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Estrada, OlaiaAuthorJuan, TeresaAuthor

Publicaciones > Article

Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis

Publicated to:Foods. 8 (3): - 2019-03-01 8(3), doi: 10.3390/foods8030100

Estrada, Olaia; Arino, Agustin; Juan, Teresa;

Affiliations

Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), 50059 Zaragoza, Spain. oestrada@cita-aragon.es. - Author

Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), 50059 Zaragoza, Spain. tjuan@cita-aragon.es. - Author

Ctr Invest & Tecnol Agroalimentaria Aragon CITA, Zaragoza 50059, Spain - Author

Gobierno de Aragon-FEDER [A06_17R] - Funding

Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Facultad de Veterinaria, 50013 Zaragoza, Spain. aarino@unizar.es. - Author

Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Facultad de Veterinaria, 50013 Zaragoza, Spain. tjuan@cita-aragon.es. - Author

Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA)Instituto de Investigacion Agropecuaria (INIA) [BOE-A-2016-1448] - Funding

Univ Zaragoza, Fac Vet, CITA, IA2, E-50013 Zaragoza, Spain - Author

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Abstract

Keywords: artisanal cheese; lipolysis; proteolysis; raw sheep milk cheese; ripening; salt distribution; Artisanal cheese; Catabolism; Fractions; Free amino-acids; Free fatty-acids; Lamb rennet; Lipolysis; Manchego cheese; Ovine; Proteolysis; Raw sheep milk cheese; Reduction; Ripening; Salt distribution; Sampling zone; Sensory characteristics; Time

Quality index

	WoS				Scopus by Scimago
Best Categ.	Food Science & Technology				Health (Social Science)
	WoS	Scopus by Scimago	SPI	Fecyt	Agaur	Dialnet	Circ	Capes	Miar
IF	4.092	0.661	-			-			10.300
Rank	27/139	76/257
Q	Q1	Q2	-	-	-	-	C	-
D	D2	D3	-
T	T1	T1
P	P81	P30
Index ERIC	-
Index Emergin	-
Index AHCI	-