Cargando…

Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from Solanum elaeagnifolium

Cream cheese is a fresh acid-curd cheese with pH values of 4.5–4.8. Some manufacturers add a small volume of rennet at the beginning of milk fermentation to improve the texture of the cream cheese. However, there is no information about the effect that proteases other than chymosin-like plant-derive...

Descripción completa

Detalles Bibliográficos
Autores principales:	Gutiérrez-Méndez, Néstor, Balderrama-Carmona, Alejandro, García-Sandoval, Socorro E., Ramírez-Vigil, Pamela, Leal-Ramos, Martha Y., García-Triana, Antonio
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406456/ https://www.ncbi.nlm.nih.gov/pubmed/30704018 http://dx.doi.org/10.3390/foods8020044

Ejemplares similares

Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles
por: Nájera-Domínguez, Carolina, et al.
Publicado: (2022)

A revision of the Solanum elaeagnifolium clade (Elaeagnifolium clade; subgenus Leptostemonum, Solanaceae)
por: Knapp, Sandra, et al.
Publicado: (2017)

Examining the Role of Buzzing Time and Acoustics on Pollen Extraction of Solanum elaeagnifolium
por: Tayal, Mandeep, et al.
Publicado: (2021)

Solanum elaeagnifolium and S. rostratum as potential hosts of the tomato brown rugose fruit virus
por: Matzrafi, Maor, et al.
Publicado: (2023)

Chloroplast genome of silverleaf nightshade (Solanum elaeagnifolium Cav.), a Weed of National Significance in Australia
por: Zhu, Xiaocheng, et al.
Publicado: (2020)

Total Polyphenols Content, Antioxidant and Antimicrobial Activities of Leaves of Solanum elaeagnifolium Cav. from Morocco
por: Bouslamti, Mohammed, et al.
Publicado: (2022)

The Invasion of Alien Populations of Solanum elaeagnifolium in Two Mediterranean Habitats Modifies the Soil Communities in Different Ways
por: Karmezi, Maria, et al.
Publicado: (2023)

Investigating the Invasion Pattern of the Alien Plant Solanum elaeagnifolium Cav. (Silverleaf Nightshade): Environmental and Human-Induced Drivers
por: Krigas, Nikos, et al.
Publicado: (2021)

Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses
por: Muniz de Souza, Mykaell Yan, et al.
Publicado: (2021)

Local adaptation to continuous mowing makes the noxious weed Solanum elaeagnifolium a superweed candidate by improving fitness and defense traits
por: Chavana, Jesus, et al.
Publicado: (2021)

Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk
por: Faccia, Michele, et al.
Publicado: (2019)

Rheology of Swiss Cheese Fondue
por: Bertsch, Pascal, et al.
Publicado: (2019)

Use of the de novo transcriptome analysis of silver-leaf nightshade (Solanum elaeagnifolium) to identify gene expression changes associated with wounding and terpene biosynthesis
por: Tsaballa, Aphrodite, et al.
Publicado: (2015)

Combined anti-ages and antioxidant activities of different solvent extracts of Solanum elaeagnifolium Cav (Solanacea) fruits during ripening and related to their phytochemical compositions
por: Houda, Mejri, et al.
Publicado: (2014)

Artisan minas cheese of Serro: proteolysis during ripening
por: Carneiro, Juliana de Oliveira, et al.
Publicado: (2020)

Solanum elaeagnifolium Var. Obtusifolium (Dunal) Dunal: Antioxidant, Antibacterial, and Antifungal Activities of Polyphenol-Rich Extracts Chemically Characterized by Use of In Vitro and In Silico Approaches
por: Bouslamti, Mohammed, et al.
Publicado: (2022)

Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of “Fresh Cream” Aroma Perception
por: Caille, Coline, et al.
Publicado: (2023)

Effect of Microencapsulated Basil Extract on Cream Cheese Quality and Stability
por: Popescu, Liliana, et al.
Publicado: (2023)

Proteolysis and therapeutic potential of bioactive peptides derived from Cheddar cheese
por: Shafique, Bakhtawar, et al.
Publicado: (2023)

Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness
por: Mbye, Mustapha, et al.
Publicado: (2021)

Effects of Proteolytic and Lipolytic Enzyme Supplementations on Lipolysis and Proteolysis Characteristics of White Cheeses
por: Karaca, Oya Berkay, et al.
Publicado: (2018)

Effect of Porcine Collagen Peptides on the Rheological and Sensory Properties of Ice Cream
por: Li, Liying, et al.
Publicado: (2015)

A plasma proteolysis pathway comprising blood coagulation proteases
por: Yang, Lu, et al.
Publicado: (2016)

Occurrence of Listeria spp. in Soft Cheese and Ice Cream: Effect of Probiotic Bifidobacterium spp. on Survival of Listeria monocytogenes in Soft Cheese
por: Ewida, Rania M., et al.
Publicado: (2022)

Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis
por: Estrada, Olaia, et al.
Publicado: (2019)

Effects of Monascus on Proteolysis, Lipolysis, and Volatile Compounds of Camembert-Type Cheese during Ripening
por: Zhang, Shuwen, et al.
Publicado: (2022)

Volatile Transference and Antimicrobial Activity of Cheeses Made with Ewes’ Milk Fortified with Essential Oils
por: Licon, Carmen C., et al.
Publicado: (2020)

Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing
por: Alinovi, Marcello, et al.
Publicado: (2020)

Tyrotoxicon, Its Presence in Cheese, Ice Cream and Milk, and Its Relations to Cholera-Infantum
por: Vaughan, V. C.
Publicado: (1888)

Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis
por: Franceschi, Piero, et al.
Publicado: (2021)

Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk †
por: González Ariceaga, Citlalli Celeste, et al.
Publicado: (2019)

Effects of Yam (Dioscorea rotundata) Mucilage on the Physical, Rheological and Stability Characteristics of Ice Cream
por: Lozano, Ermides, et al.
Publicado: (2022)

Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate
por: Seo, Chan Won, et al.
Publicado: (2023)

Role of polysaccharide structure in the rheological, physical and sensory properties of low-fat ice cream
por: Liu, Xiangyu, et al.
Publicado: (2023)

Supplementation of Double Cream Cheese with Allium roseum: Effects on Quality Improvement and Shelf-Life Extension
por: Gliguem, Hela, et al.
Publicado: (2021)

Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties
por: Loffi, Cecilia, et al.
Publicado: (2021)

Properties of Sweet Buttermilk Released from the Churning of Cream Separated from Sheep or Cow Milk or Sheep Cheese Whey: Effect of Heat Treatment and Storage of Cream
por: Sakkas, Lambros, et al.
Publicado: (2022)

Identification of Imitation Cheese and Imitation Ice Cream Based on Vegetable Fat Using NMR Spectroscopy and Chemometrics
por: Monakhova, Yulia B., et al.
Publicado: (2013)

Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults
por: Song, Xiao, et al.
Publicado: (2018)

The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products
por: Vincová, Anna, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_oiu31g5am17v9l4n401or9346r