Study of the Effect of NaCl on Lipolysis in Parmigiano Reggiano Cheese-Reference-Cited by-同舟云学术

Study of the Effect of NaCl on Lipolysis in Parmigiano Reggiano Cheese

Published:2020-12-16 Issue:1 Volume:1 Page:54-59
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Salaberría Florencia¹²,Marzocchi Silvia³^ORCID,Bortolazzo Elena⁴,Carrín María Elena¹²,Caboni Maria Fiorenza³

Affiliation:

1. Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), B8000 Bahía Blanca, Argentina

2. Planta Piloto de Ingeniería Química-PLAPIQUI (UNS-CONICET), 2290 Bahía Blanca, Argentina

3. Department of Agricultural and Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, I-47521 Cesena, FC, Italy

4. C.R.P.A. S.p.A.-Centro Ricerche Produzioni Animali, Viale Timavo, 43/2, 42121 Reggio Emilia, Italy

Funder

European Commission

Consejo Nacional de Investigaciones Cient??ficas y T??cnicas

Regione Emilia-Romagna

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.0c00025

Reference32 articles.

1. Parmigiano Reggiano Official Website. https://www.parmigianoreggiano.com (accessed 2020-07-07).

2. Bortolazzo, E.; Garavaldi, A.; Musi, V. Parmigiano Reggiano iposodico: dalla filiera del Parmigiano Reggiano nuovi prodotti per nuovi target di consumo. Il latte, v. XCIII, Tecniche Nuove SPA, Ed. 2019; Vol. 2, pp 28–33.

3. Free fatty acid profile of Parmigiano–Reggiano cheese throughout ripening: Comparison between the inner and outer regions of the wheel

4. Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge

5. Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis

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