Dose dependent effects of a milk ion tolerant laccase on yoghurt gel structure

LWT

Volumn 65, Issue , 2016, Pages 1144-1152

  Struch, Marlene ^a   Krahe, Nina Katharina ^a   Linke, Diana ^a   Mokoonlall, Aryama ^b   Hinrichs, Jörg ^b   Berger, Ralf G ^a  

^a LEIBNIZ UNIVERSITY HANNOVER   (Germany)

^b UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Cross linking; Inhibition; Laccase; Pleurotus eryngii; Skimmed milk yoghurt

Indexed keywords

CASEIN; CHLORINE COMPOUNDS; ENZYME INHIBITION; ENZYMES; FERMENTED MILK; LACTIC ACID; MAGNESIUM COMPOUNDS; POTASSIUM CHLORIDE; POTASSIUM COMPOUNDS;

LACCASE ACTIVITY; LACCASES; NATURALLY OCCURRING; PLEUROTUS ERYNGII; PROTEIN AGGREGATES; RHEOLOGICAL PARAMETER; SKIMMED MILK; TRAMETES VERSICOLOR;

DAIRIES;

EID: 84952030651     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.10.004     Document Type: Article

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