Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months.

D'Incecco, Paolo; Limbo, Sara; Hogenboom, John; Rosi, Veronica; Gobbi, Serena; Pellegrino, Luisa

D'Incecco, Paolo; Limbo, Sara; Hogenboom, John; Rosi, Veronica; Gobbi, Serena; Pellegrino, Luisa.

Afiliación

D'Incecco P; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy.
Limbo S; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy.
Hogenboom J; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy.
Rosi V; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy.
Gobbi S; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy.
Pellegrino L; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy.

Foods ; 9(3)2020 Mar 02.

Article en En | MEDLINE | ID: mdl-32131400

Palabras clave

capillary electrophoresis; cheese microstructure; cheese ripening; confocal laser scanning microscopy; free amino acids; proteolysis; ripening extension; volatile compounds

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article País de afiliación: Italia