Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties-Reference-Cited by-同舟云学术

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Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties

Published:2020-12-09 Issue:1 Volume:74 Page:202-214
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int. J. Dairy Technol.

Author:

García‐Gómez Belén¹,Vázquez‐Odériz Mª Lourdes¹,Muñoz‐Ferreiro Nieves²,Romero‐Rodríguez Mª Ángeles¹,Vázquez Manuel¹^ORCID

Affiliation:

1. Department of Analytical Chemistry Faculty of Science University of Santiago de Compostela Lugo 27002 Spain

2. Modestya Research Group Department of Statistics, Mathematical Analysis and Optimization University of Santiago de Compostela Lugo 27002 Spain

Funder

Ministerio de Ciencia e Innovación

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12752

Reference44 articles.

1. Controlled transglutaminase treatment in Edam cheese-making

2. Can the use of Australian cardoon (Cynara cardunculus L.) coagulant overcome the quality problems associated with cheese made from ultrafiltered milk?

3. Effect of fat replacer or transglutaminase on the quality of low‐fat gouda‐like cheese;Ahmed M A;World Journal of Dairy & Food Sciences,2015

4. Lactococcus lactis subsp. lactis isolated from fermented milk products and its antimicrobial potential

5. Cardoon-based rennets for cheese production

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2. Development of synbiotic vegan beverages: probiotic viability, sensory profile, consumers' acceptance and functional stability;International Journal of Food Science & Technology;2023-03-26

3. Making a fresh cheese using the colostrum surplus of dairy farms: an alternative aiming to minimize the waste of this raw material;Brazilian Journal of Food Technology;2022

4. Development of “Quadrello di Ovino”, a Novel Fresh Ewe’s Cheese;Foods;2021-12-23

5. Effect of adding salty‐taste enhancers on physicochemical and microstructural characteristics of reduced‐NaCl UF cheese using mixture design methodology;International Journal of Dairy Technology;2021-12-08

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