Effect of lactoferrin supplementation on composition, fatty acids composition, lipolysis and sensory characteristics of cheddar cheese-Reference-Cited by-同舟云学术

Effect of lactoferrin supplementation on composition, fatty acids composition, lipolysis and sensory characteristics of cheddar cheese

Published:2023-01-27 Issue:1 Volume:26 Page:437-452
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Adnan Ali¹,Nadeem Muhammad¹,Ahmad Muhammad Haseeb²^ORCID,Tayyab Muhammad³,Kamran Khan Muhammad²^ORCID,Imran Muhammad²⁴^ORCID,Iqbal Aamir⁴,Rahim Muhammad Abdul²^ORCID,Awuchi Chinaza Godswill⁵^ORCID

Affiliation:

1. Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan

2. Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan

3. Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences, Lahore, Pakistan

4. Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA

5. School of Natural and Applied Sciences, Kampala International University, Kampala, Uganda

Funder

Higher Education Commission Pakistan under National Research Program for Universities

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2166953

Reference72 articles.

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2. A structural framework for understanding the multifunctional character of lactoferrin

3. Laktoferrin ve Gõdalarda Kullanõmõ;Alkon E;Gõda ve Yem Bilimi Teknolojisi Dergisi.,2008

4. Nisin and other antimicrobial peptides: Production, mechanisms of action, and application in active food packaging

5. Immunological System?;Farnaud S.;New Res. Immunol.,2005

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