Evaluation of proteolytic and physicochemical changes during storage of fresh Panela cheese from Queretaro, Mexico and its impact in texture

CYTA - Journal of Food

Volumn 10, Issue 4, 2012, Pages 296-305

  Guerra Martinez J A ^a   Montejano, J G ^a   Martin Del Campo S T ^a  

^a School of Industrial Design   (Mexico)

Author keywords

Panela cheese; PCA; Physicochemical changes; Storage; Textural changes

Indexed keywords

KJELDAHL; ME-XICO; PCA; PHYSICO-CHEMICAL CHANGES; PHYSICOCHEMICAL PARAMETERS; PILOT PLANT SCALE; PROPIONIC; SELECTIVE PRECIPITATION; TEXTURAL CHANGES; TEXTURE PROFILE ANALYSIS; TOTAL PROTEIN;

ENERGY STORAGE; ETHANOL; FATTY ACIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ORGANIC ACIDS; PILOT PLANTS; PRINCIPAL COMPONENT ANALYSIS;

TEXTURES;

EID: 84867169859     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2011.653791     Document Type: Article

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