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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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