Impact of liposome-encapsulated enzyme cocktails on cheddar cheese ripening-Reference-Cited by-同舟云学术

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Impact of liposome-encapsulated enzyme cocktails on cheddar cheese ripening

Published:2003-01 Issue:3 Volume:36 Page:241-252
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Kheadr Ehab E,Vuillemard J.C,El-Deeb S.A

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. The estimation of pepsin, trypsin, papain, and cathepsin with hemoglobin;Anson;Journal of General Physiology,1938

2. Official methods of analysis. Vol. I.,1990

3. Contribution of the components of the water-soluble fraction to the flavour of Cheddar cheese;Aston;New Zealand Journal Dairy Science Technology,1986

4. Cheddar cheese flavour;Aston;Australian Journal Dairy Technology,1982

5. Proteolysis and flavour development in Cheddar cheese;Aston;Australian Journal Dairy Technology,1983

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1. Liposomes as Carriers of Bioactive Compounds in Human Nutrition;Foods;2024-06-09

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3. Organic and Biogenic Nanocarriers as Bio-Friendly Systems for Bioactive Compounds’ Delivery: State-of-the Art and Challenges;Materials;2023-12-07

4. Cheese Ripening: An Overview of Technological Strategies Towards Process Acceleration;Handbook of Cheese Chemistry;2023-07-28

5. Nano Lipid Carrier in Augmenting the Bioavailability of Functional Bio-compounds;BIOINTERFACE RES APP;2023

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