Changes in thermoviscoelastic and biochemical properties of Atroncau blancu and roxu Afuega'l Pitu cheese (PDO) during ripening-Reference-Cited by-同舟云学术

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Changes in thermoviscoelastic and biochemical properties of Atroncau blancu and roxu Afuega'l Pitu cheese (PDO) during ripening

Published:2020-11 Issue: Volume:137 Page:109693
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Piñeiro-Lago Lorena,Franco Inmaculada,Tovar Clara A.

Funder

University of Vigo

Xunta de Galicia

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Fat modification in Afuegal'l Pitu cheese during ripening by capillary gas chromatography;Alonso;Journal of the American Oil Chemists’ Society,1993

2. Official methods of analysis;AOAC,1990

3. Official methods of analysis;AOAC,2005

4. Biochemistry of cheese ripening: Proteolysis;Ardö,2017

5. Raw milk cheeses;Beuvier,2004

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1. Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO);Food Hydrocolloids;2023-09

2. Thermal Gelation of Proteins from Cajanus cajan Influenced by pH and Ionic Strength;Plant Foods for Human Nutrition;2023-08-19

3. Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage;Foods;2023-03-24

4. Effect of plasmin on casein hydrolysis and textural properties of rennet-induced model cheeses;Food Research International;2023-03

5. Application of high-intensity ultrasound to modify the rheological properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate;International Journal of Food Properties;2023-02-24

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