Partial characterization of a plant coagulant obtained from the berries ofSolanum elaeagnifolium-Reference-Cited by-同舟云学术

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Partial characterization of a plant coagulant obtained from the berries ofSolanum elaeagnifolium

Published:2015-08-25 Issue:2 Volume:14 Page:200-205
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Chávez-Garay Dely R.,Gutiérrez-Méndez Néstor,Valenzuela-Soto Miriam E.,García-Triana Antonio

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19476337.2015.1080763

Reference18 articles.

1. pH stability and influence of salts on activity of a milk-clotting enzyme from Solanum dubium seeds and its enzymatic action on bovine caseins

2. Dubiumin, a chymotrypsin-like serine protease from the seeds of Solanum dubium Fresen

3. Development of a Quantitative Model for Enzyme-Catalyzed, Time-Dependent Changes in Protein Composition of Cheddar Cheese During Storage

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1. Proteolytic, milk-clotting, and stability properties of proteases from Solanum elaeagnifolium fruit;Biocatalysis and Agricultural Biotechnology;2024-04

2. Exploring the applications of plant-based coagulants in cheese production: A review;International Dairy Journal;2024-01

3. Plant-derived rennet: research progress, novel strategies for their isolation, identification, mechanism, bioactive peptide generation, and application in cheese manufacturing;Critical Reviews in Food Science and Nutrition;2023-10-30

4. CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ;Gıda;2023-08-15

5. Use of Proteolytic Activity of Ficus carica in Milk Coagulation;Fig (Ficus carica): Production, Processing, and Properties;2023

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