Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheese-Reference-Cited by-同舟云学术

Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheese

Published:2018-02 Issue:2 Volume:101 Page:944-967
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Taivosalo A.,Kriščiunaite T.,Seiman A.,Part N.,Stulova I.,Vilu R.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference65 articles.

1. Acid phosphatase in cheese;Akuzawa;Anim. Sci. J.,2004

2. Chemometrical analysis of capillary electrophoresis casein fractions for predicting ripening times of milk mixture cheese;Albillos;J. Agric. Food Chem.,2005

3. Analysis by capillary electrophoresis of the proteolytic activity of a Bacillus subtilis neutral protease on bovine caseins;Albillos;Int. Dairy J.,2007

4. Evaluating proteolysis by analysing the N content of cheese fraction. In Chemical Methods for Evaluating proteolysis in Cheese Maturation. Part 2;Ardö;Bull. Int. Dairy Fed.,1999

5. Flavour formation by amino acid catabolism;Ardö;Biotechnol. Adv.,2006

Cited by 22 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Biological activities, Peptidomics and in silico analysis of low-fat Cheddar cheese after in vitro digestion: Impact of blending camel and bovine Milk;Food Chemistry;2024-12

2. The impact of seasonal calving systems with varying pasture allowance on Cheddar cheese composition, nutritional quality and ripening characteristics;Journal of Dairy Science;2024-08

3. Analytical techniques for casein and its fractions;Casein;2024

4. Identification of antihypertensive bioactive peptides in the herby and white cheeses produced from different milk types;European Food Research and Technology;2023-05-29

5. Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening;International Dairy Journal;2023-03