Proteolysis in goat "coalho" cheese supplemented with probiotic lactic acid bacteria.

Autor: Bezerra TK; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil., de Araujo AR; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil., do Nascimento ES; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil., de Matos Paz JE; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil., Gadelha CA; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil., Gadelha TS; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil., Pacheco MT; Institute of Food Technology (ITAL), Applied Chemistry and Nutrition Center, 13073-001 Campinas, São Paulo, Brazil., do Egypto Queiroga Rde C; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil., de Oliveira ME; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil., Madruga MS; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, Paraiba, Brazil. Electronic address: msmadruga@uol.com.br.

Publikováno v: Food chemistry [Food Chem] 2016 Apr 01; Vol. 196, pp. 359-66. Date of Electronic Publication: 2015 Sep 21.