Comparison of the milk-clotting properties of three plant extracts
- Author
- MAZORRA-MANZANO, Miguel A1 ; PEREA-GUTIÉRREZ, Teresa C1 ; LUGO-SANCHEZ, María E2 ; RAMIREZ-SUAREZ, Juan C2 ; TORRES-LLANEZ, María J1 ; GONZALEZ-CORDOVA, Aarón F1 ; VALLEJO-CORDOBA, Belinda1
[1] Laboratorio de Biotecnología de Lácteos, Química, Calidad y Autenticidad de Alimentos, Centro de Investigación en Alimentación y Desarrollo, AC (CIAD), Carretera la Victoria Km 0.6, Hermosillo, Sonora CP 83000, Mexico
[2] Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Centro de Investigación en Alimentación y Desarrollo, AC (CIAD), Carretera la Victoria Km 0.6, Hermosillo, Sonora CP 83000, Mexico - Source
Food chemistry. 2013, Vol 141, Num 3, pp 1902-1907, 6 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Cheese-making Milk coagulation Milk-clotting activity Plant proteases Rennet Vegetable coagulant
- Keyword (fr)
- Aliment Coagulant Coagulation sanguine Etude comparative Lait Légume Origine végétale Peptidases Plante médicinale Végétal Enzyme Hydrolases
- Keyword (en)
- Food Coagulant Blood coagulation Comparative study Milk Vegetables Plant origin Peptidases Medicinal plant Vegetals Enzyme Hydrolases
- Keyword (es)
- Alimento Coagulante Coagulación sanguínea Estudio comparativo Leche Hortalizas Origen vegetal Peptidases Planta medicinal Vegetal Enzima Hydrolases
- Classification
- Pascal
- 002 Biological and medical sciences / 002B Medical sciences / 002B02 Pharmacology. Drug treatments / 002B02A General pharmacology / 002B02A04 Pharmacognosy. Homeopathy. Health food
- Discipline
- General pharmacology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27592360
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.foodchem.2013.05.042 
https://dx.doi.org/10.1016/j.foodchem.2013.05.042
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