The use of near infrared spectroscopy to predict selected free amino acids during cheese ripening

[1]  V. Crow,et al.  Serine metabolism in Lactobacillus plantarum. , 2003, International journal of food microbiology.

[2]  T. Næs,et al.  The Effect of Multiplicative Scatter Correction (MSC) and Linearity Improvement in NIR Spectroscopy , 1988 .

[3]  D. Mckenna.  Measuring moisture in cheese by near infrared absorption spectroscopy. , 2001, Journal of AOAC International.

[4]  M. R. Stuart,et al.  Influence of Carbohydrate Starvation and Arginine on Culturability and Amino Acid Utilization of Lactococcus lactis subsp. lactis , 1999, Applied and Environmental Microbiology.

[5]  A. Cepeda,et al.  Determination of fat, protein, and total solids in cheese by near-infrared reflectance spectroscopy. , 1995, Journal of AOAC International.

[6]  R. Wehling,et al.  Determination of moisture in Cheddar cheese by near infrared reflectance spectroscopy. , 1988, Journal - Association of Official Analytical Chemists.

[7]  U. Buetikofer,et al.  Quantitative determination of free amino acids in cheese , 1999 .

[8]  L. Curda,et al.  NIR spectroscopy: a useful tool for rapid monitoring of processed cheeses manufacture , 2004 .

[9]  A. Goula,et al.  Quality Control During Processing of Feta Cheese—NIR Application , 2001 .

[10]  S. Skeie,et al.  Phenotypic and PCR-based characterization of the microflora in Präst cheese during ripening , 2005 .

[11]  P. McSweeney,et al.  Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review , 2000 .

[12]  S. Skeie,et al.  Phenotypic and PCR-based characterization of the microflora in Norvegia cheese during ripening. , 2004, International journal of food microbiology.

[13]  R. Wilson,et al.  Comparison of two infrared spectroscopic methods for cheese analysis. , 1995, Talanta.

[14]  V. Crow,et al.  The potential of dairy lactic acid bacteria to metabolise amino acids via non-transaminating reactions and endogenous transamination. , 2003, International journal of food microbiology.

[15]  M. Rosenberg,et al.  Accumulation of free L-glutamic acid in full- and reduced-fat Cheddar cheese ripened at different time/temperature conditions , 2001 .

[16]  M. Yvon,et al.  Cheese flavour formation by amino acid catabolism , 2001 .