Improvement of the organoleptic profile of cheeses with reduced calorie content by biotechnological means-Reference-Cited by-同舟云学术

Improvement of the organoleptic profile of cheeses with reduced calorie content by biotechnological means

Published:2022-02-08 Issue:2 Volume:75 Page:393-404
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Sviridenko Galina M¹^ORCID,Vakhrusheva Darya S¹^ORCID,Sviridenko Yuri Yа¹^ORCID,Delitskaya Irina N¹^ORCID,Mordvinova Valentina A¹^ORCID

Affiliation:

1. All‐Russian Scientific Research Institute of Butter‐ and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences Krasnoarmeysky Boulevard, 19 Uglich Yaroslavl Region 152613 Russia

Funder

Ministry of Science and Higher Education of the Russian Federation

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12846

Reference26 articles.

1. The technology of low-fat cheese manufacture

2. Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains

3. Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge

4. Key odorants in various cheese types as determined by gas chromatography-olfactometry

5. Reduced- and low-fat cheese technology: A review

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