Search results for " sensory properties"

showing 3 items of 3 documents

Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory tr…

2014

Abstract This work investigated on the effects of selected starters and of probiotic strains on the evolution of microbiota, on trend of volatile compounds and on the final sensorial traits of green table olives. The olives, belonging to Giarraffa and Grossa di Spagna cultivars, were processed according to Sicilian traditional method and the following samples were obtained: (1) un-inoculated spontaneous olives, control; (2) olives inoculated with probiotic Lactobacillus rhamnosus H25; (3) olives inoculated with commercial probiotic L. rhamnosus GG; (4) olives inoculated with Lactobacillus plantarum GC3 plus Lactobacillus paracasei BS21; and (5) olives inoculated with L. plantarum GC3 plus L…

Lactobacillus paracaseitable olives ; starter cultures; probiotics; multiplex PCR; volatile compounds ; sensory propertiesPopulationLactobacillus pentosuslaw.inventionchemistry.chemical_compoundProbioticLactobacillus rhamnosuslawsensory propertiesvolatile compoundsFood scienceeducationeducation.field_of_studybiologystarter culturesfood and beveragesSettore AGR/15 - Scienze E Tecnologie Alimentarimultiplex PCRbiology.organism_classificationLactic acidtable olives starter cultures probiotics mutiplex PCR volatile compounds sensory propertiestable olivesprobioticschemistryFermentationLactobacillus plantarumFood ScienceFood Research International
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Effet du système d’élevage et de la technologie fromagère sur les caractéristiques sensorielles du fromage Caciocavallo Palermitano.

2012

Settore AGR/19 - Zootecnica SpecialeCaciocavallo Palermitano cheese breeding system cheese making technology sensory properties
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The effects of the traditional producing system on physicochemical, microbial and sensory properties of Caciocavallo Palermitano cheese

2015

Caciocavallo Palermitano (CP) is a traditional cheese made with raw milk from cows of Sicilian local breeds fed pasture-based diets in extensive farms (EXT), processed by an artisanal technology (ART) based on wooden tools and the action of native microflora. CP is obtained also in intensive farms (INT) where milk from cows of specialized breeds fed dry diets is transformed by advanced procedures (ADV) using a stainless steel equipment and lactic acid starter cultures. This research was planned to investigate the changes in cheese properties due to production system and ripening., Milk was collected 3 times from an EXT and an INT farm and processed in ART and ADV conditions. The 12 produced…

Settore AGR/19 - Zootecnica SpecialeTraditional production system Caciocavallo Palermitano Cheese microbial characteristics physicochemical e sensory propertiesSettore AGR/16 - Microbiologia Agraria
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