Locust protein hydrolysates have the potential to enhance the storage stability of cheese

The study evaluated the efficacy of locust protein hydrolysates (LoPHs) to enhance the quality of Cheddar cheese (ChCh) during storage. The locust protein (LoP) was pre-treated [microwave (Mic) or ultrasonication (Ult) or no treatment (Not)] before hydrolysis using alcalase enzyme (3% w/w). The ChCh...

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Detalles Bibliográficos
Autores principales: Singh, Shubam, Bhat, Hina F., Kumar, Sunil, Manzoor, Mehnaza, Lone, Aunzar B., Verma, Pawan Kumar, Aadil, Rana Muhammad, Papastavropoulou, Konstadina, Proestos, Charalampos, Bhat, Zuhaib F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10425899/
https://www.ncbi.nlm.nih.gov/pubmed/37589018
http://dx.doi.org/10.1016/j.crfs.2023.100561

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10425899/
https://www.ncbi.nlm.nih.gov/pubmed/37589018
http://dx.doi.org/10.1016/j.crfs.2023.100561

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