Modeling of proteolysis and lipolysis in Iranian white brine cheese

Food Chemistry

Volumn 97, Issue 2, 2006, Pages 294-301

  Alizadeh, Mohammad ^a   Hamedi, M ^b   Khosroshahi, A ^a  

^a URMIA UNIVERSITY   (Iran)

^b UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Lipolysis; Modeling; Proteolysis; Response surface methodology; White brined cheese

Indexed keywords

ARTICLE; CHEESE; CONCENTRATION (PARAMETERS); FOOD ANALYSIS; FOOD PROCESSING; IRAN; LIPOLYSIS; MOLECULAR MODEL; PROTEIN DEGRADATION; RESPONSE SURFACE METHOD; SCORING SYSTEM; TEMPERATURE; TIME;

EID: 29244458164     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.05.009     Document Type: Article

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