共 23 条
Influence of Proteolysis and soluble calcium levels on textural changes in the interior and exterior of Iranian UF White Cheese during Ripening
被引:0
|作者:
Fathollahi, I.
[1
]
Hesari, J.
[2
]
Azadmard, S.
[2
]
Oustan, S.
[3
]
机构:
[1] Department of Food Science and Technology, Faculty of Agriculture Science, University of Tabriz, Tabriz, Iran
[2] Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666, Tabriz, Iran
[3] Department of Soil Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
来源:
World Academy of Science, Engineering and Technology
|
2010年
/
66卷
关键词:
Hardness;
-;
Calcium;
D O I:
暂无
中图分类号:
学科分类号:
摘要:
The relationships between Proteolysis and soluble calcium levels with hardness of cheese texture were investigated in Iranian UF white cheese during 90 d ripening. Cheeses were sampled in interior and exterior. Results showed that levels of proteolysis, soluble calcium and hardness of cheese texture changed significantly (p
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页码:844 / 849
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