Effect of free and encapsulated recombinant aminopeptidase on proteolytic indices and sensory characteristics of Cheddar cheese-Reference-Cited by-同舟云学术

Effect of free and encapsulated recombinant aminopeptidase on proteolytic indices and sensory characteristics of Cheddar cheese

Published:2011-03 Issue:2 Volume:44 Page:570-575
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Azarnia Sorayya,Lee Byong,St-Gelais Daniel,Kilcawley Kieran,Noroozi Ebrahim

Funder

Natural Sciences and Engineering Research Council of Canada

Agriculture and Agri-Food Canada

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

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2. Purification and characterization of an aminopeptidase from Lactobacillus casei subsp. rhamnosus S93;Arora;Biotechnology and Applied Biochemistry,1994

3. Microencapsulation of a recombinant aminopeptidase (PepN) from Lactobacillus rhamnosus S93 in chitosan-coated alginate beads;Azarnia;Journal of Microencapsulation,2008

4. Biotechnological methods to accelerate Cheddar cheese ripening;Azarnia;Critical Reviews in Biotechnology,2006

5. Methods for crude fractionation (extraction & precipitation) of nitrogen components in cheese;Christensen;Bulletin International Dairy Federation,1991

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