ComDim for explorative multi-block data analysis of Cantal-type cheeses: Effects of salts, gentle heating and ripening.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.05.039
Abstract: Common Dimension (ComDim) chemometrics method for multi-block data analysis was employed to evaluate the impact of different added salts and ripening times on physicochemical, color, dynamic low amplitude oscillatory rheology, texture profile, and molecular structure… read more here.
Keywords: data analysis; analysis; cantal type; type cheeses ... See more keywords
Influence of probiotic (Lactobacillus acidophilus NCFM, L. paracasei LPC37, and L. rhamnosus HN001) strains on starter cultures and secondary microflora in Swiss‐ and Dutch‐type cheeses
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.13253
Abstract: The aim of this study was to determine the influence of three probiotic strains on microbial quality of industrially produced Swiss- and Dutch-type cheeses. The levels of starter cultures were higher in Swiss-type cheeses containing… read more here.
Keywords: paracasei lpc37; starter cultures; type cheeses; influence ... See more keywords