Effect of free and encapsulated recombinant aminopeptidase on proteolytic indices and sensory characteristics of Cheddar cheese
- Author
- AZARNIA, Sorayya1 ; LEE, Byong1 2 ; ST-GELAIS, Daniel2 ; KILCAWLEY, Kieran3 ; NOROOZI, Ebrahim1
[1] Department of Food Science & agricultural Chemistry, McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, QC, H9X 3V9, Canada
[2] Food Red Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd West, St-Hyacinthe, QC, J2S 8E3, Canada
[3] Moorepark Food Research Centre, Department of Food Safety and Cultures, Teagasc, Moorepark, Cork, Ireland - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2011, Vol 44, Num 2, pp 570-575, 6 p ; ref : 1/4 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Cheddar cheese Encapsulated enzyme Free enzyme Recombinant aminopeptidase
- Keyword (fr)
- Aminopeptidases Cheddar Fromage Protéolyse Enzyme Hydrolases Peptidases Produit laitier
- Keyword (en)
- Aminopeptidases Cheddar Cheese Proteolysis Enzyme Hydrolases Peptidases Dairy product
- Keyword (es)
- Aminopeptidases Cheddar Queso Proteolisis Enzima Hydrolases Peptidases Producto lácteo
- 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
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23397522
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/j.lwt.2010.08.022 
https://dx.doi.org/10.1016/j.lwt.2010.08.022
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