The effect of microbial transglutaminase on the immunoreactive and sensory properties of fermented milk beverages

International Journal of Food Science and Technology

Volumn 48, Issue 5, 2013, Pages 1007-1017

  Wróblewska, Barbara ^a   Kaliszewska Suchodola, Anna ^a   Kolakowski, Piotr ^b   Troszyńska, Agnieszka ^a  

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

^b Danisco Biolacta sp z oo   (Poland)

Author keywords

Immunoreactivity; Milk proteins; Sensory quality; Transglutaminase; Yoghurt

Indexed keywords

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

ANTIBODIES; BEVERAGES; CASEIN; PRINCIPAL COMPONENT ANALYSIS;

FERMENTED MILK;

BACTERIA (MICROORGANISMS); LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 84876314799     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12054     Document Type: Article

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