Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time.
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| Title: | Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time. |
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| Authors: | Silva HLA; Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil., Balthazar CF; Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil., Esmerino EA; Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil., Neto RPC; Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoléculas Professora Eloisa Mano (IMA), 21941-598 Rio de Janeiro, Brazil., Rocha RS; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil., Moraes J; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil., Cavalcanti RN; Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083-862 Campinas, Brazil., Franco RM; Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil., Tavares MIB; Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoléculas Professora Eloisa Mano (IMA), 21941-598 Rio de Janeiro, Brazil., Santos JS; Universidade Estadual de Ponta Grossa (UEPG), Departamento de Engenharia de Alimentos, 84030-900 Ponta Grossa, Brazil., Granato D; Universidade Estadual de Ponta Grossa (UEPG), Departamento de Engenharia de Alimentos, 84030-900 Ponta Grossa, Brazil., Costa RGB; Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), Instituto de Laticínios Cândido Tostes (ILCT), 36045-560 Juiz de Fora, Minas Gerais, Brazil., Freitas MQ; Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil., Silva MC; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil., Raices RSL; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil., Senaka Ranadheera C; University of Melbourne, Faculty of Veterinary & Agricultural Sciences, School of Agriculture & Food, Melbourne, VIC 3010, Australia., Nazzaro F; Istituto di Scienze dell'Alimentazione, CNR-ISA, Via Roma, 64, 83100 Avellino, Italy., Mortazavian AM; Shahid Beheshti University of Medical Sciences, National Nutrition and Food Technology, Research Institute Faculty of Nutrition and Food Sciences, Department of Food Science and Technology, Tehran, Iran., Cruz AG; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil. Electronic address: adriano.cruz@ifrj.edu.br. |
| Source: | Food chemistry [Food Chem] 2018 May 15; Vol. 248, pp. 192-200. Date of Electronic Publication: 2017 Dec 18. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| FullText | Text: Availability: 0 |
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| Header | DbId: mdl DbLabel: MEDLINE Ultimate An: 29329843 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AU" term="%22Silva+HLA%22">Silva HLA</searchLink>; Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil.<br /><searchLink fieldCode="AU" term="%22Balthazar+CF%22">Balthazar CF</searchLink>; Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil.<br /><searchLink fieldCode="AU" term="%22Esmerino+EA%22">Esmerino EA</searchLink>; Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil.<br /><searchLink fieldCode="AU" term="%22Neto+RPC%22">Neto RPC</searchLink>; Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoléculas Professora Eloisa Mano (IMA), 21941-598 Rio de Janeiro, Brazil.<br /><searchLink fieldCode="AU" term="%22Rocha+RS%22">Rocha RS</searchLink>; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.<br /><searchLink fieldCode="AU" term="%22Moraes+J%22">Moraes J</searchLink>; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.<br /><searchLink fieldCode="AU" term="%22Cavalcanti+RN%22">Cavalcanti RN</searchLink>; Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083-862 Campinas, Brazil.<br /><searchLink fieldCode="AU" term="%22Franco+RM%22">Franco RM</searchLink>; Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil.<br /><searchLink fieldCode="AU" term="%22Tavares+MIB%22">Tavares MIB</searchLink>; Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoléculas Professora Eloisa Mano (IMA), 21941-598 Rio de Janeiro, Brazil.<br /><searchLink fieldCode="AU" term="%22Santos+JS%22">Santos JS</searchLink>; Universidade Estadual de Ponta Grossa (UEPG), Departamento de Engenharia de Alimentos, 84030-900 Ponta Grossa, Brazil.<br /><searchLink fieldCode="AU" term="%22Granato+D%22">Granato D</searchLink>; Universidade Estadual de Ponta Grossa (UEPG), Departamento de Engenharia de Alimentos, 84030-900 Ponta Grossa, Brazil.<br /><searchLink fieldCode="AU" term="%22Costa+RGB%22">Costa RGB</searchLink>; Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), Instituto de Laticínios Cândido Tostes (ILCT), 36045-560 Juiz de Fora, Minas Gerais, Brazil.<br /><searchLink fieldCode="AU" term="%22Freitas+MQ%22">Freitas MQ</searchLink>; Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil.<br /><searchLink fieldCode="AU" term="%22Silva+MC%22">Silva MC</searchLink>; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.<br /><searchLink fieldCode="AU" term="%22Raices+RSL%22">Raices RSL</searchLink>; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.<br /><searchLink fieldCode="AU" term="%22Senaka+Ranadheera+C%22">Senaka Ranadheera C</searchLink>; University of Melbourne, Faculty of Veterinary & Agricultural Sciences, School of Agriculture & Food, Melbourne, VIC 3010, Australia.<br /><searchLink fieldCode="AU" term="%22Nazzaro+F%22">Nazzaro F</searchLink>; Istituto di Scienze dell'Alimentazione, CNR-ISA, Via Roma, 64, 83100 Avellino, Italy.<br /><searchLink fieldCode="AU" term="%22Mortazavian+AM%22">Mortazavian AM</searchLink>; Shahid Beheshti University of Medical Sciences, National Nutrition and Food Technology, Research Institute Faculty of Nutrition and Food Sciences, Department of Food Science and Technology, Tehran, Iran.<br /><searchLink fieldCode="AU" term="%22Cruz+AG%22">Cruz AG</searchLink>; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil. Electronic address: adriano.cruz@ifrj.edu.br. – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2018 May 15; Vol. 248, pp. 192-200. <i>Date of Electronic Publication: </i>2017 Dec 18. – Name: TypePub Label: Publication Type Group: TypPub Data: Journal Article – Name: TitleSource Label: Journal Info Group: Src Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=29329843 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.foodchem.2017.12.064 Languages: – Code: eng Text: English PhysicalDescription: Pagination: StartPage: 192 Titles: – TitleFull: Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Silva HLA – PersonEntity: Name: NameFull: Balthazar CF – PersonEntity: Name: NameFull: Esmerino EA – PersonEntity: Name: NameFull: Neto RPC – PersonEntity: Name: NameFull: Rocha RS – PersonEntity: Name: NameFull: Moraes J – PersonEntity: Name: NameFull: Cavalcanti RN – PersonEntity: Name: NameFull: Franco RM – PersonEntity: Name: NameFull: Tavares MIB – PersonEntity: Name: NameFull: Santos JS – PersonEntity: Name: NameFull: Granato D – PersonEntity: Name: NameFull: Costa RGB – PersonEntity: Name: NameFull: Freitas MQ – PersonEntity: Name: NameFull: Silva MC – PersonEntity: Name: NameFull: Raices RSL – PersonEntity: Name: NameFull: Senaka Ranadheera C – PersonEntity: Name: NameFull: Nazzaro F – PersonEntity: Name: NameFull: Mortazavian AM – PersonEntity: Name: NameFull: Cruz AG IsPartOfRelationships: – BibEntity: Dates: – D: 15 M: 05 Text: 2018 May 15 Type: published Y: 2018 Identifiers: – Type: issn-electronic Value: 1873-7072 Numbering: – Type: volume Value: 248 Titles: – TitleFull: Food chemistry Type: main |
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