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dc.contributor.author
Alberini, Ivana Cecilia
dc.contributor.author
Miccolo, María Eugenia
dc.contributor.author
Rubiolo, Amelia Catalina
dc.date.available
2016-12-26T13:29:10Z
dc.date.issued
2015-01
dc.identifier.citation
Alberini, Ivana Cecilia; Miccolo, María Eugenia; Rubiolo, Amelia Catalina; Textural and chemical changes during ripening of Port Salut argentine light cheese with milk proteine concentrate after long frozen storage period; Wiley; Journal Of Food Processing And Preservation; 39; 6; 1-2015; 1983-1991
dc.identifier.issn
0145-8892
dc.identifier.uri
http://hdl.handle.net/11336/10042
dc.description.abstract
Texture of a Port Salut Argentino light cheese with milk protein concentrate after 5 months of frozen storage was studied. Behavior of dynamic rheological measurements during ripening time (6, 20, 33, 47 and 68 days) with maturation index was analyzed. At 68 days of ripening, moisture decreased by 11% and total nitrogen content increased by 25% in frozen cheeses with respect to control cheeses. Between 6 and 68 days of ripening, maturation index was higher for frozen (17.8– 29.1) than control cheeses (4.4–11.6). G' was higher than G" showing that elastic behavior was dominant. During ripening, these parameters decreased in control cheeses, but increased in frozen cheeses. According to power law model parameters, elastic properties were more sensitive to changes with frequency. Coefficient a was significantly affected for both freezing process and ripening time, coefficient b only by freezing process. Long frozen storage period affected significantly the physicochemical and textural characteristics.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Texture
dc.subject
Cheese
dc.subject
Freezing
dc.subject
Storage
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Textural and chemical changes during ripening of Port Salut argentine light cheese with milk proteine concentrate after long frozen storage period
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-12-16T14:25:03Z
dc.journal.volume
39
dc.journal.number
6
dc.journal.pagination
1983-1991
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Alberini, Ivana Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina
dc.description.fil
Fil: Miccolo, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina
dc.description.fil
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina
dc.journal.title
Journal Of Food Processing And Preservation
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/jfpp.12438
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12438/abstract
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