-
1Academic Journal
Authors: V. A. Mordvinova, E. V. Topnikova, E. S. Danilova, I. L. Ostroukhova, В. А. Мордвинова, Е. В. Топникова, Е. С. Данилова, И. Л. Остроухова
Contributors: The article was published as part of the research topic FNEN-2019–0012 of the state assignment of the V.M. Gorbatov Federal Research Center for Food Systems of RAS., Статья подготовлена в рамках выполнения исследований по государственному заданию № FNEN-2019–0012 Федерального научного центра пищевых систем им. В.М. Горбатова Российской академии наук.
Source: Food systems; Vol 5, No 4 (2022); 361-368 ; Пищевые системы; Vol 5, No 4 (2022); 361-368 ; 2618-7272 ; 2618-9771 ; 10.21323/2618-9771-2022-5-4
Subject Terms: вкусо-ароматические вещества, semi-hard cheese, organoleptic properties, fatty acid composition, degree of maturity, acid number, Reichart-Meissl number, flavoring substances, сыр полутвердый, органолептические свойства, жирнокислотный состав, степень зрелости, кислотное число, число Рейхерта Мейссля
File Description: application/pdf
Relation: https://www.fsjour.com/jour/article/view/205/208; McSweeny, P. L. H., Fox, P. F., Cotter, P. D., Everett, D. W. (2017). Cheese: Chemistry, physics and microbiology. Vol. 1: General aspects. London; San Diefo, CA: Academic Press, 2017.; Scott, R., Robinson, R.C., Wilby, R. A. (1998).Cheesemaking Practice. Springer New York, NY, 1998.; Ferlay, A., Martin, B., Pradel, Ph., Coulon, J.B., Chilliard, Y. (2006). Influence of grass-based diets on milk fatty acid composition and milk lipolytic system in tarentaise and montbéliarde cow breeds. Journal of Dairy Science, 89(10), 4026–4041. https://doi.org/10.3168/jds.S0022–0302(06)72446–8; Paszczyk, B., Łuczyńska, J. (2020). The comparison of fatty acid composition and lipid quality indices in hard cow, sheep, and goat cheeses. Foods, 9(11), Article 1667. https://doi.org/10.3390/foods9111667; Collins, Y. F., McSweeney, P. L., Wilkinson, M. G. (2003). Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal, 13(11), 841–866. https://doi.org/10.1016/S0958–6946(03)00109–2; Thierry, A., Collins, Y. F., Mukdsi, M. A., McSweeney, P. L., Wilkinson, M. G., Spinnler, H. E. (2017). Lipolysis and metabolism of fatty acids in cheese. Chapter in a book: Cheese. AcademicPress, 2017. https://doi.org/10.1016/B978–0–12–417012–4.00017-X; Serrapica, F., Masucci, F., Di Francia, A., Napolitano, F., Braghieri, A., Esposito, G. et al. (2020). Seasonal variation of chemical composition, fatty acid profile, and sensory properties of a mountain pecorino cheese. Foods, 9(8), Article 1091. https://doi.org/10.3390/foods9081091; Chavarri, F., Virto, M., Martin, C., Nájera, A. I., Santisteban, A., Barrón, L. J. et al. (1997). Determination of free fatty acids in cheese: comparison of two analytical methods. Journal of Dairy Research, 64(3), 445–452. https://doi.org/10.1017/S0022029997002197; Gioacchini, A. M., De Santi, M., Guescini, M., Brandi, G., Stocchi, V. (2010). Characterization of the volatile organic compounds of Italian ‘Fossa’cheese by solid-phase microextraction gas chromatography/mass spectrometry. Rapid Communications in Mass Spectrometry, 24(23), 3405–3412. https://doi.org/10.1002/rcm.4782; Романова, Н. В., Иванова, Е. В., Терентьев, С. Е. (2020). Подбор заквасок прямого внесения для