Loading…
Login
Scholar Register
Business Register
Subscribe
Loading…
Article Title
Abstract
Keyword
Category
MESH Heading
Grant Agency
RCAID
DOI
PMID
PMCID
Author
Affiliation
Email
Journal Title
ISSN
Publisher
Loading…
Contains
Equals
Find an Article
Find an Article (55403312)
Find a Category (124)
Find a Journal (6149)
Find a Scholar (4034)
Find an Academic Assistant (18)
Find an Article PDF (4617939)
Today's Articles (37)
Subscriber (49401)
Citation(s) in
RCA
1
(from Reference Citation Analysis)
Indexed Articles
Today (0)
Yesterday (0)
This Week (0)
Last Week (0)
Current Month (0)
Last Month (0)
Ranked By
Impact Index Per Article
Citation(s) in
RCA
Results Analysis
Year Published Analysis
Article Type Analysis
Journal Title Analysis
Category Analysis
Results Analysis
Year Published
2009 (1)
Show more
Refine
Article Statistics
RCA (1)
SCIE (1)
Refine
Publication Titles
JOURNAL OF DAIRY RESEARCH (1)
Show more
Refine
Category
Agriculture, Dairy & Animal Science (1)
Food Science & Technology (1)
Show more
Refine
For:
Mattick EC
, Williams RS.
The Influence of Reaction on Colour Changes in Tryptophan Solutions.
Biochem J
1921;
15
:213-5. [PMID:
16742982
PMCID:
PMC1258975
DOI:
10.1042/bj0150213
]
[
Citation(s) in
RCA
: 1
]
[
Impact Index Per Article: 0.0
]
[
Reference Citation Analysis
]
[
What about the content of this article? (
0
)
]
[
Track Full Text
]
[
Journal Information
]
[
Subscribe
]
[
Scholar Register
]
[Indexed: 11/17/2022]
Number
Cited by Other Article(s)
1
61. Discoloration in New Zealand Cheddar Cheese. Muddy, Bleached and Pink Defects. II. Biochemical Investigations.
J DAIRY RES
2009. [DOI:
10.1017/s0022029900000789
]
[
Citation(s) in
RCA
: 8
]
[
Impact Index Per Article: 0.5
]
[
Reference Citation Analysis
]
[
Abstract
]
[
Track Full Text
]
[
Journal Information
]
[
Subscribe
]
[
Scholar Register
]
[Indexed: 11/07/2022]
Abstract
The evidence of
p
H and catalase tests confirms the view that mould growth is closely associated with the production of discoloration in cheese.
The pink discoloration appears to be the result of acids acting upon the annatto colour.
Evidence available from observations and other sources, suggests that the bleaching is chemically a reduction in which changes in the fat play a part.
The muddy or dark discoloration appears to be produced by enzymes (including possibly tyrosinase) which diffuse into the cheese from centres of mould growth and act upon chemical substances present in mature cheese.
Collapse
Key Words
Collapse
MESH Headings
Collapse
Grants
Collapse
Affiliation(s)
Collapse
Page 1 of 1
1
Loading…
Loading…
Export Articles to File
Export Citation Analysis
Export Citation Analysis
Article Number From
to
A maximum of 600 records can be exported at a time.
Format:
*
Excel
Plain Text
PDF
WORD
Invalid value
Loading…
Click to Download the Exported File
Loading…
Loading…
© 2004-2024 Baishideng Publishing Group Inc. All rights reserved. 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA
Select the Category
Loading…
Loading…
Impact Index Per Article
Calculation for Impact Index Per Article
Times Cited ÷ Number of Years = Impact Index Per Article
TM
Loading…