Proteolysis and lipolysis of white-brined (Beyaz) cheese during storage: Effect of milk pasteurization temperature-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Proteolysis and lipolysis of white-brined (Beyaz) cheese during storage: Effect of milk pasteurization temperature

Published:2018-03-15 Issue:5 Volume:42 Page:e13612
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Aydemir Oğuz¹^ORCID

Affiliation:

1. Department of Food Engineering Faculty of Engineering; Çankırı Karatekin University Uluyazı Campus; Çankırı Turkey

Funder

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13612/fullpdf

Reference32 articles.

1. Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures;Atasoy;Food Chemistry,2008

2. Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk;Atasoy;Food Control,2008

3. Protein profiles and total antioxidant capacity of water-soluble and insoluble fractions of white cow cheese at different stage of ripening;Barac;Mljekarstvo,2016

4. Plasmin in milk and dairy products;Bastian;International Dairy Journal,1996

Cited by 8 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. Revitalizing traditional Turkish tort cheese into spreadable form: Enhancing bioactive and sensory attributes with utilization of carob molasses pulp that is a food waste;Food Science & Nutrition;2024-06-11

2. Understanding the mechanism of ripening biochemistry and flavour development in brine ripened cheeses;International Dairy Journal;2023-02

3. Effects of stabilisers in brine on soft white cheese quality parameters;International Dairy Journal;2022-11

4. Physicochemical Characteristics, Fatty Acids Profile and Lipid Oxidation during Ripening of Graviera Cheese Produced with Raw and Pasteurized Milk;Foods;2022-07-19

5. Perspectives and recent innovations on white cheese produced by conventional methods or ultrafiltration technique;International Dairy Journal;2022-02

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3