Development and physicochemical characterization of artisanal Minas Canastra cheese produced with Cynara cardunculus L.
نویسندگان
چکیده
منابع مشابه
Development and characterization of microsatellite markers in Cynara cardunculus L.
Cynara cardunculus L. is a species native to the Mediterranean basin that comprises 2 crops, globe artichoke (var. scolymus L.) and cultivated cardoon (var. altilis DC), as well as wild cardoon (var. sylvestris (Lamk) Fiori). Globe artichoke represents an important component of the South European agricultural economy but is also cultivated in North Africa, the Near East, South America, the Unit...
متن کاملCynara cardunculus L.: chemical composition and soda-anthraquinone cooking
This paper presents results about the determination of chemical composition of a new annual plant (Cynara cardunculus L. or Cardoon in English) growing in Portugal at experimental scale. Two raw materials were studied. The first one concerns over mature crops collected in 1996, whereas the second one was collected at the right time in 1997. The Klason lignin content of the first raw material wa...
متن کاملThermostability of cardosin A from Cynara cardunculus L
The structural stability of cardosin A, a plant aspartic proteinase (AP) from Cynara cardunculus L., has been investigated by high-sensitivity differential scanning calorimetry, intrinsic fluorescence and circular dichroism spectroscopy, and enzymatic activity assays. Even though the thermal denaturation of cardosin A is partially irreversible, valid thermodynamic data can be obtained within a ...
متن کاملAgrimonia eupatoria L. and Cynara cardunculus L. Water Infusions: Comparison of Anti-Diabetic Activities.
Diabetes mellitus (DM) is frequently diagnosed at a time when patients already suffer from several cardiovascular complications. Our previously published data (Molecules 201520 (11): 20538-50) on the anti-oxidative properties of Agrimonia eupatoria L. (AE) and Cynara cardunculus L. (CC) prompted us to extend the available evidence on their possible protective activities on selected DM-related p...
متن کاملDetermining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese
Physical, physicochemical, and microbiological changes were monitored in 256 samples of artisanal Minas cheese from eight producers from Serro region (Minas Gerais, Brazil) for 64 days of ripening to determine the minimum ripening time for the cheese to reach the safe microbiological limits established by Brazilian legislation. The cheeses were produced between dry season (April-September) and ...
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ژورنال
عنوان ژورنال: Revista do Instituto de Laticínios Cândido Tostes
سال: 2019
ISSN: 2238-6416,0100-3674
DOI: 10.14295/2238-6416.v73i3.697