Výsledky vyhledávání - "Maria Isabel Moreira Da Costa Franco"

Microbiological, rheological and sensory characterization of Portuguese model cheeses manufactured from several milk sources

Autor: Ana M. P. Gomes, F.X. Malcata, Cláudia I. Pereira, Maria Isabel Moreira Da Costa Franco

Publikováno v: LWT - Food Science and Technology. 44:2244-2252

In attempts to somehow standardize Portuguese traditional cheeses, a better understanding of the physicochemical changes that take place during ripening is mandatory – especially in what pertains to the role played by their main vectors (viz. milk,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b241fb57df93e30a1b4a2bd9caae2644
https://doi.org/10.1016/j.lwt.2011.06.013

Zobrazit plný text záznamu

Contribution of specific adventitious microorganisms toward evolution of sugar and organic acid orofiles throughout ripening of model portuguese cheeses

Autor: Maria Isabel Moreira Da Costa Franco, Cláudia I. Pereira, E. O. Gomes, Francisco Xavier Malcata, Ana M. P. Gomes

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

Model cheeses, designed to mimic Portuguese traditional cheeses, were manufactured aseptically following a method that attempted to resemble artisanal manufacture practices: they were coagulated with either animal or plant rennet, and inoculated with

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55d2293f87f877526ad5fcae600d65c5

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání