Zobrazeno 1 - 5
of 5
pro vyhledávání: '"M. C. Perotti"'
Publikováno v:
Grasas y Aceites, Vol 59, Iss 2, Pp 152-159 (2008)
Reggianito is the most important variety among the Argentinean hard cheeses. During its ripening period several biochemical reactions of proteins and fat are responsible for its final sensory characteristics. The fat transformations, in a first step,
Externí odkaz:
https://doaj.org/article/0d852c2894b845f7a592e8745f2ca6a7
Publikováno v:
Grasas y Aceites, Vol 56, Iss 1, Pp 67-74 (2005)
The total fatty acids profile of a genuine milk fat from an important milk producing area of Argentina was determined together with the total fatty acids profiles of sunflower, soybean and coconut oils and bovine and porcine fats. These results were
Externí odkaz:
https://doaj.org/article/204666004f8c4133b6f81831763a549e
Publikováno v:
Grasas y Aceites, Vol 53, Iss 4, Pp 384-390 (2002)
In the present paper the addition of a commercial fat substitute based on whey proteins, alone or in combination with goat rennet and with a food grade protease, is analyzed. Six different cheeses were produced: a control with whole milk (3.3 % of fa
Externí odkaz:
https://doaj.org/article/e20c898bc8c645678d15a0bcfeaca785
Autor:
M. C. Perotti, C. I. Vénica, I. V. Wolf, M. A. Vélez, G. H. Peralta, A. Quiberoni, C. V. Bergamini
Publikováno v:
Biomolecules from Natural Sources. :390-432
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0c6e7f4a881f2cf98f7ff8c7ca32670
https://doi.org/10.1002/9781119769620.ch14
https://doi.org/10.1002/9781119769620.ch14
Publikováno v:
Advanced Dairy Chemistry ISBN: 9783030925840
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5575fa50af00bb6a434ef7b263f3caf4
https://doi.org/10.1007/978-3-030-92585-7_3
https://doi.org/10.1007/978-3-030-92585-7_3
