Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese

Autor: Roberto J. Ceruti, María B. Pirola, Elisabet Ramos, Laura Robert, Amelia C. Rubiolo, Guillermo A. Sihufe

Publikováno v: Czech Journal of Food Sciences, Vol 34, Iss 5, Pp 445-455 (2016)

The effect of an exogenous commercial carboxypeptidase on the proteolysis of Reggianito cheese was evaluated. Cheeses were manufactured using 4 concentrations of enzyme: 0, 5, 10, and 20 g/100 l milk. Cheese samples were analysed at 0, 60, 90, 120, 1

Externí odkaz: https://doaj.org/article/30ebaa558a994a5b9a2a9dbe7887b34c

Whey protein hydrolysis with microbial proteases: Determination of kinetic parameters and bioactive properties for different reaction conditions

Autor: Ricardo Martín Manzo, Enrique José Mammarella, Agustina Eberhardt, Emilse Camila López, Fernanda Marino, Guillermo Adrian Sihufe

Publikováno v: International Journal of Dairy Technology. 74:489-504

Fil: Eberhardt, Agustina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Desarrollo Tecnologico para la Industria Quimica. Universidad Nacional del Litoral. Instituto de Desa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6f67799268edad68314b9cc94ea0d7a2
https://doi.org/10.1111/1471-0307.12795

Influence of the degree of hydrolysis on the bioactive properties of whey protein hydrolysates using Alcalase®

Autor: Enrique José Mammarella, Agustina Eberhardt, Fernanda Marino, Guillermo Adrian Sihufe, Roberto Julio Ceruti, Emilse Camila López, Ricardo Martín Manzo

Publikováno v: International Journal of Dairy Technology. 72:573-584

Whey protein concentrate was enzymatically hydrolysed at several time courses using the commercial preparation Alcalase® 2.4 L, different hydrolysates were achieved, and the effect of degree of hydrolysis (DH) on both technological and biological pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a6d35751107641b0ce17acd467f0e3f
https://doi.org/10.1111/1471-0307.12606

Contributors

Autor: Aya I. Abdelaziz, Mehdi Abdollahi, Kelvin Adrah, Rudrappa Ambedkar, Navideh Anarjan, Bangalore Prabhashankar Arathi, Mariana F.G. Assunção, Samar S. Azab, V. Baskaran, Thomas O. Butler, Bob Capelli, Francis Capelli, Julio Cesar de Carvalho, Pedro Cerezal-Mezquita, Jun-Hui Chen, Zhenfan Chen, Xiang Cheng, J.Y. Cheong, Guilherme Augusto Colusse, Pinar Buket Demirel, Lixin Ding, Maria Eugênia Rabello Duarte, Brenda Y. Espinaco, Carolina Espinosa-Álvarez, Sajad Fakhri, Mohammad Hosein Farzaei, Joana D. Ferreira, Amany M. Gad, Zhengquan Gao, Tatiana V. Glukhareva, Bárbara Guimarães, Jiayi He, Karen A. Hecht, Yiu-Hang Ho, Dang Diem Hong, Hoda Jafarizadeh-Malmiri, R. Janani, Marjorie Jáuregui-Tirado, Tim L. Jeffers, Osman N. Kanwugu, Se-Kwon Kim, Elena G. Kovaleva, Bikash Kumar, Anna Gurgenovna Kuregyan, Rangaswamy Lakshminarayana, Gian Paolo Leone, Jian Li, Xin Li, Åke Lignell, M.D. Macias-Sánchez, P. Madan Kumar, Takashi Maoka, Tiziana Marino, Clara B. Martins, Sanjeet Mehariya, Galina Minyuk, Antonio Molino, M. Muskhazli, Dino Musmarra, Arun Nair, Anila Narayanan, J. Naveen, Ignacio Niizawa, Miguel Daniel Noseda, Eduard Tonikovich Oganesyan, Jenifer Palma-Ramírez, Ratih Pangestuti, Faviola Pastén-Angel, Stanislav Vitalievich Pechinskii, Sana Piri, Idham Sumarto Pratama, Yanuariska Putra, Marisiddaiah Raju, Hosahalli Ramasamy, Ambati Ranga Rao, Parikshita Rathore, Sarada Ravi, Gokare A. Ravishankar, Delia B. Rodriguez-Amaya, Melissa S. Roth, María del Carmen Ruíz-Domínguez, Khem Chand Saini, Francisca Salinas-Fuentes, Lília M.A. Santos, Joerg Schnackenberg, Mahfuzur Shah, Kathiresan Shanmugam, Evi Amelia Siahaan, Guillermo A. Sihufe, Daris P. Simon, Eduardo Sobarzo-Sánchez, Alexei Solovchenko, Poorigali Raghavendra-Rao Sowmya, Elham Taghavi, Reza Tahergorabi, Shawn Talbott, Luu Thi Tam, Bilge Guvenc Tuna, Gamze Turan, Hamed Vatankhah, Pradeep Verma, Jiangxin Wang, Xiaoqian Wang, Dong Wei, Yee-Keung Wong, Mingcan Wu, Digvijay Singh Yadav, Duanpeng Yang, Ming-Jun Zhu, Yuan Zhuang, Susana E. Zorrilla

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b9cc0eccc3f71cc97b3b05fcca44f889
https://doi.org/10.1016/b978-0-12-823304-7.09988-8

Effect of sodium chloride reduction on physicochemical, biochemical, rheological, structural and sensory characteristics of Tybo cheese

Autor: Susana Zorrilla, Fernanda Marino, Daniel Alberto de Piante Vicin, Elisabet Ramos, Joselina G. Karlen, Ivana G. Nieto, Guillermo Adrian Sihufe

Publikováno v: International Dairy Journal. 82:11-18

Tybo cheeses with different salt contents (0.46, 0.91, 1.28 g NaCl 100 g−1 cheese) at different ripening times (1, 14, 26, 40 days of ripening) were evaluated for the effect of salt reduction on physicochemical, biochemical, rheological, structural

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::316213b639e8ddafa8992afc9ec68624
https://doi.org/10.1016/j.idairyj.2018.02.006