The Addition of Propionibacterium freudenreichii to Raclette Cheese Induces Biochemical Changes and Enhances Flavor Development-Reference-Cited by-同舟云学术

The Addition of Propionibacterium freudenreichii to Raclette Cheese Induces Biochemical Changes and Enhances Flavor Development

Published:2005-04-23 Issue:10 Volume:53 Page:4157-4165
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Thierry Anne¹,Maillard Marie-Bernadette¹,Bonnarme Pascal¹,Roussel Edmond¹

Affiliation:

1. UMR 1253 Science et Technologie du Lait et de l'Oeuf, INRA-Agrocampus, 65 rue de Saint-Brieuc, 35042 Rennes Cedex, France, UMR 782 Génie et Microbiologie des Procédés Alimentaires, INRA-Ina PG, 78850 Thiverval Grignon, France, and Standa-Industrie, 14050 Caen, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0481195

Reference40 articles.

1. Adjunct Cultures: Recent Developments and Potential Significance to the Cheese Industry

2. Effect of Adding Propionibacterium shermanii NCDO 853 or Lactobacillus casei ssp. casei IFPL 731 on Proteolysis and Flavor Development of Cheddar Cheese

Cited by 27 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. Evaluation of Sensory and Physicochemical Characteristics of Vitamin B12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii;Sustainability;2023-05-17

2. New solutions in the technology of low-fat cheeses;IOP Conference Series: Earth and Environmental Science;2022-07-01

3. Little Impact of NaCl Reduction in Swiss-Type Cheese;Frontiers in Nutrition;2022-06-16

4. Propionic acid bacteria in the food industry: An update on essential traits and detection methods;Comprehensive Reviews in Food Science and Food Safety;2021-08-06

5. Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese;Journal of Agricultural and Food Chemistry;2021-07-20