Influence of pasteurization of milk and addition of starter cultures on protein breakdown in ovine cheeses manufactured with extracts from flowers of Cynara cardunculus

By Sousa M.J.   Malcata F.X.  

Food Chemistry, Vol. 57, Iss. 4, 1996-12 ,pp. : 549-556

Elsevier

Access to resources Recommend Favorite

Effects of ripening time and combination of ovine and caprine milks on proteolysis of Picante cheese

By Freitas A.C.   Fresno J.M.   Prieto B.   Malcata F.X.   Carballo J.  

Food Chemistry, Vol. 60, Iss. 2, 1997-10 ,pp. : 219-229

Elsevier

Access to resources Recommend Favorite

Comparative catalytic activity of two plant proteinases upon caprine caseins in solution

By Silva S.V.   Malcata F.X.  

Food Chemistry, Vol. 71, Iss. 2, 2000-11 ,pp. : 207-214

Elsevier

Access to resources Recommend Favorite

Residual clotting activity and ripening properties of vegetable rennet from Cynara cardunculus in La Serena cheese - role of rennet and Penicillium caseiocolum and means of control

By Roa I.   Belen Lopez M.   Javier Mendiola F.  

Food Research International, Vol. 32, Iss. 6, 1999-07 ,pp. : 413-419

Elsevier

Access to resources Recommend Favorite

On the activity and specificity of cardosin B, a plant proteinase, on ovine caseins - isolation and identification of peptides in the diafiltration retentate of the water-soluble fraction

By Silva S.V.   Malcata F.X.  

Food Chemistry, Vol. 67, Iss. 4, 1999-12 ,pp. : 373-378

Elsevier

Access to resources Recommend Favorite