Add to ORKGIdentification of the main esterase involved in lipolysis by [i]Propionibacterium freudenreichii[/i]. 8. Cheese Symposiu
Lactococcus lactis subsp. lactis strain ESB110019 and Lactobacillus plantarum strain ESB5004, novel ...
Esters are important contributors to the flavor of many cheese-types, conferring fruity notes. Among...
Abstract During cheese ripening the hydrolytic activities of proteases and lipases are essential to...
Cette publication est également parue dans la revue "Journal of Animal Science", Vol.89, E-Suppl.1.I...
Lipolysis plays an important role in the formation of cheese flavor. In Emmental cheese, the main pa...
International audienceLipolysis plays an important role in the formation of cheese flavor. In Emment...
Free fatty acids (FFA) are important flavor compounds in cheese, where they contribute to pungent, r...
Background: Lipolysis is an important process of cheese ripening that contributes to the formation ...
Free fatty acids are important flavor compounds in cheese. Propionibacterium freudenreichii is the m...
La lipolyse est l'hydrolyse de la matière grasse par des estérases lipolytiques, classiquement appel...
Enzymatic hydrolysis (lipolysis) of milk glycerides to free fatty acids is essential for flavor deve...
ed from the surface of the italian cheese Taleggio were grown in submerged cultures and checked for ...
Controlling lipolysis in cheese is necessary to ensure the formation of desirable flavor. To get a ...
The roles of lipase and esterase in causing hydrolytic spoilage of milk by a highly lipolytic psychr...
In the present work, we report on the esterase and lipase activities of lactic acid bacteria represe...
Lactococcus lactis subsp. lactis strain ESB110019 and Lactobacillus plantarum strain ESB5004, novel ...
Esters are important contributors to the flavor of many cheese-types, conferring fruity notes. Among...
Abstract During cheese ripening the hydrolytic activities of proteases and lipases are essential to...
Cette publication est également parue dans la revue "Journal of Animal Science", Vol.89, E-Suppl.1.I...
Lipolysis plays an important role in the formation of cheese flavor. In Emmental cheese, the main pa...
International audienceLipolysis plays an important role in the formation of cheese flavor. In Emment...
Free fatty acids (FFA) are important flavor compounds in cheese, where they contribute to pungent, r...
Background: Lipolysis is an important process of cheese ripening that contributes to the formation ...
Free fatty acids are important flavor compounds in cheese. Propionibacterium freudenreichii is the m...
La lipolyse est l'hydrolyse de la matière grasse par des estérases lipolytiques, classiquement appel...
Enzymatic hydrolysis (lipolysis) of milk glycerides to free fatty acids is essential for flavor deve...
ed from the surface of the italian cheese Taleggio were grown in submerged cultures and checked for ...
Controlling lipolysis in cheese is necessary to ensure the formation of desirable flavor. To get a ...
The roles of lipase and esterase in causing hydrolytic spoilage of milk by a highly lipolytic psychr...
In the present work, we report on the esterase and lipase activities of lactic acid bacteria represe...
Lactococcus lactis subsp. lactis strain ESB110019 and Lactobacillus plantarum strain ESB5004, novel ...
Esters are important contributors to the flavor of many cheese-types, conferring fruity notes. Among...
Abstract During cheese ripening the hydrolytic activities of proteases and lipases are essential to...