Journal of commodity science : rivista di merceologia - The Role of the Free Amino Acids Profile in Characterising «Pecorino Sardo» Cheese

Статистика

Автор	Manca, Gavina ; Franco, Mario, Andrea Del Caro, Alessandra ; Coloru, Gavina C.
Заглавие	Journal of commodity science : rivista di merceologia - The Role of the Free Amino Acids Profile in Characterising «Pecorino Sardo» Cheese
Адрес на ресурса	http://dx.medra.org/10.1400/55352
Език на ресурса	en
Ключови думи	Free Amino Acids, «Pecorino Sardo» Cheese
Област на знания	Educational Technology
Умения за учене
Тип на ресурса	Non pedagogically structured
Learning strategy
Описание	In this paper the results of the analysis by HPLC of the free amino acids content of 40 samples of “Pecorino Sardo” cheese at different stages of maturity, taken from 18 Sardinian cheese factories are presented. Statistical analysis was used to identify the free amino acids and the ratios between them which best correlated to ripening stages of the cheese, with the aim of establishing a predictive model of its age. Among the amino acids analysed, the regression line based on the valine content was best able to describe the stage of ripening of the cheese. In addition an attempt was made to discover which of the variables examined was capable of describing the particular characteristics of this cheese.
Права за ползване	All rights reserved.
Търговски лиценз	yes
Формат	application/pdf

Автор	Manca, Gavina ; Franco, Mario, Andrea Del Caro, Alessandra ; Coloru, Gavina C.
Заглавие	Journal of commodity science : rivista di merceologia - The Role of the Free Amino Acids Profile in Characterising «Pecorino Sardo» Cheese
Адрес на ресурса	http://dx.medra.org/10.1400/55352
Език на ресурса	en
Ключови думи	Free Amino Acids, «Pecorino Sardo» Cheese
Област на знания	Tecnologie didattiche
Умения за учене
Тип на ресурса	Non strutturato pedagogicamente
Learning strategy
Описание	In this paper the results of the analysis by HPLC of the free amino acids content of 40 samples of “Pecorino Sardo” cheese at different stages of maturity, taken from 18 Sardinian cheese factories are presented. Statistical analysis was used to identify the free amino acids and the ratios between them which best correlated to ripening stages of the cheese, with the aim of establishing a predictive model of its age. Among the amino acids analysed, the regression line based on the valine content was best able to describe the stage of ripening of the cheese. In addition an attempt was made to discover which of the variables examined was capable of describing the particular characteristics of this cheese.
Права за ползване	All rights reserved.
Търговски лиценз	yes
Формат	application/pdf

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