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Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses
(John Wiley & Sons Ltd, 2021-03)
BACKGROUND: The most common milk-clotting enzymes in the cheese industry are recombinant chymosins. Food naturalness is a factor underpinning consumers' food choice. For consumers who avoid food with ingredients from ...
Insights into milk-clotting activity of latex peptidases from Calotropis procera and Cryptostegia grandiflora
(Elsevier Science, 2016-09)
Latex fractions from Calotropis procera, Cryptostegia grandiflora, Plumeria rubra, and Himatanthus drasticus were assayed in order to prospect for new plant peptidases with milk-clotting activities, for use as rennet ...
Extracción de proteasas de Ulex europaeus L. y su potencial utilización como sustituto de cuajo
(Universidad Austral de Chile - Sistema de Bibliotecas - Programa Cybertesis, 2004)
Desenvolvimento de queijo de coalho com potencial prebiótico e simulação do processo industrial
(Universidade Federal de PernambucoUFPEBrasilPrograma de Pos Graduacao em Engenharia Quimica, 2018)
Molecular cloning and characterization of procirsin, an active aspartic protease precursor from Cirsium vulgare (Asteraceae)
(Pergamon-Elsevier Science Ltd, 2012-09)
Typical aspartic proteinases from plants of the Astereaceae family like cardosins and cyprosins are well-known milk-clotting enzymes. Their effectiveness in cheesemaking has encouraged several studies on other Astereaceae ...
Determination and characterisation of milk-clotting activity of two Solanum tuberosum aspartic proteases (StAPs)
(Elsevier, 2020-01-23)
To identify new coagulant enzymes as rennet substitutes, the aim of this study was to determine and to characterise the milk-clotting activity (MCA) of two potato aspartic proteases (StAPs). Both enzymes exhibited MCA in ...
Obtención de un extracto vegetal de la Ortiga mayor (urtica dioica) aplicando el método de maceración en frío para la elaboración de Queso fresco.
(Ecuador : Latacunga: Universidad Técnica de Cotopaxi (UTC), 2022)