2005
DOI: 10.1016/j.foodres.2005.02.013
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Spectrocolorimetry in the CIE L*a*b* color space as useful tool for monitoring the ripening process and the quality of PDO red-smear soft cheeses

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Cited by 53 publications
(39 citation statements)
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“…Redness (a*) resulted in a significant reduction but only in the first year. According to the literature (Dufosse et al, 2005;Pinho et al, 2005), cheese ripening led to a decrease of L*, but to an increase of b*; the difference in the results was probably due to the ripening time and to the degree of lipolysis that seemed much higher, like in other hard cheeses. L* showed a negative correlation with the protein percentage, meanwhile there wasn't a correlation with the fat content.…”
Section: Lipolysismentioning
confidence: 91%
“…Redness (a*) resulted in a significant reduction but only in the first year. According to the literature (Dufosse et al, 2005;Pinho et al, 2005), cheese ripening led to a decrease of L*, but to an increase of b*; the difference in the results was probably due to the ripening time and to the degree of lipolysis that seemed much higher, like in other hard cheeses. L* showed a negative correlation with the protein percentage, meanwhile there wasn't a correlation with the fat content.…”
Section: Lipolysismentioning
confidence: 91%
“…This unquestionable preponderant role of colour in the acceptability of foods has therefore prompted for obvious reasons the realization in the last decades of a myriad of studies aimed at characterizing such attribute just as another quality parameter in diverse products (Meléndez-Martínez, Vicario, & Heredia, 2007a;Mínguez-Mosquera & Pérez-Gálvez, 1998). Likewise, much research has been carried out with the goal of assessing colour changes over ripening processes (Dufossé, Galaup, Carlet, Flamin, & Valla, 2005; Gómez-Ladrón de Guevara, Pardo-González, Varón-Castellanos, & Navarro-Albaladejo, 1996), industrial processing (Ayhan, Yeom, Zang, & Min, 2001;Chen, Peng, & Chen, 1995;Steet & Tong, 1996;Vivar-Quintana, González-Sanjosé, & Collado-Fernández, 1999), storage (Eiro & Heinonen, 2002;Ferrer, Alegria, Farre, Clemente, & Calvo, 2005;Goncalves et al, 2007;Lee & Coates, 2002), cooking (Dubois, Savage, & Martin, 2007;Moyano, Ríoseco, & González, 2002), etc. However, in recent years a growing and promising trend consisting on correlating pigments contents and/or other parameters directly related to them with colour coordinates through statistical models has been observed (Arias, Lee, Logendra, & Janes, 2000;Meléndez-Martínez, Vicario, & Heredia, 2003;Meléndez-Martínez et al, 2007a;Ronsholdt & McLean, 2001;Ruíz, Egea, Tomás-Barberán, & Gil, 2005).…”
Section: Introductionmentioning
confidence: 99%
“…Los valores iniciales y finales de las coordenadas a* y b* estuvieron muy cerca del centro acromático definido por Dufossé et al (2005). Sin embargo, los valores finales fueron levemente superiores que los iniciales y tendieron al Cuadro 2.…”
Section: Parámetros De Colorunclassified
“…La apariencia de los alimentos es el principal parámetro que permite describirlos cuando estos se encuentran en el anaquel, ya que se aprecia el aspecto general del mismo, siendo el color un factor que suele emplearse para relacionar otros aspectos de calidad tales como el sabor, la naturalidad o la madurez (Dufossé et al, 2005;Ramírez-Navas, 2010). El color se ve influenciado en los quesos por la composición inicial de la leche, los métodos de elaboración y aditivos que se hayan añadido (Ramírez-Navas y Rodríguez-de-Stouvenel, 2012).…”
Section: Introductionunclassified