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dc.contributor.author
Sihufe, Guillermo Adrian
dc.contributor.author
Zorrilla, Susana
dc.contributor.author
Rubiolo, Amelia Catalina
dc.date.available
2017-09-04T19:15:26Z
dc.date.issued
2005-03
dc.identifier.citation
Sihufe, Guillermo Adrian; Zorrilla, Susana; Rubiolo, Amelia Catalina; The effect of trichloroacetic acid on water-soluble fractions from Fynbo cheese; Elsevier; Food Chemistry; 93; 2; 3-2005; 305-310
dc.identifier.issn
0308-8146
dc.identifier.uri
http://hdl.handle.net/11336/23590
dc.description.abstract
The effect of 4% trichloroacetic acid (TCA) on peptide separation of the water-soluble fraction was analysed during Fynbo cheese ripening. The water-soluble fraction and 4% TCA-soluble sub-fraction were analysed by RP-HPLC. The information of the chromatograms was successfully summarized in 2 dimensions, accounting for 84.7% of data variation using principal component analysis. Peaks that eluted after 30 min in the chromatographic run were most affected by the TCA treatment. Some differences in the amino acid composition were observed between peaks with different signs of the PC2 loading. The TCA extraction and RP-HPLC profiles of the soluble compounds may help in the peptide analysis during Fynbo cheese ripening.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Water-Soluble
dc.subject
Trichloroacetic
dc.subject
Fynbo
dc.subject
Cheese
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
The effect of trichloroacetic acid on water-soluble fractions from Fynbo cheese
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-08-24T18:55:52Z
dc.journal.volume
93
dc.journal.number
2
dc.journal.pagination
305-310
dc.journal.pais
Reino Unido
dc.journal.ciudad
Exeter
dc.description.fil
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
dc.description.fil
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
dc.description.fil
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
dc.journal.title
Food Chemistry
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodchem.2004.09.027
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0308814604007484
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