Evaluation of cheese authenticity and proteolysis by HPLC and urea-polyacrylamide gel electrophoresis

Food Chemistry

Volumn 87, Issue 2, 2004, Pages 289-295

  Veloso, Ana C A ^a   Teixeira, Natércia ^b   Peres, António M ^a   Mendonça, Álvaro ^a   Ferreira, Isabel M P L V O ^c  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c UNIVERSITY OF PORTO   (Portugal)

Author keywords

Adulteration; Caseins; Cheese; HPLC; Proteolysis; Urea PAGE

Indexed keywords

CASEIN; UREA;

ARTICLE; CATTLE; CHEESE; CHEESE RIPENING; DEGRADATION KINETICS; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; SENSITIVITY ANALYSIS;

BOVINAE; OVIS;

EID: 2342530398     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.12.041     Document Type: Article

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