Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Pece Azar, Nora Beatriz del Carmen"'
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Changes in the structure of cheese are mostly due to changes in the protein matrix, mainly because of the degradation of α- and β- and k-casein. Therefore, the objective of this work was to study the effect of proteolysis on the microstructure and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::054a6b259339a733d652b98342f177ca
https://www.ijeas.org/proteolysis-texture-and-microstructure-of-goat-cheese
https://www.ijeas.org/proteolysis-texture-and-microstructure-of-goat-cheese
Autor:
Frau, Silvia Florencia, Font, Graciela Maria, Paz, Raul Gustavo, Pece Azar, Nora Beatriz del Carmen
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
La mayor cuenca lechera caprina de Argentina está ubicada en la provincia de Santiago del Estero, pero existe escaso conocimiento de la calidad de leche producida allí. El presente trabajo constó de dos fases y tuvo como objetivo analizar la compo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::625839ffce4989f5092d9cf7a7e7dbeb
http://www.alpa.org.ve/ojs/index.php/ojs_files/article/view/2232
http://www.alpa.org.ve/ojs/index.php/ojs_files/article/view/2232
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
International Journal of Food Studies, Vol 9, Iss 0 (2020)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
International Journal of Food Studies, Vol 9, Iss 0 (2020)
The aim of this work was to study the influence of the ripening degree of natural goat cheese on texture, rheological and sensory properties of processed cheese products. Processed cheeses were formulated using goat cheeses with 10, 20 and 40 days of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0986824950fbba3f7cb57451a2c8035d
https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/689?acceptCookies=1
https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/689?acceptCookies=1
Publikováno v:
Food Science and Technology, Volume: 36, Issue: 4, Pages: 622-630, Published: 09 SEP 2016
Food Science and Technology v.36 n.4 2016
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 36, Iss 4, Pp 622-630
Food Science and Technology, Iss 0
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Food Science and Technology v.36 n.4 2016
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 36, Iss 4, Pp 622-630
Food Science and Technology, Iss 0
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The aim of this work was to select strains of LAB autochthonous from Santiago del Estero to formulate a starter culture for making spreadable goat cheese. Four strains were selected: CRL1799 (Lactobacillus fermentum with high acidifying activity), CR
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35bbe4f87bfc8e70c936e698a37144c4
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400622&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400622&lng=en&tlng=en