Revisión sobre métodos de preparación, mecanismos y aplicaciones de péptidos antioxidantes en aceites [PDF]
, 2022 Natural antioxidants, especially those used in edible oil, are safer compared to chemically synthesized antioxidants. Therefore, research on natural antioxidants has become prevelant. Antioxidant peptides derived from food protein can effectively prevent
Li, S. +7 more
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Veterinary Dermatology, Volume 36, Issue 4, Page 443-452, August 2025.Background – Allergen immunotherapy is used as aetiological treatment for canine atopic dermatitis (cAD). Objective – To assess the anti‐inflammatory agent‐sparing effect over 1 year of immunotherapy using pullulan‐conjugated recombinant Der f 2 (rDf2‐P). Conclusions and Clinical Relevance – Der f 2‐P immunotherapy can lead to a rapid reduction in anti‐
Masahiko Nagata +7 more
wiley +1 more source
Morphological and Textural Properties of Feta Cheese Made of Vegetable Protease
Food Bioengineering, Volume 4, Issue 2, Page 142-154, June 2025.ABSTRACT There is a growing market demand for sustainable and ethical products, that initiated the use of vegetable proteases in food production, including cheese. Feta cheese, traditionally made from animal‐derived rennet, can benefit from the incorporation of vegetable proteases for several reasons, including ethical considerations, allergen ...
Sarthak Saxena +3 more
wiley +1 more source
Affinity chromatography of ovine casein [PDF]
, 1990 Sheep milk casein was separated into two fractions: one containing α s1 -plus β- and the other α s2 plus κ-caseins by affinity chromatography on activated thiol-Sepharose 4B.
Roberta Davoli +2 more
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Improved secretory production of calf prochymosin by codon optimization and disruption of PMR1 in Kluyveromyces lactis GG799 [PDF]
, 2013 Chymosin as an important industrial enzyme used widely in cheese manufacture. In our preliminary study, low yields (80 U mL-1) were obtained when Kluyveromyces lactis GG799 was used to express chymosin.
Feng, Z, Hu, S, Ren, J, Zhang, Y
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Comparative studies on the gelling properties of cardosins extracted from Cynara cardunculus and chymosin on cow's skim milk [PDF]
, 2003 A comparative study was developed on the clottingactivities and gelling properties of cardosins A and B, extracted from dried flowers of Cynara cardunculus, and chymosin on cow’s skim milk, at various pH values.
Allmere, Toomas +3 more
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A method for the inline measurement of milk gel firmness using an optical sensor [PDF]
, 2018 At present, selection of cutting time during cheesemaking is made based on subjective methods, which has effects on product homogeneity and has prevented complete automation of cheesemaking.
Arango, Oscar, Castillo Zambudio, Manuel
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Effects of coagulating enzyme types (commercial calf rennet, Aspergillus niger var. awamori as recombinant chymosin and rhizomucor miehei as microbial rennet) on the chemical and sensory characteristics of white pickled cheese [PDF]
, 2016 The possibilities of using recombinant chymosin as an alternative coagulant to commercial calf rennet in the production of white pickled cheese was investigated. For this purpose, white pickled cheese produced by using commercial calf rennet, recombinant
Güler-Akın, Mutlu B, Çepoğlu, Fatma
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A regular curd consumption improves gastrointestinal status assessed by a randomized controlled nutritional intervention [PDF]
, 2013 This study evaluated the influence of curd consumption (a dairy product in which most whey proteins are discarded) on nutritional status markers and on gastrointestinal symptoms through an open-label randomized nutritional intervention.
Abete, I. (Itziar) +4 more
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AISLAMIENTO, CARACTERIZACIÓN Y PROPIEDADES PARA GELIFICAR LA LECHE DE LA PROTEASA PRESENTE EN LOS FRUTOS MADUROS DE SOLANUM ELAEAGNIFOLIUM CAVANILLES [PDF]
, 2022 Las proteasas vegetales se han evaluado como sustitutos de la quimosina en la fabricación de queso. Sin embargo, las proteasas vegetales tienen una amplia actividad proteolítica que puede provocar una excesiva proteólisis de las caseínas de la leche ...
NÁJERA DOMÍNGUEZ, CAROLINA
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