Proteolysis in cheese during ripening

被引：252
作者：
Fox, PF
McSweeney, PLH
机构：
[1] Department of Food Chemistry, University College, Cork
来源：
FOOD REVIEWS INTERNATIONAL | 1996年 / 12卷 / 04期
关键词：
D O I：
10.1080/87559129609541091
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
[No abstract available]
引用
收藏
页码：457 / 509
页数：53
相关论文
共 257 条
[1]  
ABDALLAH AA, 1995, THESIS NATL U IRELAN
[2]   CHARACTERIZATION OF THE OLIGOPEPTIDES OF PARMIGIANO-REGGIANO CHEESE SOLUBLE IN 120 G TRICHLOROACETIC ACID/L [J].
ADDEO, F ;
CHIANESE, L ;
SACCHI, R ;
MUSSO, SS ;
FERRANTI, P ;
MALORNI, A .
JOURNAL OF DAIRY RESEARCH, 1994, 61 (03) :365-374
[3]   CHARACTERIZATION OF THE 12-PERCENT TRICHLOROACETIC ACID-INSOLUBLE OLIGOPEPTIDES OF PARMIGIANO-REGGIANO CHEESE [J].
ADDEO, F ;
CHIANESE, L ;
SALZANO, A ;
SACCHI, R ;
CAPPUCCIO, U ;
FERRANTI, P ;
MALORNI, A .
JOURNAL OF DAIRY RESEARCH, 1992, 59 (03) :401-411
[4]   IDENTIFICATION OF LAMBDA-CASEIN AS PLASMIN-DERIVED FRAGMENTS OF BOVINE ALPHA-S1-CASEIN [J].
AIMUTIS, WR ;
EIGEL, WN .
JOURNAL OF DAIRY SCIENCE, 1982, 65 (02) :175-181
[5]   ISOLATION AND PARTIAL CHARACTERIZATION OF INTRACELLULAR PROTEINASES IN LACTOCOCCUS-LACTIS SSP-LACTIS IAM 1198 [J].
AKUZAWA, R ;
YOKOYAMA, K ;
MATSUISHI, M ;
OKITANI, A .
JOURNAL OF DAIRY SCIENCE, 1990, 73 (12) :3385-3392
[6]   PROTEOLYSIS OF CASEINS AND THE PROTEOSE-PEPTONE FRACTION OF BOVINE-MILK [J].
ANDREWS, AT ;
ALICHANIDIS, E .
JOURNAL OF DAIRY RESEARCH, 1983, 50 (03) :275-290
[7]  
[Anonymous], THESIS NATL U IRELAN
[8]  
[Anonymous], [No title captured]
[9]  
[Anonymous], P DEBERULLE CARMELIT
[10]   PURIFICATION AND CHARACTERIZATION OF AMINOPEPTIDASE FROM LACTOBACILLUS-CASEI SSP CASEI LLG [J].
ARORA, G ;
LEE, BH .
JOURNAL OF DAIRY SCIENCE, 1992, 75 (03) :700-710
12345678910