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Periodical

TASTEMAKERS' CHEESES.

Autor: GIBBONS, DAVID

Publikováno v: Wine Spectator. 12/31/2023, Vol. 48 Issue 13, p73-82. 6p.

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Akademický článek

Aroma-sensory properties of Gouda cheeses based on young Chinese consumers' preferences

Autor: Chen Chen, Tonghui Tian, Haiyan Yu, Haibin Yuan, Bei Wang, Zhiyuan Xu, Huaixiang Tian

Publikováno v: Journal of Dairy Science, Vol 107, Iss 7, Pp 4333-4343 (2024)

ABSTRACT: The objective of this study was to examine the aroma profiles of 12 Gouda cheeses sold in China and to determine which aromas were preferred by young Chinese consumers (n = 110). The consumers selected 11 descriptors of the aromas of the Go

Externí odkaz: https://doaj.org/article/df83924b4921496994b0ba8793327165

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Akademický článek

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system.

Autor: Saravani, Morteza¹, Ehsani, Ali^1,2 ehsani@tbzmed.ac.ir, Aliakbarlu, Javad¹, Ghasempour, Zahra²

Publikováno v: Food Science & Nutrition. Mar2019, Vol. 7 Issue 3, p959-968. 10p.

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Akademický článek

Assessment of the Chemical and Microbiological Quality of Some Cheese Assortment in Egypt: Highlighting the incidence of multidrug-resistant Staphylococcus Species

Autor: Mostafa Shawki, Eman Abdel-Latif, Samah Darwish, Adel Saudi, Zeinab Ali

Publikováno v: Journal of Applied Veterinary Sciences, Vol 9, Iss 1, Pp 85-93 (2024)

Hard and semi-hard cheeses are popular dairy products in Egypt, but they may convey a health risk for consumers due to their poor hygienic quality and safety. One of the common problems that consumers face when buying these cheeses from the Egyptian

Externí odkaz: https://doaj.org/article/5d221857fd91464681dafb9514e2d228

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Akademický článek

Evaluation of Physiological Activity of Long-Term Ripened Gouda Water Extract

Autor: Woojin Ki, Gereltuya Renchinkhand, Hyoungchurl Bae, Myoung Soo Nam

Publikováno v: Foods, Vol 13, Iss 21, p 3446 (2024)

This study investigated peptide changes and their bioactive functions through the long-term ripening of Gouda. Young Gouda (YG), medium Gouda (MG), and extra-sharp Gouda (EG) water extracts were prepared and functional peptides were recognized using

Externí odkaz: https://doaj.org/article/f3bcdeb169ac4cc68bc5d5ededaba080

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