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Part of book or chapter of book . 2020
License: CC BY NC SA
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Diseño de fermentos primarios y adjuntos

descriptionPublicationkeyboard_double_arrow_right Part of book or chapter of book 01 Jan 2020 Argentina Spanish; Castilian Publisher:Universidad Nacional del Litoral
Authors: Cuffia, Facundo; Bergamini, Carina Viviana; Wolf, Irma Veronica; George, Guillermo Andres; Hynes, Erica Rut; Perotti, Maria Cristina;

handle: 11336/132313

Diseño de fermentos primarios y adjuntos

Abstract

La aplicación de herramientas innovadoras que permitan mantener ymejorar la calidad del queso son tópicos de gran interés tanto para la industriacomo para las áreas de investigación.Si bien el rol principal del fermento primario en tecnología queseraes metabolizar la lactosa a ácido láctico, también tiene un papel fundamentalen el desarrollo del flavor durante la maduración debido a lasmúltiples actividades enzimáticas que presenta.

Fil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina

Fil: George, Guillermo Andres. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina

Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina

Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina

Fil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina

Fil: Cuffia, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina

Country
Argentina
Related Organizations
Keywords

Fermentos adjuntos, Bacterias lácticas, Fermentos primarios, https://purl.org/becyt/ford/2.11, https://purl.org/becyt/ford/2, Lactobacillus helveticus

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
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