Zobrazeno 1 - 10
of 120
pro vyhledávání: '"Y. Ardö"'
Publikováno v:
International Dairy Journal. 11:327-345
Cheese ripening involves a complex series of biochemical, and probably some chemical events, that leads to the characteristic taste, aroma and texture of each cheese variety. The most complex of these biochemical events, proteolysis, is caused by age
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef6717f53b2b83be4a9187b0fa861603
https://doi.org/10.1016/s0958-6946(01)00062-0
https://doi.org/10.1016/s0958-6946(01)00062-0
Autor:
P.L.H. McSweeney, E. Alichanides, Y. Ardö, J.M. Banks, T. Beresford, C.W. Donnelly, E.-M. Düsterhöft, G. van den Berg, N.Y. Farkye, M.T. Fröhlich-Wyder, H.P. Bachmann, M. Gobbetti, R. Di Cagno, T.P. Guinee, A.L. Kelly, P.S. Kindstedt, N.M. O'Brien, T.P. O'Connor, J. Sheehan, H.-E Spinnler, M.-N. Leclercq-Perlat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62db166768b1eba1ed77b1eabf51f9b4
https://doi.org/10.1016/b978-0-85709-118-5.50015-1
https://doi.org/10.1016/b978-0-85709-118-5.50015-1
Autor:
Y. Ardö
Blue mold cheeses are made all over the world, and the four best known are Danablu, Gorgonzola, Roquefort, and Stilton. The typical appearance of the different varieties depends on the development of Penicillium roqueforti during ripening. The microf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::745c1833a3970bb867fa658c29c29670
https://doi.org/10.1016/b978-0-12-374407-4.00090-x
https://doi.org/10.1016/b978-0-12-374407-4.00090-x
Chromatographic methods are used for the analysis of several components of milk and dairy products, such as proteins, peptides, amino acids, enzymes, sugars, vitamins, toxins, and flavor compounds, as well as the effects of heat treatments, and this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60d8dc393786d4187c81134bd38e65a4
https://doi.org/10.1016/b978-0-12-374407-4.00015-7
https://doi.org/10.1016/b978-0-12-374407-4.00015-7
Publikováno v:
LWT - Food Science and Technology. 26:271-275
This study was carried out within the framework of the European COST 902/FLAIR-programme (European Cooperation in the Field of Scientific and Technical Research). The first objective was the harmonization of certain techniques currently used for the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd0c0d22e64ea9ba71454006da6f2228
https://doi.org/10.1006/fstl.1993.1056
https://doi.org/10.1006/fstl.1993.1056
Autor:
Y. Ardö
Publikováno v:
Microbiology and Biochemistry of Cheese and Fermented Milk ISBN: 9781461284277
In many countries several cheese varieties are made with reduced fat content to meet a general wish to decrease fat intake among the population. A cheese may be classified as low-fat only if the fat content is considerably reduced. A demand often exp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a84aab40068f2691ed57cedaacc8e14b
https://doi.org/10.1007/978-1-4613-1121-8_6
https://doi.org/10.1007/978-1-4613-1121-8_6
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