270 related articles for article (PubMed ID: 29931710)
1. Generation of antibacterial peptides from crude cheese whey using pepsin and rennet enzymes at various pH conditions.
Elbarbary HA; Ejima A; Sato K
J Sci Food Agric; 2019 Jan; 99(2):555-563. PubMed ID: 29931710
[TBL] [Abstract][Full Text] [Related]
2. Newly Effective Milk-Clotting Enzyme from Bacillus subtilis and Its Application in Cheese Making.
Meng F; Chen R; Zhu X; Lu Y; Nie T; Lu F; Lu Z
J Agric Food Chem; 2018 Jun; 66(24):6162-6169. PubMed ID: 29847114
[TBL] [Abstract][Full Text] [Related]
3. Utilization of salt whey from Egyptian Ras (cephalotyre) cheese in microbial milk clotting enzymes production.
El-Tanboly el-S; El-Hofi M; Youssef YB; El-Desoki W; Ismail A
Acta Sci Pol Technol Aliment; 2013; 12(1):9-20. PubMed ID: 24584861
[TBL] [Abstract][Full Text] [Related]
4. The inhibitory roles of native whey protein on the rennet gelation of bovine milk.
Gamlath CJ; Leong TSH; Ashokkumar M; Martin GJO
Food Chem; 2018 Apr; 244():36-43. PubMed ID: 29120794
[TBL] [Abstract][Full Text] [Related]
5. Characteristics of miniature Cheddar-type cheese made by microbial rennet from Bacillus amyloliquefaciens: a comparison with commercial calf rennet.
An Z; He X; Gao W; Zhao W; Zhang W
J Food Sci; 2014 Feb; 79(2):M214-21. PubMed ID: 24446932
[TBL] [Abstract][Full Text] [Related]
6. Milk-derived antimicrobial peptides incorporated whey protein film as active coating to improve microbial stability of refrigerated soft cheese.
Zhang R; Wang B; Zhang F; Zheng K; Liu Y
Int J Food Microbiol; 2024 Jul; 419():110751. PubMed ID: 38781648
[TBL] [Abstract][Full Text] [Related]
7. Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources.
Smith TJ; Foegeding EA; Drake MA
J Food Sci; 2016 Apr; 81(4):C849-57. PubMed ID: 26910294
[TBL] [Abstract][Full Text] [Related]
8. Using recombinant camel chymosin to make white soft cheese from camel milk.
Al-Zoreky NS; Almathen FS
Food Chem; 2021 Feb; 337():127994. PubMed ID: 32919273
[TBL] [Abstract][Full Text] [Related]
9. Isolation of lactoperoxidase, lactoferrin, alpha-lactalbumin, beta-lactoglobulin B and beta-lactoglobulin A from bovine rennet whey using ion exchange chromatography.
Ye X; Yoshida S; Ng TB
Int J Biochem Cell Biol; 2000; 32(11-12):1143-50. PubMed ID: 11137454
[TBL] [Abstract][Full Text] [Related]
10. Antioxidant peptides (<3 kDa) identified on hard cow milk cheese with rennet from different origin.
Timón ML; Andrés AI; Otte J; Petrón MJ
Food Res Int; 2019 Jun; 120():643-649. PubMed ID: 31000282
[TBL] [Abstract][Full Text] [Related]
11. Transfer of antibiotics from goat's milk to rennet curd and whey fractions during cheese-making.
Giraldo J; Igualada C; Cabizza R; Althaus RL; Beltrán MC
Food Chem; 2022 Oct; 392():133218. PubMed ID: 35659161
[TBL] [Abstract][Full Text] [Related]
12. Detection of porcine pepsin in model cheese using polyclonal antibody-based ELISA.
Raja Nhari RMH; Muhammad Zailani AN; Khairil Mokhtar NF; Hanish I
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2020 Apr; 37(4):561-567. PubMed ID: 32027553
[TBL] [Abstract][Full Text] [Related]
13. Health stimulating properties of the most popular soft cheese in Egypt Kariesh made using skimmed milk UF-retentate and probiotics.
Fayed AE; Farahat AM; Metwally AE; Emam MS
Acta Sci Pol Technol Aliment; 2014; 13(4):359-373. PubMed ID: 28067478
[TBL] [Abstract][Full Text] [Related]
14. Antibacterial peptides derived from caprine whey proteins, by digestion with human gastrointestinal juice.
Almaas H; Eriksen E; Sekse C; Comi I; Flengsrud R; Holm H; Jensen E; Jacobsen M; Langsrud T; Vegarud GE
Br J Nutr; 2011 Sep; 106(6):896-905. PubMed ID: 21554806
[TBL] [Abstract][Full Text] [Related]
15. Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese.
Tofalo R; Schirone M; Fasoli G; Perpetuini G; Patrignani F; Manetta AC; Lanciotti R; Corsetti A; Martino G; Suzzi G
Food Chem; 2015 May; 175():121-7. PubMed ID: 25577060
[TBL] [Abstract][Full Text] [Related]
16. Influence of milk protein cross-linking by transglutaminase on the rennet coagulation time and the gel properties.
Domagała J; Najgebauer-Lejko D; Wieteska-Śliwa I; Sady M; Wszołek M; Bonczar G; Filipczak-Fiutak M
J Sci Food Agric; 2016 Aug; 96(10):3500-7. PubMed ID: 26585165
[TBL] [Abstract][Full Text] [Related]
17. Effect of hydrolysis and microwave treatment on the antibacterial activity of native bovine milk lactoferrin against Cronobacter sakazakii.
Harouna S; Franco I; Carramiñana JJ; Blázquez A; Abad I; Pérez MD; Calvo M; Sánchez L
Int J Food Microbiol; 2020 Apr; 319():108495. PubMed ID: 31911211
[TBL] [Abstract][Full Text] [Related]
18. Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys.
Smith S; Smith TJ; Drake MA
J Dairy Sci; 2016 May; 99(5):3434-3444. PubMed ID: 26947298
[TBL] [Abstract][Full Text] [Related]
19. Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments.
Kethireddipalli P; Hill AR
J Agric Food Chem; 2015 Nov; 63(43):9389-403. PubMed ID: 25607716
[TBL] [Abstract][Full Text] [Related]
20. Effect of heating strategies on whey protein denaturation--Revisited by liquid chromatography quadrupole time-of-flight mass spectrometry.
Akkerman M; Rauh VM; Christensen M; Johansen LB; Hammershøj M; Larsen LB
J Dairy Sci; 2016 Jan; 99(1):152-66. PubMed ID: 26506552
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
