“In vivo” and “in vitro” degradability of diets for Parmigiano Reggiano cheese production
نویسندگان
چکیده
منابع مشابه
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggiano cheese production and ripening.
Microbial succession during Parmigiano-Reggiano cheesemaking was monitored by length heterogeneity PCR (LH-PCR), considering the intact and lysed cells at different stages of cheese production and ripening. When starter species underwent autolysis, species coming from milk were able to grow. For the first time, the LH-PCR technique was applied to study a fermented food.
متن کاملCheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano.
Italian hard cooked types of cheese, like Parmigiano Reggiano and Grana Padano, are characterised by positive nutritional qualities. In fact, they contain substances that have particular biological activities, and therefore they can be fully considered, according to the definition given by the European Unit, as 'functional' foods. This short review concisely describes these components and the b...
متن کاملبررسی ارزش غذائی شبدر و برخی مواد متراکم فرآوری شده به روش های gas production و in vitro, in situ, in vivo
چکیده ندارد.
15 صفحه اولبررسی اثرات آنزیمهای تجزیه کننده الیاف بر روی ارزش غذایی یونجه با استفاده از روشهای in situ, in vitro gas production, in vivo
چکیده ندارد.
15 صفحه اولAflatoxin B1 Risk Management in Parmigiano Reggiano Dairy Cow Feed
This study investigated aflatoxin B1 (AFB1) contamination in dairy cow feed and the risk management of AFB1 content in concentrates undertaken by feed industries in the Parmigiano Reggiano area. Data on aflatoxin contamination risk management applied in 29 feed industries were collected and the AFB1 content of 70 feed samples was analysed. Data were collected within the framework of a quality c...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Italian Journal of Animal Science
سال: 2009
ISSN: 1828-051X
DOI: 10.4081/ijas.2009.s2.331