Concepedia

Study of proteolysis, lipolysis, and volatile compounds of a Camembert-type cheese manufactured using a freeze-dried Tibetan kefir co-culture during ripening

Jun Mei, Qizhen Guo, Yan Wu, Yunfei Li, Huaning Yu

Food Science and Biotechnology · 2015 · 37 citations · 25 references

Concepts

AgricultureDairy ScienceFood ScienceCheese ScienceFood EngineeringFood ProcessingCheese ChemistryCheese ManufactureCheese RipeningCheese TextureLipolysis In CheeseProteolysis In CheeseCheese Ripening ChemistryCheese Ripening KineticsLipolysis During Cheese RipeningLipolysis In Surface-ripened CheeseProteolysis During RipeningProteolysis During StorageProteolysis Kinetics

References

25

Cheese flavour formation by amino acid catabolism

Mireille Yvon, Liesbeth Rijnen · International Dairy Journal · 2001 · 717 citations

Agriculture, Biochemistry, Food Science +14

Lactic acid bacteria and yeasts in kefir grains and kefir made from them

Angel Angelov, Ts. Hristozova, Ginka I. Frengova et al. · Journal of Industrial Microbiology & Biotechnology · 2002 · 342 citations · Full text

Agriculture, Food Science, Microbiology +13

Grana Padano cheese aroma

Luigi Moio, Francesco Addeo · Journal of Dairy Research · 1998 · 171 citations

Agriculture, Food Science, Cheese Science +16

Characterisation of volatile flavour compounds in Roncal cheese extracted by the 'purge and trap' method and analysed by GC–MS

J.M. Izco · Food Chemistry · 2000 · 136 citations

Agriculture, Dairy Science, Food Science +16

Evaluation of potent odorants of Camembert cheese by dilution and concentration techniques

J. Kubíčková, Werner Grosch · International Dairy Journal · 1997 · 131 citations

Agriculture, Dairy Science, Food Science +14