Matches in SemOpenAlex for { <https://semopenalex.org/work/W3182274601> ?p ?o ?g. }
- W3182274601 endingPage "1579" @default.
- W3182274601 startingPage "1579" @default.
- W3182274601 abstract "The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC to the milk resulted in cheeses with the same moisture content (42.23%), total protein (23.16%), and water activity (0.969) (p > 0.05). However, it increased the fat and ash levels from 26.82% and 3.64% in B 10 ppm to 30.08% and 3.85% in C 10 ppm, respectively, at the end of the ripening (p < 0.05). The total phenolic content and antioxidant activity of experimental cheeses increased during ripening, and the fatty acid groups showed significant changes occurred to a greater extent in the first days of ripening (p < 0.05). The lipolysis increased consistently in all cheeses until day 40 of ripening, to decrease at the end, while proteolysis increased during all ripening time in all samples (p < 0.05); the addition of NEC did not alter the primary proteolysis of manchego-style cheeses, but it modified secondary proteolysis and lipolysis (p < 0.05). Principal component analysis was useful for discriminating cheeses according to their chemical composition and classified into four groups according to their ripening time. This research highlights the potential of CNE to fortify dairy foods to enhance their functionality." @default.
- W3182274601 created "2021-07-19" @default.
- W3182274601 creator A5003891787 @default.
- W3182274601 creator A5040128248 @default.
- W3182274601 creator A5048672161 @default.
- W3182274601 creator A5057822032 @default.
- W3182274601 creator A5060679405 @default.
- W3182274601 creator A5085758658 @default.
- W3182274601 date "2021-07-07" @default.
- W3182274601 modified "2023-09-26" @default.
- W3182274601 title "Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin" @default.
- W3182274601 cites W1559903407 @default.
- W3182274601 cites W1567248754 @default.
- W3182274601 cites W1971738515 @default.
- W3182274601 cites W1976194786 @default.
- W3182274601 cites W1979125970 @default.
- W3182274601 cites W1980264545 @default.
- W3182274601 cites W1981623021 @default.
- W3182274601 cites W1988478107 @default.
- W3182274601 cites W1989385259 @default.
- W3182274601 cites W1990689021 @default.
- W3182274601 cites W2008076410 @default.
- W3182274601 cites W2008383239 @default.
- W3182274601 cites W2009941653 @default.
- W3182274601 cites W2013611134 @default.
- W3182274601 cites W2016498554 @default.
- W3182274601 cites W2019847702 @default.
- W3182274601 cites W2020868361 @default.
- W3182274601 cites W2023536393 @default.
- W3182274601 cites W2025851925 @default.
- W3182274601 cites W2026374207 @default.
- W3182274601 cites W2030003771 @default.
- W3182274601 cites W2033291623 @default.
- W3182274601 cites W2042246568 @default.
- W3182274601 cites W2049424644 @default.
- W3182274601 cites W2051036019 @default.
- W3182274601 cites W2053197067 @default.
- W3182274601 cites W2056456472 @default.
- W3182274601 cites W2063374825 @default.
- W3182274601 cites W2063469493 @default.
- W3182274601 cites W2063831800 @default.
- W3182274601 cites W2065853716 @default.
- W3182274601 cites W2067773691 @default.
- W3182274601 cites W2079729671 @default.
- W3182274601 cites W2084970243 @default.
- W3182274601 cites W2091371441 @default.
- W3182274601 cites W2124505743 @default.
- W3182274601 cites W2129133439 @default.
- W3182274601 cites W2149919969 @default.
- W3182274601 cites W2152311269 @default.
- W3182274601 cites W2165292984 @default.
- W3182274601 cites W2251758318 @default.
- W3182274601 cites W2270575407 @default.
- W3182274601 cites W2433713077 @default.
- W3182274601 cites W2509257950 @default.
- W3182274601 cites W2523188529 @default.
- W3182274601 cites W2571934013 @default.
- W3182274601 cites W2600672511 @default.
- W3182274601 cites W2612544562 @default.
- W3182274601 cites W2766988575 @default.
- W3182274601 cites W2785750105 @default.
- W3182274601 cites W2889846150 @default.
- W3182274601 cites W2894708637 @default.
- W3182274601 cites W2903696755 @default.
- W3182274601 cites W2944641849 @default.
- W3182274601 cites W2964976657 @default.
- W3182274601 cites W2997860137 @default.
- W3182274601 cites W3058985976 @default.
- W3182274601 cites W3106352222 @default.
- W3182274601 cites W3117323139 @default.
- W3182274601 cites W3152514303 @default.
- W3182274601 cites W3155916271 @default.
- W3182274601 cites W3157727973 @default.
- W3182274601 cites W4285476421 @default.
- W3182274601 cites W2185378050 @default.
- W3182274601 doi "https://doi.org/10.3390/foods10071579" @default.
- W3182274601 hasPubMedCentralId "https://www.ncbi.nlm.nih.gov/pmc/articles/8306841" @default.
- W3182274601 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/34359451" @default.
- W3182274601 hasPublicationYear "2021" @default.
- W3182274601 type Work @default.
- W3182274601 sameAs 3182274601 @default.
- W3182274601 citedByCount "2" @default.
- W3182274601 countsByYear W31822746012022 @default.
- W3182274601 countsByYear W31822746012023 @default.
- W3182274601 crossrefType "journal-article" @default.
- W3182274601 hasAuthorship W3182274601A5003891787 @default.
- W3182274601 hasAuthorship W3182274601A5040128248 @default.
- W3182274601 hasAuthorship W3182274601A5048672161 @default.
- W3182274601 hasAuthorship W3182274601A5057822032 @default.
- W3182274601 hasAuthorship W3182274601A5060679405 @default.
- W3182274601 hasAuthorship W3182274601A5085758658 @default.
- W3182274601 hasBestOaLocation W31822746011 @default.
- W3182274601 hasConcept C138885662 @default.
- W3182274601 hasConcept C140985366 @default.
- W3182274601 hasConcept C171089720 @default.
- W3182274601 hasConcept C172353545 @default.
- W3182274601 hasConcept C181199279 @default.
- W3182274601 hasConcept C185592680 @default.