Lipolysis, proteolysis and sensory properties of ewe’s raw milk cheese (Idiazabal) made with lipase addition-Reference-Cited by-同舟云学术

Lipolysis, proteolysis and sensory properties of ewe’s raw milk cheese (Idiazabal) made with lipase addition

Published:2009-09 Issue:1 Volume:116 Page:158-166
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hernández Igor,Barrón Luis Javier R.,Virto Mailo,Pérez-Elortondo Francisco J.,Flanagan Cristian,Rozas Urko,Nájera Ana Isabel,Albisu Marta,Vicente M. Soledad,de Renobales Mertxe

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference59 articles.

1. Changes of free fatty acids contents and sensory properties of white pickled cheese during ripening;Akin;Food Chemistry,2003

2. Comparison of the physicochemical properties of ewes’ and cows’ milk;Anifantakis;Bulletin of the International Dairy Federation,1986

3. Selection and screening of a descriptive panel for ewe´s milk sensory profiling;Barcenas;Journal of Sensory Studies,2000

4. Development of a preliminary sensory lexicon and standard references of ewe´s milk cheese aided by multivariant statistical procedures;Barcenas;Journal of Sensory Studies,1999

5. Evolution of free amino acids during Idiazabal cheese ripening;Barcina;Food Control,1995

Cited by 34 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. Production of glycerolamines based conjugated γ-aminobutyric acids using microbial COX and LOX as successor enzymes to GAD;Enzyme and Microbial Technology;2023-09

2. Cheese Ripening: An Overview of Technological Strategies Towards Process Acceleration;Handbook of Cheese Chemistry;2023-07-28

3. The effect of seasonality on the biogenic amines, free amino acids, and physico-chemical composition of raw milk Fiore Sardo cheese produced in Sardinia (Italy);Food Control;2023-03

4. Understanding the mechanism of ripening biochemistry and flavour development in brine ripened cheeses;International Dairy Journal;2023-02

5. Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese;Animals;2022-11-21