-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of high-pressure treatment of ewe raw milk curd at 200 and 300 MPa on characteristics of Hispánico cheese

Published:2012-07 Issue:7 Volume:95 Page:3501-3513
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Alonso R.,Picon A.,Gaya P.,Fernández-García E.,Nuñez M.

Funder

Ministerio de Ciencia e Innovación

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference39 articles.

1. Teleme cheese from deep-frozen curd;Alichanidis;J. Dairy Sci,1981

2. Microbiological, chemical, and sensory characteristics of Hispánico cheese manufactured using frozen high pressure treated curds made from raw ovine milk;Alonso;Int. Dairy J,2011

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

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

5. Inactivation of Staphylococcus aureus in raw milk cheese by combinations of high pressure treatments and bacteriocin-producing lactic acid bacteria;Arqués;J. Appl. Microbiol,2005

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Recent Advances in High Pressure Processing of Milk and Milk Products - A review;Tarım Bilimleri Dergisi;2023-01-31

2. Effects of high-pressure processing on enzyme activity in milk and dairy products;Effect of High-Pressure Technologies on Enzymes;2023

3. Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety;Comprehensive Reviews in Food Science and Food Safety;2022-08-29

4. Applications of emerging processing technologies for quality and safety enhancement of non-bovine milk and milk products;LWT;2021-09

5. Impact of high-pressure treatment on casein micelles, whey proteins, fat globules and enzymes activity in dairy products: a review;Critical Reviews in Food Science and Nutrition;2020-12-21

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3