Cargando…

Fatty Acids as Biomarkers of the Production Season of Caciocavallo Palermitano Cheese

SIMPLE SUMMARY: In the Mediterranean environment, climatic variability determines a discontinuity in the forage availability of pastures. Caciocavallo Palermitano is a cheese obtained from the milk of the Cinisara cattle breed, mainly raised on pasture. The present study investigated the fatty acid...

Descripción completa

Detalles Bibliográficos
Autores principales:	Maniaci, Giuseppe, Di Grigoli, Antonino, Bonanno, Adriana, Giosuè, Cristina, Ilardi, Vincenzo, Alabiso, Marco
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8465803/ https://www.ncbi.nlm.nih.gov/pubmed/34573641 http://dx.doi.org/10.3390/ani11092675

Ejemplares similares

Effects of Grazing Season on Physico-Chemical Characteristics and Fatty Acids of Nutritional Interest of Caciocavallo Palermitano Cheese
por: Di Grigoli, Antonino, et al.
Publicado: (2022)

Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle
por: Alabiso, Marco, et al.
Publicado: (2021)

Persistent Organic Pollutants and Fatty Acid Profile in a Typical Cheese from Extensive Farms: First Assessment of Human Exposure by Dietary Intake
por: Giosuè, Cristina, et al.
Publicado: (2022)

Feeding Dairy Ewes with Fresh or Dehydrated Sulla (Sulla coronarium L.) Forage. 2. Effects on Cheese Enrichment in Bioactive Molecules
por: Ponte, Marialetizia, et al.
Publicado: (2022)

Effects of Grazing on the Behaviour, Oxidative and Immune Status, and Production of Organic Dairy Cows
por: Di Grigoli, Antonino, et al.
Publicado: (2019)

Feeding Dairy Ewes with Fresh or Dehydrated Sulla (Sulla coronarium L.) Forage. 1. Effects on Feed Utilization, Milk Production, and Oxidative Status
por: Gannuscio, Riccardo, et al.
Publicado: (2022)

Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows’ Diet
por: Bonanno, Adriana, et al.
Publicado: (2019)

Zinc supplementation of lactating dairy cows: effects on chemical-nutritional quality and volatile profile of Caciocavallo cheese
por: Ianni, Andrea, et al.
Publicado: (2020)

The Preventive Effects of Nanopowdered Peanut Sprout-added Caciocavallo Cheese on Collagen-induced Arthritic Mice
por: Kim, Dong-Hwi, et al.
Publicado: (2014)

Meat Production from Dairy Breed Lambs Due to Slaughter Age and Feeding Plan Based on Wheat Bran
por: Di Grigoli, Antonino, et al.
Publicado: (2019)

The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese
por: Gaglio, Raimondo, et al.
Publicado: (2021)

Prickly Pear By-Product in the Feeding of Livestock Ruminants: Preliminary Investigation
por: Todaro, Massimo, et al.
Publicado: (2020)

The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index
por: Di Trana, Adriana, et al.
Publicado: (2022)

Improvement of Fresh Ovine “Tuma” Cheese Quality Characteristics by Application of Oregano Essential Oils
por: Garofalo, Giuliana, et al.
Publicado: (2023)

Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese
por: Busetta, Gabriele, et al.
Publicado: (2022)

Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition
por: Gaglio, Raimondo, et al.
Publicado: (2021)

Seasonal variation in the Canastra cheese mycobiota
por: Martin, José Guilherme Prado, et al.
Publicado: (2023)

Oxidative Status of Goats with Different CSN1S1 Genotypes Fed ad Libitum with Fresh and Dry Forages
por: Giorgio, Daniela, et al.
Publicado: (2020)

Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese
por: Serrapica, Francesco, et al.
Publicado: (2020)

Development of “Quadrello di Ovino”, a Novel Fresh Ewe’s Cheese
por: Garofalo, Giuliana, et al.
Publicado: (2021)

Chemical Composition, Fatty Acid Profile, and Lipid Quality Indices in Commercial Ripening of Cow Cheeses from Different Seasons
por: Paszczyk, Beata, et al.
Publicado: (2022)

Investigation of Seasonal Variation in Fatty Acid and Mineral Concentrations of Pecorino Romano PDO Cheese: Imputation of Missing Values for Enhanced Classification and Metabolic Profile Reconstruction
por: Sibono, Leonardo, et al.
Publicado: (2023)

Effect of Season and Factory on Cheese-Making Efficiency in Parmigiano Reggiano Manufacture
por: Franceschi, Piero, et al.
Publicado: (2019)

Fatty Acids Profile, Trans Isomers, and Lipid Quality Indices in Smoked and Unsmoked Cheeses and Cheese-Like Products
por: Paszczyk, Beata, et al.
Publicado: (2019)

Effect of Dietary Hazelnut Peels on the Contents of Fatty Acids, Cholesterol, Tocopherols, and on the Shelf-Life of Ripened Ewe Cheese
por: Marino, Vita Maria, et al.
Publicado: (2021)

Microbiological Changes during Ripening of Chihuahua Cheese Manufactured with Raw Milk and Its Seasonal Variations
por: Sánchez-Gamboa, Cristina, et al.
Publicado: (2018)

Supplementation of Enriched Polyunsaturated Fatty Acids and CLA Cheese on High Fat Diet: Effects on Lipid Metabolism and Fat Profile
por: Tognocchi, Monica, et al.
Publicado: (2022)

Lecture on Milk; on the Composition of Cheese, and on Practical Mistakes in Cheese-Making; Cheese Experiments; on Poisonous Cheese
Publicado: (1863)

The Role of the Emotional Sequence in the Communication of the Territorial Cheeses: A Neuromarketing Approach
por: Russo, Vincenzo, et al.
Publicado: (2022)

The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese & onion seasoned potato crisps
por: Agarwal, Deepa, et al.
Publicado: (2018)

Effect of Cheese Intake on Cardiovascular Diseases and Cardiovascular Biomarkers
por: Hu, Meng-Jin, et al.
Publicado: (2022)

Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese
por: Todaro, Massimo, et al.
Publicado: (2021)

The influence of ripening period length and season on the microbiological parameters of a traditional Brazilian cheese
por: Cardoso, Valéria M., et al.
Publicado: (2013)

Seasonal calving in European Prehistoric cattle and its impacts on milk availability and cheese-making
por: Balasse, Marie, et al.
Publicado: (2021)

Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese
por: Pontonio, Erica, et al.
Publicado: (2021)

Evaluation of Chemical Contaminants in Conventional and Unconventional Ragusana Provola Cheese
por: Liotta, Luigi, et al.
Publicado: (2022)

Effect of Farming System (Organic vs. Conventional) and Season on Composition and Fatty Acid Profile of Bovine, Caprine and Ovine Milk and Retail Halloumi Cheese Produced in Cyprus
por: Tzamaloukas, Ouranios, et al.
Publicado: (2021)

Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm
por: Franceschi, Piero, et al.
Publicado: (2023)

Residual formaldehyde contents in fresh white cheese in El Salvador: Seasonal changes associated with temperature
por: Peña-Rodas, Oscar, et al.
Publicado: (2022)

Content of Health-Promoting Fatty Acids in Commercial Sheep, Cow and Goat Cheeses
por: Szterk, Arkadiusz, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_vlt0mkto6du16onqtrmgosa6m3