English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/113291
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Effect of freezing on soluble nitrogen fraction of Cabrales cheese

AuthorsRamos, Mercedes; Cáceres, I.; Polo, María Carmen; Alonso López, Leocadio ; Juárez, Manuela
Issue Date1987
PublisherElsevier
CitationFood Chemistry 24(4): 271-278 (1987)
AbstractThe present study deals with changes in the free amino acid content (by HPLC) and soluble nitrogen fraction (PAGE) in artisanal Cabrales cheese and in samples from these kept in frozen storage for four and eight months before ripening. The amino acids in highest concentration at the end of ripening in all batches (control and frozen) were glutamic acid, leucine and lysine, which together accounted for 35·1-39·3% of the total amino acids. The free amino acid content was similar to that in the control batch in cheeses that underwent frozen storage for eight months, and somewhat lower than in the control batch for cheeses frozen for four months. Proteolysis of whey proteins was low. α-Lactalbumin and β-lactoglobulin remained at the end of the ripening period. Similar results were obtained for the batches of frozen cheese. © 1987.
Publisher version (URL)http://dx.doi.org/10.1016/0308-8146(87)90102-6
URIhttp://hdl.handle.net/10261/113291
DOI10.1016/0308-8146(87)90102-6
ISSN0308-8146
Appears in Collections:(IFI) Artículos
(IF) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.