Advances in the study of proteolysis during cheese ripening
- Author
- SOUSA, M. J1 ; ARDÖ, Y2 ; MCSWEENEY, P. L. H1
[1] Department of Food Science, Food Technology and Nutrition, University College, Cork, Ireland
[2] Dairy Technology, Department of Dairy and Food Science, The Royal Veterinary and Agriculutral University, Rolighedsvej 30, 5, 1958 Frederiksberg, Denmark - Conference title
- Cheese Ripening and Technology
- Conference name
- IDF Symposium on Cheese Ripening and Technology (Banff 2000-03)
- Author (monograph)
- ARDÖ, Ylva (Editor)1 ; KELLY, Phil (Editor)2
International Dairy Federation (IDF), 1030 Brussels, Belgium (Funder/Sponsor)
[1] Department of Dairy and Food Science, Dairy Technology, The Royal Veterinary and Agricultural University, Rolighedsvej 30, 5, 1958 Frederiksberg C, Denmark
[2] Dairy Products Research Centre, Teagasc, Moorepark, Fermoy, County Cork, Ireland - Source
International dairy journal. 2001, Vol 11, Num 4-7, pp 327-345 ; ref : 4 p.1/4
- ISSN
- 0958-6946
- Scientific domain
- Food science technology; Biotechnology
- Publisher
- Elsevier Science, Oxford
- Publication country
- United Kingdom
- Document type
- Conference Paper
- Language
- English
- Keyword (fr)
- Affinage fromage Article synthèse Cathepsin D Cynara cardunculus Flaveur Fromage Peptide Protéolyse Angiospermae Aspartic endopeptidases Compositae Dicotyledones Enzyme Hydrolases Peptidases Produit laitier Propriété organoleptique Spermatophyta Technologie fromagère
- Keyword (en)
- Cheese ripening Review Cathepsin D Cynara cardunculus Flavor Cheese Peptides Proteolysis Angiospermae Aspartic endopeptidases Compositae Dicotyledones Enzyme Hydrolases Peptidases Dairy product Organoleptic properties Spermatophyta Cheesemaking
- Keyword (es)
- Curación queso Artículo síntesis Cathepsin D Cynara cardunculus Flavor Queso Péptido Proteolisis Angiospermae Aspartic endopeptidases Compositae Dicotyledones Enzima Hydrolases Peptidases Producto lácteo Propiedad organoléptica Spermatophyta Tecnología quesera
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1083185
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0958-6946(01)00062-0 
https://dx.doi.org/10.1016/S0958-6946(01)00062-0
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