Proteolysis in miniature cheddar-type cheeses manufactured using extracts from the crustacean Munida as coagulant-Reference-Cited by-同舟云学术

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Proteolysis in miniature cheddar-type cheeses manufactured using extracts from the crustacean Munida as coagulant

Published:2005-11 Issue:2 Volume:120 Page:220-227
ISSN:0168-1656
Container-title:Journal of Biotechnology
language:en
Short-container-title:Journal of Biotechnology

Author:

Rossano R.,Piraino P.,D’Ambrosio A.,O’Connell O.F.,Ungaro N.,McSweeney P.L.H.,Riccio P.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology,Bioengineering

Reference34 articles.

1. Characterization of the oligopeptides of Parmigiano–Reggiano cheese soluble in 120g trichloroacetic acid/l;Addeo;J. Dairy Res.,1994

2. Proteinases in normal bovine milk and their action on caseins;Andrews;J. Dairy Res.,1983

3. A new staining technique for proteins in polyacrylamide gels using Coomassie Brilliant Blue G250;Blakesley;Anal. Biochem.,1977

4. Peptide accumulation and bitterness in Cheddar cheese made using single-strain Lactococcus lactis starters with distinct proteinase specificities;Broadbent;J. Dairy Sci.,1998

5. Identification of adulteration in milk by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry;Cozzolino;J. Mass Spectrom.,2001

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2. Milk-Clotting and Proteolytic Properties of a Partially Purified Pepsin from Yellowfin Tuna (Thunnus albacares) and its Potential for Cheesemaking;Food and Bioprocess Technology;2023-02-20

3. Understanding the Digestive Peptidases from Crustaceans: from Their Biochemical Basis and Classical Perspective to the Biotechnological Approach;Marine Biotechnology;2022-04-06

4. Properties and Some New Applications of Enzymes from Wastes of the Shrimp Pleoticus muelleri (Decapoda, Penaeoidea);Journal of Shellfish Research;2019-12-26

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