-
1
-
-
0022710819
-
Heat stability of plasmin (milk proteinase) and plasminogen
-
Alichinidas E., Wrathall J.H., Andrews A.T., Heat stability of plasmin (milk proteinase) and plasminogen, J. Dairy Res. 53 (1986) 259-269.
-
(1986)
J. Dairy Res.
, vol.53
, pp. 259-269
-
-
Alichinidas, E.1
Wrathall, J.H.2
Andrews, A.T.3
-
2
-
-
38149145603
-
Binding of bovine plasminogen to immobilised casein and its activation thereon
-
Baer A., Ryba I., Collin J.-C., Binding of bovine plasminogen to immobilised casein and its activation thereon, Int. Dairy J. 4 (1994) 597-616.
-
(1994)
Int. Dairy J.
, vol.4
, pp. 597-616
-
-
Baer, A.1
Ryba, I.2
Collin, J.-C.3
-
3
-
-
33846306260
-
High pressure processing of milk - The first 100 years in the development of a new technology
-
Balci A.T., Wilbey R.A., High pressure processing of milk - the first 100 years in the development of a new technology, Int. J. Dairy Technol. 52 (1999) 149-155.
-
(1999)
Int. J. Dairy Technol.
, vol.52
, pp. 149-155
-
-
Balci, A.T.1
Wilbey, R.A.2
-
4
-
-
0032795324
-
Use of exogenous urokinase to accelerate proteolysis in Cheddar cheese during ripening
-
Barrett F.M., Kelly A.L., McSweeney P.L.H., Fox P.F., Use of exogenous urokinase to accelerate proteolysis in Cheddar cheese during ripening, Int. Dairy J. 9 (1999) 421-427.
-
(1999)
Int. Dairy J.
, vol.9
, pp. 421-427
-
-
Barrett, F.M.1
Kelly, A.L.2
McSweeney, P.L.H.3
Fox, P.F.4
-
5
-
-
0030137917
-
Plasmin in milk and dairy products: An update
-
Bastian E.D., Brown R.J., Plasmin in milk and dairy products: an update, Int. Dairy J. 6 (1996) 435-457.
-
(1996)
Int. Dairy J.
, vol.6
, pp. 435-457
-
-
Bastian, E.D.1
Brown, R.J.2
-
6
-
-
77957043342
-
Effects of high pressure on dairy products: A review
-
Hayashi R., Balny C. (Eds.), Elsevier Science, London, England
-
Cheftel J.C., Dumay E., Effects of high pressure on dairy products: a review, in: Hayashi R., Balny C. (Eds.), High Pressure Bioscience and Biotechnology, Elsevier Science, London, England, 1996, pp. 299-308.
-
(1996)
High Pressure Bioscience and Biotechnology
, pp. 299-308
-
-
Cheftel, J.C.1
Dumay, E.2
-
7
-
-
0007375896
-
On the effect of high-pressure treatment on the surface activity of β-casein
-
Dickinson E., Murray B.S., Pawlowsky K., On the effect of high-pressure treatment on the surface activity of β-casein. Food Hydrocoll. 11 (1997) 507-509.
-
(1997)
Food Hydrocoll.
, vol.11
, pp. 507-509
-
-
Dickinson, E.1
Murray, B.S.2
Pawlowsky, K.3
-
9
-
-
0000940306
-
Pressure-induced aggregation of β-lactoglobulin in pH 7.0 buffers
-
Funtenberger S., Dumay E., Cheftel J.C., Pressure-induced aggregation of β-lactoglobulin in pH 7.0 buffers, Lebensin. Wiss. Technol. 28 (1995) 410-418.
-
(1995)
Lebensin. Wiss. Technol.
, vol.28
, pp. 410-418
-
-
Funtenberger, S.1
Dumay, E.2
Cheftel, J.C.3
-
10
-
-
0032103282
-
Microbiological and chemical changes in high-pressure-treated milk during refrigerated storage
-
García-Risco M.R., Cortés A.V., López-Fandiño R., Microbiological and chemical changes in high-pressure-treated milk during refrigerated storage, J. Food Prot. 61 (1998) 735-737.
