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High Pressure Research
An International Journal
Volume 19, 2000 - Issue 1-6
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Original Articles

Decrease of free amino acids in high-pressure treated cheese

E. Sendra División de Tecnología de Alimentos, Universidad Miguel Hernandez, Orihuela, Spain
,
J. Saldo Unitat de Tecnologia d'Aliments, Centre de Referència en Tecnologia d'dliments (CeRTA), Facultat de Veterinaria, Universitat Autbnoma de Barcelona, 08193, Bellaterra, Spain
,
M. Capellas Unitat de Tecnologia d'Aliments, Centre de Referència en Tecnologia d'dliments (CeRTA), Facultat de Veterinaria, Universitat Autbnoma de Barcelona, 08193, Bellaterra, Spain
&
B. Guamis Unitat de Tecnologia d'Aliments, Centre de Referència en Tecnologia d'dliments (CeRTA), Facultat de Veterinaria, Universitat Autbnoma de Barcelona, 08193, Bellaterra, Spain
Pages 33-36 | Received 09 Sep 1999, Accepted 28 Feb 2000, Published online: 19 Aug 2006

Citations (7)

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Read on this site (1)

M. Iwańczak & K. Wiśniewska. (2005) Effect of high pressures on the process of Edam cheese proteolysis† . High Pressure Research 25:1, pages 43-50.
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Articles from other publishers (6)

Daniela D. Voigt, Alan L. Kelly & Thom Huppertz. 2015. Emerging Dairy Processing Technologies. Emerging Dairy Processing Technologies 71 92 .
Nuray Erkan, Gonca Üretener, Hami Alpas, Arif Selçuk, Özkan Özden & Sencer Buzrul. (2010) Effect of High Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus). Food and Bioprocess Technology 4:7, pages 1322-1329.
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Nuray Erkan, Gonca Üretener, Hami Alpas, Arif Selçuk, Özkan Özden & Sencer Buzrul. (2011) The effect of different high pressure conditions on the quality and shelf life of cold smoked fish. Innovative Food Science & Emerging Technologies 12:2, pages 104-110.
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B. Juan, V. Ferragut, M. Buffa, B. Guamis & A.J. Trujillo. (2007) Effects of High Pressure on Proteolytic Enzymes in Cheese: Relationship with the Proteolysis of Ewe Milk Cheese. Journal of Dairy Science 90:5, pages 2113-2125.
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J. Saldo, P.L.H. McSweeney, E. Sendra, A.L. Kelly & B. Guamis. (2002) Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening. International Dairy Journal 12:1, pages 35-44.
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M Capellas, M Mor-Mur, E Sendra & B Guamis. (2001) Effect of high-pressure processing on physico-chemical characteristics of fresh goats’ milk cheese (Mató). International Dairy Journal 11:3, pages 165-173.
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