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Titolo:
Advances in the study of proteolysis during cheese ripening
Autore:
Sousa, MJ; Ardo, Y; McSweeney, PLH;
Indirizzi:
Natl Univ Ireland Univ Coll Cork, Dept Food Sci Food Technol & Nutr, Cork,Ireland Natl Univ Ireland Univ Coll Cork Cork Ireland hnol & Nutr, Cork,Ireland Royal Vet & Agr Univ, Dept Dairy & Food Sci, DK-1958 Frederiksberg C, Denmark Royal Vet & Agr Univ Frederiksberg Denmark C 58 Frederiksberg C, Denmark
Titolo Testata:
INTERNATIONAL DAIRY JOURNAL
fascicolo: 4-7, volume: 11, anno: 2001,
pagine: 327 - 345
SICI:
0958-6946(2001)11:4-7<327:AITSOP>2.0.ZU;2-P
Fonte:
ISI
Lingua:
ENG
Soggetto:
CYNARA-CARDUNCULUS L; LACTIC-ACID BACTERIA; BREVIBACTERIUM-LINENS ATCC-9174; WATER-SOLUBLE FRACTION; MILK-CLOTTING ENZYME; BOVINE BETA-CASEIN; PROPIONIBACTERIUM-FREUDENREICHII ATCC-9614; PERFORMANCE LIQUID-CHROMATOGRAPHY; MULTIVARIATE STATISTICAL-ANALYSIS; PARMIGIANO-REGGIANO CHEESE;
Keywords:
cheese proteolysis and flavour; Cynara cardunculus; cathepsin D; cheese peptides;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
165
Recensione:
Indirizzi per estratti:
Indirizzo: McSweeney, PLH Natl Univ Ireland Univ Coll Cork, Dept Food Sci Food Technol & Nutr, Cork,Ireland Natl Univ Ireland Univ Coll Cork Cork Ireland rk,Ireland
Citazione:
M.J. Sousa et al., "Advances in the study of proteolysis during cheese ripening", INT DAIRY J, 11(4-7), 2001, pp. 327-345

Abstract

Cheese ripening involves a complex series of biochemical, and probably some chemical events, that leads to the characteristic taste, aroma and texture of each cheese variety. The most complex of these biochemical events, proteolysis, is caused by agents from a number of sources: residual coagulant (usually chymosin), indigenous milk enzymes, starter, adventitious non-starter microflora and., in many varieties., enzymes from secondary flora (e.g., from Penicillium sp. in mould-ripened cheeses or Propionibacterium sp. inSwiss cheese), Proteolysis in cheese has been the subject of active research in the last decade; there have been developments in the analytical techniques used to monitor proteolysis and patterns of proteolysis in many cheese varieties have now been investigated. This review focuses on certain aspects of proteolysis, including proteolytic agents in cheese and specificity of some ripening enzymes, comparison of proteolysis and contribution of proteolysis to cheese flavour. (C) 2001 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 07/08/20 alle ore 00:36:04