Effect of a bacteriocin-producing Lactococcus lactis strain and high-pressure treatment on the esterase activity and free fatty acids in Hispánico cheese-Reference-Cited by-同舟云学术

Effect of a bacteriocin-producing Lactococcus lactis strain and high-pressure treatment on the esterase activity and free fatty acids in Hispánico cheese

Published:2007-12 Issue:12 Volume:17 Page:1415-1423
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Ávila Marta,Calzada Javier,Garde Sonia,Nuñez Manuel

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference37 articles.

1. Assessment of high pressure induced damage on Lactobacillus rhamnosus GG by flow cytometry;Ananta;Food Microbiology,2004

2. Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the odor and aroma of Hispánico cheese: Correlation of volatile compounds and sensory analysis;Ávila;Journal of Agricultural and Food Chemistry,2006

3. Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture and taste of Hispánico cheese;Ávila;Journal of Dairy Science,2006

4. Impact of nisin producing culture and liposome-encapsulated nisin on ripening of Lactobacillus added-Cheddar cheese;Benech;Journal of Dairy Science,2003

5. Multivariate analysis of the organic acids content of Gouda type cheese during ripening;Califano;Journal of Food Composition and Analysis,2000

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