Evaluation of the proteolytic and lipolytic activity of different Penicillium roqueforti strains-Reference-Cited by-同舟云学术

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Evaluation of the proteolytic and lipolytic activity of different Penicillium roqueforti strains

Published:1990-01 Issue:3 Volume:36 Page:169-180
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Farahat S.M.,Rabie A.M.,Farag A.A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference18 articles.

1. Studies on provolone cheese 1. Chemical composition;El-Soda;Indian J. Dairy Sci.,1977

2. Ripening of blue cheese;Godinho;Milchwissenschaft,1981

3. Ripening of blue cheese;Godinho;Milchwissenschaft,1982

4. Role of Penicillium roqueforti in proteolysis of blue-veined cheeses;Gripon,1978

5. Effects of process parameters on formation of volatile acids and free fatty acids in quickripened blue cheese;Harte;J. Dairy Sci.,1977

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2. The lipases and their applications with emphasis on food industry;Microbial Biotechnology in Food and Health;2021

3. Use of amylopectin starch as an alternative to phosphates;FOOD RESOURCES;2020-12-20

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5. Lipases: A Promising Tool for Food Industry;Energy, Environment, and Sustainability;2018-11-04

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