High pressure processing impacts on the hydrolytic profile of milk coagulants

[1]  Bruno Ricardo de Castro Leite Júnior,et al.  Biophysical evaluation of milk-clotting enzymes processed by high pressure. , 2017, Food research international.

[2]  A. A. Tribst,et al.  The effect of high pressure processing on recombinant chymosin, bovine rennet and porcine pepsin: Influence on the proteolytic and milk-clotting activities and on milk-clotting characteristics , 2017 .

[3]  A. Trujillo,et al.  Compositional and biochemical changes during cold storage of starter-free fresh cheeses made from ultra-high-pressure homogenised milk. , 2015, Food chemistry.

[4]  A. A. Tribst,et al.  Characterization of rennet-induced gels using calf rennet processed by high pressure homogenization: Effects on proteolysis, whey separation, rheological properties and microstructure , 2014 .

[5]  H. Mishra,et al.  High-Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices. , 2014, Comprehensive reviews in food science and food safety.

[6]  J. Sørensen,et al.  Comparison of the hydrolysis of bovine κ-casein by camel and bovine chymosin: a kinetic and specificity study. , 2012, Journal of agricultural and food chemistry.

[7]  J. Reyes-De-Corcuera,et al.  High pressure enhancement of enzymes: A review , 2009 .

[8]  M. D. Busto,et al.  Application of factorial design and response surface methodology to the analysis of bovine caseins by capillary zone electrophoresis , 2003 .

[9]  V. V. Mozhaev,et al.  Application of high hydrostatic pressure for increasing activity and stability of enzymes. , 2000, Biotechnology and bioengineering.

[10]  D. Knorr Novel approaches in food-processing technology: new technologies for preserving foods and modifying function. , 1999, Current opinion in biotechnology.

[11]  R. López-Fandiño,et al.  Application of capillary electrophoresis to the study of proteolysis of caseins , 1997, Journal of Dairy Research.

[12]  A. A. Tribst,et al.  Determination of the influence of high pressure processing on calf rennet using response surface methodology: Effects on milk coagulation , 2016 .

[13]  A. A. Tribst,et al.  Comparative effects of high isostatic pressure and thermal processing on the inactivation of Rhizomucor miehei protease , 2016 .

[14]  A. Andrén Cheese | Rennets and Coagulants , 2011 .

[15]  J. Otte,et al.  Analysis of bovine caseins and primary hydrolysis products in cheese by capillary zone electrophoresis , 1997 .