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dc.contributor.author Taboada, Natalia Verónica
dc.contributor.author Van Nieuwenhove, Carina Paola
dc.contributor.author Lopez Alzogaray, Maria Soledad
dc.contributor.author Medina, Roxana Beatriz
dc.date.available 2017-11-22T13:55:44Z
dc.date.issued 2015-02-12
dc.identifier.citation Taboada, Natalia Verónica; Van Nieuwenhove, Carina Paola; Lopez Alzogaray, Maria Soledad; Medina, Roxana Beatriz; Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of argentinean goat cheeses; Elsevier; Journal Of Food Composition And Analysis; 40; 12-2-2015; 86-94
dc.identifier.issn 0889-1575
dc.identifier.uri http://hdl.handle.net/11336/28713
dc.description.abstract In the present work conjugated fatty acid content, atherogenicity index, esterase activity and sensory analysis of semi-hard goat cheeses manufactured with autochthonous starter and adjunct or commercial cultures were analyzed. The comparison of cheeses obtained with or without addition of autochthonous cultures reported statistically significant differences in the fatty acid profile and estersase activity that could be due to a different degree of lipolysis in the cheeses, but did not significantly affect the gross composition of cheeses. Short chain and polyunsaturated fatty acid content was higher in products with autochthonous than commercial cultures. The inclusion of these cultures into the artisanal cheese manufacture improves the conjugated fatty acid content, flavour and the atherogenicity index of the final product. Though, conjugated linoleic acid (CLA) level, increased during ripening time in cheese containing autochthonous cultures from 0.6 to 1.0 g/100 g of fatty acids, offering for human consumers among 417?427 mg/100 g of cheese. Differences on esterase activity and atherogenicity index were also observed among cheeses, representing cheeses manufactured with autochthonous bacteria a healthier product than those elaborated with commercial cultures.
dc.format application/pdf
dc.language.iso eng
dc.publisher Elsevier
dc.rights info:eu-repo/semantics/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject CONJUGATED LINOLEIC ACID
dc.subject FATTY ACID COMPOSITION
dc.subject ESTERASE ACTIVITY
dc.subject ATHEROGENICITY INDEX
dc.subject GOAT MILK
dc.subject AUTOCHTHONOUS STARTER CULTURES
dc.subject ARTISANAL GOAT CHEESES
dc.subject FOOD COMPOSITION
dc.subject SENSORY PROFILE OF FOODS
dc.subject FOOD ANALYSIS
dc.subject.classification Otras Ciencias Biológicas
dc.subject.classification Ciencias Biológicas
dc.subject.classification CIENCIAS NATURALES Y EXACTAS
dc.subject.classification Alimentos y Bebidas
dc.subject.classification Otras Ingenierías y Tecnologías
dc.subject.classification INGENIERÍAS Y TECNOLOGÍAS
dc.title Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of argentinean goat cheeses
dc.type info:eu-repo/semantics/article
dc.type info:ar-repo/semantics/artículo
dc.type info:eu-repo/semantics/publishedVersion
dc.date.updated 2017-07-03T20:44:40Z
dc.journal.volume 40
dc.journal.pagination 86-94
dc.journal.pais Países Bajos
dc.journal.ciudad Amsterdam
dc.description.fil Fil: Taboada, Natalia Verónica. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
dc.description.fil Fil: Lopez Alzogaray, Maria Soledad. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias; Argentina
dc.description.fil Fil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
dc.journal.title Journal Of Food Composition And Analysis
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfca.2014.12.013
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0889157515000277


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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)