Evaluation of milk-clotting activity of kiwifruit juice by rheological method
Author:
Affiliation:
1. Rakuno Gakuen University, Department of Food Science and Wellness
Publisher
Japanese Society of Biorheology
Link
https://www.jstage.jst.go.jp/article/jbr/38/1/38_28/_pdf
Reference6 articles.
1. 1. Grozdanovic MM, Burazer L, Gavrovic-Jankulovic M. Kiwifruit (Actinidia deliciosa) extract shows potential as a low-cost and efficient milk-clotting agent. Int Dairt J. 2013; 32: 46–52.
2. 2. Mazorra-Manzano MA, Perea-Guierrez TC, Lugo-Sanchez ME, Ramirez-Suarez JC, Torres-Llanez MJ, Gonzalez-Cordova AF, Vallejo-Cordoba B. Comparison of the milk-clotting properties of three plant extracts. Food Chemistry. 2013; 32; 1902–7.
3. 3. Uchikaba T, Kaneda M. Milk-clotting activity of cucumisn, a plant serine protease from melon fruit. Appl Biochem Biotechnol. 1996; 56: 325–9.
4. 4. Majumder R, Banik SP, Khowala S. Purification and characterization of κ-casein specific milk-clotting metalloprotease from Termitomyces clypeatus MTTC 5091. Food Chemistry. 2015; 173: 441–8.
5. 5. Egito AS, Girardet JM, Laguna LE, Poirson C, Molle D, Miclo L, Humbert G, Gaillard JL. Milk-clotting activity of enzyme extracts from sunflower and albizia seeds and specific hydrolysis of bovine κ-casein. Int Dairy J. 2007; 17: 816–25.
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