Effect of high-pressure treatment on the volatile profile of a mature raw goat milk cheese with paprika on rind

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 2, 2011, Pages 98-103

  Delgado, Francisco José ^a   González Crespo, José ^a   Cava, Ramón ^b   Ramírez, Rosario ^a  

^a Instituto Tecnologico Agroalimentario de Extremadura   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Hydrostatic high pressure; Paprika; Raw goat milk cheese; Volatile profile

Indexed keywords

AFTER-TREATMENT; CHEMICAL FAMILY; EFFECT OF HIGH PRESSURE; HIGH PRESSURE; HIGH PRESSURE TREATMENTS; HIGH-PRESSURE TREATMENT; PAPRIKA; PRESSURE TREATMENTS; RAW GOAT MILK CHEESE; REFRIGERATED STORAGES; VOLATILE COMPOUNDS; VOLATILE PROFILE;

ACCIDENT PREVENTION; CHEMICAL COMPOUNDS; ESTERS; HEALTH; HYDRAULICS; HYDRODYNAMICS; KETONES; VOLATILE ORGANIC COMPOUNDS;

HIGH PRESSURE EFFECTS;

CAPRA HIRCUS;

EID: 79954580569     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.01.001     Document Type: Article

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