Biofunctional, chemical and sensory profile of mature cheese produced with artichoke flower coagulant (Cynara cardunculus L. var scolymus)-Reference-Cited by-同舟云学术

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Biofunctional, chemical and sensory profile of mature cheese produced with artichoke flower coagulant (Cynara cardunculus L. var scolymus)

Published:2024-09 Issue: Volume:156 Page:105976
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

de Jesus Josane Cardim,Tolentino Isabel Cristina de Santana Alves,Reis Lucas Caiafa Cardoso,Conceição Daniele Gomes,Onelli Rebeca Rodrigueis Vieira,Santos Leandro Soares,Ferrão Sibelli Passini Barbosa^ORCID

Funder

Conselho Nacional de Desenvolvimento Cientifico e Tecnologico

Publisher

Elsevier BV

Reference38 articles.

1. Purification and characterization of milk clotting enzyme from artichoke (Cynara cardunculus l.) flowers as coagulant on white soft cheese;Abd El-Salam;International Journal of Dairy Science,2017

2. Novel milk-clotting enzyme from Bacillus stearothermophilus as a coagulant in UF-white soft cheese;Ahmed;Biocatalysis and Agricultural Biotechnology,2016

3. Aspartic proteases from thistle flowers: Traditional coagulants used in the modern cheese industry;Alavi;International Dairy Journal,2020

4. Composition and sensory profiling of probiotic Scamorza ewe milk cheese;Albenzio;Journal of Dairy Science,2013

5. Babcock method, method no. 989.04,2005

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. Evaluation of the antioxidant activity and identification of potential antioxidant peptides in commercially available probiotic Cheddar cheese;LWT;2024-08

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