Reference : Influence of the ripening stage and the lyophilization of wild cardoon flowers on the...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/224931
Influence of the ripening stage and the lyophilization of wild cardoon flowers on their chemical composition, enzymatic activities of extracts and technological properties of cheese curds
English
Ben Amira, Amal [> >]
Blecker, Christophe mailto [Université de Liège - ULiège > > SMARTECH >]
Richel, Aurore mailto [Université de Liège - ULiège > > SMARTECH >]
Arguelles Arias, Anthony mailto [Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Microbial, food and biobased technologies >]
Fickers, Patrick mailto [Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Microbial, food and biobased technologies >]
Francis, Frédéric mailto [Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Gestion durable des bio-agresseurs >]
Besbes, Souhail [> >]
Attia, Hamadi [> >]
2018
Food Chemistry
Elsevier Science
245
919-925
Yes (verified by ORBi)
International
0308-8146
Oxford
United Kingdom
[en] Wild cardoon, Ripening stage ; Flowers extact, Lyophilization ; Milk-clotting activity ; Texture, Cheese making
[en] The selection of an appropriate Cynara cardunculus flowers batch is a preliminary step to produce rennet with better clotting properties. For this reason, we proposed to study the influence of the ripening stage and the lyophilization of cardoon flowers on their chemical composition, enzymatic activities of extracts, and technological properties of cheese curds. Results of flowers composition have shown that lyophilized flowers harvested at the middle of ripening stage (A) could be employed to produce mainly proteins or milk-clotting proteases. To confirm this, enzymatic activities of extracts and technological properties of curds were assessed. The experimental findings revealed that flowers lyophilization seems to be an efficient way to produce rennet with better clotting properties, leading to higher yield, moisture, and texture parameters of curd. These findings allowed us to select lyophilized flowers (A) for further cheese making process.
Researchers ; Professionals ; Students
http://hdl.handle.net/2268/224931
10.1016/j.foodchem.2017.11.082

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