Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking

Detalhes bibliográficos
Autor(a) principal: Gomes, Sandra
Data de Publicação: 2019
Outros Autores: Belo, Ana Teresa, Alvarenga, Nuno, Dias, João, Lage, Patrícia, Pinheiro, Cristina Conceição, Pinto-Cruz, Carla, Brás, Teresa, Duarte, Maria F., Martins, António P. L.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/108472
Resumo: This work was supported by the project ValBioTecCynara (ALT2003-0145- FEDER-000038) - Economic valorisation of Cardoon (Cynara cardunculus): study of natural variability and biotechnological applications), cofinanced by FEDER under the Alentejo 2020 Program.
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spelling Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemakingFood ScienceApplied Microbiology and BiotechnologyThis work was supported by the project ValBioTecCynara (ALT2003-0145- FEDER-000038) - Economic valorisation of Cardoon (Cynara cardunculus): study of natural variability and biotechnological applications), cofinanced by FEDER under the Alentejo 2020 Program.The cardoon (Cynara cardunculus L.) is a mandatory vegetable coagulant for certain Protected Designation of Origin Portuguese cheeses. It grows wild in Portugal and is used without any type of control regarding flower picking or extract preparation, representing some uncertainty in cheese manufacture. The variability in technological properties, in the context of traditional cheese manufacture, of cardoon flower ecotypes from the Alentejo region was evaluated, including milk clotting and proteolytic activities, coagulation properties and potential cheesemaking yield of flower extracts. Multivariate statistics highlighted the variability of flower properties for cheesemaking, but allowed the aggregation of the ecotypes into five groups under the major influence of milk clotting activity and effect on gel firmness and micellar aggregation rate, followed by proteolytic activity. These differences may have an impact on cheese properties and therefore can allow the selection of cardoon flower for the manufacture of different types of cheese.LAQV@REQUIMTERUNGomes, SandraBelo, Ana TeresaAlvarenga, NunoDias, JoãoLage, PatríciaPinheiro, Cristina ConceiçãoPinto-Cruz, CarlaBrás, TeresaDuarte, Maria F.Martins, António P. L.2020-12-11T00:14:30Z2019-042019-04-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article7application/pdfhttp://hdl.handle.net/10362/108472eng0958-6946PURE: 18726737https://doi.org/10.1016/j.idairyj.2018.09.010info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-11T04:52:57Zoai:run.unl.pt:10362/108472Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:41:10.762408Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking
title Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking
spellingShingle Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking
Gomes, Sandra
Food Science
Applied Microbiology and Biotechnology
title_short Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking
title_full Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking
title_fullStr Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking
title_full_unstemmed Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking
title_sort Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking
author Gomes, Sandra
author_facet Gomes, Sandra
Belo, Ana Teresa
Alvarenga, Nuno
Dias, João
Lage, Patrícia
Pinheiro, Cristina Conceição
Pinto-Cruz, Carla
Brás, Teresa
Duarte, Maria F.
Martins, António P. L.
author_role author
author2 Belo, Ana Teresa
Alvarenga, Nuno
Dias, João
Lage, Patrícia
Pinheiro, Cristina Conceição
Pinto-Cruz, Carla
Brás, Teresa
Duarte, Maria F.
Martins, António P. L.
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv LAQV@REQUIMTE
RUN
dc.contributor.author.fl_str_mv Gomes, Sandra
Belo, Ana Teresa
Alvarenga, Nuno
Dias, João
Lage, Patrícia
Pinheiro, Cristina Conceição
Pinto-Cruz, Carla
Brás, Teresa
Duarte, Maria F.
Martins, António P. L.
dc.subject.por.fl_str_mv Food Science
Applied Microbiology and Biotechnology
topic Food Science
Applied Microbiology and Biotechnology
description This work was supported by the project ValBioTecCynara (ALT2003-0145- FEDER-000038) - Economic valorisation of Cardoon (Cynara cardunculus): study of natural variability and biotechnological applications), cofinanced by FEDER under the Alentejo 2020 Program.
publishDate 2019
dc.date.none.fl_str_mv 2019-04
2019-04-01T00:00:00Z
2020-12-11T00:14:30Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/108472
url http://hdl.handle.net/10362/108472
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 0958-6946
PURE: 18726737
https://doi.org/10.1016/j.idairyj.2018.09.010
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
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