Proteolysis development in enzyme-modified Cheddar cheese using natural and recombinant enzymes of Lactobacillus rhamnosus S93-Reference-Cited by-同舟云学术

Proteolysis development in enzyme-modified Cheddar cheese using natural and recombinant enzymes of Lactobacillus rhamnosus S93

Published:2010-05 Issue:1 Volume:120 Page:174-178
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Azarnia Sorayya,Lee Byong H.,Yaylayan Varoujan,Kilcawley Kieran N.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 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. Characterization of enzyme profiles of Lactobacillus casei species by a rapid API ZYM system;Arora;Journal of Dairy Science,1990

4. Microencapsulation of a recombinant aminopeptidase (PepN) of Lactobacillu rhamnosus;Azarnia;Journal of Microencapsulation,2008

5. Biotechnological methods to accelerate Cheddar cheese ripening;Azarnia;Critical Review of Biotechnology,2006

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