Proteolysis of yogurts made from ultra-high-pressure homogenized milk during cold storage-Reference-Cited by-同舟云学术

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Proteolysis of yogurts made from ultra-high-pressure homogenized milk during cold storage

Published:2009-01 Issue:1 Volume:92 Page:71-78
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Serra M.,Trujillo A.J.,Guamis B.,Ferragut V.

Funder

Ministerio de Educación y Ciencia

Commission of the European Communities

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference34 articles.

1. Proteolytic activity of Lactobacillus bulgaricus grown in milk;Abraham;J. Dairy Sci.,1993

2. Evolution of [beta]-lactoglobulin and [alpha]-lactalbumin content during yoghurt fermentation;Bertrand-Harb;Int. Dairy J,2003

3. Cell-wall proteinases PrtS and PrtB have a different role in Streptococcus thermophilus/Lactobacillus bulgaricus mixed cultures in milk;Courtin;Microbiology,2002

4. Interactions between microorganisms in a simple ecosystem: Yogurt bacteria as a study model;Courtin;Lait,2003

5. Formation of sunflower oil emulsions stabilized by whey proteins with high pressure homogenization (up to 350MPa): Effect of pressure on emulsion characteristics;Desrumaux;Int. J. Food Sci.,2002

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