Effects of coagulants on peptide profiles and ACE-inhibitory activity in ultrafiltered white (Beyaz) cheese-Reference-Cited by-同舟云学术

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Effects of coagulants on peptide profiles and ACE-inhibitory activity in ultrafiltered white (Beyaz) cheese

Published:2023-10 Issue: Volume:123 Page:105622
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Uğur Esra,Öner Zübeyde

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

1. Formation of bitter peptides during ripening of ovine milk cheese made with different coagulants;Agboola;Dairy J.,2004

2. Official Methods of Analysis;AOAC,1990

3. Chapter 18 - Biochemistry of Cheese Ripening: Proteolysis;Ardö,2017

4. Uf Beyaz Peynirde Raf Ömrü Boyunca Acılaşmaya Neden Olan Problemlerin Belirlenmesi;Arısoy,2019

5. Ultrafiltrasyon Tekniği ile Üretilen Beyaz Peynirlerin Fiziko-Kimyasal Mikrobiyolojik Ve Duyusal Özellikleri Üzerine Farklı Pıhtılaştırıcı Enzimlerin Etkisi;Arısoy;Kırklareli Univ. J. Eng. Sci.,2019

Cited by 1 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. Utilization of retentates for white brined cheese production: comparative evaluation of physico-chemical and sensory properties;Journal of Food Measurement and Characterization;2024-08-07

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