Potentialities of aqueous extract from cultivated Onopordum tauricum (Willd.) as milk clotting agent for cheesemaking-Reference-Cited by-同舟云学术

Potentialities of aqueous extract from cultivated Onopordum tauricum (Willd.) as milk clotting agent for cheesemaking

Published:2022-08 Issue: Volume:158 Page:111592
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Foligni Roberta,Mannozzi Cinzia,Gasparrini Massimiliano,Raffaelli Nadia,Zamporlini Federica,Tejada Luis,Bande-De León Cindy,Orsini Roberto,Manzi Pamela,Di Costanzo Maria Gabriella,Ritota Mena,Aquilanti Lucia,Mozzon Massimo

Funder

European Commission

Ministero dell’Istruzione, dell’Università e della Ricerca

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

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3. Selected cardoon (Cynara cardunculus L.) genotypes suitable for PDO cheeses in Mediterranean regions;Barracosa;Chemistry & Biodiversity,2018

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5. Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review;Ben Amira;International Journal of Food Properties,2017

Cited by 4 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. Morphological and Genomic Differences in the Italian Populations of Onopordum tauricum Willd.—A New Source of Vegetable Rennet;Plants;2024-02-27

2. Chemical, microbiological, textural, and sensory characteristics of pilot-scale Caciofiore cheese curdled with commercial Cynara cardunculus rennet and crude extracts from spontaneous and cultivated Onopordum tauricum;Food Research International;2023-11

3. Clotting and Proteolytic Activity of Freeze-Dried Crude Extracts Obtained from Wild Thistles Cynara humilis L. and Onopordum platylepis Murb.;Foods;2023-06-09

4. Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd;Microorganisms;2023-01-15