Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter

World Journal of Microbiology and Biotechnology

Volumn 27, Issue 2, 2011, Pages 215-227

  Wróblewska, Barbara ^a   Kaliszewska, Anna ^a   Kołakowski, Piotr ^b   Pawlikowska, Katarzyna ^b   Troszyńska, Agnieszka ^a  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^b Danisco Biolacta sp z oo   (Poland)

Author keywords

Cross linking; Immunoreactivity; Milk proteins; Sensory quality; Transglutaminase; Yoghurt

Indexed keywords

CASEIN; CROSSLINKING; DAIRIES; DAIRY PRODUCTS; DIGITAL STORAGE; PROTEINS; TEXTURES;

IMMUNOREACTIVITIES; MILK PROTEIN; SENSORY QUALITIES; TRANSGLUTAMINASES; YOGHURT;

SENSORY ANALYSIS;

EID: 78651293469     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-010-0446-z     Document Type: Article

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