Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Jorge Bouzas"'
Autor:
Steven Hess, Jorge Bouzas
Publikováno v:
Dairy Ingredients for Food Processing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3db1756072250eae74856653ce364062
https://doi.org/10.1002/9780470959169.ch19
https://doi.org/10.1002/9780470959169.ch19
Publikováno v:
Journal of Food Science. 58:1307-1313
Cooling freshly formed Cheddar cheese requires close control for uniform and consistent flavor. Cheese in 18–kg blocks collected after pressing, at 30–35°C was used. Samples were cooled rapidly to 12 25°C as small pieces individually vacuum-wra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ae010af9d5edd3009d1f21e9a98158b
https://doi.org/10.1111/j.1365-2621.1993.tb06172.x
https://doi.org/10.1111/j.1365-2621.1993.tb06172.x
Publikováno v:
Journal of Food Engineering. 19:291-301
The kinetic parameters (D121·1°C and z values) for the heat inactivation of a quality factor in conduction-heated canned food were evaluated by using the Complex optimization procedure and a numerical technique for heat-transfer calculations and qu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66f5e3e20e48ce459d7619e31eb40bf4
https://doi.org/10.1016/0260-8774(93)90048-o
https://doi.org/10.1016/0260-8774(93)90048-o
Publikováno v:
International Dairy Journal. 1:263-271
Proteolysis assessment, total acidity, pH, and determination of lactose and organic acids by HPLC, as well as descriptive sensory evaluation by an expert cheese judge were used to evaluate eight 60-day-old commercial Cheddar cheeses from a local proc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f1084ab4a93a6bb68396e6c5a71ac64
https://doi.org/10.1016/0958-6946(91)90019-5
https://doi.org/10.1016/0958-6946(91)90019-5
Publikováno v:
Journal of Food Science. 56:276-278
In a simple, rapid isocratic HPLC method sugars and organic acids were separated on an Aminex HPX-87 column in the H+ form and detected using ultraviolet and refractive index detectors in series. Sugars (lactose, glucose and galactose) and acids (oro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d9871c01ddf7e5c5315db0d37a8dab2
https://doi.org/10.1111/j.1365-2621.1991.tb08034.x
https://doi.org/10.1111/j.1365-2621.1991.tb08034.x
Autor:
Julio R. Banga, Constance Kirby, Jorge Bouzas, Carlos A. Kantt, J. Antonio Torres, Ricardo Simpson, Sergio F. Almonacid Merino
Publikováno v:
Chemistry of Structure-Function Relationships in Cheese ISBN: 9781461357827
Cheddar cheese requires several months of aging, during which operating costs and interests on capital significantly add to production costs. The flavor and aroma of aged Cheddar cheese is attributed to a complex mixture of chemical compounds (Lawren
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3cc9beeeaf4a0485996bc61e0471f3f0
https://doi.org/10.1007/978-1-4615-1913-3_9
https://doi.org/10.1007/978-1-4615-1913-3_9
