Change in physicochemical characteristics and volatile compounds during different stage of banana (Musa nana Lour vs. Dwarf Cavendish) ripening
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-020-00450-z
Abstract: In this study, the ripening process of banana was divided into eight different stages based on peel appearance which starts from mature green (stage 1) to overripe (Stage 8). The changes in physical [(color:‘L’, ‘a’,… read more here.
Keywords: musa nana; content; volatile compounds; stage banana ... See more keywords
Identification and quantitative analysis of β-cryptoxanthin and β-citraurin esters in Satsuma mandarin fruit during the ripening process.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.05.015
Abstract: In this study, to investigate the xanthophyll accumulation in citrus fruits, the major fatty acid esters of β-cryptoxanthin and β-citraurin were identified, and changes in their contents were investigated in two Satsuma mandarin varieties, 'Miyagawa-wase'… read more here.
Keywords: citraurin; satsuma mandarin; cryptoxanthin citraurin; cryptoxanthin ... See more keywords
Stuffed cheese with superficial Penicillium nalgiovense development: Role of microperforated film packaging in the ripening process
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DOI: 10.1016/j.idairyj.2020.104813
Abstract: Abstract The impact of microperforated polyethylene film packaging on the ripening process of a stuffed cheese with superficial fungal growth was evaluated. Cheeses were manufactured in a pilot plant using synthetic casings. Penicillium nalgiovense was… read more here.
Keywords: packaging ripening; stuffed cheese; film; film packaging ... See more keywords
Physicochemical and sensory evolutions of the lactic goat cheese Picodon in relation to temperature and relative humidity used throughout ripening.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of dairy science"
DOI: 10.3168/jds.2018-15958
Abstract: To produce a wide variety of cheeses, it is necessary to control the ripening process. To do that, artisanal goat cheeses were ripened to evaluate the effects of temperature (10 and 14°C) and relative humidity… read more here.
Keywords: temperature; relative humidity; goat; throughout ripening ... See more keywords
Monitoring the ripening attributes of Turkish white cheese using miniaturized vibrational spectrometers.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of dairy science"
DOI: 10.3168/jds.2021-20313
Abstract: Monitoring the ripening process by prevalent analytic methods is laborious, expensive, and time consuming. Our objective was to develop a rapid and simple method based on vibrational spectroscopic techniques to understand the biochemical changes occurring… read more here.
Keywords: turkish white; spectroscopy; white cheese; monitoring ripening ... See more keywords