-
(1998)
J. Food Prot.
, vol.61
, pp. 735-737
-
-
García-Risco, M.R.1
Cortés, A.V.2
López-Fandiño, R.3
-
11
-
-
3242689402
-
Physical properties of yoghurt made from milk treated with proteolytic enzymes
-
Gassem M.A., Frank J.F., Physical properties of yoghurt made from milk treated with proteolytic enzymes, J. Dairy Sci. 74 (1991) 1503-1511.
-
(1991)
J. Dairy Sci.
, vol.74
, pp. 1503-1511
-
-
Gassem, M.A.1
Frank, J.F.2
-
12
-
-
0000114282
-
Potassium iodate-induced proteolysis in ultra high heat treated milk during storage: The role of β-lactoglobulin and plasmin
-
Grufferty M.B., Fox P.F., Potassium iodate-induced proteolysis in ultra high heat treated milk during storage: the role of β-lactoglobulin and plasmin, J. Dairy Res. 53 (1986) 601-613.
-
(1986)
J. Dairy Res.
, vol.53
, pp. 601-613
-
-
Grufferty, M.B.1
Fox, P.F.2
-
14
-
-
0001371415
-
Heat stability of the plasmin system in milk and casein systems
-
Grufferty M.B., Fox P.F., Heat stability of the plasmin system in milk and casein systems. N. Z. J. Dairy Sci. Technol. 23 (1988) 143-152.
-
(1988)
N. Z. J. Dairy Sci. Technol.
, vol.23
, pp. 143-152
-
-
Grufferty, M.B.1
Fox, P.F.2
-
15
-
-
0031435678
-
Proteolysis and storage stability of UHT milk as influenced by milk plasmin activity, plasmin/β-lactoglobulin complexation, plasminogen activation and somatic cell count
-
Kelly A.L., Foley J., Proteolysis and storage stability of UHT milk as influenced by milk plasmin activity, plasmin/β-lactoglobulin complexation, plasminogen activation and somatic cell count, Int. Dairy J. 7 (1997) 411-420.
-
(1997)
Int. Dairy J.
, vol.7
, pp. 411-420
-
-
Kelly, A.L.1
Foley, J.2
-
16
-
-
0031585403
-
The influence of somatic cell count on the heat stability of bovine milk plasmin activity
-
Kennedy A., Kelly A.L., The influence of somatic cell count on the heat stability of bovine milk plasmin activity, Int. Dairy J. 7 (1997) 717-721.
-
(1997)
Int. Dairy J.
, vol.7
, pp. 717-721
-
-
Kennedy, A.1
Kelly, A.L.2
-
17
-
-
0000717276
-
The individual or combined action of chymosin and plasmin on sodium caseinate or β-casein in solution: Effect of NaCl and pH
-
Lane C.N., Fox P.F., The individual or combined action of chymosin and plasmin on sodium caseinate or β-casein in solution: effect of NaCl and pH, Lait 79 (1999) 423-434.
-
(1999)
Lait
, vol.79
, pp. 423-434
-
-
Lane, C.N.1
Fox, P.F.2
-
18
-
-
0038987330
-
The effects of high pressure on whey protein denaturation and cheese-making properties of raw milk
-
Lopez-Fandino R., Carracosa A.V., Olano A., The effects of high pressure on whey protein denaturation and cheese-making properties of raw milk, J. Dairy Sci. 79 (1996) 929-936.
-
(1996)
J. Dairy Sci.
, vol.79
, pp. 929-936
-
-
Lopez-Fandino, R.1
Carracosa, A.V.2
Olano, A.3
-
19
-
-
0032172446
-
Influence of plasmin hydrolysis on the curd-forming properties of milk
-
Mara O., Roupie C., Duffy A., Kelly A.L., Influence of plasmin hydrolysis on the curd-forming properties of milk, Int. Dairy J. 8 (1998) 807-812.
-
(1998)
Int. Dairy J.
, vol.8
, pp. 807-812
-
-
Mara, O.1
Roupie, C.2
Duffy, A.3
Kelly, A.L.4
-
21
-
-
0000528389
-
High pressure brining of gouda cheese and its effect on the cheese serum
-
Messens W., Dewettinck K., van Camp J., Huyghebaert A., High pressure brining of gouda cheese and its effect on the cheese serum. Food Sci. Technol. Lebensm. Wiss 31 (1998) 552-558.
