Impact of packaging properties on the physical-chemical-microbiological-sensory characteristics of Ricotta cheese during storage

被引：0

作者：

Mihaly Cozmuta, Anca ^{[1
]}

Peter, Anca ^{[1
]}

Mihaly Cozmuta, Leonard ^{[1
]}

Nicula, Camelia ^{[1
]}

Apjok, Robert ^{[1
]}

Drazic, Goran ^{[2
]}

Nzekoue, Franks Kamgang ^{[3
,4
]}

Huang, Xiaohui ^{[3
,5
]}

Silvi, Stefania ^{[3
]}

Sagratini, Gianni ^{[5
]}

Peñas, Antonio ^{[6
]}

Calahorro, Antonio Jesus ^{[6
]}

Cano-Galey, Manuela ^{[6
]}

Hodek, Ondřej ^{[7
]}

机构：

[1] Department of Chemistry-Biology, Technical University of Cluj Napoca, Baia Mare, Romania

[2] Department for Materials Chemistry, National Institute of Chemistry, Ljubljana, Slovenia

[3] School of Advanced Studies, University of Camerino, Camerino MC, Italy

[4] Scuola del Farmaco e dei Prodotti della Salute, University of Camerino, Camerino MC, Italy

[5] Scuola di Bioscienze e Medicina Veterinaria, University of Camerino, Camerino MC, Italy

[6] Pol. Ind. Cañada de la Fuente, Andaltec, Martos, Spain

[7] Faculty of Science, Charles University in Prague, Prague, Czech Republic

来源：

Packaging Technology and Science | 2020年 / 33卷 / 01期

关键词：

30;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

页码：27 / 37

共 50 条

[1] Impact of packaging properties on the physical-chemical-microbiological-sensory characteristics of Ricotta cheese during storage
Cozmuta, Anca Mihaly
Peter, Anca
Cozmuta, Leonard Mihaly
Nicula, Camelia
Apjok, Robert
Drazic, Goran
Nzekoue, Franks Kamgang
Huang, Xiaohui
Silvi, Stefania
Sagratini, Gianni
Penas, Antonio
Jesus Calahorro, Antonio
Cano-Galey, Manuela
Hodek, Ondrej
[J]. PACKAGING TECHNOLOGY AND SCIENCE, 2020, 33 (01) : 27 - 37
[2] Impact of packaging on the microbiological, physicochemical and sensory characteristics of a "pasta filata" cheese
Todaro, Massimo
Palmeri, Marisa
Cardamone, Cinzia
Settanni, Luca
Mancuso, Isabella
Mazza, Francesca
Scatassa, Maria Luisa
Corona, Onofrio
[J]. FOOD PACKAGING AND SHELF LIFE, 2018, 17 : 85 - 90
[3] Microbiological and physicochemical properties of smoked ricotta cheese during refrigeration and temperature abuse storage
Scarano, Christian
Spanu, Carlo
Mocci, Anna Maria
Piras, Francesca
Demontis, Mariella
Murittu, Gavino
Pinna, Giuliano
Santoru, Angela
De Santis, Enrico Pietro Luigi
[J]. ITALIAN JOURNAL OF FOOD SAFETY, 2019, 8 (02): : 102 - 109
[4] RELATIONSHIP OF OPTICAL-PROPERTIES OF BLUE CHEESE TO ITS PHYSICAL, CHEMICAL, SENSORY AND MICROBIOLOGICAL CHARACTERISTICS
ABOSHAMAA, K
WASHAM, CJ
BIRTH, G
GIANGIACOMO, R
TORREGGIANI, D
[J]. JOURNAL OF DAIRY SCIENCE, 1977, 60 : 42 - 42
[5] Functionalization of Ricotta cheese with powder of spirulina platensis: physicochemical, sensory, and microbiological properties
Ismail, Hesham A. A.
El-Sawah, Talaat H. H.
Ayyash, Mutamed
Adhikari, Benu
Elkot, Wael F. F.
[J]. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2023, 26 (01) : 1968 - 1983
[6] Microbiological, chemical, and sensory characteristics of Arishi cheese
Hassan, Hussein F.
Tabarani, Patricia
Abiad, Mohamad G.
[J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022, 46 (03)
[7] Effect of goat breed on the sensory, chemical and nutritional characteristics of ricotta cheese
Pizzillo, M
Claps, S
Cifuni, GF
Fedele, V
Rubino, R
[J]. LIVESTOCK PRODUCTION SCIENCE, 2005, 94 (1-2): : 33 - 40
[8] CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF HOMOGENISED RICOTTA CHEESE PRODUCED FROM BUFFALO WHEY
Tripaldi, C.
Rinaldi, S.
Palocci, G.
Di Giovanni, S.
Campagna, M. C.
Di Russo, C.
Zottola, T.
[J]. ITALIAN JOURNAL OF FOOD SCIENCE, 2020, 32 (02) : 292 - 309
[9] Characterization of artisanal saffron ricotta cheese produced in Sicily: Physicochemical, microbiological, sensory, and antioxidant characteristics
Mangione, Guido
Caccamo, Margherita
Marino, Vita Maria
Marino, Giovanni
Licitra, Giuseppe
[J]. JOURNAL OF DAIRY SCIENCE, 2023, 106 (12) : 8375 - 8388
[10] THE CHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF PROCESSED RAS CHEESE
MAGDOUB, MNI
SHEHATA, AE
GOUDA, A
HOFI, AA
[J]. DAIRY INDUSTRIES INTERNATIONAL, 1984, 49 (02) : 23 - &

← 1 2 3 4 5 →