Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening

International Journal of Food Science and Technology

Volumn 51, Issue 5, 2016, Pages 1140-1149

  Barac, Miroljub ^a   Pesic, Mirjana ^a   Zilic, Sladana ^b   Smiljanic, Milenko ^c   Stanojevic, Sladana ^a   Vasic, Milena ^a   Despotovic, Sasa ^a   Vucic, Tanja ^a   Kostic, Aleksandar ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b Maize Research Institute   (Serbia)

^c Faculty of Technology   (Bosnia and Herzegovina)

Author keywords

Antioxidant capacity; Goat cheese; Heat treatment; Proteolysis

Indexed keywords

HEAT TREATMENT; NITROGEN; PROTEINS; PROTEOLYSIS;

ANTIOXIDANT CAPACITY; DIFFERENT STAGES; FOOD SCIENCE AND TECHNOLOGY; FUNCTIONAL PRODUCTS; INTERNATIONAL JOURNALS; PROTEOLYTIC CHANGES; TOTAL ANTIOXIDANT CAPACITY; WATER SOLUBLE NITROGENS;

ANTIOXIDANTS;

EID: 84978017063     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13091     Document Type: Article

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