Residual clotting activity and ripening properties of vegetable rennet from Cynara cardunculus in La Serena cheese-Reference-Cited by-同舟云学术

Residual clotting activity and ripening properties of vegetable rennet from Cynara cardunculus in La Serena cheese

Published:1999-07 Issue:6 Volume:32 Page:413-419
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Roa Isidro,Belén López M.,Javier Mendiola F.

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Determination of residual activity of milk-clotting enzymes in cheese. Specific identification of chymosin and its substitutes in cheese;Baer;IDF document,1993

2. Detection of residual chymosin in cheese by an enzyme-linked immunosorbent assay;Boudjellad;Journal of Dairy Research,1994

3. Determination of nitrogen fractions in cheese: evaluation of a collaborative study;Bütikofer;Lebensm. Wiss. U. Technol.,1993

4. Improved assay procedure for determination of milk clotting enzymes;Carlson;Journal of Dairy Science,1985

5. Milk clotting and proteolytic activities of purified cynarases from Cynara cardunculus L. — a comparision to chymosin;Cordeiro;Milchwissenschaft,1992

Cited by 37 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. Are there profiles of cheeses with a high GABA and safe histamine content?;Food Control;2022-02

2. Low-frequency ultrasound as a tool for quality control of soft-bodied raw ewe's milk cheeses;Food Control;2022-01

3. Plant extracts as enzymes;Plant Extracts: Applications in the Food Industry;2022

4. Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal;Food Research International;2021-09

5. Biochemical diversity of cardoon flowers (Cynara cardunculus L.): Predicting PDO Mediterranean cheese textures;Food Bioscience;2021-02