Lactobacillus rhamnosus GG improves the sensorial profile of Camembert-type cheese: An approach through flash-profile and CATA-Reference-Cited by-同舟云学术

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Lactobacillus rhamnosus GG improves the sensorial profile of Camembert-type cheese: An approach through flash-profile and CATA

Published:2019-06 Issue: Volume:107 Page:72-78
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Galli Bruno Domingues^ORCID,Baptista Débora Parra^ORCID,Cavalheiro Flávia Giacometti,Gigante Mirna Lúcia

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - BrasilCoordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES)

National Council for Scientific and Technological DevelopmentNational Council for Scientific and Technological Development (CNPq)

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Method V, method no. 979.13;AOAC,2006

2. Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation;Ares;Food Quality and Preference,2014

3. Influence of gelatin and starch on the instrumental and sensory texture of stirred yogurt;Ares;International Journal of Dairy Technology,2007

4. Effect of adjunct culture Lactobacillus helveticus (B02) on the composition, proteolysis, free amino acids release and sensory characteristics of Prato Cheese;Azambuja;Food and Nutrition Sciences,2017

5. Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during prato cheese ripening;Baptista;International Dairy Journal,2018

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1. Camembert-Type Cheese with Sweet Buttermilk: The Determination of Quality Properties and Microstructure;Foods;2024-08-12

2. Description of virgin olive oil: Descriptive evaluation by trained assessors vs flash profile using panels with diverse degrees of training;International Journal of Gastronomy and Food Science;2024-06

3. Effects of aroma enhancement fermentation of Zygosaccharomyces rouxii ZR21 and Debaryomyces hansenii DH06 on the sensory properties and consumer liking of Yongchuan douchi;Food Science and Technology International;2023-12-17

4. Chinese red wine and cheese pairings: A preliminary study of consumer perception using check‐all‐that‐apply and hedonic tests;Journal of Sensory Studies;2023-08-07

5. Análisis sensorial, textural y actividad antioxidante de queso añejo de Zacazonapan durante la maduración;Biotecnia;2023-05-18

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