The multifunctional activity of water‐soluble peptides’ extract of Domiati cheese during accelerated ripening by Neutrase-Reference-Cited by-同舟云学术

The multifunctional activity of water‐soluble peptides’ extract of Domiati cheese during accelerated ripening by Neutrase

Published:2020-03-02 Issue:5 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Taha Soad¹^ORCID,El Abd Moniur¹,De Gobba Cristian²,Abdel-Hamid Mahmoud¹,Khalil Ensaf³,Hassan Faiz-ul⁴,Fathy Doaa³

Affiliation:

1. Dairy Science Department Faculty of Agriculture Cairo University Giza Egypt

2. Department of Food Science Faculty of Science University of Copenhagen Frederiksberg Denmark

3. Food Technology Research Institute Special Foods Department Agriculture Research Institute Ministry of Agriculture Giza Egypt

4. Institute of Animal and Dairy Sciences University of Agriculture Faisalabad Pakistan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14434

Reference48 articles.

1. The biological activity of fermented milk produced by Lactobacillus casei ATCC 393 during cold storage

2. Accelerated Domiati cheese ripening with plant enzymes crude extract;Abou‐Zeid N. A.;International Journal of Engineering Innovation and Research,2015

3. Utilizing the Functions of Hydrocolloids as Fat Mimetic to Enhance the Properties of Low-fat Domiati Cheese

4. Investigation on proteolysis and formation of volatile compounds of Lighvan cheese during ripening

5. Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening

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