Water buffalo mozzarella cheese stored in polysaccharide-based gels: correlation between prolongation of the shelf-life and physicochemical parameters (Articolo in rivista)

Type
Label
  • Water buffalo mozzarella cheese stored in polysaccharide-based gels: correlation between prolongation of the shelf-life and physicochemical parameters (Articolo in rivista) (literal)
Anno
  • 2008-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.3168/jds.2007-0482 (literal)
Alternative label
  • Laurienzo P., Malinconico M., Mazzarella G., Petitto F., Piciocchi N., Stefanile R., Volpe M.G. (2008)
    Water buffalo mozzarella cheese stored in polysaccharide-based gels: correlation between prolongation of the shelf-life and physicochemical parameters
    in Journal of dairy science
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Laurienzo P., Malinconico M., Mazzarella G., Petitto F., Piciocchi N., Stefanile R., Volpe M.G. (literal)
Pagina inizio
  • 1317 (literal)
Pagina fine
  • 1324 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 91, N° 4 (literal)
Rivista
Note
  • ISI Web of Science (WOS) (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Istituto di Chimica e Tecnologia dei Polimeri del CNR - Pozzuoli (NA) Istituto di Scienze dell'Alimentazione del CNR- Avellino (literal)
Titolo
  • Water buffalo mozzarella cheese stored in polysaccharide-based gels: correlation between prolongation of the shelf-life and physicochemical parameters (literal)
Abstract
  • An innovative packaging system has been developed, based on natural gels, that has shown the peculiar characteristic to strongly increase the shelf life of water buffalo Mozzarella cheese. To explain the mechanism of action of the gel, measurements of Ca and Na in the cheese and in the storage liquid were carried out, together with pH determination. A correlation has been found between the constant level of Ca and pH in the cheese and the prolongation of nutritional characteristics; in fact, both parameters diminish significantly in the absence of gel. At the same time, the weight of the cheese in gel remained constant for as long as 30 d. Confocal laser microscopy gave direct evidence of the persistent physical structure of proteins and lipids of Mozzarella when stored in gel. (literal)
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