Development of cheese wrapped in barks of reforestation trees

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorCorrea, Frederico Teixeira-
Autor(es): dc.creatorVan Mullem, Joshua Johannes-
Autor(es): dc.creatorCorrea, Patrícia Teixeira-
Autor(es): dc.creatorAbreu, Luiz Ronaldo de-
Autor(es): dc.creatorCarneiro, João de Deus Souza-
Autor(es): dc.creatorPinto, Sandra Maria-
Data de aceite: dc.date.accessioned2026-02-09T12:31:49Z-
Data de disponibilização: dc.date.available2026-02-09T12:31:49Z-
Data de envio: dc.date.issued2019-04-23-
Data de envio: dc.date.issued2019-04-23-
Data de envio: dc.date.issued2018-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/33727-
Fonte completa do material: dc.identifierhttps://www.tandfonline.com/doi/abs/10.1080/15428052.2018.1509755?journalCode=wcsc20-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1163138-
Descrição: dc.descriptionThis study aimed at evaluating the effect of ripening of cheeses in contact with bands of reforestation tree barks, similar to the ripening process of the swiss Vacherin Mont D’or® cheese. The treatments consisted of the side wrapping of cheeses during ripening in band of barks of Eucalyptus grandis, Pinus elliottii, Cupressus lusitanica and a control treatment. Physicochemical and gas chromatography coupled with mass spectrometry analyses were carried out along with a sensory analysis. It was observed that in cheeses ripened in bark of Pinus elliottii the compounds camphene and β-pinene were the major terpenoids identified, while in the cheeses wrapped in barks of Cupressus lusitanica, the compounds myrcene, limonene and α-pinene were the most abundant terpenoids. The sensory analysis indicated that is possible to use the Eucalyptus grandis and Cupressus lusitanica barks as a way to take recycle byproducts of the wood industries and improving sensory attributes.-
Idioma: dc.languageen-
Publicador: dc.publisherTaylor & Francis-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Culinary Science & Technology-
Palavras-chave: dc.subjectRipening of cheeses-
Palavras-chave: dc.subjectCheese - Sensorial analysis-
Palavras-chave: dc.subjectMaturação de queijo-
Palavras-chave: dc.subjectQueijo - Análise sensorial-
Título: dc.titleDevelopment of cheese wrapped in barks of reforestation trees-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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