Biochemical changes in Picón Bejes-Tresviso cheese, a Spanish blue-veined variety, during ripening
- Author
- PRIETO, B1 ; URDIALES, R1 ; FRANCO, I1 ; TORNADIJO, M. E2 ; FRESNO, J. M1 ; CARBALLO, J2
[1] Departamento de Higiene y Tecnología de los Alimentos. Universidad de León, 24071 León, Spain
[2] Area de Tecnología de los Alimentos. Facultad de Ciencias de Orense, Universidad de Vigo, 32004 Orense, Spain - Source
Food chemistry. 1999, Vol 67, Num 4, pp 415-421 ; ref : 1 p.1/4
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Affinage fromage Analyse biochimique Caséine Critère qualité Etude comparative Etude expérimentale Lipolyse Penicillium roqueforti Produit dégradation Propriété physicochimique Protéolyse COMPOSITION GLOBALE Picon Bejes-Tresviso Espagne Fromage à pate bleue Fungi Imperfecti Fungi Protéine lait Thallophyta Europe
- Keyword (en)
- Cheese ripening Biochemical analysis Casein Quality criterion Comparative study Experimental study Lipolysis Penicillium roqueforti Degradation product Physicochemical properties Proteolysis PROXIMATE COMPOSITION Spain Blue cheese Fungi Imperfecti Fungi Milk protein Thallophyta Europe
- Keyword (es)
- Curación queso Análisis bioquímico Caseina Criterio calidad Estudio comparativo Estudio experimental Lipólisis Penicillium roqueforti Producto degradación Propiedad fisicoquímica Proteolisis COMPOSICION APROXIMADA España Queso de pasta azul Fungi Imperfecti Fungi Proteína leche Thallophyta Europa
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1193380
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0308-8146(99)00140-5 
https://dx.doi.org/10.1016/S0308-8146(99)00140-5
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