-
(1998)
Food Sci. Technol. Lebensm. Wiss
, vol.31
, pp. 552-558
-
-
Messens, W.1
Dewettinck, K.2
Van Camp, J.3
Huyghebaert, A.4
-
23
-
-
0019484519
-
The theory of pressure effects on enzymes
-
Anfinsen C.B., Edsall J.T., Richards F.M. (Eds.), Academic Press Inc., London, UK
-
Morild E., The theory of pressure effects on enzymes, in: Anfinsen C.B., Edsall J.T., Richards F.M. (Eds.), Advances in protein chemistry, Vol. 34, Academic Press Inc., London, UK, 1981, pp. 93-166.
-
(1981)
Advances in Protein Chemistry
, vol.34
, pp. 93-166
-
-
Morild, E.1
-
24
-
-
0002197076
-
Milk curdling by rennet under high pressure
-
Ohmiya K., Fukami K., Shimizu S., Gekko K., Milk curdling by rennet under high pressure. J. Food Sci. 52 (1987) 84-87.
-
(1987)
J. Food Sci.
, vol.52
, pp. 84-87
-
-
Ohmiya, K.1
Fukami, K.2
Shimizu, S.3
Gekko, K.4
-
25
-
-
84974028814
-
Dissociation and reassociation of enzyme-treated caseins under high pressure
-
Ohmiya K., Kajino T., Shimizu S., Gekko K., Dissociation and reassociation of enzyme-treated caseins under high pressure, J. Dairy Res. 56 (1989) 435-442.
-
(1989)
J. Dairy Res.
, vol.56
, pp. 435-442
-
-
Ohmiya, K.1
Kajino, T.2
Shimizu, S.3
Gekko, K.4
-
26
-
-
0000118732
-
The foaming properties of native and pressure treated β-casein
-
Pitta P., Wilde P.J., Clark D.C., The foaming properties of native and pressure treated β-casein, Food Hydrocoll. 10 (1996) 335-342.
-
(1996)
Food Hydrocoll.
, vol.10
, pp. 335-342
-
-
Pitta, P.1
Wilde, P.J.2
Clark, D.C.3
-
27
-
-
0000150365
-
Inactivation of micro-organisms and enzymes in pressure-treated raw milk
-
Isaacs N.S. (Ed.), Bookcraft, Bath. UK
-
Rademacher B., Pfeiffer B., Kessler H.G., Inactivation of micro-organisms and enzymes in pressure-treated raw milk, in: Isaacs N.S. (Ed.), High Pressure Food Science, Bioscience and Chemistry, Bookcraft, Bath. UK, 1998, pp. 145-151.
-
(1998)
High Pressure Food Science, Bioscience and Chemistry
, pp. 145-151
-
-
Rademacher, B.1
Pfeiffer, B.2
Kessler, H.G.3
-
29
-
-
0000864555
-
The alkaline milk proteinase system: Kinetics and mechanism of heat inactivation
-
Rollema H.S., Poll J.K., The alkaline milk proteinase system: kinetics and mechanism of heat inactivation, Milchwissenschaft 41 (1986) 536-540.
-
(1986)
Milchwissenschaft
, vol.41
, pp. 536-540
-
-
Rollema, H.S.1
Poll, J.K.2
-
31
-
-
5344275877
-
Pressure induced inactivation of selected food enzymes
-
Seyderhelm I., Boguslawski S., Michaelis G., Knorr D., Pressure induced inactivation of selected food enzymes, J. Food Sci. 61 (1996) 308-310.
-
(1996)
J. Food Sci.
, vol.61
, pp. 308-310
-
-
Seyderhelm, I.1
Boguslawski, S.2
Michaelis, G.3
Knorr, D.4
-
32
-
-
0000554825
-
Hydrolysis of bovine and caprine caseins by rennet and plasmin in model systems
-
Trujillo A.J., Guamis B, Carretero C., Hydrolysis of bovine and caprine caseins by rennet and plasmin in model systems, J. Agric. Food Chem. 46 (1998) 3066-3072.
-
(1998)
J. Agric. Food Chem.
, vol.46
, pp. 3066-3072
-
-
Trujillo, A.J.1
Guamis, B.2
Carretero, C.3
|