Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening-Reference-Cited by-同舟云学术

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

Published:2016-03-23 Issue:5 Volume:51 Page:1140-1149
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Barac Miroljub¹,Pesic Mirjana¹,Zilic Slađana²,Smiljanic Milenko³,Stanojevic Slađana¹,Vasic Milena¹,Despotovic Sasa¹,Vucic Tanja¹,Kostic Aleksandar¹

Affiliation:

1. Faculty of Agriculture; University of Belgrade; Belgrade, Nemanjina 6 Serbia

2. Maize Research Institute; Belgrade, Slobodana Bajića 1 Serbia

3. Faculty of Technology; Zvornik Karakaj 75400, Bosnia and Herzegovina

Funder

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13091/fullpdf

Reference49 articles.

1. Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS- PAGE system;Barać;Mljekarstvo,2013

2. Heat treatment of cheese milk: effect on proteolysis during cheese ripening;Benfeldt;International Dairy Journal,2001

3. Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk;Buffa;Food Microbiology,2001

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