Potato Patatin Generates Short-Chain Fatty Acids from Milk Fat that Contribute to Flavour Development in Cheese Ripening-Reference-Cited by-同舟云学术

Potato Patatin Generates Short-Chain Fatty Acids from Milk Fat that Contribute to Flavour Development in Cheese Ripening

Published:2015-03-27 Issue:1 Volume:176 Page:231-243
ISSN:0273-2289
Container-title:Applied Biochemistry and Biotechnology
language:en
Short-container-title:Appl Biochem Biotechnol

Author:

Spelbrink Robin E. J.,Lensing Hellen,Egmond Maarten R.,Giuseppin Marco L. F.

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,Applied Microbiology and Biotechnology,Biochemistry,General Medicine,Bioengineering,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s12010-015-1569-3.pdf

Reference31 articles.

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2. Jooyandeh, H., Amarjeet, K., & Minhas, K. S. (2009). Lipases in dairy industry: a review. Journal of Food Science and Tehcnology, 46, 181–189.

3. El-Hofi, M., El-Tanboly, E.-S., & Abd-Rabou, N. (2011). Industrial application of lipases in cheese making: a review. Internet Journal of Food Safety, 13, 293–302.

4. Addis, M., Piredda, G., & Pirisi, A. (2008). The use of lamb rennet paste in tradition sheep milk cheese production. Small Ruminent Research, 79, 2–10.

5. Harboe, M. (1994). Use of lipases in cheesemaking. Bulletin of the International Dairy Federation, No. 294, pp. 11–16.

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