| Автор | Kinsella, John E. |
| Автор | Hwang, Dan H. |
| Автор | Dwivedi, Basant |
| Дата выпуска | 1976 |
| dc.description | The ripening of blue and Roquefort cheeses is accomplished by the concerted and controlled actions of enzymes of the mold Penicillium roqueforti. The properties and effects of the enzymes involved in flavor development (i.e., proteases, lipase and /3‐ketoacid decarboxylase) are reviewed. The metabolic activities of both spores and mycelia of P. roqueforti in relation to fatty acid metabolism and flavor generation are discussed. The chemical composition of blue cheese flavor and the simulation of this flavor by fermentation and formulation are briefly surveyed. Some nutritional aspects of blue cheese are cited. |
| Формат | application.pdf |
| Издатель | Taylor & Francis Group |
| Копирайт | Copyright Taylor and Francis Group, LLC |
| Название | Enzymes of penicillium roqueforti involved in the biosynthesis of cheese flavor |
| Тип | research-article |
| DOI | 10.1080/10408397609527222 |
| Print ISSN | 0099-0248 |
| Журнал | C R C Critical Reviews in Food Science and Nutrition |
| Том | 8 |
| Первая страница | 191 |
| Последняя страница | 228 |
| Аффилиация | Kinsella, John E.; Associate Professor of Food Science, Cornell University |
| Аффилиация | Hwang, Dan H.; Research Associate of Food Science, Cornell University |
| Аффилиация | Dwivedi, Basant; Vice President of Research and Quality Control and Development, Estee Candy Company |
| Выпуск | 2 |
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