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Quality of goats milk cheese as affected by coating with edible chitosan-essential oil films

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Quality of goats milk cheese as affected by coating with edible chitosan-essential oil films

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dc.contributor.author Cano Embuena, Amalia Isabel es_ES
dc.contributor.author Cháfer Nácher, María Teresa es_ES
dc.contributor.author Chiralt, A. es_ES
dc.contributor.author Molina Pons, Mª Pilar es_ES
dc.contributor.author Borràs Llopis, Milagros es_ES
dc.contributor.author Beltrán Martínez, Mª Carmen es_ES
dc.contributor.author González Martínez, María Consuelo es_ES
dc.date.accessioned 2020-09-15T03:32:04Z
dc.date.available 2020-09-15T03:32:04Z
dc.date.issued 2017-02 es_ES
dc.identifier.issn 1364-727X es_ES
dc.identifier.uri http://hdl.handle.net/10251/150036
dc.description.abstract [EN] The effectiveness of applying chitosan coatings containing rosemary and oregano essential oils to cheeses was analysed. Cheeses were coated by immersing the samples two or three times successively in the different formulations. The ripening indexes, water loss, fungal growth and sensory properties of the coated and noncoated cheeses throughout ripening were evaluated. The coatings both prevented weight loss and improved the microbial safety. The lipolytic and proteolytic activities were reduced in coated cheese, which is in line with the antimicrobial effect of active coatings. Sensory evaluation revealed that the cheeses double-coated with chitosan oregano oil were the best evaluated in terms of aroma and flavour. es_ES
dc.description.sponsorship The authors wish to acknowledge the financing of the project by the Program of Support for Research and Development (PAID-05-12) of the Universitat Politecnica de Valencia. es_ES
dc.language Inglés es_ES
dc.publisher Blackwell Publishing es_ES
dc.relation.ispartof International Journal of Dairy Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Oregano es_ES
dc.subject Rosemary es_ES
dc.subject Chitosan es_ES
dc.subject Antifungal effect es_ES
dc.subject Weight loss es_ES
dc.subject Sensory analysis. es_ES
dc.subject.classification PRODUCCION ANIMAL es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Quality of goats milk cheese as affected by coating with edible chitosan-essential oil films es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/1471-0307.12306 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/UPV//PAID-05-12/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto de Ciencia y Tecnología Animal - Institut de Ciència i Tecnologia Animal es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Ciencia Animal - Departament de Ciència Animal es_ES
dc.description.bibliographicCitation Cano Embuena, AI.; Cháfer Nácher, MT.; Chiralt, A.; Molina Pons, MP.; Borràs Llopis, M.; Beltrán Martínez, MC.; González Martínez, MC. (2017). Quality of goats milk cheese as affected by coating with edible chitosan-essential oil films. International Journal of Dairy Technology. 70(1):68-76. https://doi.org/10.1111/1471-0307.12306 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1111/1471-0307.12306 es_ES
dc.description.upvformatpinicio 68 es_ES
dc.description.upvformatpfin 76 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 70 es_ES
dc.description.issue 1 es_ES
dc.relation.pasarela S\316860 es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
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