Electronic nose technology in quality assessment monitoring the ripening process of danish blue cheese

Electronic nose technology in quality assessment monitoring the ripening process of danish blue cheese

Guardado en:

Detalles Bibliográficos
Publicado en:	Journal of food science
Autor principal:	Trihaas, Jeorgos
Otros Autores:	Nielsen, Per V.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 70, no. 1 (2005), p. E44-E49
Materias:	Alimentos Productos lácteos Queso Maduramiento Vigilancia Calidad Control de calidad Tecnología Clasificación Análisis estadístico Monitorización Naríz electrónica
Publicación relacionada:	Contenido en: Journal of food science

Ejemplares similares

Electronic nose technology in quality assessment predicting volatile composition of danish blue cheese during ripening
por: Trihaas, Jeorgos

Monitoring effects of ethanol spray on Cabernet franc and Merlot grrapes and wine volatiles using electronic nose systems

Monitoring proteolysis during cheddar cheese ripening using two-dimensional gel electrophoresis
por: Chin, H. W.

Influence of agriculture on water quality significance of heavy metals monitoring
por: Donlagic, Nusreta

Monitoring proteolysis during ripening of full-fat and low-fat Cheddar cheeses by reverse-phase HPLC
por: Altemueller, A. G.

Monitoring helps reduce water-quality impacts in flood-irrigated pasture

Monitoring of organochlorine pesticide residues in milk products
por: Ashraf, M.

Descriçao de método espectrofotométrico (UV-220 nm) para a monitoraçao da atividade proteolítica em queijos
por: Prata, L. F.

Quality assessment of oenological tannins utilising global selectivity chemical sensors array ("Electronic Tongue")
por: Puech, J.-L.

Effect of salt and chymosin on the physico-chemical properties of feta cheese during ripening
por: Prasad, N.

The effect of natural cheddar cheese ripening on the funtional and textural properties of the processed cheese manufactured therefrom

Proteolysis of fynbo cheese salted with NaCI/KCI and ripened at two temperatures
por: Laborda, M. A.

Monitoring the ageing of red wines by means of an electronic panel test discrimination between traditional and alternative ageing methods

Rapid prediction of composition and flavor quality of cheddar cheese using ATR-FTIR spectroscopy
por: Subramanian, A.

Changes in free fatty acids during ripening of idiazabal cheese manufactured at different times of the year
por: Chávarri, Felisa

SDS-PAGE of proteins in goat milk cheeses ripened under different conditions
por: JIN, J.

Quality of fermented milks produced with Lactobacillus rhammosus and Lactobacillus fermentum isolated from artisanal cheeses

The effect of k-Casein genotype on the quality of milk and fresh cheese
por: Legarová, V.

Aspects of enzymology and biochemical properties of Brevibacterium linens relevant to cheese ripening a review
por: Rattray, Fergal P.

Quantification of spice mixture compositions by electronic nose. Part I experimental design and data analysis using neural networks

Quantification of spice mixture compositions by electronic nose. Part II comparison with GC and sensory methods

Il monitoraggio della qualità del frumento e le previsioni quali-quantitative della produzione
por: FERRARESI, A.

Potential application of electronic nose in processed animal proteins (PAP) detection in feedstuffs

Monitoring and proper handling ensure seafood safety
por: PRICE, Robert J.

Construcción de un dendrómetro y una estación meteorológica automática para el estudio del crecimiento de frutos

Evaluación de las BPM y POES para el control de Listería monocytogenes en planta elaboradora de queso mozzarella
por: Mengoni, G. B.

Identificación de los problemas de producción de semilla de tomate (Lycopersicon esculentum Mill.) mediante el monitoreo de los análisis de semillas
por: Makuch, M.

Commercial handling influences quality and ripening of Bartlett pears
por: Agar, Tayfun

Tapando agujeros
por: Lagard, Jill

La nariz electrónica y su aplicación para la determinación de la calidad de alimentos
por: Baby, R. E.

Review of EPA's Environmental Monitoring and Assessment Program : overall evaluation /
Publicado: (1995.)

Discrimination des chémotypes de thym vulgaire avec le "nez électronique" SMart Nose

Electronic nose to detect strawberry aroma changes during osmotic dehydration

Determining the chemical origins of cheese flavor
por: BROADBENT, Jeff

Suivi de la qualité des tomates en serre par spectroscopie NIR portable et chimiométrie
por: Camps, Cédric

Intrinsic indicators for monitoring heat damage of consumption milk
por: Mortier, Leen

Microbiología lactológica, vol. II. microbiología de los productos lácteos
por: Robinson, R. K.
Publicado: (1987)

Occurrence of aflatoxin M, in parmesan cheese consumed in Minas Gerais, Brazil

Amino acids determination in cheese

Evaluación de la calidad de semilla de lechuga (Lactuca sativa L.) mediante el monitoreo de los análisis de semillas
por: MAKUCH, María