Acceleration of proteolysis, flavour development and enhanced bioactivity in a model cheese using Kuflu cheese slurry: An optimisation study.

Boran O. S., Sulejmani E., Hayaloglu A. A.

Food chemistry, cilt.412, ss.135495, 2023 (SCI-Expanded, Scopus)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 412
• Basım Tarihi: 2023
• Doi Numarası: 10.1016/j.foodchem.2023.135495
• Dergi Adı: Food chemistry
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
• Sayfa Sayıları: ss.135495
• Anahtar Kelimeler: Cheese slurry, Model cheese, Proteolysis, Antioxidant activity, Angiotensin-converting enzyme (ACE)-inhibition, Volatiles, Sensory characteristics
• İnönü Üniversitesi Adresli: Evet