Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Edgar Weichhard"'
Autor:
Niklas Broel, Miriam A. Sowa, Julia Manhard, Alexander Siegl, Edgar Weichhard, Holger Zorn, Binglin Li, Martin Gand
Publikováno v:
Foods, Vol 11, Iss 17, p 2608 (2022)
In traditional cheese making, pregastric lipolytic enzymes of animal origin are used for the acceleration of ripening and the formation of spicy flavor compounds. Especially for cheese specialities, such as Pecorino, Provolone, or Feta, pregastric es
Externí odkaz:
https://doaj.org/article/2133d4e25ba046479e5c8a8b19aeda65
Autor:
Miriam A. Sowa, Nadja Kreuter, Nadine Sella, Wendell Albuquerque, Julia Manhard, Alexander Siegl, Parviz Ghezellou, Binglin Li, Bernhard Spengler, Edgar Weichhard, Martin Rühl, Holger Zorn, Martin Gand
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:2998-3008
Traditionally produced piquant cheeses such as Feta or Provolone rely on pregastric lipolytic enzymes of animal origin to intensify flavor formation during ripening. Herein, we report a novel fungal lipase, derived from the phylum Basidiomycota to re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c1a87a60e4017fe98b75434c432ef88
https://doi.org/10.1021/acs.jafc.1c07160
https://doi.org/10.1021/acs.jafc.1c07160
Autor:
Nadine Sella, Martin Rühl, Martin Gand, Edgar Weichhard, Alexander Siegl, Miriam A. Sowa, Nadja Kreuter, Holger Zorn, Julia Manhard
Publikováno v:
Lebensmittelchemie. 75
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd029edfbecc354953aeff1961741b57
https://doi.org/10.1002/lemi.202155012
https://doi.org/10.1002/lemi.202155012