Logo do repositório
 
Publicação

Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods

2018Artigo científico Acesso aberto
Ver registo simples
dc.contributor.authorFernandes, Ângela
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorBarros, Lillian
dc.contributor.authorMendonça, Álvaro
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorSousa, Fernando Ruivo de
dc.date.accessioned2018-01-25T10:00:00Z
dc.date.accessioned2018-01-29T10:39:29Z
dc.date.available2018-01-25T10:00:00Z
dc.date.available2018-01-29T10:39:29Z
dc.date.issued2018
dc.description.abstractGoat milk cheese is highly appreciated since ancient times. However, besides being consumed close to its production date, according to the common practice, there is an increasing trend towards consuming goat milk cheese submitted to long ripening periods. Throughout this process, several chemical changes are expected, justifying the different properties presented by ripe cheese in comparison to fresh one. Accordingly, proximate composition, salt percentage, saponifiable matter, color parameters, pH and fatty acids were compared in cheese submitted to medium, long and extra-long ripening. The parameters showing significant changes among different ripening periods were effectively identified, highlighting fatty acids as the ones with highest variation. Actually, fatty acids profiles were successfully assayed as a chemical fingerprint of goat milk cheese submitted to different ripening periods. This result raised up the possibility of discriminating goat milk cheese ripening period using a single, fast and reliable chromatographic methodology.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Program PT2020 for financial support to CIMO (UID/AGR/00690/2013) and A. Fernandes (SFRH/BPD/114753/2016) grant. The authors are also grateful to the project funded by the Proder program - Measure 4.1 - Cooperation for Innovation - PA 49 481 - in partnership with LEICRAS.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFernandes, Ângela; Barreira, João C.M.; Barros, Lillian; Mendonça, Álvaro; Ferreira, Isabel C.F.R.; Sousa, Fernando Ruivo de (2018). Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods. LWT - Food Science and Technology. ISSN 0023-6438. 87, p. 33-39
dc.identifier.doi10.1016/j.lwt.2017.08.071pt_PT
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10198/15050
dc.language.isoeng
dc.peerreviewedyespt_PT
dc.relationBioresidues of Agaricus bisporus Portobello as sustainable sources of vitamin D2: yield improvement by irradiation, refinement and stabilization to functionalize novel food formulations.
dc.subjectProximate composition
dc.subjectColor parameters
dc.subjectFatty acids
dc.subjectExtra-long ripening
dc.subjectLinear discriminant analysis
dc.titleChemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periodsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUID/AGR/00690/2013
oaire.awardNumberSFRH/BPD/114753/2016
oaire.awardTitleBioresidues of Agaricus bisporus Portobello as sustainable sources of vitamin D2: yield improvement by irradiation, refinement and stabilization to functionalize novel food formulations.
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBPD%2F114753%2F2016/PT
oaire.fundingStream5876
oaire.fundingStreamFARH
person.familyNameFernandes
person.familyNameBarreira
person.familyNameBarros
person.familyNameMendonça
person.familyNameFerreira
person.givenNameÂngela
person.givenNameJoão C.M.
person.givenNameLillian
person.givenNameÁlvaro
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id2015-0434-AE7C
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id8A1F-7B31-A119
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridD-8269-2013
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id54895546900
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticlept_PT
relation.isAuthorOfPublication6233e657-3885-40a3-885e-0d51cf4dbaad
relation.isAuthorOfPublication4629b12c-39b0-4da8-8b8d-6efba5cf2d81
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication94a7121f-3469-4d32-98c6-e8e06bd4637e
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscovery6233e657-3885-40a3-885e-0d51cf4dbaad
relation.isProjectOfPublicationcfb6e380-87c4-4772-8c2c-76799a53d6df
relation.isProjectOfPublicationfea4086f-f21f-4b42-82e2-e34291572d4b
relation.isProjectOfPublication.latestForDiscoverycfb6e380-87c4-4772-8c2c-76799a53d6df

Ficheiros

Licença
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
license.txt
Tamanho:
1.75 KB
Formato:
Plain Text
Descrição:
Ver/Abrir

Coleções

CIMO - Artigos em Revistas Indexados à WoS/Scopus