Stuffed cheese with superficial Penicillium nalgiovense development: Role of microperforated film packaging in the ripening process-Reference-Cited by-同舟云学术

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Stuffed cheese with superficial Penicillium nalgiovense development: Role of microperforated film packaging in the ripening process

Published:2020-11 Issue: Volume:110 Page:104813
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Moavro Alfonsina,Sanchez-Díaz Macarena,Zampatti Mariela,Castells María Laura,Delfederico Lucrecia,Wagner Jorge,Ludemann Vanesa

Funder

National University of Quilmes

National Council of Scientific and Technical Research

CONICET

National Interuniversity Council

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference27 articles.

1. Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón;Bernáldez;Food Control,2013

2. A rapid and sensitive method for the quantitation of microgram quatities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

3. Microbiological and sensory characteristics of mould-ripened salami under different packaging conditions;Canel;Food Technology and Biotechnology,2019

4. Indigenous filamentous fungi on the surface of Argentinean dry fermented sausages produced in Colonia Caroya (Cordoba);Canel;International Journal of Food Microbiology,2013

5. Mold-fermented foods: Penicillium spp. as ripening agents in the elaboration of cheese and meat products;Chávez,2011

Cited by 4 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. Naturally Multicomponent Materials Obtained from Filamentous Fungi: Impact of Different Cell Rupture Treatment on Film Properties;Journal of Polymers and the Environment;2023-01-19

2. Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods;Food Science of Animal Resources;2022-11

3. Development of active packaging film from sodium alginate/carboxymethyl cellulose containing shallot waste extracts for anti-browning of fresh-cut produce;International Journal of Biological Macromolecules;2021-10

4. Sensory analysis for stuffed cheese with Penicillium nalgiovense superficial growth;Food Science and Technology International;2021-06-20

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