Changes in triacylglycerols during the ripening of Idiazabal cheese

Najera AI; Barcina Y; Renobales M de; Barron LJR; de Renobales M

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Changes in triacylglycerols during the ripening of Idiazabal cheese

机译：Idiazabal奶酪成熟过程中三酰甘油的变化

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来源
《Journal of Agricultural and Food Chemistry》 |1998年第8期|共5页
作者
Najera AI; Barcina Y; Renobales M de; Barron LJR; de Renobales M;
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正文语种 eng
中图分类农业化学;营养卫生、食品卫生;农业科学;
关键词
ripening; triacylglycerols; cheeses; composition; cheesemaking; HPLC; ewe milk; cheese ripening;

机译：成熟;三酰基甘油;奶酪;组成;奶酪制作;HPLC;母乳;奶酪成熟;
入库时间 2022-08-18 23:19:07

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专利

1. Changes in triacylglycerols during the ripening of Idiazabal cheese [J] . Najera AI, Barcina Y, Renobales M de, Journal of Agricultural and Food Chemistry . 1998,第8期

机译：Idiazabal奶酪成熟过程中三酰甘油的变化
2. The evolution of free fatty acids during the ripening of Idiazabal cheese: influence of rennet type. [J] . Larrayoz P, Martinez MT, Barron LJR, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 1999,第1期

机译：Idiazabal奶酪成熟过程中游离脂肪酸的演变：凝乳酶类型的影响。
3. Triacylglycerol Composition of Protected Designation of Origin Cheeses During Ripening. Authenticity of Milk Fat [J] . J. Fontecha, I. Mayo, G. Toledano, Journal of dairy science . 2006,第3期

机译：成熟期间受保护的原产地标记的三酰基甘油组成。牛奶脂肪的真实性
4. EVOLUTION OF THE MICROFLORA AND PROTEOLYSIS DURING RIPENING OF HALLOUMI CHEESE AND A NEW HALLOUMI-TYPE CHEESE USING THERMOTOLERANT STARTERS Lactobacillus paracasei 0196 AND Enterococcus faecium 0165 AND PROTEASE OF Mucor miehei [C] . M. Driva, S. Kaminarides Πανελληνιο Συνεδριο ΤροΦιμων . 2012

机译：使用耐热性启动剂副干酪乳杆菌0196和粪肠球菌0165对哈洛米干酪和新哈洛米型干酪进行熟化过程中的微丝和蛋白水解以及米科氏毛球菌的蛋白酶
5. Understanding calcium equilibrium in cheese during ripening and its effects on functional properties of cheese. [D] . Lee, Mee-Ryung. 2007

机译：了解奶酪在成熟过程中的钙平衡及其对奶酪功能特性的影响。
6. Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months [O] . Paolo D’Incecco, Sara Limbo, John Hogenboom, 2020

机译：延长硬奶酪成熟度的影响：帕玛森芝士奶酪长达50个月的多参数表征
7. Physicochemical properties and secondary microflora variability in the manufacture and ripening of Idiazabal cheese [O] . Francisco José Pérez Elortondo, Marta Albisu, Yolanda Barcina 1999

机译：Idiaazabal Cheese制造和成熟的物理化学性质和次微生物的变异性

Changes in triacylglycerols during the ripening of Idiazabal cheese

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