Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Yvonne F. Collins"'
Autor:
Anne Thierry, Henry-Eric Spinnler, Martin G. Wilkinson, Paul L.H. McSweeney, Yvonne F. Collins, M.C. Abeijón Mukdsi
Publikováno v:
Cheese, Chemistry, Physics and Microbiology, 4ième édition
Cheese, Chemistry, Physics and Microbiology, 4ième édition, Academic Press-Elsevier, 1302 p., 2017, 9780124170124. ⟨10.1016/B978-0-12-417012-4.00017-X⟩
Cheese: Chemistry, physics and microbiology
Cheese, Chemistry, Physics and Microbiology, 4ième édition, Academic Press-Elsevier, 1302 p., 2017, 9780124170124. ⟨10.1016/B978-0-12-417012-4.00017-X⟩
Cheese: Chemistry, physics and microbiology
Enzymatic hydrolysis (lipolysis) of milk glycerides to free fatty acids is essential for flavor development in cheese. The principal lipolytic agents in cheese include lipoprotein lipase from raw milk, pregastric esterase in cheeses made using rennet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79add5b54cb33422e13aec625cb028de
https://hal.archives-ouvertes.fr/hal-01621918
https://hal.archives-ouvertes.fr/hal-01621918
Autor:
Roger K. Abrahamsen, Ylva Ardö, Sumit Arora, Mark A.E. Auty, Rodney J. Bennett, Tom P. Beresford, Walter Bisig, Pascal Bonnarme, Mette Dines Cantor, Alistair J. Carr, Felicia Ciocia, Timothy M. Cogan, Yvonne F. Collins, Monika Coton, Paul D. Cotter, Lawrence K. Creamer, Vaughan L. Crow, Eva-Maria Düsterhöft, Petr Dejmek, Conor M. Delahunty, Raffaella Di Cagno, Alan D.W. Dobson, Catherine W. Donnelly, Mary A. Drake, Wim Engels, David W. Everett, Colette C. Fagan, Nana Y. Farkye, Gerald F. Fitzgerald, Patrick F. Fox, Marie-Therese Fröhlich-Wyder, Balasubramanian Ganesan, John Gilles, Marco Gobbetti, Sally L. Gras, Dominik Guggisberg, Timothy P. Guinee, Tine Kronborg Hansen, A. Adnan Hayaloglu, Howard A. Heap, Sandra Helinck, Michael Hickey, Craig G. Honoré, David S. Horne, Thom Huppertz, Françoise Irlinger, Dennis J. D’Amico, Ernst Jakob, Jean Luc Jany, Doris Jaros, Keith A. Johnston, Kieran N. Jordan, Alan L. Kelly, Yogesh Khetra, Kieran N. Kilcawley, Sophie Landaud, Robert C. Lawrence, Andrew K. Legg, John A. Lucey, Abdallah A.A. Magboul, Jennifer Mahony, Maria J. Mateo, Jean-Louis Maubois, Olivia McAuliffe, Donald J. McMahon, Paul L.H. McSweeney, M. Medina, Vikram.V. Mistry, Jérôme Mounier, M.C. Abeijón Mukdsi, James Murphy, M. Nuñez, Nora M. O’Brien, Donal J. O’Callaghan, Thomas P. O’Connor, Orla O’Sullivan, Craig J. Oberg, Lydia Ong, Giorgio Ottogalli, Ram R. Panthi, Eugenio Parente, Ian B. Powell, Harald Rohm, Prabandha K. Samal, J.J. (Diarmuid) Sheehan, Siv Skeie, Henri E. Spinnler, Henry-Eric Spinnler, Anne Thierry, Meral Turgay, Therese Uniacke-Lowe, Vivek K. Upadhyay, Tatjana van den Tempel, Douwe van Sinderen, Daniel Wechsler, Bart C. Weimer, Martin G. Wilkinson
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46f8fe3e43683ca91f8f1c066c4727d5
https://doi.org/10.1016/b978-0-12-417012-4.00050-8
https://doi.org/10.1016/b978-0-12-417012-4.00050-8
Publikováno v:
International Dairy Journal. 13:841-866
The progress of lipolysis and its effect on flavour development during cheese ripening is reviewed. The review begins by describing the structure and composition of milk fat and thereafter discusses current knowledge regarding the role of various lip
Cell viability, autolysis and lipolysis were studied in Cheddar cheese made using Lactococcus lactis subsp. cremoris AM2 or Lactococcus lactis subsp. cremoris HP. Cheddar cheese was made in triplicate over a 3 month period and ripened for 238 days at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::977a52b789bc20ae32bf394bb2153999