Accelerated Cheddar Cheese Ripening with an Aminopeptidase Fraction from Squid Hepatopancreas
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09429.x/fullpdf
Reference39 articles.
1. Monitoring Proteolysis During Ripening of Full-fat and Low-fat Cheddar Cheeses by Reverse-Phase HPLC
2. Peptide Accumulation and Bitterness in Cheddar Cheese Made Using Single-Strain Lactococcus lactis Starters with Distinct Proteinase Specificities
3. Purification and characterization of an aminopeptidase (Pep C-like) from Lactobacillus casei subsp. casei IFPL 731 isolated from raw goat's milk cheese
4. INFLUENCE OF WOUND INJURY ON ACCUMULATION OF PROTEINASE INHIBITORS IN LEAF AND STEM TISSUES OF TWO PROCESSING TOMATO CULTIVARS
5. Proteolysis During Cheese Manufacture and Ripening
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1. Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment;Trends in Food Science & Technology;2019-06
2. Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening;Food Science and Technology Research;2018
3. Characteristics of Angiotensin Converting Enzyme Inhibitory Peptides from Salt-fermented Squid Liver Sauce;Journal of the Korean Society of Food Science and Nutrition;2010-11-30
4. Aminopeptidase from jumbo squid (Dosidicus gigas) hepatopancreas: purification, characterisation, and casein hydrolysis;International Journal of Food Science & Technology;2010-02
5. A highly enantioselective aminopeptidase from sunflower seed—Kinetic studies, substrate mapping and application to biocatalytic transformations;Journal of Molecular Catalysis B: Enzymatic;2009-07
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