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Influence of Technology and Ripening on Textural and Sensory Properties of Vacuum Packaged Ewe’s Cheese
texture sensory characteristics ewe’s milk cheese storage vacuum packaging
2016/12/9
The effect of curd cooking temperature (40 and 42°C), pressing, and ripening on textural and sensory properties of vacuum packaged semi-cooked ewe’s milk cheese was studied. Chemical and microbiologic...
Effect of Harvesting in Different Ripening Stages on Olive (Olea europea) Oil Quality
Different Ripening Stages Olive
2016/6/2
The aim of the present study is to investigate the chemical and physical characteristics of the olive oil in different ripening stages of Manzanilla and Kalamata varieties to determine the optimum har...
Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions
itamins cow ewe goat season
2014/8/11
We investigated the composition in vitamins A and E of cheeses made from the milks of ewes, goats and cows. A total of 84 cheeses of known composition were prepared and controlled to determine the inf...
Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period
buffalo milk cheese chemical analyses storage period sensory profile flavour
2014/2/24
Caciottina massaggiata di Amaseno, a typical dairy product of the Lazio Region prepared from buffalo milk, was analysed for moisture, fat, protein, pH, and acidity content at different storage (0, 3, ...
Influence of various pork fat types on the ripening and characteristics of dry fermented sausage
pork adipose tissue methyl esters of fatty acids sensory characteristics lactic acid lactic acid bacteria
2014/2/24
The influence of three types of pork adipose tissue (neck, back, and leg) on the quality of dry fermented sausages was evaluated. No statistically significant differences between the most abundantly r...
热激修饰瑞士乳杆菌对Cheddar干酪成熟的影响（Effects of Heat-shock Lactobacillus helveticus on Cheddar Cheese Ripening）
热激 修饰性菌株 瑞士乳杆菌
2009/11/3
研究了瑞士乳杆菌Lactobacillus helveticus6024经热激修饰后，与干酪成熟相关的生化性质变化及其对Cheddar干酪成熟的影响。结果表明：瑞士乳杆菌经70℃、10 s的热激处理后，在10%脱脂乳中经32℃、6 h培养后，其产酸能力仅为6.4%，而与干酪成熟密切相关的平均氨肽酶活力，仍有约25%的保留。热激处理后的菌株加入到干酪中对其组分没有显著影响，但对干酪可溶氮水平有不...
Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening
Chinese Rugao ham c-Irradiation Residual nitrite Biogenic amine N-nitrosamines
2012/8/13
N-nitrosamines, biogenic amines and residual nitrite are harmful substances and often present in cured meat. The effects of gamma-irradiation (c-irradiation) on these chemicals in dry-cured Chinese Ru...
Effects of Sucrose Palmitic Acid Ester Coating on the 1-Aminocyclopropane-1-Carboxylate (ACC) Oxidase Activity in the Peel and Pulp of Ripening Banana Treated with Ethylene
Banana ripening sucrose palmitic acid ester
2009/7/7
Bananas were coated with 2% sucrose palmitic acid ester after treatment with 100 ppm ethylene for 12 h and stored at 20°C. The use of 2% sucrose palmitic acid ester coating significantly reduced weigh...
Changes in Properties during Maturation and Ripening of ‘Chiin Hwang No. 1’ Mango Fruit Cultivated in a Plastic Greenhouse
‘Chiin Hwang No. 1’ mango maturation ripening
2009/6/18
Mango fruits ‘Chiin Hwang No. 1’ produced on 7-year-old trees cultivated in a plastic greenhouse {inside temp.: in winter, min. 5.8°C (room) and 12.7°C (soil); in summer, max. 42.5°C (room) and 26.8°C...
Changes in Pectic Polysaccharides during the Ripening of Cherry Tomato Fruits
pectin cherry tomato fruits ripening polygalacturonase
2009/6/17
Pectic polysaccharides in cherry tomato fruits (Pepe) have been studied at three stages of ripening (immature-green, mature-green, and mature-red). The alcohol-insoluble solids obtained from the fruit...
Influence of Fruit Ripening on Chemical Properties of “Mission” Variety Olive Oil in Japan
Olive oil Mission Ripening Fatty acid
2009/6/10
Chemical properties of and the influence of ripening on “Mission” variety virgin olive oil cultivated in Japan were investigated. Olives were harvested every 10 days from October 25 to December 25, 20...
Influence of Indigenous Starter Cultures on the Free Fatty Acids Content During Ripening in Artisan Sausages Produced in the Basilicata Region
lipolysis free fatty acids ripening
2009/3/19
The influence of indigenous starter cultures on the free fatty acids content during ripening of »salsiccia«, a typical dry fermented sausage produced in the Basilicata region, was studied....
Development of Yeast Populations during Processing and Ripening of Blue Veined Cheese
blue cheese yeasts lactic acid bacteria identification
2009/3/19
Varieties of blue veined cheese were analyzed regularly during different stages of manufacturing and ripening to determine the origin of contaminating the yeasts present in them, their population dive...
Changes in the Mineral Content in Cheeses of Different Compositions during 6 Months of Ripening
mineral composition cows ewes goats, ripening, cheese
2014/3/10
The mineral content of cheese depends on the origin of the milk (cow, ewe, goat) and its ripening. In this work the effect of different factors on the mineral composition and the correlation between m...
Effects of 1-Methylcyclopropene Treatments on Ripening and Quality of Harvested Sapodilla Fruit
1-methylcyclopropene sapodilla fruit ripening
2009/3/9
Sapodilla fruits were exposed to the ethylene action inhibitor 1-methylcyclopropene (1-MCP) at 0, 40 or 80 nL/L for 24 h at 20 °C. Fruits were then stored at 20 °C and 85-95 % relative humidity and la...