On the influence of non-enzymatic crosslinking of caseins on the gel strength of yoghurt

Nahrung - Food

Volumn 45, Issue 3, 2001, Pages 215-217

  Lauber, S ^a   Klostermeyer, H ^a   Henle, Th ^b  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

CASEIN; CROSS LINKING REAGENT; DIPEPTIDE; HISTIDINOALANINE; LYSINOALANINE; YOGHURT;

ARTICLE; CHEMISTRY; FLOW KINETICS; FOOD HANDLING; FOOD PRESERVATION; GEL; GEL CHROMATOGRAPHY; HYDROLYSIS; STANDARD; STRUCTURE ACTIVITY RELATION; TEMPERATURE; TIME;

CASEINS; CHROMATOGRAPHY, GEL; CROSS-LINKING REAGENTS; DIPEPTIDES; FOOD HANDLING; FOOD PRESERVATION; GELS; HYDROLYSIS; LYSINOALANINE; RHEOLOGY; STRUCTURE-ACTIVITY RELATIONSHIP; TEMPERATURE; TIME FACTORS; YOGURT;

EID: 0042736339     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20010601)45:3<215::aid-food215>3.3.co;2-t     Document Type: Article

References (15)

1. Ikura, K., T. Kometani, M. Yoshikawa, R. Sasaki and H. Chiba, Agric. Biol. Chem. 44 (1980) 1567-1573.
2. Nielsen, P. M., Food Biotechnol. 9 (1995) 119-156.
3. Faergemand, M., MSc thesis (1993), The Royal Veterinary and Agricultural University, Frederiksberg.
4. Lauber, S., Th. Henle and H. Klostermeyer, Eur. Food Res. Technol. 210 (2000) 305-309.
5. Gad, A. S., J. F. Frank, K. A. Schmidt and M. H. Abd El-Salam, J Dairy Sci. 78 (1995) 127.
6. Dannenberg, F., and H.-G. Kessler, Milchwissenschaft 43 (1988) 700-704.
7. Rohm, H., Milchwissenschaft 44 (1989) 340-342.
8. Mitchell, J. R., and S. E. Hill, Trends in Food Sci. Tech. 6 (1995) 219-224
9. Cabodevila, O., S. E. Hill, H. J. Armstrong, I. de Sousa and J. R. Mitchell, J. Food Science 59 (1994) 872-875.
10. Armstrong, H. J., S. E. Hill, P. Schrooyen and J. R. Mitchell, J. of Texture Studies 25 (1994) 285-298.
11. Easa, A. M., S. E. Hill, J. R. Mitchell and A. J. Taylor, Food Hydrocolloids 10 (1996) 199-202.
12. Henle, Th., H. Walter, I. Krause and H. Klostermeyer, Z. Lebensm. Unters. Forsch. 193 (1991) 119-122.
13. Henle, Th., U. Schwarzenbolz and H. Klostermeyer, Int. Dairy Fed. Special Issue No. 9602 (1996) 290-298.
14. Faergemand, M., and K. B. Qvist, Food Hydrocolloids 11 (1997) 287-292.
15. Lorenzen, P. C., A. Mautner and E. Schlimme, Kieler Milchwirtschaftl. Forschungsber. 51 (1999) 89-97.