The determination of fatty acids in cheeses of variable composition (cow, ewe's, and goat) by means of near infrared spectroscopy

Author:

González-Martín M. Inmaculada,Vivar-Quintana Ana M.,Revilla Isabel,Salvador-Esteban Javier

Publisher

Elsevier BV

Subject

Spectroscopy,Analytical Chemistry

Reference48 articles.

1. Influence of pasteurization and fat composition of milk on the volatile compounds and flavor characteristics of a semi-hard cheese;Buchin;J. Dairy Sci.,1998

2. Relationships between abondance cheese texture, its composition and that of milk produced by cows grazing different types of pastures;Bugaud;Le Lait,2001

3. Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge;Collins;Int. Dairy J.,2003

4. Study of the effects of temperature, pH, NaCl, and aw in the proteolytic and lipolytic activities of cheese-related lactic acid bacteria by quadratic response surface methodology;Gobetti;Enzyme Microb. Technol.,1999

5. Chilliard, Y., Rouel, J., Ferlay, A., Bernard, L., Gaborit, P., Raynal-Ljutovac, K. & Lauret, A. (2005). Effects of type of forage and lipid supplementation on goat milk fatty acids and sensorial properties of cheeses. In International Dairy Federation (Ed.), The Future of the Sheep and Goat Dairy Sector (pp. 297–304).

Cited by 14 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

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