High pressure processing impacts on the hydrolytic profile of milk coagulants-Reference-Cited by-同舟云学术

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High pressure processing impacts on the hydrolytic profile of milk coagulants

Published:2019-10 Issue: Volume:31 Page:100449
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Leite Júnior Bruno Ricardo de Castro,Tribst Alline Artigiani Lima,Ribeiro Luma Rossi,Cristianini Marcelo

Funder

São Paulo Research Foundation

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference16 articles.

1. Cheese: Rennets and coagulants;Andrén,2011

2. High-pressure inactivation of enzymes: A review on its recent applications on fruit purees and juices;Chakraborty;Comprehensive Reviews in Food Science and Food Safety,2014

3. High pressure enhancement of enzymes: A review;Eisenmenger;Enzymes and Microbial Technology,2009

4. The caseins;Fox,2004

5. Novel approaches in food-processing technology: New technologies for preserving foods and modifying function;Knorr;Current Opinion in Biotechnology,1999

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