Microbiological, chemical, and artificial sensory assessment of Sicilian cheeses made using different milk-clotting enzymes-Reference-Cited by-同舟云学术

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Microbiological, chemical, and artificial sensory assessment of Sicilian cheeses made using different milk-clotting enzymes

Published:2024-06 Issue: Volume:59 Page:103917
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Di Rosa Ambra Rita^ORCID,Accetta Francesca^ORCID,Nicosia Fabrizio Domenico^ORCID,Litrenta Federica^ORCID,Pino Alessandra^ORCID,Lopreiato Vincenzo^ORCID,Caggia Cinzia^ORCID,Randazzo Cinzia Lucia^ORCID

Funder

Regione Sicilia

Publisher

Elsevier BV

Reference76 articles.

1. Novel milk‐clotting enzyme from Bacillus stearother‐ mophilus as a coagulant in UF‐white soft cheese;Ahmed;Biocatalysis and Agricultural Biotechnology,2016

2. Cheese-making properties of vegetable rennet from sdom apple (Calotropis procera);Aworh;Food Chemistry,1987

3. Characterization of antifungal organic acids produced by Lactobacillus harbinensis K.V9.3.1Np immobilized in gellan–xanthan beads during batch fermentation;Belguesmia;Food Control,2014

4. Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review;Ben Amira;International Journal of Food Properties,2017

5. Bioavailability of fat-soluble vitamins and phytochemicals in humans: Effects of genetic variation;Borel;Annual Review of Nutrition,2018

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