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RISMicrobiological, Biochemical and Rheological Changes Throughout Ripening of Kurdish Cheese
سال: 2014
خلاصه:
Kurdish cheese has been traditionally prepared from raw milk in the northeast of Iran. It is ripened in goat's skin bags. This study was conducted on microbiological diversity and physicochemical properties of Kurdish cheese during ripening (1, 20...
Characterization by solid phase microextraction gas chromatography of the volatile profile of protected designation of origin Montasio cheese during ripening
ناشر: American Dairy Science Association
سال: 2013
Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening
ناشر: American Dairy Science Association
سال: 2013
Monitoring the ripening process of Cheddar cheese based on hydrophilic component profiling using gas chromatography mass spectrometry
ناشر: american Dairy Science association
سال: 2013
Effects of genetic type, stage of lactation, and ripening time on Caciocavallo cheese proteolysis
ناشر: American Dairy Science Association
Ripening-related occurrence of phosphoenolpyruvate carboxykinase in tomato fruit
سال: 2001
خلاصه:
Phosphoenolpyruvate carboxykinase (PEPCK) is present in ripening tomato fruits. A cDNA encoding PEPCK was identified from a PCR-based screen of a cDNA library from ripe tomato fruit. The sequence of the tomato PEPCK cDNA and a cloned portion...
Mass model of date fruit (cv. Mazafati ) based on its physiological properties
سال: 2016
خلاصه:
physical properties of date fruit (Mazafati
variety) during different ripening stages (Kimri, Khalal, Rutab and Tamr). The suitable model
for predicting mass was the developed by fitting the measured physical properties with four...