The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese-Reference-Cited by-同舟云学术

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The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese

Published:2020-09 Issue:10 Volume:85 Page:3134-3140
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Tomar Oktay¹^ORCID,Akarca Gökhan²^ORCID,GÖK Veli³^ORCID,Çağlar M. Yusuf⁴^ORCID

Affiliation:

1. Faculty of Agriculture and Natural Science Kocaeli University Kocaeli Turkey

2. Engineering Faculty, Food Engineering Department Afyon Kocatepe University Afyonkarahisar Turkey

3. Ahmet İpek Meat Co. Afyonkarahisar Turkey

4. Food Engineering Department, Faculty of Engineering and Natural Sciences Istanbul Sabahattin Zaim University Istanbul Turkey

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15404

Reference48 articles.

1. Physicochemical and Sensory Properties of Mihalic Cheese

2. Effect of the use of three different lamb paste rennets on lipolysis of the PDO Pecorino Romano Cheese

3. Variation in Organic Acids Content during Ripening of Pickled White Cheese

4. Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages

Cited by 12 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. Determination of mycotoxin content, microbiological and physicochemical properties and sensory quality during ripening of Erzincan Tulum cheese produced with strain Penicillium roqueforti 41;Food Bioscience;2024-10

2. Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects;Journal of Dairy Science;2024-09

3. Description of “Ovino Belmontese”, a new semisoft sheep's milk cheese processed using “Italico” cheese technology;Food Bioscience;2024-08

4. Dietary Factors and Production Season Effect on the Properties of Goat Cheese;Dairy;2024-06-21

5. Monitoring the properties during ripening of full- and low-fat acid-coagulated (Circassian) cheeses produced from ovine or bovine milk;International Dairy Journal;2024-03

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