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Enzyme-modified cheese

Published:1998-01 Issue:1 Volume:8 Page:1-10
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Kilcawley Kieran N.,Wilkinson Martin G.,Fox Patrick F.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference96 articles.

1. Proteases;Adler-Nissen,1993

2. The ingredients of success;Anon;Food Review,1990

3. A savoury assortment;Anon;Dairy Ingredients International,1993

4. Anon (1996) Natural taste of cheese. Food Ireland, September, 31.

5. Novel lipase for Cheddar cheese flavour development;Arbige;Food Technology,1986

Cited by 120 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. RNA-seq transcriptome and pathway analysis of the medicinal mushroom Lignosus tigris (Polyporaceae) offer insights into its bioactive compounds with anticancer and antioxidant potential;Journal of Ethnopharmacology;2024-06

2. Variation of bioactive potentials during the production of enzyme-modified cheese;International Dairy Journal;2023-12

3. Free fatty acid hydrolyzed with lipases and their effects on enzyme-modified cheese flavor;Food Science of Animal Products;2023-10

4. Production of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures;International Dairy Journal;2023-08

5. Assessment and optimisation of ultrasound as a pretreatment in the production of enzyme-modified cheese;International Dairy Journal;2023-07

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