Transglutaminase-induced chemical and rheological properties of cheese

Food Biotechnology

Volumn 24, Issue 2, 2010, Pages 107-120

  Di Pierro, Prospero ^a   Mariniello, Loredana ^a   Sorrentino, Angela ^a   Giosafatto, C Valeria L ^a   Chianese, Lina ^a   Porta, Raffaele ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Cheese yield; Ripening; Transglutaminase

Indexed keywords

CROSSLINKED; CROSSLINKS; ISOELECTRIC FOCUSING; ISOFORMS; MATRIX; MILK-CLOTTING ENZYME; PEPTIDE ANALYSIS; POLYACRYLAMIDE GELS; PROTEIN CONTENTS; RHEOLOGICAL PROPERTY; THIN LAYERS; TRANSGLUTAMINASES;

CALCIUM; CASEIN; COAGULATION; ELECTROPHORESIS; ENZYMES; GELS; RHEOLOGY; WATER CONTENT;

CROSSLINKING;

STREPTOMYCES; STREPTOMYCES MOBARAENSIS;

EID: 77953116363     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905431003784465     Document Type: Article

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