Article (Scientific journals)
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
Ben Amira, Amal; Blecker, Christophe; Richel, Aurore et al.
2018In Food Chemistry, 245, p. 919-925
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Keywords :
Wild cardoon, Ripening stage; Flowers extact, Lyophilization; Milk-clotting activity; Texture, Cheese making
Abstract :
[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.
Disciplines :
Food science
Author, co-author :
Ben Amira, Amal
Blecker, Christophe ;  Université de Liège - ULiège > SMARTECH
Richel, Aurore  ;  Université de Liège - ULiège > SMARTECH
Arguelles Arias, Anthony ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Microbial, food and biobased technologies
Fickers, Patrick ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Microbial, food and biobased technologies
Francis, Frédéric  ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Gestion durable des bio-agresseurs
Besbes, Souhail
Attia, Hamadi
Language :
English
Title :
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
Publication date :
2018
Journal title :
Food Chemistry
ISSN :
0308-8146
eISSN :
1873-7072
Publisher :
Elsevier Science, Oxford, United Kingdom
Volume :
245
Pages :
919-925
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 12 June 2018

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