"
Effect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese"
written by Natália Chinellato de Azambuja, Izildinha Moreno, Darlila Aparecida Gallina, Leila Maria Spadoti, Eliana Maria Pettirossi Motta, Maria Teresa Bertolodo Pacheco, Angela Lima Menêses de Queiroz, Adriane Elisabete Costa Antunes,
published by
Food and Nutrition Sciences,
Vol.8 No.5, 2017
has been cited by the following article(s):
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[1]
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Bioactive peptides in ripened cheeses: release during technological processes and resistance to the gastrointestinal tract
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2021 |
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[2]
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Effect of Starter Culture Types on Textural, Rheological, and Melting Properties of Spreadable Processed Cheese Made from UF Milk Retentate
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2021 |
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[3]
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Effect of adjunct starter culture on the quality of reduced fat, white, brined goat cheese: part I. Assessment of chemical composition, proteolysis, lipolysis, texture and …
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2021 |
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[4]
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Peptídeos bioativos em queijo Prato: estratégias para obtenção, potencial bioativo e bioacessibilidade= Bioactive peptides in Prato cheese: strategies for obtaining …
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2020 |
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[5]
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Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture
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2020 |
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[6]
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Lactobacillus rhamnosus GG improves the sensorial profile of Camembert-type cheese: An approach through flash-profile and CATA
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2019 |
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[7]
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Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG
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2019 |
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[8]
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Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening
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International Dairy Journal,
2018 |
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[9]
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Quality improvement of spreadable processed cheese made from ultrafiltered milk retentates using commercial starter cultures
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Food Science and Technology International,
2018 |
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[10]
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DÉBORA PARRA BAPTISTA
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[1]
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Preparation of Ph-Responsive Chitosan Microspheres Containing Aminopeptidase and Their Potential Application in Accelerating Cheese Ripening
SSRN Electronic Journal ,
2022
DOI:10.2139/ssrn.4162328
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[2]
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Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture
Food Research International,
2020
DOI:10.1016/j.foodres.2020.109190
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[3]
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Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG
Food Research International,
2019
DOI:10.1016/j.foodres.2019.05.009
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[4]
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Lactobacillus rhamnosus GG improves the sensorial profile of Camembert-type cheese: An approach through flash-profile and CATA
LWT,
2019
DOI:10.1016/j.lwt.2019.02.077
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[5]
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Quality improvement of spreadable processed cheese made from ultrafiltered milk retentates using commercial starter cultures
Food Science and Technology International,
2018
DOI:10.1177/1082013218766979
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[6]
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Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening
International Dairy Journal,
2018
DOI:10.1016/j.idairyj.2018.08.001
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