Effect of high-pressure-processing on lipolysis and volatile compounds of Brie cheese during ripening and refrigerated storage

Author:

Calzada JavierORCID,del Olmo Ana,Picon Antonia,Nuñez Manuel

Funder

Ministry of Science and Innovation (MICINN, Madrid, Spain)

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference42 articles.

1. Les substances responsables de l'arôme des fromages à pâte molle;Adda;Lait,1974

2. Reducing biogenic-amine-producing bacteria, decarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatments;Calzada;Applied and Environmental Microbiology,2013

3. High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese;Calzada;Journal of Dairy Science,2013

4. High-pressure processing for the control of lipolysis, volatile compounds and off-odours in raw milk cheese;Calzada;Food and Bioprocess Technology,2014

5. Effect of high-pressure-processing on the microbiology, proteolysis, texture and flavour of Brie cheese during ripening and refrigerated storage;Calzada;International Dairy Journal,2014

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