Current enzymatic milk fermentation procedures

European Food Research and Technology

Volumn 235, Issue 1, 2012, Pages 1-12

  Beermann, Christopher ^a   Hartung, Julia ^a  

^a University of Applied Science Fulda   (Germany)

Author keywords

Cheese ripening; Exo polysaccharides; Functional peptides; Nutraceuticals; Transglutaminase

Indexed keywords

BIOACTIVE PEPTIDES; BIOCHEMICAL MECHANISMS; BROAD SPECTRUM; CHEESE RIPENING; DEFINED FUNCTIONS; ENZYMATIC ACTIVITIES; ENZYMATIC DIGESTIONS; ENZYME ORIGIN; EXOPOLYSACCHARIDES; FERMENTATION PROCESS; FLAVOUR DEVELOPMENT; IMMOBILIZED ENZYME; INNOVATIVE PRODUCT; LIPOLYTIC; MICROBIAL SOURCES; NUTRACEUTICALS; NUTRITIONAL VALUE; PRODUCT APPLICATIONS; PROTEIN CROSSLINKING; PROTEIN MATRIX; PROTEOLYTIC ACTIVITIES; PROTEOMIC APPROACHES; RESEARCH ACTIVITIES; TEXTURE CHARACTERISTICS; TRANSGLUTAMINASES;

ANIMALS; FERMENTATION; FERMENTED MILK; GENETIC ENGINEERING; PEPTIDES; PLANTS (BOTANY); POLYSACCHARIDES; TEXTURES;

ENZYMES;

ANIMALIA; BACTERIA (MICROORGANISMS);

EID: 84859916907     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1733-8     Document Type: Review

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