| Autor: |
Bouroutzika, Efterpi, Proikakis, Stavros, Anagnostopoulos, Athanasios K., Katsafadou, Angeliki I., Fthenakis, George C., Tsangaris, George Th. |
| Předmět: |
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| Zdroj: |
Applied Sciences (2076-3417); Aug2021, Vol. 11 Issue 16, p7622, 21p |
| Abstrakt: |
Cheese is a worldwide produced and consumed commodity. There are many varieties of cheese from soft to hard, white to yellow, and fresh to aged after ripening. Especially, each category has its own producing technology. Many countries have labeled their most traditional cheese as Protective Designation of Origin (PDO). Moreover, several studies using advanced technologies, such as proteomics, have been performed to enhance labeling. In this review, broadly diffused and marketed, as well as Mediterranean countries' special interest in Mediterranean diet-related PDO cheeses have been chosen as a reference. The aim of this work was to highlight the use of proteomics methods to examine how cheese proteins and peptides rearrange after ripening and use of starters. Further, we aimed to examine what kind of proteins are produced. Finally, we focused on bioactive molecules in cheeses and distinction of the original product from its counterfeit. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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