Effect of different storage temperatures on Aroma Compounds of UF Iranian Cheese
Publish place: The First National Congress on Snack Foods
Publish Year: 1393
نوع سند: مقاله کنفرانسی
زبان: English
View: 1,282
This Paper With 6 Page And PDF Format Ready To Download
- Certificate
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
FNCSF01_449
تاریخ نمایه سازی: 21 تیر 1393
Abstract:
This study was done to determine Aroma compounds of Iranian UF cheeses which had been stored on different temperatures Aroma compounds which had been measured were Acetaldehyde, Ethanol, Diacetyl and Acetoin. These compounds were measured on 5th, 23th and 30th days of repening period (according to SPME –Mass spectrophotometery) after that sensory evaluation of all treatments was also done according to ranking scaling method. Effect of Acetaldehyde content of all treatment was significant (P<0.05). Acetaledehyde content of all samples decreased during repening period (30 days). Samples which had been stored at 20
Keywords:
Authors
Bahareh Shahidi
Department of Food Science & Technology, varamin - pishva Branch, Islamic Azad University, varamin, Iran.
Alireza Shahab Lavasani
Department of Food Science & Technology, varamin - pishva Branch, Islamic Azad University, varamin, Iran.
Mohammad Reza Abedini
Department of Food Science & Technology, varamin - pishva Branch, Islamic Azad University, varamin, Iran.
مراجع و منابع این Paper:
لیست زیر مراجع و منابع استفاده شده در این Paper را نمایش می دهد. این مراجع به صورت کاملا ماشینی و بر اساس هوش مصنوعی استخراج شده اند و لذا ممکن است دارای اشکالاتی باشند که به مرور زمان دقت استخراج این محتوا افزایش می یابد. مراجعی که مقالات مربوط به آنها در سیویلیکا نمایه شده و پیدا شده اند، به خود Paper لینک شده اند :