Cargando…

Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin

The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC to the milk resulted in cheeses with the same moi...

Descripción completa

Detalles Bibliográficos
Autores principales:	Sardiñas-Valdés, Mariam, García-Galindo, Hugo Sergio, Chay-Canul, Alfonso Juventino, Velázquez-Martínez, José Rodolfo, Hernández-Becerra, Josafat Alberto, Ochoa-Flores, Angélica Alejandra
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306841/ https://www.ncbi.nlm.nih.gov/pubmed/34359451 http://dx.doi.org/10.3390/foods10071579

Ejemplares similares

Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk
por: Mezo-Solís, Jesús Alberto, et al.
Publicado: (2020)

Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis
por: Estrada, Olaia, et al.
Publicado: (2019)

Effects of Monascus on Proteolysis, Lipolysis, and Volatile Compounds of Camembert-Type Cheese during Ripening
por: Zhang, Shuwen, et al.
Publicado: (2022)

Effect of Beta Cyclodextrin on the Reduction of Cholesterol in Ewe’s Milk Manchego Cheese
por: Alonso, Leocadio, et al.
Publicado: (2018)

Reduction of Beta Cyclodextrin by Curd Washing in Low-Cholesterol Manchego Cheese
por: Alonso, Leocadio, et al.
Publicado: (2023)

Artisan minas cheese of Serro: proteolysis during ripening
por: Carneiro, Juliana de Oliveira, et al.
Publicado: (2020)

Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening
por: Batool, Maryam, et al.
Publicado: (2018)

Effects of Proteolytic and Lipolytic Enzyme Supplementations on Lipolysis and Proteolysis Characteristics of White Cheeses
por: Karaca, Oya Berkay, et al.
Publicado: (2018)

Change of proteolysis and sensory profile during ripening of Cheddar‐style cheese as influenced by a microbial rennet from rice wine
por: Zhao, Xiao, et al.
Publicado: (2019)

Application of an Electronic Nose and HS-SPME/GC-MS to Determine Volatile Organic Compounds in Fresh Mexican Cheese
por: Lee-Rangel, Héctor Aarón, et al.
Publicado: (2022)

The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical, proteolysis–lipolysis indices, microbial, colorimetric, and sensory evaluation
por: Zonoubi, Razieh, et al.
Publicado: (2020)

Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months
por: D’Incecco, Paolo, et al.
Publicado: (2020)

Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese
por: Martins, José M., et al.
Publicado: (2015)

A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheese
por: Palyvou-Gianna, Elpiniki, et al.
Publicado: (2021)

Production of Antioxidant and ACEI Peptides from Cheese Whey Discarded from Mexican White Cheese Production
por: Martín-del-Campo, Sandra Teresita, et al.
Publicado: (2019)

Detection and Viability of Lactococcus lactis throughout Cheese Ripening
por: Ruggirello, Marianna, et al.
Publicado: (2014)

Some Properties of Fresh and Ripened Traditional Akcakatik Cheese
por: Bedia, Şimşek, et al.
Publicado: (2018)

Evolution during Three Ripening Stages of Évora Cheese
por: P. Carvalho, Graça, et al.
Publicado: (2020)

The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures
por: Kliks, Jarosław, et al.
Publicado: (2022)

Characterizing the microbiota of wooden boards used for cheese ripening
por: Wadhawan, K., et al.
Publicado: (2021)

Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation
por: Schröder, Jasmin, et al.
Publicado: (2011)

Ex vivo Digestion of Milk from Red Chittagong Cattle Focusing Proteolysis and Lipolysis
por: Islam, Mohammad Ashiqul, et al.
Publicado: (2015)

Impact of the Simulated Gastric Digestion Methodology on the In Vitro Intestinal Proteolysis and Lipolysis of Emulsion Gels
por: Mella, Camila, et al.
Publicado: (2021)

Ostwald Ripening Stability of Curcumin-Loaded MCT Nanoemulsion: Influence of Various Emulsifiers
por: Kim, Sun-Hyung, et al.
Publicado: (2016)

Microbial Succession in the Cheese Ripening Process—Competition of the Starter Cultures and the Microbiota of the Cheese Plant Environment
por: Korena, Kristyna, et al.
Publicado: (2023)

The Impact of the Adjunct Heat-Treated Starter Culture and Lb. helveticus LH-B01 on the Proteolysis and ACE Inhibitory Activity in Dutch-Type Cheese Model during Ripening
por: Garbowska, Monika, et al.
Publicado: (2021)

Proteolysis and therapeutic potential of bioactive peptides derived from Cheddar cheese
por: Shafique, Bakhtawar, et al.
Publicado: (2023)

Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness
por: Mbye, Mustapha, et al.
Publicado: (2021)

Phenotypic and Genetic Characterization of the Cheese Ripening Yeast Geotrichum candidum
por: Perkins, Vincent, et al.
Publicado: (2020)

Antioxidant and antihypertensive activity of Gouda cheese at different stages of ripening
por: Álvarez Ramos, Lucibel, et al.
Publicado: (2022)

Monitoring cheese ripening by single-sided nuclear magnetic resonance
por: Kharbanda, Y., et al.
Publicado: (2023)

Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening
por: Jung, Ho-Jung, et al.
Publicado: (2013)

Virulent Phages Isolated from a Smear-Ripened Cheese Are Also Detected in Reservoirs of the Cheese Factory
por: Paillet, Thomas, et al.
Publicado: (2022)

Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed
por: Linares, María Belén, et al.
Publicado: (2020)

81. Azithromycin-Nonsusceptible Salmonella Newport Infections Associated with Mexican-style Soft Cheese and Beef—the United States, 2018–2019
por: Plumb, Ian D, et al.
Publicado: (2019)

Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters
por: Zhang, Shangwei, et al.
Publicado: (2022)

Towards the Estimation of Body Weight in Sheep Using Metaheuristic Algorithms from Biometric Parameters in Microsystems
por: Camacho-Pérez, Enrique, et al.
Publicado: (2022)

Modeling the growth of Listeria monocytogenes on the surface of smear- or mold-ripened cheese
por: Schvartzman, M. Sol, et al.
Publicado: (2014)

Influence of milk microbiota on Listeria monocytogenes survival during cheese ripening
por: Lee, Jeeyeon, et al.
Publicado: (2020)

Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis
por: Taivosalo, Anastassia, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_j5em0hpj3edhpcrb1vo2d2f6cu