Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese

Autor: Roberto J. Ceruti, María B. Pirola, Elisabet Ramos, Laura Robert, Amelia C. Rubiolo, Guillermo A. Sihufe

Publikováno v: Czech Journal of Food Sciences, Vol 34, Iss 5, Pp 445-455 (2016)

The effect of an exogenous commercial carboxypeptidase on the proteolysis of Reggianito cheese was evaluated. Cheeses were manufactured using 4 concentrations of enzyme: 0, 5, 10, and 20 g/100 l milk. Cheese samples were analysed at 0, 60, 90, 120, 1

Externí odkaz: https://doaj.org/article/30ebaa558a994a5b9a2a9dbe7887b34c

Effect of high-pressure treatment on hard cheese proteolysis

Autor: Erica Rut Hynes, Sergio Ramon Vaudagna, Carina Viviana Bergamini, Gabriela María de Luján Audero, Alejandra Cuatrin, Luciana Maria Costabel

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Journal of Dairy Science 99 (6) : 4220-4232 (June 2016)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA

The application of high hydrostatic pressure (HHP) treatment has been proposed to reduce the ripening time of cheese via modifications in the enzymatic activities or the substrate reactivity. Investigations on the effect of HHP on cheese proteolysis

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0721100662c872ed81fbfec1a1be91a2

Technological approaches to increase proteolysis and peptidolysis in hard cheeses

Autor: Costabel, Luciana Maria

Publikováno v: Biblioteca Virtual (UNL)
Universidad Nacional del Litoral
instacron:UNL
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA

Tesis para la obtención del Grado Académico de Doctora en Ciencias Biológicas, por la Universidad Nacional del Litoral, en 2015 El objetivo de este trabajo fue acelerar la maduración de queso Reggianito, mediante modificaciones de la tecnología

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::163b60338581b77f96b4f060f5d6b83c

Study of the chemical composition, proteolysis, lipolysis and volatile compounds profile of commercial Reggianito Argentino cheese: Characterization of Reggianito Argentino cheese

Autor: Maria Cristina Perotti, Susana Margarita Bernal, Irma Veronica Wolf, Carlos Antonio Zalazar

Publikováno v: Food Research International. 43:1204-1211

Reggianito is a typical variety of grana-type hard cheese produced in Argentina. It is the most exported and due to its organoleptic characteristics is very appreciated by the consumers. The objective of this study was to characterise the global comp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e9f825c8b0c0969d355d9970607fc54
https://doi.org/10.1016/j.foodres.2010.02.018

Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics

Autor: N. Sabbag, Susana Zorrilla, S. C. Costa, Guillermo Adrian Sihufe, Roberto Julio Ceruti

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

The acceleration of cheese ripening is of major interest in the cheese industry because it is related to both product characteristics and production costs. In this study, different temperature-time combinations using elevated temperatures of 20°C wi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6fb5c0eb78e21cf10354070e3f2be60
http://link.springer.com/article/10.1007/s13594-014-0205-2