Determining the end-date of long-ripening cheese maturation using NIR hyperspectral image modelling: A feasibility study

Priyashantha, Hasitha; Höjer, Annika; Saedén, Karin Hallin; Lundh, Åse; Johansson, Monika; Bernes, Gun; Geladi, Paul; Hetta, Mårten

doi:10.1016/j.foodcont.2021.108316

Cited by 6 publications

(3 citation statements)

References 23 publications

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“…všech vstupů do druhého stupně proteolýzy, a jejich postupným odbouráváním, tj. rychlostí proteolýzy ve třetím stupni 9 . Je zná-mo, že čisté mlékařské kultury, resp.…”

Section: Proteolýza Kaseinu a Tvorba Hořkých Peptidůunclassified

The Problem of Bitter Peptides Formed in the Process of Cheese Ripening

Zemanová

Šustová²

2023

Chem. Listy

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Bitter peptides are formed by the breakdown of proteins and high-molecular peptides during proteolysis. Their formation in cheeses is related to the proteolytic activity of rennet in balance with the peptidase activity of microbial enzymes of lactic acid bacteria. The bitter taste then arises when there is a disproportion between the formation and degradation of bitter peptides by increasing their concentration above the perception threshold. The extent to which bitter peptides affect the overall taste of cheese depends on the balance between their formation and breakdown to non-bitter lower peptides and amino acids. Only a perfectly balanced proteolysis process enables the creation of quality matured cheese with a characteristic taste and aroma. Therefore, a complete clarification of the mechanism is desirable, and thus also the possibility of control and regulation of this process.

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“…všech vstupů do druhého stupně proteolýzy, a jejich postupným odbouráváním, tj. rychlostí proteolýzy ve třetím stupni 9 . Je zná-mo, že čisté mlékařské kultury, resp.…”

Section: Proteolýza Kaseinu a Tvorba Hořkých Peptidůunclassified

The Problem of Bitter Peptides Formed in the Process of Cheese Ripening

Zemanová

Šustová²

2023

Chem. Listy

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“…To address these limitations, advanced non-destructive methods have emerged to evaluate the ripening process of cheeses. These encompass digital imaging using cameras and image analysis [ 10 ], geometrical measurements [ 9 ], ultrasound [ 11 ], magnetic resonance imaging (MRI) [ 12 ], NIR hyperspectral image modelling [ 13 , 14 ] and CT scanning [ 1 , 15 ]. Among these, CT scanning has demonstrated a remarkable ability in the non-invasive analysis of cheese, particularly in the precise quantification of cheese eye volumes and the evaluation of their spatial distribution.…”

Section: Introductionmentioning

confidence: 99%

Computed tomography (CT) scanning to visualize eye formation and internal structure in Grevé cheese

Priyashantha,

Hansson,

Forsman

et al. 2024

Heliyon

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“…In addition, awareness of the contribution of nutrition to the overall health of individuals is a driving force for new studies that encourage integrated approaches, e.g., foodomics [35], or non-destructive tools to improve consumer well-being, health [36], education and confidence [37][38][39][40].…”

Section: Introductionmentioning

confidence: 99%