Amino acids evolution during ripening of goats’ milk cheese manufactured with different coagulants-Reference-Cited by-同舟云学术

Amino acids evolution during ripening of goats’ milk cheese manufactured with different coagulants

Published:2009-10 Issue:10 Volume:44 Page:2062-2069
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Pino Antonio,Prados Francisco,Galán Elena,Vivo Rafael,Fernández-Salguero José

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02031.x/fullpdf

Reference33 articles.

1. Effect of starter cultures on the physic-chemical and biochemical features in ewe cheese made with extracts from flowers of Cynara cardunculus L;Carmona;Journal of the Science of Food and Agriculture,1999

2. Use of Australian cardoon in the manufactured of ovine milk cheese: a comparison with commercial rennet preparations;Chen;International Journal of Food Science and Technology,2003

3. Production of Cheddar cheese using a Lactococccus lactis ssp. cremoris SK11 derivative with enhanced aminopeptidase activity;Christensen;International Dairy Journal,1995

4. Influence of vegetable and animal rennet on proteolysis during ripening in ewe’s milk cheese;Fernández-Salguero;Food Chemistry,1999

5. A preliminary study of microbiological quality of cardoons of genus Cynara, L. used in manufacture of traditional cheese;Fernández-Salguero;Milchwissenschaft,1999

Cited by 14 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. Evaluation of IgG/IgE‐binding capacity and functional properties of enzymatic hydrolysis in skimmed cow milk system;Journal of Food Science;2023-06-13

2. New Insight into the Quality Traits of Milk and Cheese from Teramana Goats, a Native Italian Breed;Animals;2023-04-13

3. Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture;Foods;2023-02-06

4. Organoleptic Chemical Markers of Serpa PDO Cheese Specificity;Foods;2022-06-27

5. Reduction of immunoreactivity and improvement of the nutritional qualities in cow milk products by enzymatic hydrolysis;LWT;2021-10