A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2137-2147

  Piras, Cristina ^a   Marincola, Flaminia Cesare ^a   Savorani, Francesco ^b   Engelsen, Søren B ^b   Cosentino, Sofia ^a   Viale, Silvia ^a   Pisano, Maria Barbara ^a  

^a UNIVERSITY OF CAGLIARI   (Italy)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

1H NMR; Adjunct cultures; Metabolomics; Raw milk cheeses; Ripening

Indexed keywords

LACTIC ACID; METABOLISM;

ADJUNCT CULTURES; LACTIC ACID BACTERIA; METABOLOMICS; MULTIVARIATE DATA ANALYSIS; PHYSICOCHEMICAL PARAMETERS; PROTECTED DESIGNATION OF ORIGINS; RAW MILK CHEESE; RIPENING;

MULTIVARIANT ANALYSIS;

ACETIC ACID; CARBOHYDRATE; FORMIC ACID; GALACTOSE; GLUCOSE; LACTOSE;

ARTICLE; BACTERIAL STRAIN; CARBOHYDRATE ANALYSIS; CARBON SOURCE; CHEESE; CHEESE RIPENING; CHEMICAL ANALYSIS; CHEMOMETRIC ANALYSIS; DATA ANALYSIS; DECARBOXYLATION; ENTEROCOCCUS FAECIUM; EWE; FERMENTATION; KINETICS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; MATURATION; METABOLOMICS; NONHUMAN; OSMOTIC STRESS; PH; PHYSICAL CHEMISTRY; PROTON NUCLEAR MAGNETIC RESONANCE; STARTER CULTURE;

EID: 84879217252     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.108     Document Type: Article

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