Cargando…

Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing

(1) Background: to date, a clear description of the impact of specific enzymes on the enzyme-modified cheese (EMC) flavor is lacking. Moreover, comparative studies on the aroma compounds’ intensity of EMC have been rarely investigated. Therefore, this study was done to determine the influence of inc...

Descripción completa

Detalles Bibliográficos
Autores principales:	Gao, Peng, Su, Yanling, Zhang, Wenyuan, Pang, Xiaoyang, Xie, Ning, Zhang, Min, Lv, Jiaping, Zhang, Shuwen
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8954170/ https://www.ncbi.nlm.nih.gov/pubmed/35323273 http://dx.doi.org/10.3390/gels8030160

Ejemplares similares

Determination and Risk Assessment of Flavor Components in Flavored Milk
por: Chen, Baorong, et al.
Publicado: (2023)

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

Effects of Pre-Emulsification with Thermal-Denatured Whey Protein on Texture and Microstructure of Reduced-Sodium Processed Cheese
por: Li, Hongjuan, et al.
Publicado: (2023)

Dietary Schizochytrium Microalgae Affect the Fatty Acid Profile of Goat Milk: Quantification of Docosahexaenoic Acid (DHA) and Its Distribution at Sn-2 Position
por: Zhu, Huiquan, et al.
Publicado: (2022)

Advances in the Metabolic Mechanism and Functional Characteristics of Equol
por: Gong, Yining, et al.
Publicado: (2023)

Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor
por: Xiao, Jing, et al.
Publicado: (2020)

Differences in Chemical, Physical and Microbiological Characteristics of Italian Burrata Cheeses Made in Artisanal and Industrial Plants of Apulia Region
por: Rea, Stefano, et al.
Publicado: (2016)

Changes in glycosylated proteins in colostrum and mature milk and their implication
por: Lu, Jing, et al.
Publicado: (2023)

Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk
por: Faccia, Michele, et al.
Publicado: (2019)

The Characteristics of Quark Cheese Made from Buttermilk during Refrigerated Storage
por: Szkolnicka, Katarzyna, et al.
Publicado: (2021)

Omics Approaches to Assess Flavor Development in Cheese
por: Anastasiou, Rania, et al.
Publicado: (2022)

Development an effective system to expression recombinant protein in E. coli via comparison and optimization of signal peptides: Expression of Pseudomonas fluorescens BJ-10 thermostable lipase as case study
por: Zhang, Weiqing, et al.
Publicado: (2018)

Screening for Cholesterol-Lowering Probiotics from Lactic Acid Bacteria Isolated from Corn Silage Based on Three Hypothesized Pathways
por: Ma, Changlu, et al.
Publicado: (2019)

Ultrasound pretreatment prior to spray drying improve the flowability and water sorption properties of micellar casein concentrate
por: Song, Bo, et al.
Publicado: (2022)

Comparative Proteomics of Human Milk From Eight Cities in China During Six Months of Lactation in the Chinese Human Milk Project Study
por: Sari, Ratna Nurmalita, et al.
Publicado: (2021)

Effect of Different Temperature-Controlled Ultrasound on the Physical and Functional Properties of Micellar Casein Concentrate
por: Song, Bong, et al.
Publicado: (2021)

A new method for quantitative detection of Lactobacillus casei based on casx gene and its application
por: Pang, Xiaoyang, et al.
Publicado: (2019)

Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet
por: Ianni, Andrea, et al.
Publicado: (2020)

Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent
por: Rosario, Iuri Lima dos Santos, et al.
Publicado: (2023)

A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese
por: Zheng, Xiaochun, et al.
Publicado: (2021)

Effects of different heat treatments on Maillard reaction products and volatile substances of camel milk
por: Zhao, Xiaoxuan, et al.
Publicado: (2023)

Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate
por: Hammam, Ahmed R. A., et al.
Publicado: (2021)

Maiorchino Cheese: Physico-Chemical, Hygienic and Safety Characteristics
por: Conte, Francesca, et al.
Publicado: (2015)

Complete Genome Sequence for Lactobacillus helveticus CNRZ 32, an Industrial Cheese Starter and Cheese Flavor Adjunct
por: Broadbent, Jeff R., et al.
Publicado: (2013)

Potent α-amylase inhibitory activity of sprouted quinoa-based yoghurt beverages fermented with selected anti-diabetic strains of lactic acid bacteria
por: Ujiroghene, Obaroakpo Joy, et al.
Publicado: (2019)

Causality Verification for the Correlation between the Presence of Nonstarter Bacteria and Flavor Characteristics in Soft-Type Ripened Cheeses
por: Unno, Ryosuke, et al.
Publicado: (2022)

Microbiological and Physico-Chemical Changes During Manufacture of an Italian Goat Cheese Made from Raw Milk
por: Dalzini, Elena, et al.
Publicado: (2014)

Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk †
por: González Ariceaga, Citlalli Celeste, et al.
Publicado: (2019)

Development of a Novel Flavored Goat Cheese with Gentiana lutea Rhizomes
por: Coelho, Christian, et al.
Publicado: (2023)

Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference
por: Castada, Hardy Z., et al.
Publicado: (2019)

Occurrence and Diversity of CRISPR Loci in Lactobacillus casei Group
por: Yang, Lan, et al.
Publicado: (2020)

Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese
por: Kaminarides, Stelios, et al.
Publicado: (2019)

Effect of Moderate Electric Fields on the Physical and Chemical Characteristics of Cheese Emulsions
por: Altay, Ipek, et al.
Publicado: (2023)

Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast
por: Ferdouse, Jannatul, 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)

Hygiene and Safety of Hard Cheese Made from Raw Cows’ Milk
por: Sakaridis, Ioannis, et al.
Publicado: (2022)

Identification and Functional Validation of Autolysis—Associated Genes in Lactobacillus bulgaricus ATCC BAA-365
por: Pang, Xiaoyang, et al.
Publicado: (2017)

Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer
por: Lafontaine, Scott, et al.
Publicado: (2020)

Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening
por: Semeniuc, Cristina Anamaria, et al.
Publicado: (2023)

Evaluation of Beef by Electronic Tongue System TS-5000Z: Flavor Assessment, Recognition and Chemical Compositions According to Its Correlation with Flavor
por: Zhang, Xinzhuang, et al.
Publicado: (2015)

Cannot write session to /tmp/vufind_sessions/sess_j1js1ekq3b7hv8vqvfjf2jicio