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dc.contributor.author
Olmedo, Rubén Horacio
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dc.contributor.author
Nepote, Valeria
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dc.contributor.author
Grosso, Nelson
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dc.date.available
2016-12-16T21:46:39Z
dc.date.issued
2013-05
dc.identifier.citation
Olmedo, Rubén Horacio; Nepote, Valeria; Grosso, Nelson; Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils; Elsevier Science; Lwt - Food Science And Technology; 53; 5-2013; 409-417
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/9675
dc.description.abstract
The purpose of this study was to evaluate the effect of oregano and rosemary essential oils on the oxidative and fermentative stabilities of flavoured cheese prepared with cream cheese base. The studied samples were cream cheese (CC) and cream cheese with the addition of oregano (CO) and rosemary (CR) essential oils which were evaluated for peroxide (PV) and anisidine (AV) values, descriptive analysis and fermentation parameters as stability indicators during storage. The samples CO and CR showed higher stability during storage. On day 35, CO and CR exhibited lower PV (11.70 and 12.32 meq O2/kg, respectively)<br></br><br></br>than CC. Also, rancid flavour intensities were much higher in CC during storage showing ratings of 26.27 with respect to the ratings of 20.22 in CO and 20.67 in CR detected on storage day 35. Furthermore, the samples with essential oils treatments showed lower acidity and total viable counts (TVCs) and higher pH than CC. On storage day 35, CO samples had the highest pH (4.68), and the lowest acidity (1.24 mg lactic acid/100 g) and TVC (2.35 CFU/g). Oregano and rosemary essential oils demonstrated a protective effect against lipid oxidation and fermentation in flavoured cheese prepared with cream cheese base.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Oregano
dc.subject
Rosemary
dc.subject
Fermentation
dc.subject
Cheese
dc.subject
Sensory
dc.subject.classification
Otras Ciencias Agrícolas
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dc.subject.classification
Otras Ciencias Agrícolas
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dc.subject.classification
CIENCIAS AGRÍCOLAS
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dc.title
Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-12-12T14:17:11Z
dc.journal.volume
53
dc.journal.pagination
409-417
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Olmedo, Rubén Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
dc.description.fil
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
dc.description.fil
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
dc.journal.title
Lwt - Food Science And Technology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2013.04.007
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643813001333
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