Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.provenance | CONICET | - |
| dc.creator | Sihufe, Guillermo Adrian | - |
| dc.creator | Zorrilla, Susana | - |
| dc.creator | Rubiolo, Amelia Catalina | - |
| dc.date | 2017-11-20T21:50:21Z | - |
| dc.date | 2017-11-20T21:50:21Z | - |
| dc.date | 2003-01 | - |
| dc.date | 2017-11-16T14:47:24Z | - |
| dc.date.accessioned | 2019-04-29T15:44:44Z | - |
| dc.date.available | 2019-04-29T15:44:44Z | - |
| dc.date.issued | 2003-01 | - |
| dc.identifier | Sihufe, Guillermo Adrian; Zorrilla, Susana; Rubiolo, Amelia Catalina; Casein degradation of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 68; 1-2003; 117-123 | - |
| dc.identifier | 0022-1147 | - |
| dc.identifier | http://hdl.handle.net/11336/28559 | - |
| dc.identifier | CONICET Digital | - |
| dc.identifier | CONICET | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/300921 | - |
| dc.description | Effect of temperature and salt substitution on casein degradation of Fynbo cheese was studied. Fynbo cheeses, salted in solutions of 190 g NaCl/L and of 100 g NaCl/L and 100 g KCl/L and ripened at 5, 12, and 16 °C, were sampled at 1, 5, 10, 20, 30, 60, and 90 d of ripening, at central and external zones. Samples were analyzed for moisture and chloride contents, maturation index, and casein degradation by urea-polyacrylamide gel electrophoresis. NaCl replacement by KCl did not affect any of the parameters studied. Total salt concentration and ripening temperature affected proteolysis significantly. First-order kinetics constants for αs1-casein degradation were in the range of 0.002 to 0.016 day-1 and the activation energy of the reaction was approximately 26 kcal/gmol. | - |
| dc.description | Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina | - |
| dc.description | Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina | - |
| dc.description | Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Wiley Blackwell Publishing, Inc | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/j.1365-2621.2003.tb14125.x | - |
| dc.rights | info:eu-repo/semantics/restrictedAccess | - |
| dc.rights | https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.source.uri | http://hdl.handle.net/11336/28559 | - |
| dc.subject | Fynbo cheese | - |
| dc.subject | NaCl/KCl | - |
| dc.subject | ripening temperature | - |
| dc.subject | casein degradation | - |
| dc.subject | kinetics parameters | - |
| dc.title | Casein degradation of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | CONICET | |
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