Results 241 to 250 of about 16,751 (262)

Contribution of Milk-Clotting Enzymes and Plasmin to Cheese Ripening

1995
Cheese ripening involves several biochemical processes including: proteolysis, lipolysis and lactose/lactate metabolism. Of these processes, proteolysis is most significant because it results in the breakdown of the structural network of casein formed during cheese manufacture, thereby transforming a rubbery “green” cheese to a soft and smooth aged ...
openaire   +2 more sources

Proteomics analysis of the bio-functions of Dregea sinensis stems provides insights regarding milk-clotting enzyme

Food Research International, 2021
Qiong Zhao, Yanan Shi, Kun Yang
exaly  

Milk-clotting enzymes produced by culture of Bacillus subtilis natto

Biochemical Engineering Journal, 2009
Lan Anh Phan Thi
exaly  

Exploring the Milk-Clotting and Proteolytic Activities in Different Tissues of Vallesia glabra: a New Source of Plant Proteolytic Enzymes

Applied Biochemistry and Biotechnology, 2020
José Ángel Huerta-Ocampo, Miguel Ángel Mazorra-Manzano, Marcel Martinez-Porchas   +2 more
exaly  

Production and characterization of a milk-clotting protease in the crude enzymatic extract from the newly isolated Thermomucor indicae-seudaticae N31

Food Chemistry, 2010
Eleni Gomes, Roberto Da silva
exaly  

Caseinolytic and milk-clotting activities from Moringa oleifera flowers

Food Chemistry, 2012
Emmanuel V Pontual, Thiago Henrique Napoleão   +1 more
exaly  

Higher basidiomycetes, as producers of milk-clotting enzymes

Journal of Biotechnology, 2007
Mark Shamtsyan, Tatyana Dmitriyeva, Nina Denisova   +2 more
openaire   +1 more source

Enzymatic milk clotting activity in artichoke (Cynara scolymus) leaves and alpine thistle (Carduus defloratus) flowers. Immobilization of alpine thistle aspartic protease

Food Chemistry, 2016
Prospero Di Pierro, Loredana Mariniello, Raffaele Porta   +2 more
exaly  

The effect of high pressure processing on recombinant chymosin, bovine rennet and porcine pepsin: Influence on the proteolytic and milk-clotting activities and on milk-clotting characteristics

LWT - Food Science and Technology, 2017
Bruno Ricardo de Castro Leite Júnior, Alline A L Tribst, Marcelo Cristianini   +2 more
exaly  

Biochemical and milk-clotting properties and mapping of catalytic subsites of an extracellular aspartic peptidase from basidiomycete fungus Phanerochaete chrysosporium

Food Chemistry, 2017
Ronivaldo Rodrigues Silva, Lilian Caroline Gonçalves de Oliveira, Luiz Juliano   +2 more
exaly