твердых сыров. Вестник Воронежского государственного университета инженерных технологий, 82(1(83)), 187–193. https://doi.org/10.20914/2310–1202–2020–1–187–193; De Luca, V., Perotti, M. C., Wolf, I. V., Meinardi, C. A., Mandrich, L. (2018). The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses. Food Science and Technology, 39, 711–720. https://doi.org/10.1590/fst.06018; Prandini, А., Sigolo, S., Piva, G. (2011). A comparative study of fatty acid composition and CLA concentration in commercial cheeses. Journal of Food Composition and Analysis, 24(1), 55–61. https://doi.org/10.1016/j.jfca.2010.04.004; Kara, R., Bulut, S., Akkaya, L. (2014). Determination of fatty acid composition of afyon tulum cheese. Journal of Food and Nutrition Research. 2(1), 17–20. https://doi.org/10.12691/jfnr-2–1–3; Qian, M. C., Burbank, H. M. (2007). Hard Italian cheeses: Parmigiano-reggiano and grana padano. Improving the Flavour of Cheese, 421–443. https://doi.org/10.1533/9781845693053.4.421; Topnikova, E. V., Mordvinova, V. A., Sviridenko, G. M., Danilova, E. S. (2019). Study of fatty acid of milk for cheese production. Food Systems, 2(4), 34–37. https://doi.org/10.21323/2618–9771–2019–2–4–34–37; Уманский, М. С. (2000). Селективный липолиз в биотехнологии сыра. Барнаул: 2000.; Горбатова, К. К. (2004). Химия и физика молока. Санкт-Петербург: ГИОРД, 2004.; Töpel, A. (2007). Chemistry and physics of milk: natural product, raw materials, food products. Behr, Germany, 2007. (In German); Тихомирова, И. А., Аксенова, В. П., Андрюхина, О. Л. (2016). Современные технологии управления процессами обеспечения качества молока. Вестник Всероссийского научно-исследовательского института механизации животноводства, 3(23), 42–50.; Bešić, A., Hrapović, E., Čaklovica, K., Rahmanović, B. (2022). Microbiological safety of dairy products of individual producers that are not under the supervision of veterinary and sanitary inspection in FB&H. 10th Central European Congress on Food. Springer, Cham. https://doi.org/10.1007/978–3–031–04797–8_28; Trbović, D., Petronijević, R., Đorđević, V. (2017). Chromatography methods and chemometrics for determination of milk fat adulterants. In IOP Conference Series: Earth and Environmental Science, 85(1), Article 12025. https://doi.org/10.1088/1755–1315/85/1/012025; Temizkan, R., Can, A., Dogan, M. A., Mortas, M., Ayvaz, H. (2020). Rapid detection of milk fat adulteration in yoghurts using near and midinfrared spectroscopy. International Dairy Journal, 110, Article 104795. https://doi.org/10.1016/j.idairyj.2020.104795; Aquilanti, L., Santarelli, S., Babini, V., Osimani, A., Clementi, F. (2013). Quality evaluation and discrimination of semi-hard and hard cheeses from the Marche region (Central Italy) using chemometric tools. International Dairy Journal, 29(1), 42–52. https://doi.org/10.1016/j.idairyj.2012.11.001; https://www.fsjour.com/jour/article/view/205
-
2Academic Journal
Authors: Николаев, В., Яшина, А., Султанова, Р.
Subject Terms: РЕОЛОГИЯ, НАКЛОННАЯ ПЛОСКОСТЬ, КИНЕТИКА ТЕЧЕНИЯ, ФРАКЦИОННАЯ КРИСТАЛЛИЗАЦИЯ, ПОКАЗАТЕЛЬ ПРЕЛОМЛЕНИЯ, МОЛОЧНЫЙ ЖИР, ЧИСЛО РЕЙХЕРТА-МЕЙССЛЯ, СПРЭД, ПАЛЬМОВОЕ МАСЛО, ФАЛЬСИФИКАТ
File Description: text/html
-
3Academic Journal
Source: Вестник Казанского технологического университета.
File Description: text/html
