Changes in water binding in high-pressure treated cheese, measured by TGA (thermogravimetrical analysis)

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Garrotxa cheese was pressurised at 400 MPa for 5 min to shorten ripening accordingly to previous studies. Moisture content was followed along ripening. Moisture in cheese was divided into free and bound water according to the weight loss rate during drying in a TGA oven. High-pressure treated cheese to shorten ripening time retained more moisture than control cheese. Bound water remained unaffected by the pressure treatment, whereas free water was higher in treated cheese during ripening. Free water content was linked with aw. © 2002 Elsevier Science Ltd. All rights reserved.
Idioma originalEnglish
Pàgines (de-a)203-207
RevistaInnovative Food Science and Emerging Technologies
Volum3
DOIs
Estat de la publicacióPublicada - 1 de set. 2002

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