Effect of multiple-species starters on peptide profile and free amino acids in low-fat Kefalograviera-type cheese

Food Chemistry

Volumn 104, Issue 2, 2007, Pages 800-807

  Michaelidou, A ^a   Katsiari, M C ^b   Voutsinas, L P ^b   Polychroniadou, A ^a   Alichanidis, E ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

Amino acids; Chemometrics; Kefalograviera cheese; Low fat cheese; Multiple species starter; Peptides

Indexed keywords

AMINO ACID; CASEIN; PEPTIDE; YOGHURT;

ARTICLE; CHEESE; CHEMOMETRICS; CHROMATOGRAPHY; CONTENT ANALYSIS; FOOD QUALITY; KEFALOGRAVIERA CHEESE; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; STATISTICAL SIGNIFICANCE;

EID: 34247486447     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.12.041     Document Type: Article

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