Milk-Clotting Properties and Primary Proteolysis of a Lyophilised Extract from Artichoke Flowers (Cynara scolymus L.)

Autor: Valentina Crosetti, Agustín Sola, Gabriela Grigioni, María José Torres

Publikováno v: Food Technology and Biotechnology, Vol 61, Iss 3, Pp 402-409 (2023)

Research background. A few studies have investigated Cynara scolymus enzymes as a substitute for calf rennet in cheese making. They used aqueous extracts prepared by maceration of plant material and stored by freezing. However, it was indicated that

Externí odkaz: https://doaj.org/article/ee28cec65c61471db2280d5944435645

Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses

Autor: Sandra Vairo-Cavalli, Cecilia Verónica Cimino, Mariela Anahí Bruno, M Laura Colombo, Agustina Fernández, Constanza Silvina Liggieri, A.A. Hugo

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

BACKGROUND: The most common milk-clotting enzymes in the cheese industry are recombinant chymosins. Food naturalness is a factor underpinning consumers' food choice. For consumers who avoid food with ingredients from genetically modified organisms (G

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c5e958537dce20f10a1056336f3a3f0
https://pubmed.ncbi.nlm.nih.gov/32833244

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Comparative evaluation of Bacillus licheniformis 5A5 and Aloe variegata milk-clotting enzymes

Autor: Samia Ahmed, Wafaa Mohamed

Publikováno v: Brazilian Journal of Chemical Engineering, Vol 29, Iss 1, Pp 69-76 (2012)
Brazilian Journal of Chemical Engineering v.29 n.1 2012
Brazilian Journal of Chemical Engineering
Associação Brasileira de Engenharia Química (ABEQ)
instacron:ABEQ
Brazilian Journal of Chemical Engineering, Volume: 29, Issue: 1, Pages: 69-76, Published: MAR 2012

The properties of a milk clotting enzyme (MCE) produced by bacteria (Bacillus licheniformis 5A5) were investigated and compared to those of rennet extracted from a plant (Aloe variegata). Production of MCE by B. licheniformis 5A5 was better in static

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a43e6be19b11ac1ccaa1612a733edd3
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322012000100008