Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.provenance | CONICET | - |
| dc.creator | Cuffia, Facundo | - |
| dc.creator | George, Guillermo Andres | - |
| dc.creator | Renzulli, Pablo | - |
| dc.creator | Reinheimer, Jorge Alberto | - |
| dc.creator | Meinardi, Carlos Alberto | - |
| dc.creator | Burns, Patricia Graciela | - |
| dc.date | 2018-09-17T19:15:39Z | - |
| dc.date | 2018-09-17T19:15:39Z | - |
| dc.date | 2017-08 | - |
| dc.date | 2018-09-14T13:25:14Z | - |
| dc.date.accessioned | 2019-04-29T15:47:16Z | - |
| dc.date.available | 2019-04-29T15:47:16Z | - |
| dc.date.issued | 2018-09-17T19:15:39Z | - |
| dc.date.issued | 2018-09-17T19:15:39Z | - |
| dc.date.issued | 2017-08 | - |
| dc.date.issued | 2018-09-14T13:25:14Z | - |
| dc.identifier | Cuffia, Facundo; George, Guillermo Andres; Renzulli, Pablo; Reinheimer, Jorge Alberto; Meinardi, Carlos Alberto; et al.; Technological challenges in the production of a probiotic pasta filata soft cheese; Elsevier Science; LWT - Food Science and Technology; 81; 8-2017; 111-117 | - |
| dc.identifier | 0023-6438 | - |
| dc.identifier | http://hdl.handle.net/11336/59949 | - |
| dc.identifier | CONICET Digital | - |
| dc.identifier | CONICET | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/301992 | - |
| dc.description | The aim of this study was to adjust technological parameters: acidification of the curd (pH 5.25) and time (2, 5, 10 and 20 min) and stretching temperature (58, 62.5 and 68 °C) in order to make a pasta filata cheese carrying a probiotic bacterium at levels higher than 107 CFU/g. A control and a probiotic cheese were produced. Lactobacillus rhamnosus GG was used and its resistance to simulated gastrointestinal digestion (SGD) was evaluated. Gross composition and pH, microbiological analysis, proteolysis, physicochemical and sensory characteristics, volatile compounds, organic acids and sugar profiles were also determined. The probiotic remained above 3 × 107 CFU/g during its shelf life and exhibited high resistance to SGD (matrix protection of about 60%). The addition of the probiotic increased secondary proteolysis (about 30% for SN fraction in trichloracetic and phosphotungstic acids) and the production of diacetyl, acetoin, lactic and acetic acids. Sensory characteristics (smell, astringency, acid taste and residual flavor) were also modified. The development of a probiotic Fior di Latte cheese that might contribute to disease prevention and generate improvements in sensory characteristics compared to traditional products would allow expanding the market of functional foods. | - |
| dc.description | Fil: Cuffia, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina | - |
| dc.description | Fil: George, Guillermo Andres. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina | - |
| dc.description | Fil: Renzulli, Pablo. Mastellone Hnos. S.a.; Argentina | - |
| dc.description | Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina | - |
| dc.description | Fil: Meinardi, Carlos Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina | - |
| dc.description | Fil: Burns, Patricia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Elsevier Science | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2017.03.039 | - |
| 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/11336/59949 | - |
| dc.subject | CHEESE | - |
| dc.subject | PASTA FILATA | - |
| dc.subject | PROBIOTIC | - |
| dc.subject | TECHNOLOGY | - |
| dc.subject | Alimentos y Bebidas | - |
| dc.subject | Otras Ingenierías y Tecnologías | - |
| dc.subject | INGENIERÍAS Y TECNOLOGÍAS | - |
| dc.title | Technological challenges in the production of a probiotic pasta filata soft cheese | - |
| 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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