HYDROLYSIS OF MAJOR DAIRY PROTEINS BY LACTIC ACID BACTERIA FROM BULGARIAN YOGURTS-Reference-Cited by-同舟云学术

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HYDROLYSIS OF MAJOR DAIRY PROTEINS BY LACTIC ACID BACTERIA FROM BULGARIAN YOGURTS

Published:2007-10 Issue:5 Volume:31 Page:680-702
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochemistry

Author:

TZVETKOVA IRENA,DALGALARRONDO MICHÈLE,DANOVA SVETLA,ILIEV ILIA,IVANOVA ISKRA,CHOBERT JEAN-MARC,HAERTLÉ THOMAS

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2007.00137.x/fullpdf

Reference39 articles.

1. Comparison of Associative Growth and Proteolytic Activity of Yogurt Starters in Whole Milk from Camels and Cows

2. Effect of Fermentation on Lactose, Glucose, and Galactose Content in Milk and Suitability of Fermented Milk Products for Lactose Intolerant Individuals

3. Proteinases in normal bovine milk and their action on caseins

4. Evolution of β-lactoglobulin and α-lactalbumin content during yoghurt fermentation

Cited by 36 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. Nutritional Value of Yogurt as a Protein Source: Digestibility/Absorbability and Effects on Skeletal Muscle;Nutrients;2023-10-14

2. Standardisation and Quality Evaluation of Barnyard Millet Incorporated Probiotic Yoghurt;The Indian Journal of Nutrition and Dietetics;2023-06-01

3. Identification of peptides sequence and conformation contributed to potential allergenicity of main allergens in yogurts;Frontiers in Nutrition;2023-01-05

4. Fermentation weight loss, fermentation quality, and bacterial community of ensiling of sweet sorghum with lactic acid bacteria at different silo densities;Frontiers in Microbiology;2022-11-14

5. Potential allergenicity and hydrolysis assessment of bovine casein and β‐casein by treatment with lactic acid bacteria;Journal of Food Biochemistry;2022-10-05

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