Add to ORKGIn the flavor development peptidases play a very important role since the wide variety of peptides and amino acids released by these enzymes determine to a large extent the flavors and off-flavors (bittertaste) in cheese. Therefore, knowledge about the activity and substrate specificity of the peptidases will contribute to a better understanding of the complex process of cheese ripening. This thesis describes the investigations of an aminopeptidase in lactococctus lactis. ... Zie: Summar
The proteolytic system of lactic acid bacteria contribute to the development of flavor during the ri...
Bitterness, a common flavor defect in Cheddar and Gouda cheese, results from the accumulation of hyd...
Bitterness, a common flavor defect in Cheddar and Gouda cheese, results from the accumulation of hyd...
In the flavor development peptidases play a very important role since the wide variety of peptides a...
In the flavor development peptidases play a very important role since the wide variety of peptides a...
In the flavor development peptidases play a very important role since the wide variety of peptides a...
In the flavor development peptidases play a very important role since the wide variety of peptides a...
In the flavor development peptidases play a very important role since the wide variety of peptides a...
In the flavor development peptidases play a very important role since the wide variety of peptides a...
In the flavor development peptidases play a very important role since the wide variety of peptides a...
none7The aim of this work was to investigate in which phases of ripening of Parmigiano Reggiano chee...
Preliminary experiments by API ZYM enzyme system showed that Lactobacillus casei (Lb. casei) subspec...
The proteolytic system of lactic acid bacteria contribute to the development of flavor during the ri...
The aim of this work was to investigate in which phases of ripening of Parmigiano Reggiano cheese la...
The proteolytic system of lactic acid bacteria contribute to the development of flavor during the ri...
The proteolytic system of lactic acid bacteria contribute to the development of flavor during the ri...
Bitterness, a common flavor defect in Cheddar and Gouda cheese, results from the accumulation of hyd...
Bitterness, a common flavor defect in Cheddar and Gouda cheese, results from the accumulation of hyd...
In the flavor development peptidases play a very important role since the wide variety of peptides a...
In the flavor development peptidases play a very important role since the wide variety of peptides a...
In the flavor development peptidases play a very important role since the wide variety of peptides a...
In the flavor development peptidases play a very important role since the wide variety of peptides a...
In the flavor development peptidases play a very important role since the wide variety of peptides a...
In the flavor development peptidases play a very important role since the wide variety of peptides a...
In the flavor development peptidases play a very important role since the wide variety of peptides a...
none7The aim of this work was to investigate in which phases of ripening of Parmigiano Reggiano chee...
Preliminary experiments by API ZYM enzyme system showed that Lactobacillus casei (Lb. casei) subspec...
The proteolytic system of lactic acid bacteria contribute to the development of flavor during the ri...
The aim of this work was to investigate in which phases of ripening of Parmigiano Reggiano cheese la...
The proteolytic system of lactic acid bacteria contribute to the development of flavor during the ri...
The proteolytic system of lactic acid bacteria contribute to the development of flavor during the ri...
Bitterness, a common flavor defect in Cheddar and Gouda cheese, results from the accumulation of hyd...
Bitterness, a common flavor defect in Cheddar and Gouda cheese, results from the accumulation of hyd...